Konya Leads Türkiye’s Culture Route Festival with Record 53 Culinary Stops

Konya has achieved a major milestone in gastronomy as part of the Türkiye Culture Route Festival.

With 53 selected venues included in the Taste Stops project launched by the Türkiye Tourism Promotion and Development Agency (TGA), the city has become the festival destination with the highest number of designated Taste Stops to date. Renowned for its rich culinary heritage that dates back to the Seljuk era, Konya will showcase its diverse gastronomic traditions to both domestic and international visitors throughout the festival.

Recognized as one of Türkiye’s leading gastronomic destinations, Konya’s Taste Stops route was curated under the guidance of MasterChef Türkiye judge Somer Sivrioğlu. The route highlights some of the city’s signature dishes, including furun kebabı (wood-fired oven-roasted lamb), etli ekmek (Konya-style meat flatbread), tandır böreği, okra soup, and Konya’s distinctive blue cheese (Konya küflüsü).

Commenting on the selection process, Sivrioğlu emphasized the remarkable diversity of Konya’s cuisine, saying, “Even 53 Taste Stops are not enough for Konya. The city offers countless local dishes and products that everyone should experience.”

Sivrioğlu noted that one of the defining characteristics of Konya’s cuisine is its strong tradition of home cooking, a culture that is also reflected in the city’s restaurants. He explained that traditional recipes continue to be an integral part of everyday life in Konya, making the city a particularly valuable destination for gastronomic tourism.

In addition to recommending the city’s restaurants, Sivrioğlu encouraged visitors to sample regional specialties such as Beyşehir tarhana, Bozkır tahini, hemp halva, and Konya küflüsü. He added that Konya’s distinctive blue cheese is one of the city’s most remarkable local products.