As the second largest gastronomy conference in the world, it continues to serve as an important bridge between Türkiye and world gastronomy. Gastromasa The Istanbul International Gastronomy Conference & Fair will open its doors for the 10th time at the Haliç Congress Center in Istanbul on November 6-7, 2025, under the theme "Stories of 10 Years." Launched in 2015 by Sözen Group CEO Gökmen Sözen and celebrating its 10th anniversary this year, the event will offer gastronomy professionals a unique experience with two days of inspiring talks, thematic panels, workshops, and a well-attended exhibition area.

Sözen Group CEO and Gastromasa Founder Gökmen Sözen In his press statement, he emphasized that Gastromasa's 10th anniversary is not just a success story of an event, but a vision. He stated that they set out in 2015 to introduce Türkiye's gastronomic potential to the world, and that today, Gastromasa is considered the world's second-largest gastronomy conference. He described this success as the joint efforts of chefs, NGOs, producers, sponsors, and media representatives.

Giant Names of the World Gastronomy Scene on the Same Stage! 

This year, more than 60 world-renowned chefs, hundreds of speakers, investors, and brands from five continents will gather in Istanbul.

Gault&Millau award winner and three Michelin starred Emmanuel Renaut, three Michelin starred Julien Royer, Gault&Millau hat winner and three Michelin starred Marco Müller, three Michelin starred Disfrutar’s Founding Partner Oriol Castro, who won the title of ‘Best Restaurant in the World’ on The World’s 50 Best Restaurants 2024 list, three Michelin starred Ángel León, two Michelin starred Andoni Luis Aduriz, three Michelin starred Ana Roš, Michelin starred Albert Adrià, three Michelin starred Simon Rogan, Antonio Bachour, twice named the World’s Best Pastry Chef by The Best Chef Awards, two Michelin starred Diego Guerrero, Chef Virgilio Martínez of Central, who was named the World’s Best Restaurant in 2023 by “The World’s 50 Best Restaurants”, Gault&Millau hat winner and three Michelin starred Christian Le Squer, two Michelin starred Jorge Vallejo, two Michelin starred Rasmus Munk, three Michelin starred Torres The Brothers are world-renowned chefs, pastry chefs, sommeliers and chefs such as Maido's Chef Mitsuharu Tsumura, which was chosen as the World's Best Restaurant by The World's 50 Best Restaurants 2025; Jeremy Chan with two Michelin stars; René Frank with two Michelin stars and a Gault&Millau hat; Elena Arzak with three Michelin stars and was chosen as the World's Best Female Chef in 2012 by The World's 50 Best Restaurants; Paco Torreblanca, who was chosen as the 'World's Best Pastry Chef' twice by the International Academy of Gastronomy; Philippe Bernachon, the third generation representative of the legendary Bernachon family; Mohamed Benabdallah, who was chosen as the 'World's Best Sommelier' by The World's 50 Best Restaurants 2025; Giorgio Bargiani, the creative mixologist of The Connaught Bar; Maksut Aşkar with a Michelin star and a Gault&Millau hat; and Fatih Tutak with two Michelin stars and a Gault&Millau Turkey hat. Mixologists, important investors and professionals of the tourism and hospitality industry, opinion leaders, national and international brands will come together for the 10th time at Gastromasa.

Global Collaborations and International Promotion

This year, Gastromasa continues to carry its vision of becoming Türkiye's leading gastronomy brand to international platforms. Following the London event, Gastromasa will also be present in new destinations like Dubai, and continues to be a pioneering brand positioning Turkish gastronomy on the global stage.

Gastromasa, which has preserved the memory of Turkish gastronomy since 2015, inspiring new generations of chefs, and establishing a strong network in the international gastronomy world, continues its 10th year on the axis of inspiration, creativity, and global dialogue. This year, the stories that bring the cultural richness of Turkish cuisine to the world will be rewritten in the heart of Istanbul.

Source: HORECA TREND and Gastromasa

The Double Design Award-Winning Rokon Series Became a Favorite of Visitors

The star of the fair was FİMAK's internationally awarded Rokon Series The Rokon Series, which stands out with its aesthetic design and high performance, was awarded in Germany in 2025. German Design Award ve iF Design Award It became a focal point for visitors at the fair with two prestigious awards, including the "April 1980" award. This interest once again confirmed the level of innovation and engineering power that Turkish industry has reached in the global arena.

Strong Synergy with Business Partners

FİMAK showcased not only its own product range but also its strong collaborations in the industry. BECS Macaron, Kaave, Alfa Fırın, doughex, LUV Gelato, Sevel Showcase ve Pizza Albe's Partner companies such as took part in the FIMAK stand and offered holistic solutions to the participants. HORECA TREND As the Media Group, we were present at the stand as the media partner of FİMAK and kept our finger on the pulse of the sector.

“Bakery Plus is the Most Important Meeting Point for Our Industry”

Mehmet Özpınar, Chairman of the Board of Directors of FİMAK, expressed his satisfaction with the fair, saying: “Bakery Plus has always been a key meeting point for our industry. We were thrilled to strengthen our ties with our existing business partners and present our cutting-edge technological solutions to industry professionals in Türkiye and around the world on this platform. The strong interest from visitors from Türkiye, the Balkans, the Turkic Republics, the Middle East, and North Africa demonstrated that we were doing the right thing and that the strategic role of our fair is increasingly strengthened.”

Bakery Plus 2025, which concluded with a successful organization, was a productive fair where FİMAK established new business connections and strengthened its position in the international market.

Source: HORECA TREND

Gastronometro, launched by Metro Türkiye as Turkey's first gastronomy discovery platform and one of the food and beverage industry's closest business partners, is celebrating its 10th anniversary. Since its inception, the platform has striven for the sustainable development of Turkish cuisine through education, R&D, product development, and implementation activities in the field of gastronomy, with the aim of "preserving, developing, and introducing Turkish cuisine to the world." Gastronometro collaborates with internationally renowned gastronomy and hospitality schools such as the Basque Culinary Center and Ecole hôtelière de Lausanne, and brings together Michelin-starred chefs with Turkish chefs. It also conducts training and collaborations with the Ministry of National Education and the Ministry of Culture and Tourism. Having inspired thousands of chefs, producers, academics, and students to date, the platform has distinguished itself with its educational programs, projects supporting the use of local products in professional kitchens, and its innovative approach to the culinary ecosystem. Gastronometro, entering its new era with the motto "an education, R&D, and application platform that brings together Türkiye's gastronomy and hospitality sectors," aims to increase its collaborations both nationally and internationally and to bring the values ​​of Turkish cuisine to a wider audience. Taking another significant step toward ecosystem development, Gastronometro will soon become an accredited training center offering certified training programs in culinary, service, and stewardship based on MEB-approved curricula through an agreement with the Ministry of National Education.

“Education, R&D and Application Platform Bringing Together the Gastronomy and Hospitality Sectors”

Reminding that the founding purpose of Gastronometro is to carry Turkish cuisine into the future, Metro Türkiye CEO David Antunes"When we launched Gastronometro, our goal was not only to preserve the unique culinary culture of these lands but also to carry it into the future. Over the years, this center has created a multifaceted impact, from education and R&D to international collaborations and hundreds of events. Here, traditional recipes have been revitalized through the creativity of our chefs, the stories of local producers have been brought to the world, and industry professionals have found the opportunity to develop themselves. Today, Gastronometro defines the future of its journey with its new motto: 'The education, R&D, and application platform that brings together Türkiye's gastronomy and hospitality sectors.' This reflects not only past achievements but also the responsibilities we will undertake in the coming years. As Metro Turkey, we will continue with the same passion to contribute to the development of the sector and bring this cuisine to the world with our Gastronometro investment," he said.

“The Story of a Dream Coming True”

Gastronometro Director Maximilian Thomae Describing the 10-year period as “the story of a dream coming true,” he said, “Since our founding, we have built not just a kitchen; we have built a multidimensional platform centered on education, research, innovation, and sharing. During this decade, we have supported the development of nearly 3.000 Metro brand products. We have brought together chefs, young talents, producers, and gastronomy enthusiasts under the same roof with over 200 events and conferences. We have hosted numerous prestigious organizations, from the MICHELIN Guide to young chef competitions. At every step, we have sought ways to preserve our local values ​​and introduce them to the world in order to keep Turkish cuisine alive in its fullest. In fact, the Michelin-Star chefs we host at Gastronometro return to their countries with the new knowledge they learned about Turkish cuisine here, adding a Turkish touch to traditional flavors: 3-Star Spanish Chef Elena Arzak now uses sumac, an indispensable spice of Turkish cuisine, which she discovered during her visit to Gastronometro, in her recipes. 2-Michelin-Star Spanish Chef Fernando Perez serves tea to his guests at his restaurant. "He serves ayran in a glass. Our new motto is the compass of the steps we will take in the coming years. We will continue to work passionately, never giving up on our dream of Turkish cuisine," he said.

Each Signed Work Was Reflected on Special Plates for the 10th Anniversary

Reflecting Metro Türkiye's passion for gastronomy, its commitment to embracing this field, and its vision to shape the sector, the platform celebrated its 10th anniversary with a special culinary experience prepared by Gastronometro chefs. The plates served at the celebration reflected Gastronometro's philosophy of "uniting the flavors of the past with the vision of the future." The signature plates, meticulously created over the past 10 years, symbolized Gastronometro's activities to date, the values ​​it has brought to Turkish cuisine, and the impact it has made on the gastronomic ecosystem. Prepared with local Turkish ingredients and interpreted with modern gastronomic techniques, the plates offered guests an experience that instilled both respect for their roots and the courage to innovate, bringing Gastronometro's inspiring story to the table and providing an unforgettable experience.

Source: HORECA TREND and Metro Türkiye