Gaziantep, City of Gastronomy

Discover Gaziantep and its vibrant gastronomy

World Gastronomy City

Turkey's southeastern province of Gaziantep has been added to the list of UNESCO Creative Cities Network as a city of gastronomy in 2015. The city is well known for its long and vibrant gastronomic history.

Gaziantep Cuisine

Gaziantep stands out as one of the world's major gastronomic cities as it has been included in UNESCO Creative Cities Network. It is one of the three gastronomy cities in Turkey.

The cuisine of Gaziantep is acknowledged to be the richest in Turkey, and the visitors savour its fusion of Anatolian, Mediterranean and Middle Eastern tastes. The strength of Gaziantep's cooking tradition comes from the land. Gaziantep cuisine is famous for its endless delicacies ranging from kebabs, meat dishes, dishes with yoghurt, olive oil dishes, desserts, pilafs, vegetable dishes, meatballs, pastries, salads and stuffed vegetables to soups. Also, beverage culture is one of the main parts of the food culture.

Cooking is an art in Gaziantep.


GastroAntep is an international festival held every year in Turkey's gastronomy capital, Gaziantep. Showcasing local cuisine, the festival attracts several festival goers from all over the world.

Facts and Figures

  • Baklava is certified with European Union Protected Geographical Indications label.
  • Pistachios is considered as the green gold of the region.
  • Gaziantep is the winner of European Destinations of Excellence award under the theme tourism and local gastronomy.
  • There are more than 400 dishes in Gaziantep. 291 of them have already been registered as the official dishes of local culture.
  • The city has also implemented projects such as Kitchens in Districts and Atelier without Obstacles.

Criteria for Cities of Gastronomy

To be approved as a City of Gastronomy, cities need to meet a number of criteria set by UNESCO.

  • Well developed gastronomy that is characteristic of the urban centre or region.
  • Vibrant gastronomy community with numerous traditional restaurants or chefs.
  • Endogenous ingredients used in traditional cooking.
  • Local know how, traditional culinary practices and methods of cooking that have survived technological advancement.
  • Traditional food markets and traditional food industry.
  • Tradition of hosting gastronomic festivals, awards, contests and other broadly targeted means of recognition.
  • Respect for the environment and promotion of sustainable local products.
  • Nurturing of public appreciation, promotion of nutrition in educational institutions and inclusion of biodiversity conservation programmes in cooking schools curricula.
World Gastronomy City
Turkish Lokma Dessert, Istanbul