Van's Gastronomy Legacy: How Local Businesses and Tourism Are Thriving

Van's millennia-old gastronomy heritage is being showcased through the 27 Lezzet Noktası project, attracting international visitors while boosting local businesses. The initiative, which promotes Van's cuisine, including its famous breakfast, cheese, inci kefali, and Norduz kuzu kebabs, is helping preserve traditional recipes and drive tourism revenue.

The Roots of Van's Culinary Culture

The Van Gölü basin and high-altitude pastures, shaped by Urartu civilization's agricultural practices, form the foundation of Van's cuisine. Aromatic herbs, Norduz kuzu, and local dairy products define the region's culinary identity, while dishes like cheese, cacık, and pekmezli kavut offer visitors a unique experience.

The Lezzet Noktası Project

The 27 Lezzet Noktası, part of the Van Kültür Yolu Festival, supports family-run businesses and local producers while giving visitors the chance to explore the region's natural products.

■Balcı Behçet has been serving Van's breakfast culture since 1964.

■Doğu Kebap, with 51 years of gastronomy experience, highlights regional kebabs.

■Şehr-i Van Sofrası showcases geo-protected keledoş and Norduz kuzu dishes.

Tourism and Economic Impact

The festival's popular gastronomy route is contributing to Van's culinary identity reaching a broader audience, preserving traditional recipes, and revitalizing the city's economy. As part of the Turkey Culture Route Festival, the project will continue in Konya from July 18-26.

Preserving Van's gastronomy heritage and supporting local businesses is boosting regional tourism revenue while offering international visitors a deeper connection to the area's production culture. From a wealth management perspective, this presents an opportunity for investors to engage with the local food culture and tourism sector.