The Use of Local Ingredients in Michelin-starred Restaurants in Türkiye

Ebru ZENCİR ÇİFTÇİ; Beyza UYANIK

doi:10.63556/jotags.2026.1897

Authors

Ebru ZENCİR ÇİFTÇİ
Beyza UYANIK

DOI:

https://doi.org/10.63556/jotags.2026.1897

Keywords:

Local food, Michelin-Starred Restaurants, Regional food heritage, Geographical indications

Abstract

This study examines how Michelin-starred restaurants in Türkiye integrate local ingredients into their menus, emphasizing their contributions to sustainability, cultural heritage, and gastronomic tourism. A qualitative content analysis of 198 dishes from 11 restaurants was conducted using publicly available menus to identify patterns in the use of local and geographically indicated (GI) products. Dishes were grouped by type to assess the depth of local sourcing and its alignment with modern culinary practices. Results revealed 98 distinct local ingredients, with GI-certified items such as pistachios, tarhana, and Malkara lentils being the most frequent. Tasting menus featured the highest incorporation of local products (50%), reflecting a deliberate narrative of locality and innovation. The findings highlight how fine dining establishments serve as cultural ambassadors, blending traditional and contemporary techniques while supporting regional sustainability and the economic vitality of local food systems.

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