OMM Newsroom
Gabala hosted its first Gastronomy Summit on October 31. Tourism and hospitality representatives, chefs, local producers and international experts discussed the contribution of traditional cuisine to tourism at the event, held at the Gabala Congress Center, AnewZ reported.
Participants considered ways to turn traditional dishes into distinctive visitor experiences and strengthen cooperation among local producers, restaurants and hotels. Technology, media and the role of place in shaping a tourism brand were also discussed.
Shabnam Farman, chair of the Gabala Hospitality Group, said the summit aims to create sustainable tourism products based on local cuisine. She said these products should attract new tourists, encourage them to stay longer in the region and bring them back in different seasons.
The initiative could create new opportunities for farmers, chefs, restaurants and accommodation providers, while more closely linking local food production with the tourism sector. The summit also continued the “Harvest Season in Gabala” initiative, which brought together restaurants, farmers and tourism partners throughout October.
A declaration on preserving the region’s culinary heritage and promoting its traditional dishes was signed at the event. Lionel Strub, vice president for Europe at Disciples Escoffier International, said safeguarding culinary traditions is important for preserving regional identity.
Strub stressed the importance of passing recipes and cooking methods from generation to generation in family kitchens and among professional chefs. He said the main challenge is making dishes appealing and accessible to tourists without changing their ingredients, cooking methods or distinctive flavors.
Located about three hours from Baku, Gabala is a popular destination for travelers, known for its mountain scenery and tourism opportunities outside the capital. Rashad Aliyev, a representative of the Azerbaijan Tourism Board, said the launch of the Gabala airport could help establish the region as a tourism destination with its own values and brand.
As part of the summit, local chefs presented examples of Gabala’s culinary heritage to an international jury. Five teams made up of professional and home chefs prepared dishes for the competition, which was part of the “Gabala Culinary Collection.”
The jury assessed the dishes not only on presentation but also on originality, use of local ingredients and adaptation of traditional recipes for restaurant menus without losing their distinctiveness. A jury member told AnewZ that preference was given to local products and traditional cooking methods, and that the dishes closest to local flavors were selected.
The competition reflected one of the summit’s main aims: to keep culinary traditions alive while giving visitors an opportunity to experience them firsthand. Cooperation among local farmers, chefs and hospitality businesses can play an important role in turning traditional recipes into experiences tourists can book.
