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The objective of this study was to ascertain the extent to which Ardahan's geographically indicated and traditional products are featured on the menus of local gastronomy businesses. The present study employed a qualitative research method, involving semi-structured interviews with 11 food and beverage businesses operating in Ardahan city centre and its districts. The data were then classified under thematic headings using descriptive analysis, and the findings were supported by the participants' views. The findings demonstrated that local products, including goose meat, kete, and kavılca wheat, exhibited a robust gastronomic identity. However, their representation on menus was found to be limited. It was observed by participants that local dishes in particular attracted a significant amount of interest from tourists. Nevertheless, challenges about the supply and cost of these products impede their practical implementation. Moreover, the absence of promotional initiatives and institutional support has a deleterious effect on the visibility of the local culinary heritage. In this context, the study establishes a correlation between Ardahan's traditional culinary values and gastronomic tourism, offering a series of recommendations to support both cultural sustainability and economic development. It is important to acknowledge that the incorporation of local products in the culinary repertoire is not merely a gastronomic practice, but rather, it constitutes a strategic element in the development of the destination.
Mısır et al. (2026) studied this question.