The Alanya Municipality and Altın Kepçe International Culinary Competition will be held on November 7-9. Mehmet Dahaoğlu, Vice President of ALTAV and ALTİD, said, "Guests who take gastronomy holidays are looking for local flavors. When they explore restaurants in the region where they are on vacation and experience the local culinary culture, they tend to spend more."
The ALANYA Tourism Promotion Foundation (ALTAV) held its weekly board meeting. During the meeting, information was provided regarding the Alanya Municipality and Altın Kepçe International Culinary Competition, which will take place in Alanya from November 7-9. Sevda Erdoğmuş, Environmental Protection Control Manager of the Alanya Municipality, and Fatih Saray, Chairman of the Altın Kepçe Tourism and Chefs Association, provided information about the competition. Erdoğmuş stated that the competition, planned to be held at the Alanya Municipality Cultural Center and to be held for the 7th time, is one of the most prestigious culinary competitions in Turkey. "Hundreds of elite chefs from both domestic and international locations will participate in the competition. We will host TV food program producers, bloggers, and members of the press in Alanya for 3 days. In addition to Alanya cuisine, we will focus primarily on promoting our avocados. Local and foreign chefs will create dishes using avocados to raise awareness. We will emphasize that Alanya is not just about beaches, sand, and sun, but that domestic and foreign guests who come to our region for vacation will also experience the diverse and flavorful Alanya regional cuisine."
Mehmet Dahaoğlu, Vice President of ALTAV and the Alanya Tourism Operators Association (ALTİD), stated that they have diversified alternative tourism promotions in recent years through the foundation. "As ALTAV, we participate in festivals and fairs in more than 30 countries every year, representing the Alanya brand and promoting the unique aspects of our city. Our local cuisine is one of these unique aspects. Gastronomy tourists spend more during their holidays, which are focused on food and drink, compared to other guests. This type of guest, who does not confine themselves to the hotel, contributes more to both hotel operators with all-inclusive packages and to local businesses." Dahaoğlu emphasized that gastronomy tourists seek out local flavors, explore restaurants in the region where they are vacationing, and spend more while experiencing the local culinary culture and richness.