19.07.2026 14:00
The Van Culture Road Festival, organized by the Ministry of Culture and Tourism, brought the city's deep-rooted gastronomic heritage to visitors. At the 27 Flavor Points designated by TGA, local delicacies such as Van breakfast, keledoş, herb cheese, Norduz lamb, pearl mullet, and kavut stood out. The stops, which attracted great interest from visitors, also provided economic contributions to local businesses.
Hosting many civilizations throughout its thousands of years of history, Van stands out with its rich gastronomy and culture, reflecting the accumulation formed throughout history. Shaped by the Van Lake basin, high plateaus, rich vegetation, and local production practices, Van cuisine offers visitors a unique gastronomic experience with herbed cheese, honey, kaymak, murtuğa, kavut, keledoş, kurut aşı, pearl mullet, and local meat dishes. The 27 Flavor Points selection offered to visitors within the scope of the festival aims to sustainably promote the city's culinary values and increase the visibility of local businesses throughout the year.
“TRADITIONAL MEALS KEPT ALIVE IN HOMES ARE MOVED TO RESTAURANT MENUS”
Asuman Kerkez, a television programmer and academician hosting the festival, stated that Van cuisine is not only about dishes but also carries a strong heritage of thousands of years of production culture extending to the present day.
Noting that the Urartu civilization made significant contributions to the region's agricultural and production understanding, Kerkez expressed that rich grain diversity, aromatic herbs like coriander and tarragon, Norduz lamb, and dairy products are among the fundamental values shaping Van's culinary identity. Emphasizing that breakfast first comes to mind when Van is mentioned, but the city's cuisine offers much more flavor, Kerkez advised visitors not to leave the city without tasting herbed cheese, cacık, keledoş, molasses kavut, and Erciş grapes.
Stating that the Flavor Point project contributes to bringing traditional meals kept alive in homes to restaurant menus and reaching wider audiences, Kerkez mentioned that the project develops businesses and facilitates the reach of Van's gastronomic value to visitors from different parts of Turkey.
WITH THE FLAVOR POINTS PROJECT, VISITORS MEET NATURAL PRODUCTS
Behçet the Honey Seller, included in the Flavor Point selection, is among the businesses that have kept Van's breakfast culture alive since 1964. Business owner Behçet Öndül stated that they specially procure honey, one of the indispensable products of Van breakfast, from Hakkari, Bitlis, Şirvan, and surrounding villages. Noting that they offer their visitors karakovan, comb honey, and strained honey varieties, Öndül expressed that the festival brings significant vitality to Van and surrounding provinces, and that visitors from outside the city have the opportunity to closely familiarize themselves with the region's natural products.
A BUSINESS OFFERING SPECIAL FLAVORS FOR 51 YEARS TAKES ITS PLACE IN THE FLAVOR POINTS SELECTION
Doğu Kebap also stands out as another business in the Flavor Point selection with its 51 years of gastronomic experience. Business owner and kebab master Cevdet Diler stated that besides Van breakfast, pearl mullet and local kebab are among the flavors to try in the city. Saying that the meat obtained from animals raised on the plateaus with rich vegetation in Van gives the kebab a unique taste, Diler expressed that the region's natural products and livestock culture play an important role in the richness of Van cuisine.
THE PRODUCTS USED ARE SUPPLIED FROM LOCAL PRODUCERS
Hamza Kurt, founder and operator of Şehr-i Van Sofrası, recommended that visitors coming to Van taste Van breakfast, geographically indicated keledoş, and lamb back prepared from Norduz lamb. Stating that the region has a unique culinary culture with its endemic herbs, Norduz lamb, herbed cheese, murtuğa, kavut, jams, and walnuts, Kurt said that the products used in the business are supplied from Van's districts and local producers. Kurt, noting that they bring products directly from farmer to table, expressed that the Flavor Point project contributes to promoting Van's local dishes, increasing preference for businesses, and supporting the city's economy.
27 FLAVOR POINTS WILL BRING VAN'S LOCAL TASTES TO WIDER AUDIENCES
The 27 Flavor Points created within the scope of the Van Culture Road Festival bring the city's deep-rooted culinary culture together with visitors while making visible family businesses and local producers that have maintained the production tradition for many years. The gastronomy route, which attracts intense interest during the festival, will contribute throughout the year to reaching wider audiences with Van's gastronomic identity, preserving traditional recipes, and revitalizing the city's economy.
The gastronomy journey of the Turkey Culture Road Festival, which highlights the culinary culture and local flavors of cities, will continue with the Konya Culture Road Festival, to be held between July 18-26. The Flavor Points created within the scope of the festival will bring Konya's deep-rooted culinary heritage and local flavors together with visitors.