Evaluation of the contribution of local dishes to gastronomy tourism by local businesses: The example of Trabzon province

Trabzon, which attracts local and foreign tourists with its cultural and natural riches, also stands out with its local cuisine. Different local products and dishes attract attention from tourists in the local cuisine, where the greenness of nature is reflected in the dishes. The aim of the research is to evaluate the contribution of Trabzon's little-known local dishes to gastronomy tourism by local businesses. The aim of the study is to ensure local product diversity in businesses, to highlight the lesser-known local dishes of the region and to introduce them to tourism. The research was carried out in the Central Ortahisar District and Akçaabat district of Trabzon. In the study, 10 participants working in local businesses serving local food in Trabzon were interviewed and data was collected with a semi-structured interview form consisting of 10 open-ended questions. The research data was evaluated from the perspective of both domestic and foreign tourists. According to the answers given and the results obtained, the local dishes served in the businesses are determined according to customer demand, the local cuisine of Trabzon is not used effectively enough, the presentation of local food in the businesses is limited to only the local dishes that have received geographical indication or are prominent, and very few of the lesser-known local dishes are served in the businesses. has been determined to be served. It is believed that going beyond the usual dishes in Trabzon and providing local food diversity in businesses will make a positive contribution to gastronomy tourism.