Turistik Destinasyonlarda Yerel Mutfak Unsurlarının Kullanılma Durumu: İstanbul Tarihi Yarımada Örneği
Usage of Local Cuisine Elements in Food and Beverage Establishments in Touristic Destinations: İstanbul Historical Peninsula

Summary/Abstract: The aim of the research is to determine the importance given to local cuisine elements in food and beverage establishments in the Historic Peninsula. Another aim of the research is to determine the perspectives of both local and foreign tourists visiting the region regarding the local cuisine elements in these establishments, and to analyze these perspectives alongside those of the business operators. This qualitative study was conducted between February 15 and July 3, 2023, in the Historic Peninsula region of İstanbul. The research sample comprises seven food and beverage establishments operating in the Historic Peninsula, including four restaurants listed in the Michelin Guide. In addition, face-to-face interviews were conducted with 13 tourists, 7 local and 6 foreign tourists, who had visited the region. The data obtained were interpreted by descriptive analysis. According to the research, the ingredients of most of the local dishes used in the kitchens of the enterprises in the region are local products. It has been determined that the inclusion of local products in the menus positively affects sustainability, customer satisfaction and competition. The research has revealed that food and beverage establishments in the Historic Peninsula give importance to local cuisine elements in order to provide flavor and quality standards.

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