Represented by the Municipality of Hatay, the city becomes the third Turkish member of The Food Capitals network.
Shaped by millennia of history, migration, and cultural exchange, Hatay stands out as one of the most diverse and distinctive gastronomic regions in the Mediterranean. Located along the Orontes River, near the Levantine coast and at the crossroads of the ancient Silk and Spice Routes, Hatay has long been a meeting point of cultures, flavours, and traditions. Today, this rich heritage is recognised internationally, with Hatay designated as a UNESCO Creative City of Gastronomy and a Food Capitals member.
The city’s culinary landscape is both abundant and deeply rooted in tradition. With more than 600 dishes and 300 varieties of meze, Hatay’s cuisine reflects the richness of its multicultural identity and the exceptional quality of its local ingredients. From aromatic herbs such as thyme and parsley to emblematic preparations like za’atar and muhammara, the region’s flavours are both bold and refined. Hatay is also renowned for its iconic dishes, from syrup-soaked pastries such as knafeh to traditional specialities like köfte, each telling a story of place, history, and craftsmanship.
Hatay seeks both to protect its culinary traditions and to embrace innovation. The city has implemented a Food and Tourism Businesses Certification and Standardisation Initiative to promote restaurants that meet health and safety standards, a way to attract more tourists to discover its culinary treasures. In this way, Hatay aims to develop its food tourism and transform visitors' preconceptions.
At the same time, Hatay is investing in the transmission of its culinary heritage. In collaboration with the UNESCO Creative Cities network, the city is developing the Healing Recipes Book project, which highlights the nutritional value and cultural significance of its traditional cuisine while sharing it with a wider international audience.
Looking to the future, Hatay Culinary Research and Development Center, based at Mustafa Kemal University, plays a key role in research, education, and innovation. With training kitchens, an agricultural application area, and a sensory analysis laboratory, the centre is dedicated to preserving culinary traditions while equipping the next generation of chefs and food professionals.
By joining The Food Capitals, Hatay aims to strengthen the international visibility of its gastronomy while contributing to a global dialogue on food as a driver of sustainable urban development, cultural identity, and economic growth. We are delighted to welcome Hatay to the network and look forward to the collaborations and projects that will emerge from this new connection.
