Newsletters
Adana, one of Türkiye’s most celebrated culinary and tourism destinations, is eagerly awaiting the outcome of its application to join UNESCO’s Creative Cities Network as a “city of gastronomy.” The final decision will be announced on Oct. 30 in Samarkand, Uzbekistan.
Home to more than 500 distinctive dishes, Adana is best known for its signature Adana kebab—a spicy hand-minced meat skewer grilled over charcoal—as well as specialties like icli kofte (stuffed bulgur balls), mumbar (stuffed lamb intestines), salgam (fermented turnip juice), and tas kadayif (a syrup-soaked dessert pastry). The province’s rich culinary culture has long drawn both domestic and international visitors eager to taste its regional delicacies.
According to Governor Yavuz Selim Kosger, the process for UNESCO recognition has progressed smoothly so far. The application, coordinated by the Adana Governor’s Office, followed nearly a year of preparation and was positively evaluated during a preliminary review in Paris. The governor noted that the team is now waiting for confirmation from Samarkand with optimism.
Governor Kosger emphasized that Adana fully deserves the title of “city of gastronomy,” describing the UNESCO application as part of an international process that has been carefully managed. He added that Türkiye’s Ministry of Culture and Tourism has closely followed the effort. “We don’t expect any setbacks, but this is an international organization, so we’ll wait excitedly until the announcement,” he said.
He also pointed out that earning the UNESCO title would help introduce Adana’s regional cuisine to a wider global audience and strengthen its tourism appeal. Even without the title, the city already enjoys nationwide fame for its authentic dining culture. “Everyone travels to Adana to taste its local flavors,” the governor said, adding that the title would take this recognition to the next level and create significant momentum for tourism and local businesses.
Many restaurant owners and chefs across the city are also waiting in anticipation. Local entrepreneur Cihangir Korkmaz said the title would boost global visibility for Adana’s cuisine, noting that food lovers already visit the city specifically for its gastronomy. “People already come here to eat, but after this recognition, the number of visitors will increase dramatically,” he said.
Another restaurateur, Onur Akbas, described Adana as a city “where eating and drinking never stop, 24 hours a day, seven days a week.” He said Adana should have received such recognition long ago and that the upcoming decision on Oct. 30 is being followed with great enthusiasm.
1 min read
