Gastronomy Meeting Held Within the Scope of the Kayseri Cultural Road Festival
With the Flavor Point project implemented within the framework of the Kayseri Cultural Road Festival, the city's deeply rooted culinary culture met with experts, and local flavors were introduced at 34 different venues.
Within the framework of the Kayseri Cultural Road Festival organized by the Ministry of Culture and Tourism, the city's culinary culture was brought together with prominent figures of the gastronomy world through the Flavor Point project carried out by the Turkey Tourism Promotion and Development Agency. Traditional tastes were introduced at 34 different flavor points across the city.
Flavor Point Project Implemented
Gastronomy professionals came to Kayseri within the scope of the Flavor Point project carried out by the Turkey Tourism Promotion and Development Agency. Prominent businesses in the city were visited to trace local delicacies extending from the past to the present.
Recommended Important Local Delicacies
Chefs and gastronomy writers listed Kayseri manti, yağlama, Develi cıvıklısı, fırın ağzı, pastırma, nevzine, and local oven dishes among the flavors that must be tried. Additionally, Circassian cuisine and local breakfast products were included on the route.
Comprehensive 34 Different Businesses
The 34 Flavor Points located in the districts of Melikgazi, Kocasinan, Talas, İncesu, Develi, Bünyan, and Hacılar offered a wide selection ranging from traditional artisan restaurants to eateries, bakeries, patisseries, and farms.
Guests and Host of the Program
The gastronomy program of the Kayseri Cultural Road Festival was hosted by gastronomy writer, researcher, and food culture producer İdil Açıkalın. Chef Ahmet Gündoğar, chef Hilal Kayış Sungur, writer Faruk Şüyün, and writer Reha Tartıcı were among the guests.