Cappadocia, the enchanting UNESCO world heritage site nestled in the central province of Nevşehir, Türkiye, attracts tourists from around the world with its captivating landscapes and historical wonders.
Recently, Cappadocia has also emerged as a burgeoning culinary destination, where foreign chefs are introducing visitors to an exceptional variety of flavors, melding international cuisines with local delicacies.
In the picturesque town of Göreme, four outstanding restaurants are at the forefront of this culinary revolution, curated by talented chefs from Türkiye, Italy, and Nepal. These chefs have noticed the positive reactions from foreign guests when they discover familiar flavors from their home countries seamlessly blended with the local cuisine.
Eylem Alp, the coordinator representing a restaurant holding that encompasses a Chinese establishment in the region, spoke to Anadolu about the endeavor. Alp’s vision is to extend tourists’ average stay in Cappadocia beyond the typical two-day visit by showcasing the diverse expertise of chefs from around the globe. These restaurants offer a delightful fusion of signature local dishes, renowned Italian recipes, and flavors from the Far East, ensuring a mesmerizing gastronomic experience for visitors.
Alp expressed joy at the positive reception, sharing the words of an Indonesian guest: “Last week, one of our Indonesian guests said that they could not find such Far Eastern flavors even in their own country. That made us very happy. People should travel to Cappadocia not only for hot air balloons and fairy chimneys but also for gastronomy. Tourism is an infinite dimension, and gastronomy is a tourism sector that is gaining weight worldwide.”
Pravendra Singh, an Indian chef working at an Indian restaurant in Göreme, shared his own story. Leaving behind his birthplace, Delhi, Singh settled in Nevşehir five years ago. As the number of Indian tourists visiting the region significantly increased over the years, an Indian restaurant was opened to cater to their culinary preferences.
Having received training in various cuisines, Singh highlighted the joy of his compatriots when they discover Indian dishes in Cappadocia. Singh said, “People from my country are very happy when they see Indian dishes here. They are surprised when they see us here.”
Paresh Gondkar, an Indian tourist visiting Cappadocia with his family, expressed his delight at encountering authentic Indian cuisine in the region, saying, “I never imagined that in this place, we’ll get such authentic food with this kind of service and ambiance. I think it’s one of the best Indian restaurants outside India, very very authentic.”
David Barnes, an American tourist who explored various establishments in the region, praised Cappadocia in every aspect and urged everyone to visit this captivating location. Barnes especially appreciated the diverse range of cuisines available, indicating the growing appeal of Cappadocia’s culinary scene among global travelers.
As Cappadocia continues to captivate visitors with its natural wonders and vibrant history, the inclusion of diverse international cuisines adds another layer of allure to this remarkable destination. Thanks to the creativity and talent of foreign chefs working in Cappadocia’s dining establishments, tourists can savor an exquisite blend of flavors from around the world, further enhancing their experience in this magical Turkish town. (AA)
