Gastronomy Tourism and Local Culinary Heritage Are Rising in Turkey

Timeless Flavors Passed from Generation to Generation—Now at the Table with LAVA

Throughout history, Türkiye has been not only the cradle of civilizations but also a crossroads of flavors.
Each of its regions offers a rich culinary mosaic shaped by its own ingredients, cooking methods, and table traditions.
As gastronomy tourism continues to rise worldwide, Türkiye is gaining increasing global recognition in this field.

In recent years, Gaziantep and Hatay have joined the UNESCO Creative Cities Network, and Türkiye, which ranks among Europe’s leaders in geographically indicated products, is now recognized not only as a “holiday destination” but also as a “land of flavor.”
This growth is rooted in key values such as preserving local culinary heritage, supporting natural and sustainable production, and keeping traditional cooking alive.
It is precisely here that one of LAVA’s mottos comes to life:

“Preserving tradition and bringing timeless flavors to the table.”

LAVA cast iron pots and pans have long been the most trusted companions of the flavors passed down through generations in every kitchen.

Local Culinary Heritage: Cast Iron Pots, Stone Ovens, and Copper Pans

Local culinary heritage is more than just recipes.
It is a culture born from the soil, climate, history, and people of a region.
A culinary legacy encompasses everything—cooking vessels, the type of fire used, oils, bread forms, and even the way food is shared.

In Anatolian cuisine, cast iron cookware, stone ovens, and copper pans are among the most tangible reflections of this heritage.
Today, LAVA’s cast iron cookware brings back the patient, slow-cooking traditions of the past to modern kitchens.
The aromas that penetrate every fiber of the meat during slow cooking evoke the warmth of our grandmothers’ kitchens.
That is why LAVA is not merely a cookware brand—it is a cultural carrier.

Gastronomy Tourism Is Flourishing in Türkiye

Gastronomy tourism is based on experiencing a country’s flavors, producers, markets, and dining rituals.
While the global value of this industry exceeds 1 trillion dollars annually, Türkiye has started to claim an ever-growing share.
Every year, millions of visitors come not only to see Cappadocia or swim in the Aegean, but also to taste the authentic flavors of Anatolia.

Three key factors drive this growing interest:

1.     A return to local producers and authentic agriculture,

2.     The rise of geographically indicated products,

3.     And the revival of sustainable cooking traditions.

At the intersection of these three stands LAVA—reviving the journey from production to the table with cast iron products made on Anatolian soil.

“The culinary legacy passed down through generations is reborn on modern tables thanks to LAVA.”

Regional Flavor Routes and Culinary Heritage

Marmara Region – Olive Oils, Seafood, and the Elegance of the Table

Marmara unites the flavors of both Anatolia and the Balkans.
It is renowned for its olive oil dishes, seafood, and rich meze culture.
Geographical Indications: Gemlik Olive, Ezine Cheese, Thracian White Cheese, Bursa Iskender Kebab.

Perfect with LAVA: Artichokes in olive oil, fish stew, or stuffed mussels—these dishes reveal deeper aromas when slow-cooked in a LAVA enamel cast iron pot.

Gastronomy Route:

·        Bursa International Gastronomy Festival

·        Ayvalık Olive Harvest Days

·        Tekirdağ Cherry Festival

Aegean Region – The Kingdom of Naturalness and Herbs

The Aegean cuisine embodies the philosophy of “creating depth with simplicity.”
Olive oil, fresh herbs, and seafood define its essence.
Geographical Indications: Aydın Fig, Milas Olive Oil, Çeşme Melon, Denizli Tandoor.

Perfect with LAVA: Olive oil green beans, lamb tandoor, thyme-grilled sea bass—LAVA cast iron pots and casserole dishes are ideal for the Aegean’s “slow cooking” style, preserving flavors through patient heat retention.

Festival Route:

·        Alaçatı Herb Festival (İzmir)

·        Urla Harvest Festival

·        Bodrum Culinary Days

Central Anatolia – The Land of Grain and the Tandoor

This heartland is known for its grain-rich dishes, flatbreads, and deep-rooted tandoor traditions.
Geographical Indications: Kayseri Manti (dumplings), Konya Etli Ekmek, Ankara Tava, Çorum Roasted Chickpeas.

Perfect with LAVA: Tandoor kebab, stewed lamb, chickpea stew—all reach perfection when cooked slowly in a LAVA Casserole or Cast Iron Pot.

Festival Route:

·        Kayseri Manti Festival

·        Konya GastroFest

·        Ankara Taste Days

This region exemplifies the concept of “preserving tradition.”
Where homes once had stone tandoors, modern kitchens now feature LAVA cast iron cookware—continuing the same spirit of patience and craftsmanship.

Black Sea Region – The Land of Butter and Anchovies

The Black Sea cuisine is shaped by nature’s abundance and human labor.
Geographical Indications: Trabzon Butter, Rize Tea, Giresun Hazelnut, Black Sea Pide.

Perfect with LAVA: Kuymak (cornmeal with cheese), corn bread, baked anchovies, and vegetable casseroles.
Cooked in LAVA Mini Casseroles or Cast Iron Pans, these dishes preserve their buttery richness and authentic texture.

Festival Route:

·        Rize Tea Festival

·        Trabzon Anchovy Festival

·        Giresun Hazelnut Harvest Days

This region represents a culinary philosophy where nature’s flavor takes form in cast iron.

Mediterranean Region – The Dance of Citrus and Spice

Mediterranean cuisine is all about freshness, balance, and color.
Geographical Indications: Adana Kebab, Antalya Piyaz, Hatay Kunafa, Mersin Tantuni.

Perfect with LAVA: Vegetable kebab, tahini piyaz, or citrus-glazed chicken—each prepared perfectly with a LAVA Cast Iron Grill or Wok.

Festival Route:

·        Adana Taste Festival

·        Hatay International Gastronomy Days

·        Mersin Tantuni Festival

Hatay’s cuisine, part of the UNESCO Creative Cities Network, symbolizes Türkiye’s culinary rise on the global stage.
LAVA draws inspiration from Hatay’s philosophy—producing for modern kitchens that cherish tradition.

Eastern Anatolia – The Art of Meat, Spice, and Patience

In this cold-climate region, hearty stews and meats dominate the cuisine.
Geographical Indications: Kars Gravyer Cheese, Erzurum Cağ Kebab, Van Herbed Cheese, Bitlis Büryan.

Perfect with LAVA: Lamb stew, tandoor kebab, sautéed meat—all achieve their deep flavor when slow-cooked in a LAVA Oval Casserole or Dutch Oven.

Festival Route:

·        Kars Cheese Festival

·        Erzurum GastroDays

·        Van Herbed Cheese Fair

This region embodies the art of patience in cooking—a philosophy that perfectly aligns with LAVA’s “The Taste of Slow Cooking” principle.

Southeastern Anatolia – The Heart of Spice, the Soul of the Table

This is the heartland of Turkish gastronomy tourism.
Geographical Indications: Gaziantep Baklava, Urfa Isot Pepper, Diyarbakır Liver, Mardin Iqbebet (stuffed meatballs).

Perfect with LAVA: Eggplant kebab, chickpea stew, sautéed lamb—LAVA Cast Iron Pans and Baking Dishes preserve the authentic aroma while modernizing the presentation.

Festival Route:

·        Gaziantep GastroAntep Festival

·        Şanlıurfa Isot Festival

·        Mardin Flavor Gatherings

Here, every dish tells a story—LAVA becomes the storyteller for the new generation.

The Power of Geographical Indications in Cultural Promotion

As of 2025, Türkiye boasts over 1,500 geographically indicated products, ranking among the top in Europe.
These products form a vast culinary heritage map, and promoting them internationally is key to strengthening Türkiye’s gastronomy tourism.

Brands like LAVA enhance this visibility by bringing traditional cooking and serving techniques into modern kitchens.

“Timeless flavors live on at the table—thanks to LAVA.”

Sustainability and Preserving Tradition

Global culinary trends increasingly embrace slow food, local sourcing, zero waste, and simplicity.
Turkish cuisine has always embodied these values: minimal ingredients, patient cooking, and a deep culture of sharing.

Through its durable, long-lasting cast iron cookware, LAVA supports this philosophy.
A LAVA pot can last for generations—just like the traditional pots once passed down from mother to daughter in Anatolia.
Thus, LAVA stands not only as cookware but as a sustainable guardian of cultural heritage.

Conclusion – Anatolia’s Flavor Reaches the World

Gastronomy tourism is emerging not only as an economic driver for Türkiye but also as a cultural force.
Culinary heritage finds meaning not just in dishes, but in brands, production methods, and storytelling.
Within this narrative, LAVA stands as the warm link connecting production to the table.

“To preserve tradition is to carry the taste of the past into the future.”
“Timeless flavors endure on the table—with LAVA.”