ISTANBUL TO BECOME 38TH INTERNATIONAL DESTINATION TO BE ADDED TO PRESTIGIOUS MICHELIN GUIDE
Istanbul has become the 38th international destination to be added to the prestigious restaurant rating bible, the Michelin Guide.
A popular destination for gastronomic experiences, Istanbul restaurants offer diners an ancient food culture shaped by their unique heritage.
On October 11, 2022, Istanbul will integrate the prestigious collection of Michelin Guide with its first culinary guide to be published. The Turkish metropolis is already well known for its cuisine as stated by Gwendal Poullennec, international director of the Michelin Guide, during a press conference.
“Istanbul, which is a first-rate gastronomy destination, impressed our team,” he said. “Michelin Guide will now introduce this city to gourmets from all around the world. When released, Turkey’s largest city will be the 38th international destination to be listed by the team of the Michelin Guide.
Also speaking at the press conference, Turkey’s Culture and Tourism Mehmet Nuri Ersoy said: “Michelin Guide’s selections will support our efforts to promote Istanbul as a ‘Gastrocity.’ This move will add to the brand value of Istanbul, which is home to a number of award-winning restaurants.”
The minister added that he hopes other Turkish destinations, such as İzmir, Bodrum and Çeşme, will be acknowledged for their gastronomic expertise in future editions of the Michelin Guide.
A Michelin Guide for Estonia
Istanbul will follow another Michelin Guide in Europe. On May 25, 2022, Estonia and its capital Tallinn will be released. It will also be the first time that Michelin Guide inspectors have looked into the culinary scene of a Baltic State.
Describing the new guide, Gwendal Poullennec justified this choice: “Estonia’s gastronomic scene is blessed with strong culinary traditions, but a new breed of forward-thinking chefs are now also applying a more modern approach to honouring their country’s culinary heritage. Estonia has been on our watch list for a long time, and our inspectors have been busy researching the best restaurants and scrutinising its gastronomic scene.”
