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A culinary journey from Anatolia to the Aegean delighted guests in Athens on Tuesday evening, as the Turkish Embassy hosted a gourmet reception celebrating Turkish Cuisine Week.
The annual event, part of a broader global initiative to promote the rich culinary heritage of Türkiye, drew a distinguished crowd of more than 120 guests, including foreign diplomats, Greek state officials and leading journalists.
In his opening remarks, Türkiye’s Ambassador to Greece, Cagatay Erciyes, highlighted the unique cultural depth of the nation's cuisine.
“Turkish cuisine is a delicious harmony of Central Asian, Anatolian, Middle Eastern, Mediterranean and Balkan influences,” he said. “It is shaped by the legacy of Ottoman palace cuisine and the diversity of regional traditions across Türkiye.”
Guests were treated to a curated menu of timeless Turkish classics, including white bean stew, aromatic pilaf, green beans in olive oil, stuffed grape leaves, rich moussaka, and flaky, syrup-drenched baklava.
The embassy's initiative aimed not only to share Türkiye’s culinary treasures but also to foster cultural dialogue and understanding through the universal language of food.
Held annually in May, Turkish Cuisine Week is an international event spotlighting the depth, sustainability, and regional diversity of Türkiye’s gastronomy. Embassies and cultural institutions around the world take part in promoting the country’s traditional recipes and ingredients.
In Athens, the evening left a memorable impression, blending hospitality with history and flavours with diplomacy.
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