Global cuisine: Amplifying Turkish culinary culture on an international platform
The Gault&Millau Turkey Signature Dining Experience, a series of high-profile events, is making waves in the culinary world by showcasing Turkey's rich gastronomic heritage. The third edition of this tour took place at OD Urla, with prominent Turkish and international master chefs coming together to create a memorable dining experience.
Hikmet Kaygusuzer, Handan's son, guided customers to their tables at Begendik Abi, where Handan Kaygusuzer's food is a living archive of Urla's culinary memory. Lunch was had at this esteemed venue, with Osman Sezener and Atilla Heilbronn leaving a lasting impression, particularly with Heilbronn's vegan eggplant dish.
The event in Urla was part of the five-event tour, with the first two taking place at Teruar Urla and Karma Bodrum. Each dinner is a curated cultural statement, designed to present and interpret the Turkish culinary identity through the hands of its chefs. Five acclaimed chefs - Osman Sezener, Atilla Heilbronn, João Oliveira, Josh Angus, and Fabrizio Fiorani - participated in the event.
The need to communicate this richness to the world is a matter of national vision, as Turkish gastronomy has been limited in visibility abroad for many years. The future of Turkish gastronomy depends on strategic narrative building, with international collaborations, global event participation, and media diplomacy playing crucial roles.
The Gault&Millau Türkiye "Signature Dining Experience" tour is significant as it showcases Turkey's rich culinary heritage. By hosting events in culinary hubs like Urla and Bodrum, known for their distinct Aegean flavors, the experience emphasizes Turkey’s diverse terroir and traditional ingredients, aligning with global trends of local, terroir-driven cuisine.
As one of the most prestigious restaurant rating guides originating in Europe, Gault&Millau’s endorsement adds credibility and visibility to the Turkey gastronomy scene, expanding its reach to international gourmets and culinary professionals. The event also fosters cross-cultural culinary exchange and innovation through the collaboration of world-class chefs from countries such as the UK, Portugal, and Italy.
Hosting these elaborate multi-sensory dining experiences in iconic resort locations like OD Urla and Bodrum helps position Turkey as a world-class culinary tourism destination, attracting food enthusiasts worldwide. The road to success is long and requires patience, collective awareness, and clarity on how to speak to the world.
Gastromasa, a platform that tells the story of gastronomy not only on the plate, but in diplomacy, narrative, sustainability, and strategy, is a key figure behind this initiative. Gökmen Sözen, the founder of Sözen Group, is a key figure behind this initiative, with Gastromasa being one of his most impactful efforts.
With two more experiences scheduled, one in Bodrum and one in Istanbul, the Gault&Millau Turkey Signature Dining Experience acts as a catalyst in elevating Turkish gastronomy’s global reputation, fostering culinary dialogues, and drawing international attention to Turkey’s unique food culture.
- The Gault&Millau Turkey Signature Dining Experience, through its collaboration with world-class chefs and global events, aims to build a strategic narrative for Turkey's gastronomy scene, enhancing its visibility on the global food-and-drink landscape.
- The event at Begendik Abi, featuring the vegan eggplant dish of Atilla Heilbronn, is an example of how this initiative showcases Turkey's rich culinary heritage, showcasing local, terroir-driven cuisine in line with global trends.
- By hosting these Signature Dining Experiences in iconic locations like OD Urla and Bodrum, the organizers aim to position Turkey as a significant destination for cultural-travel and food-and-drink enthusiasts, fostering cross-cultural culinary exchange and innovation.
