Prominent Gastronomy Routes and Chefs' Favorites at the Ordu Culture Road Festival
Within the scope of the Ordu Culture Road Festival, a 42-flavor route prepared with the participation of expert chefs introduces the city's deeply rooted culinary culture and original recipes to visitors.
During the gastronomy program organized as part of the Ordu Culture Road Festival, expert chefs—including those featured on the Michelin Guide Recommended List—identified the city's most ambitious local flavors and created a special route for visitors.
Gastronomy Gathering with the Participation of Chefs
The gastronomy program of the Ordu Culture Road Festival featured chefs Necati Yılmaz and Ömer Bozyap, who are on the Michelin Guide Recommended List, as well as chef Araz Aknam, programmer Elif Korkmazel, and gastronomy writer Talip Bayram.
42 Different Flavor Points and Route
A route covering 42 different flavor points was determined across the districts of Altınordu, Ünye, Perşembe, Fatsa, Gülyalı, Gölköy, and Mesudiye. Many addresses, ranging from fish restaurants to tradesmen's restaurants, were visited.
Necati Yılmaz's Ordu Menu Recommendations
Necati Yılmaz, one of the festival's host chefs, advised visitors coming to Ordu to definitely taste the collard green soup, Ordu pita, Ordu toast, and Akkuş dried beans.
Araz Aknam's Indispensable Trio
Guest chef Araz Aknam recommended that those coming to the city first try dried beans, pickled vegetable roast, and pita, while emphasizing the use of wild herbs in the cuisine.
Traditional Tastes and Business Insights
While the operator of Derin Balık emphasized daily freshness, local businesses such as Şirin Tost and İspirli Pide also introduced the city's prominent flavors such as Ordu toast, simit, and beet soup.