08.07.2026 00:00
The NATO Leaders Summit in Ankara brought Turkish cuisine's unique flavors to the world stage. The dinner hosted in honor of the leaders turned into a gastronomy summit. Unique tastes selected from all over Anatolia, such as stone oven pide, burnt Denizli yogurt, Kayseri manti, Urla gum artichoke, and slow-cooked beef ribs, were presented with the chefs' modern touches. The night ended sweetly with Sütlü Nuriye topped with Maraş ice cream.
The critical NATO Leaders Summit held in Ankara went down in history not only for its political and military decisions, but also for the gastronomy diplomacy offered to world leaders. At the gala dinner held in honor of the summit, a special menu reflecting the deep-rooted history and rich geography of Turkish cuisine was served. During the evening, where cultural heritage came to life on plates, leaders embarked on a unique taste journey prepared with local ingredients from all over Anatolia.
TRADITIONAL STARTERS AND ANATOLIA'S PURE FLAVORS
The dinner began with stone oven pide, a symbol of Turkish hospitality, and sautéed vegetables in olive oil, which holds a special place among the unique flavors of Turkish cuisine. One of the most striking touches on the table was the duo of Trabzon butter and Hizan karakovan honey, bringing together Eastern Anatolia and the Black Sea.
The starter menu was crowned with burnt Denizli yogurt, blended with fresh herbs from the Aegean and Mediterranean, leaving an unforgettable smoky impression on the palate.
AN EXTRAORDINARY INTERMEDIATE HOT COURSE: A MODERN TWIST ON KAYSERI MANTI
In the intermediate hot course section of the meal, Kayseri manti, from the world-famous pastry heritage of Turkish culinary culture, took center stage. However, this traditional flavor broke the mold with the chefs' modern and creative touches. The manti was served to the leaders blended with burnt Denizli yogurt and geographically indicated smoked Ayaş tomato paste. This unconventional smoky and intense aroma earned full marks from foreign heads of state.
MAIN COURSE FEAST FROM SEA AND LAND
The main course selection offered a complete gastronomic feast for both seafood and meat enthusiasts. Sea bass with its light and noble flavor was the first option, while leaders preferring red meat were served slow-cooked, melt-in-the-mouth beef ribs.
LOCAL EMPHASIS
The side dishes accompanying the meal once again proved the unique flavors of Turkish cuisine and the emphasis on locality. The trio of tarama, Urla's famous sakız artichoke, and Tokat leaf wrap created a synthesis of the Aegean and Central Anatolia.
The freekeh pilaf, flavored with burnt Trabzon butter and enriched with roasted eggplant and rare morel mushrooms, became the most talked-about dish of the night. The smoky aroma of freekeh wheat made the leaders feel the depth of Anatolian lands.
SWEET FINALE OF THE SUMMIT: SÜTLÜ NURIYE AND MARAŞ ICE CREAM
This historic night concluded with the finest examples of Turkish dessert art. The leaders were served Sütlü Nuriye, known as the lightest and most elegant of syrup-soaked desserts. This unique flavor was accompanied by world-famous Maraş ice cream, a modern gastronomy technique-prepared Antep pistachio foam, and refreshing bergamot aroma.
This summit in Ankara was recorded as an unforgettable taste diplomacy event, where not only diplomatic relations but also the thousand-year culture of Turkish cuisine, the labor of local producers, and the vision of modern Turkish chefs took the world stage.