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Journals / Turar Turizm ve Araştırma Dergisi / 2026 / Cilt: 15 Sayı: 1

The Preservation of Traditional Recipes in Tradesmen Restaurants in Antalya and Their Reflections on Gastronomy Tourism

ANTALYA’DAKİ ESNAF LOKANTALARINDA GELENEKSEL TARİFLERİN KORUNMASI VE GASTRONOMİ TURİZMİNE YANSIMALARI

Eyüp Uyanık(SİİRT ÜNİVERSİTESİ)0009-0000-1140-4690
Mehmet Eskiocak(SİİRT ÜNİVERSİTESİ)0009-0001-5013-3771
Damla Kılıç(BELEK ÜNİVERSİTESİ)0000-0002-6564-6385
Pages
118–144
Publication Date
2026-05-12
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results demonstrate that tradesmen restaurants occupy a central position in the preservation of traditional culinary knowledge and in the construction of a meaningful relationship between gastronomy tourism and destination identity.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Tradesmen restaurants are conceptualized not merely as establishments offering local dishes, but as spaces where a distinctive culinary understanding has been sustained unchanged over many years and where this continuity is recognized by visitors.
📊
Key Findings & Data:The study analyzes publicly available customer reviews of 20 tradesmen restaurants in Antalya obtained from the Google Reviews platform using thematic analysis.
💡
Conclusion & Impact:The results demonstrate that tradesmen restaurants occupy a central position in the preservation of traditional culinary knowledge and in the construction of a meaningful relationship between gastronomy tourism and destination identity.
🔬Design:Review & Systematic Survey
📍Scope:2006 Verileri
⚙️Variables:Geleneksel Mutfak Bilgisi · Kuşaklar Arası Aktarım · Otantiklik

Abstract

Tradesmen restaurants are conceptualized not merely as establishments offering local dishes, but as spaces where a distinctive culinary understanding has been sustained unchanged over many years and where this continuity is recognized by visitors. This study examines the role of tradesmen restaurants operating in Antalya in the preservation and intergenerational transmission of traditional culinary knowledge through a qualitative approach grounded in the gastronomy tourism literature. The study analyzes publicly available customer reviews of 20 tradesmen restaurants in Antalya obtained from the Google Reviews platform using thematic analysis. The analytical process followed the stages proposed by Braun and Clarke (2006). The findings are organized around five main themes: locality and continuity, intergenerational transmission, authenticity, taste and satisfaction, and destination image. The results demonstrate that tradesmen restaurants occupy a central position in the preservation of traditional culinary knowledge and in the construction of a meaningful relationship between gastronomy tourism and destination identity.

Özet

Esnaf lokantaları, yalnızca yerel yemeklerin sunulduğu işletmeler olarak değil, mutfak anlayışının uzun yıllar boyunca değişmeden sürdürüldüğü ve bu sürekliliğin ziyaretçiler tarafından algılandığı mekânlar olarak ele alınmaktadır. Bu çalışma, Antalya’da faaliyet gösteren esnaf lokantalarının geleneksel mutfak bilgisinin korunması ve kuşaklar arası aktarımındaki rolünü, gastronomi turizmi literatürü çerçevesinde nitel bir yaklaşımla incelemektedir. Araştırmada, Antalya’daki 20 esnaf lokantasına ait Google Yorumlar platformunda yer alan kamuya açık müşteri değerlendirmeleri tematik analiz yöntemiyle incelenmiştir. Analiz süreci Braun ve Clarke’ın (2006) önerdiği aşamalar doğrultusunda yürütülmüştür. Bulgular; yöresellik ve süreklilik, kuşaklar arası aktarım, otantiklik, lezzet ve memnuniyet ile destinasyon algısı olmak üzere beş ana tema altında toplanmıştır. Sonuçlar, esnaf lokantalarının geleneksel mutfak bilgisinin korunması ve gastronomi turizminde destinasyonla kurulan anlamlı ilişkinin merkezinde yer aldığını göstermektedir.

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Cite This Article

Uyanık, E., Eskiocak, M., Kılıç, D. (2026). The Preservation of Traditional Recipes in Tradesmen Restaurants in Antalya and Their Reflections on Gastronomy Tourism. Turar Turizm ve Araştırma Dergisi, Cilt: 15 Sayı: 1, 118–144. https://doi.org/10.7460/turar.1878288

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