In Kayseri, a 6.000-year-old culinary heritage meets the future.

Kayseri's millennia-old gastronomic heritage met a contemporary culinary approach at SUZ Restaurant. Hosted by internationally experienced Chef Ahmet Gündoğar, the "Taste Stories from Tradition to the Future" event reinterpreted the city's rich culinary culture using modern gastronomic techniques.

Located on the historical Silk Road and boasting a cultural heritage spanning over 6.000 years, starting from Kültepe, Kayseri stood out at this special event not only for its history but also for its gastronomic richness. SUZ RestaurantIn the gastronomic experience held in [location], participants had the opportunity to rediscover the multifaceted story of Kayseri cuisine, stretching from the Hittites to the present day, from a contemporary perspective.

The menu, prepared under the leadership of Chef Ahmet Gündoğar, brought the geographical and cultural memory of Kayseri's 16 districts to the plates. From wild herbs and endemic plants grown at the high altitudes of Erciyes to İncesu's traditional molasses, from Yahyalı's aromatic cherries to Develi's ancient gacer flour, regional products were reinterpreted using modern gastronomic techniques.

At the organized gastronomy event, many local flavors, from traditional Kayseri ravioli to yağlama (a type of flatbread), from Develi cıvıklı (a type of stew) to stone-oven cooked meat dishes, were discussed as part of the cultural memory; while the culinary heritage, nourished by the region's multicultural past, was carried into the future with contemporary presentation and cooking techniques.

The sustainability approach at the heart of the event attracted attention. In line with the zero-waste principle implemented at SUZ Restaurant, all parts of the products, such as peels, stems, and seeds, are utilized using different techniques, while the materials used are sourced daily from local producers, aiming to reduce the carbon footprint.

Chef Ahmet Gündoğar summarized his understanding of gastronomy with these words:

“Kayseri cuisine is not just about ravioli and pastrami; it harbors thousands of years of history, cultural diversity, and a strong production tradition. At SUZ Restaurant, we preserve the past as it is, while reinterpreting it with the gastronomic language of today. Our aim is not only to offer delicious food, but also to make visible the memory of the land, the labor of the producers, and the cultural richness of this region.”

The gastronomic experience was accompanied by a special route dedicated to exploring the historical and cultural layers of Kayseri. Participants visited the Kültepe Kaniş-Karum archaeological site, considered one of the oldest trade centers in the world and where the first written tablets in Anatolia were found, while also having the opportunity to explore the Gevher Nesibe Şifahiye Madrasa, one of the most important works of the Seljuk period, and the stone mansions reflecting the historical fabric of the city.

The event, held at Wyndham Grand Kayseri with the vision of carrying Kayseri's rich culinary culture into the future, once again demonstrated that gastronomy is a powerful narrative tool that keeps cultural heritage alive.