Gospel Gastronomy Guide 2021-2022

We are here with the 4th of the Gospel Gastronomy Guide 2021-2022. It has been six years since we decided to prepare a gastronomy guide using the evaluation and rating method for the first time in Turkey. Although we have a very strong and rich culinary culture, filtered from thousands of years of tradition, it was not easy for this richness to create a restaurant culture. However, since 2016, when we set off, the number of our restaurants, star chefs and palatable restaurants has been increasing noticeably. We are happy that, in this process, in cooperation with Hürriyet Newspaper and Karaca, we have created a guide that evaluates the sector within the framework of ethical rules, encourages those who do the job well, and guides gastronomy enthusiasts. With the contributions of Turkey's most powerful food and beverage writers, advisory board members and secret investigators, the first Gospel Gastronomy Guide took its place on the shelves in November 2017. Then, our second guide was published in December 2018 and our third guide was published in February 2020. The fourth guide in your hand, like the previous ones, is the product of a collective work. It emerged after a long and difficult process, with more intense effort than ever due to the pandemic conditions. This time, the scope of the guide has expanded even more and Gaziantep, the first city to join the Unesco Creative Cities Network with its gastronomy, is included, as well as Istanbul, Ankara, Izmir, Bodrum, Antalya and Bursa. Our guide, which will grow with the participation of new cities every year, includes 594 restaurants and 453 flavor spots. We think that our guide will reflect the trends in the world of food and beverage, and will make a great contribution to the sector. It is our wish that the 4th Gospel Gastronomy Guide will be the bedside book of those who love food and beverage culture. Good read, good discoveries