The 4th GastroFest, organized by Konya Metropolitan Municipality to promote the city’s centuries-old culinary heritage nationally and internationally, has begun with great enthusiasm.
Speaking at the opening ceremony held at Kalehan Ecdad Garden, Konya Metropolitan Mayor Uğur İbrahim Altay said Konya has a unique culinary culture that dates back to Çatalhöyük, was shaped in Seljuk palace kitchens and has continued through the Mevlevi culinary tradition to the present day.
Emphasizing that Konya’s cuisine is a rich cultural heritage that brings together the abundance of the land, human effort and the refinement of civilization around the same table, Mayor Altay said, “At our tables, hearts are nourished; friendships grow stronger and the bonds of brotherhood deepen. In our cuisine, effort, patience and affection are cooked alongside the food. Every flavor in our cuisine carries its own story and memory, passed down from the past to the present. For this reason, we see preserving Konya’s culinary heritage as preserving our city’s collective memory and cultural heritage.”
Konya Governor İbrahim Akın also addressed the gathering, saying: “We know very well that in our city of Konya, food is civilization. We are the heirs to a heritage that brings together the refinement of palace cuisine in the Seljuk capital and the spiritual simplicity of Anatolia in the same pot. This magnificent heritage, a memory of our past, a richness of the present and one of the most valuable cultural legacies we will pass on to future generations, continues to embody our hospitality and sense of brotherhood through every flavor, from our okra soup, now among the 91 geographically indicated products of Konya, to oven kebab, etliekmek and tirit. On behalf of myself and all of you, I would like to thank Konya Metropolitan Mayor Uğur İbrahim Altay and his valued colleagues for the support and resources provided to make this festival possible.”
Following the speeches, the protocol presented “Vefa Awards” to local tradespeople who have contributed to the city’s culinary culture for many years and worked to preserve and promote its traditional flavors.
Four students representing graduates of the gastronomy departments of universities in Konya were presented with traditional Mevlevi belts as part of efforts to carry on the Mevlevi tradition.
The opening program concluded with toyga soup, a symbol of abundance and prosperity in Turkish cuisine, being served to protocol members and guests. The attendees then toured the festival stands.
170 STANDS SET UP
This year’s GastroFest, themed “Bread,” will offer a comprehensive festival experience for visitors of all ages, featuring cultural and artistic activities and entertainment programs alongside its gastronomy events.
A total of 170 stands have been set up as part of the festival. Visitors will find a variety of local flavors, traditional products and other offerings reflecting Konya’s culinary culture.
The festival program will also feature a range of activities, including workshops by renowned chefs, gastronomy talks, cooking and tasting events, activities for children, concerts and dance performances.
The 4th Konya GastroFest will be open to visitors from 10 a.m. to 10 p.m. through Sunday.
