The Michelin Guide, the world's most prestigious gastronomy authority, will include Cappadocia in its evaluation by 2025. This development is shaped by the value that the intense academic and cultural studies in gastronomy have brought to the region in recent years.

Cappadocia University has been carrying out various activities, projects, and collaborations for many years to contribute to the development of the region's gastronomic potential. The university's systematic and multifaceted work in this field lays a significant foundation for increasing the region's visibility on the international culinary scene. In this context, the Cappadocia Gastronomy Inventory, created by Cappadocia University, compiles and documents regional dishes, production techniques, and local products from an academic perspective, making a significant contribution to the preservation and promotion of Cappadocia cuisine as a cultural heritage.

In addition, the Cappadocia Gastronomy Festival, held annually since 2022, is among the events that explore the region's gastronomic culture from different perspectives. The festival brings together academics, industry representatives, local producers, and gastronomy enthusiasts, providing a platform for both scientific and experiential sharing. Panels, workshops, and tasting events held as part of the festival are aimed at introducing Cappadocian cuisine to a wider audience.

Local Production and Sustainable Culinary Culture Supported in Cappadocia

The "Earth Market Kapadokya- Uçhisar (Earth Market)," launched for the first time this year with the support of Cappadocia University, not only supports local producers but also contributes to the spread of sustainable culinary practices. Thanks to the "Turkish Cuisine Week" events organized in collaboration with the Ministry of Culture and Tourism and hosted by Cappadocia University, Cappadocia has become a prominent center for the promotion of traditional Turkish cuisine.

Gastronomic Vision Strengthened by Academic Production

In this regard, the Cappadocia Gastronomy, Food and Tourism Research Congress, held in April 2025, stands out as a significant event that promotes scientific production and interdisciplinary interaction. Launched in May of the same year, the Cappadocia Journal of Gastronomy, Food and Tourism Studies, with its open-access, peer-reviewed structure, has become a stepping stone in ensuring the permanence of academic contributions to the field of gastronomy.

Cappadocia University's Gastronomy and Culinary Arts Department is at the center of these developments. With its applied education approach, qualified academic staff, and unique curriculum, it produces well-equipped graduates for the sector, while also leading the way in documenting and developing the regional cuisine. In addition to gaining culinary experience at national and international levels, students can directly integrate into the industry through internships at hotels and restaurants through collaborations.

The "Young Culinary Experts Are Being Raised" project and regular cooking workshops support students' professional development. The book "Gastronomic Heritage: Cappadocia Foods" published by Cappadocia University contributes to the written documentation of the region's cuisine. Additionally, numerous events organized with the support of Cappadocia University, including Spring Tables in Cappadocia, the Presentation of Selected Dishes from Kırıkkale Cuisine, the Panel on Using Local and Seasonal Products in Restaurants, the Cappadocia Gastronomy Festival, and the Slow Food Leaders Meeting, explore the region's gastronomic culture from different perspectives.

These comprehensive studies, carried out by Cappadocia University for years, contribute to the region's development in gastronomy. This experience is gaining international recognition with the inclusion of Cappadocia in the Michelin Guide's evaluation.