Gastroway Aegean Region 2018

Anatolia has the ability to experience all 4 seasons as a result of its geographical location in the world. With products that are grown from fertile soil and the natural beauty it presents, Anatolia is also home to a rich cuisine. Gastroway started its journey with the question of “how can I use this richness in the area of gastronomy?”


Gastroway is a gastronomy tour that was created to introduce Turkey to the world. With its first tour that took place in 2018, Gastroway’s objective is to show the story behind Turkish cuisine and culture, increase the visibility of Turkey’s natural beauty and create an awareness in the area of gastronomy. With tours that are held 4 times a year, Gastroway brings together world-renowned chefs and aims to introduce Turkey’s local tastes and the its beautiful nature to its guests.



Andoni luis Aduriz

Having ranked as number 7 on The World’s 50 Best Restaurants list in 2016 with his restaurant Mugaritz, Andoni Luis Aduriz is known as one of the most successful chefs in the Basque region. Crowning his success with 2 Michelin stars in 2000 and 2005, Aduriz defines the concept of his menus as “less is more.”

Elena Arzak

Elena Arzak does not distinguish between traditional and modern gastronomy but rather sees traditional gastronomy as the foundation of modern gastronomy and emphasizes that it is an area that every chef should pay attention to. She explains this by stating “In order to be innovative, modernism and globalization are important, however one should always be able to protect their core.”

Josean Alija

Josean Alija, who pays special attention to using local products, explains that he sees the future of avant-garde cuisine in local products. Alija also gives hints that they are working on a new book. Alija expresses that he enjoys Turkish food very much and finds it to be an unforgettable gastronomic destination especially with its desserts.

Diego Guerrero

Having graduated from Escuela de Zabalburu in Bilbao, Diego Guerrero completed his studies by learning different dishes and techniques at famous Spanish restaurants such as Martín Berasategui, Goizeko Kabi and elBulli.


29th of May, Tuesday
İzmir City

Our first meeting point is the local restaurant Deniz restaurant of Aegean region before tasting of Kokoreç and Midye in the night. After local breakfast in the Swiss Hotel, Kelle söğüş and Şambali dessert tasting in Kemeraltı where is one of the historical regions of İzmir.


30th of May, Wednesday
Sevilen Vineyards- Ephesus- Fethiye

After local breakfast in the Swiss Hotel, Kelle söğüş and Şambali dessert tasting in Kemeraltı where is one of the historical regions of İzmir. Our second meeting point is the Sevilen Üzüm Bağları on the of our İzmir tour. A histroric trip to the Efes, House of Virgin Mary  and Artemis Temples after the tasting of local specialties of Aegean. After a trip to Sirince, a discovery of original flavors. Then tasting of local food called as Çöp Şiş in Çine where is the country of Aydın is another importanct city of the Aegean. A coffee break in Gökova on the pleasant Fethiye journey. Passing through Fethiye which is one of the Turkey’s major tourist regions.


31th of May, Thursday
Göbün- Valley of Butterflies

On the first day in Fethiye, breakfast presentation with local specialities of Aegean beside the sea with an otantic atmosphere at the Paradise Cove. Then, an enjoyable tour with James Bond boat to Göbün for exploration of Butterfly Valley and Cove of Ships. Tasting of traditional Turkish foods in Pınara Turkish restaurant.


1th of May, Friday
Kaya Village- Baba Mountain

A tour for Cuma Pazarı is a Local market at the end of the our Gastroway tour. Breakfast with natural products which we bought from market. Than exploration and tasting of Turkish Coffee in Balık Pazarı (fish market) which is the one of the Turkey’s main region. After the historic tour of Kaya Village, nature walk in the historical Lykia way. Pleased break with tasting of local products and goat cheeses with Lykia wine in fascinating Baba Mountain after the nature walk. Finally, a dinner beside the sea with dishes prepared with special herbs and kid which cooked with using special techniques in Lykia.

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