![\"\"](\"https:\/\/ekonomigundemi.com.tr\/wp-content\/uploads\/2026\/09\/c106f1cc63bfb3272ecb840bfedc46d8_1.jpg\")
\n<\/p>\n52 Lezzet Noktas\u0131\u2019n\u0131n bulundu\u011fu \u00c7anakkale\u2019de, i\u015fletme sahipleri ve ustalarla bir araya gelen isimler, ku\u015faktan ku\u015fa\u011fa aktar\u0131lan \u00f6zel lezzetleri bizzat dinledi. Her \u015fef ve konuk \u00c7anakkale\u2019nin birbirinden farkl\u0131 yemeklerine dikkat \u00e7ekerken, ortak nokta \u201czeytinya\u011f\u0131\u201d oldu. Peki her mutfakta her lezzeti tad\u0131yla ta\u00e7land\u0131ran zeytinya\u011f\u0131n\u0131n iyisi nas\u0131l se\u00e7ilir?\u00a0<\/p>\n
\u00c7anakkale K\u00fclt\u00fcr Yolu Festivali\u2019nin gastronomi program\u0131na Michelin y\u0131ld\u0131zl\u0131 \u015fef Maksut A\u015fkar ev sahipli\u011fi yapt\u0131. Michelin y\u0131ld\u0131zl\u0131 \u015fef Emre \u015een, \u015fef Celal G\u00fcrkan Y\u0131lmaz, gastronomi yazar\u0131 M\u00fcge Akg\u00fcn, yemek k\u00fclt\u00fcr\u00fc tarih\u00e7isi Prof. \u00d6zge Samanc\u0131 ve i\u00e7erik \u00fcreticisi O\u011fuz Yenihayat ise festivalin konuk isimleri aras\u0131nda yer ald\u0131. Gastronomi d\u00fcnyas\u0131n\u0131n bilinen isimleri, deniz \u00fcr\u00fcnlerinin mutfak lezzetlerini b\u00fcy\u00fck \u00f6l\u00e7ekte \u015fekillendirdi\u011fi \u00c7anakkale tatlar\u0131n\u0131n izini s\u00fcrd\u00fc. \u201cLezzet Noktas\u0131\u201d se\u00e7kisiyle \u00f6ne \u00e7\u0131kan 52 i\u015fletme, \u015fehrin zengin mutfak k\u00fclt\u00fcr\u00fcn\u00fc g\u00f6zler \u00f6n\u00fcne serdi. \u00c7anakkale\u2019nin kendine \u00f6zg\u00fc lezzetlerini tamamlayan zeytinya\u011f\u0131 ise bu kez yaln\u0131zca sofralar\u0131n de\u011fil, festivalin de dikkat \u00e7eken tatlar\u0131ndan biri oldu.<\/p>\n
\n<\/p>\n
”Gitti\u011finiz mevsimde bulabildi\u011finiz kadar lezzet tad\u0131n”<\/p>\n
Program\u0131n ev sahibi Michelin y\u0131ld\u0131zl\u0131 \u015fefi Maksut A\u015fkar, \u00c7anakkale\u2019ye ilk kez gelenlere \u00fc\u00e7 lezzet \u00f6nermek yerine, mevsiminde kar\u015f\u0131lar\u0131na \u00e7\u0131kan t\u00fcm tatlar\u0131 denemelerini tavsiye etti. Maksut A\u015fkar, kentin her mevsimde farkl\u0131 lezzetler sundu\u011funa dikkat \u00e7ekti. \u00c7anakkale\u2019nin deniz, bo\u011faz ve verimli topraklar\u0131n bir araya geldi\u011fi \u00f6zel co\u011frafyas\u0131n\u0131n mutfa\u011fa da yans\u0131d\u0131\u011f\u0131n\u0131 belirten A\u015fkar, deniz \u00fcr\u00fcnleri ve topraktan gelen sebze ve meyvelere kadar kentin sundu\u011fu \u00fcr\u00fcnlerin ke\u015ffedilmeye de\u011fer oldu\u011funu s\u00f6yledi.<\/p>\n
\u015eef Maksut A\u015fkar, \u201cLezzet Noktas\u0131\u201d projesinin \u00fclke genelinde 26 \u015fehrin t\u00fcm lezzet de\u011ferlerini ortaya \u00e7\u0131kard\u0131\u011f\u0131n\u0131, \u015fehirleri ziyaret eden turistlerin do\u011fru lezzet noktalar\u0131na ula\u015farak o y\u00f6reye \u00f6zg\u00fc, mutlaka tad\u0131lmas\u0131 ve ke\u015ffedilmesi gereken tatlarla tan\u0131\u015fmalar\u0131n\u0131 sa\u011flayan iyi bir f\u0131rsat oldu\u011funu ifade etti. A\u015fkar, s\u00f6zlerini \u201c\u0130yi ki \u00c7anakkalemiz var, bu y\u00fczden buraday\u0131z. \u00c7anakkale lezzetlerini ke\u015ffetmek i\u00e7in hep beraber dola\u015f\u0131yoruz\u201d diyerek sonland\u0131rd\u0131.\u00a0<\/p>\n
3 Lezzet Tavsiyesi: F\u0131r\u0131nlanm\u0131\u015f peynir helvas\u0131,sardalya tur\u015fusu ve karabiga karidesi<\/p>\n
Program\u0131n konu\u011fu Michelin y\u0131ld\u0131zl\u0131 \u015fefi Emre \u015een, \u00c7anakkale\u2019ye ilk kez gelenlerin \u00f6zellikle f\u0131r\u0131nlanm\u0131\u015f peynir helvas\u0131, sardalya tur\u015fusu ve karabiga karidesini tatmas\u0131n\u0131 \u00f6nerdi. Emre \u015een, kentin mutfak anlay\u0131\u015f\u0131nda \u00fcr\u00fcn\u00fcn do\u011fal lezzetini koruman\u0131n \u00f6nemli oldu\u011funu vurgulad\u0131. \u00c7anakkale mutfa\u011f\u0131nda \u00fcr\u00fcnlere fazla m\u00fcdahale edilmeden, basit ve lezzetli tarifler ortaya koyuldu\u011funu belirten \u015een, zeytinya\u011f\u0131n\u0131n da \u00f6nemine dikkat \u00e7ekip, otlardan bal\u0131klara kadar mutfa\u011f\u0131n pek \u00e7ok alan\u0131nda kullan\u0131ld\u0131\u011f\u0131n\u0131 s\u00f6yledi.\u00a0<\/p>\n
\u201cBence muhte\u015fem bir co\u011frafyaya muhte\u015fem bir mutfak\u201d diyen \u015een, Lezzet Noktalar\u0131 projesinin \u015fahane oldu\u011funu, b\u00f6ylece yerel lezzet \u00e7e\u015fitlili\u011finin \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131n\u0131 ifade etti. \u015eef Emre \u015een, \u00c7anakkale\u2019nin lezzetlerinin daha geni\u015f kitlelerle bulu\u015fmas\u0131n\u0131n \u00f6nemine dikkat \u00e7ekerek, yerli ve yabanc\u0131 ziyaret\u00e7ilerin bu tatlar\u0131 gelip deneyimlemelerini tavsiye etti.\u00a0<\/p>\n
![\"\"](\"https:\/\/ekonomigundemi.com.tr\/wp-content\/uploads\/2026\/09\/c106f1cc63bfb3272ecb840bfedc46d8_2.jpg\")
\n<\/p>\n
”\u00c7anakkale’ye gelenler Oma\u00e7 \u00c7orbas\u0131 ve T\u00fcmbiyi mutlaka denemeli”<\/p>\n
2009\u2019da a\u00e7\u0131lan ve \u00c7anakkale\u2019nin y\u00f6resel tatlar\u0131n\u0131 ya\u015fatan adreslerden Cevahir Lokanta \u0130\u015fletmecisi \u00d6m\u00fcr Aykut, kente ilk kez gelenlerin oma\u00e7 \u00e7orbas\u0131, tumbi, ke\u015fkek ve peynir helvas\u0131n\u0131 denemesini \u00f6nerdi. \u00c7anakkale mutfa\u011f\u0131n\u0131n di\u011fer y\u00f6relerden ayr\u0131lan \u00f6zelliklerinden birinin daha hafif yemekler oldu\u011funu belirten Aykut, \u00f6zellikle zeytinya\u011fl\u0131lar\u0131n ve mevsiminde haz\u0131rlanan sebze yemeklerinin m\u00fc\u015fteriler taraf\u0131ndan ilgi g\u00f6rd\u00fc\u011f\u00fcn\u00fc s\u00f6yledi.\u00a0<\/p>\n
Aykut, \u201cLezzet Noktalar\u0131\u201d projesi kapsam\u0131nda kente gelen ziyaret\u00e7ilerin yerel yemekleri tan\u0131mas\u0131n\u0131n hem gastronomi hem de turizm a\u00e7\u0131s\u0131ndan \u00f6nemli oldu\u011funu ifade etti.<\/p>\n
![\"\"](\"https:\/\/ekonomigundemi.com.tr\/wp-content\/uploads\/2026\/09\/c106f1cc63bfb3272ecb840bfedc46d8_3.jpg\")
\n<\/p>\n
Girit’ten \u00c7anakkale’ye uzanan 86 y\u0131ll\u0131k bir restoran hikayesi<\/p>\n
1940 y\u0131l\u0131nda kurulan Yalova Restoran 3. Ku\u015fak \u0130\u015fletmecisi Ertu\u011frul S\u00fcrgit, ailesinin Girit\u2019ten \u00c7anakkale\u2019ye uzanan yolculu\u011funu ve restoran\u0131n kurulu\u015f \u00f6yk\u00fcs\u00fcn\u00fc payla\u015ft\u0131. Girit mutfa\u011f\u0131n\u0131n izlerini ta\u015f\u0131yan aile miras\u0131n\u0131n zaman i\u00e7inde \u00c7anakkale mutfa\u011f\u0131yla b\u00fct\u00fcnle\u015fti\u011fini belirten S\u00fcrgit, kentin mutfak k\u00fclt\u00fcr\u00fcn\u00fc bir \u201cg\u00f6\u00e7 mutfa\u011f\u0131\u201d olarak tan\u0131mlad\u0131. \u00c7anakkale\u2019nin denizle olan g\u00fc\u00e7l\u00fc ba\u011f\u0131n\u0131n ise bu mutfa\u011f\u0131 farkl\u0131la\u015ft\u0131ran en \u00f6nemli unsurlardan biri oldu\u011funu s\u00f6yleyerek Akdeniz ve Ege mutfa\u011f\u0131n\u0131 \u00e7ok kulland\u0131klar\u0131n\u0131 dile getirdi.<\/p>\n
Ertu\u011frul S\u00fcrgit, \u00c7anakkale\u2019nin co\u011frafi i\u015faretli Ezine peyniri, domatesi, sardalyas\u0131, Bayrami\u00e7 beyaz\u0131, Umurbey kiraz\u0131, Umurbey \u015feftalisi ve peynir helvas\u0131 gibi pek \u00e7ok \u00fcr\u00fcn\u00fcyle \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131n\u0131 belirtti. S\u00fcrgit, mevsimsel \u00fcr\u00fcnlerin mutfaktaki \u00f6nemine dikkat \u00e7ekti. Restoranlar\u0131nda yakla\u015f\u0131k 30-35 kilometrelik \u00e7evreden temin edilen \u00fcr\u00fcnleri kullanmaya \u00f6zen g\u00f6sterdiklerini s\u00f6yleyen S\u00fcrgit, b\u00f6ylece hem yerel \u00fcreticileri desteklediklerini hem de \u00c7anakkale\u2019nin kendi \u00fcr\u00fcnlerini mutfakta ya\u015fatt\u0131klar\u0131n\u0131 ifade etti. Sardalya, Yenik\u00f6y barbunu, Bozcaada kalamar\u0131 ve ahtapot gibi deniz \u00fcr\u00fcnlerinin de kentin lezzetlerinde \u00f6nemli bir yere sahip oldu\u011funu belirtti.<\/p>\n
S\u00fcrgit, T\u00fcrkiye K\u00fclt\u00fcr Yolu Festivali ba\u015flad\u0131\u011f\u0131nda misafir say\u0131lar\u0131n\u0131n artt\u0131\u011f\u0131n\u0131, i\u015fletme ekonomisine fayda sa\u011flad\u0131\u011f\u0131n\u0131 s\u00f6zlerine ekledi.\u00a0<\/p>\n
![\"\"](\"https:\/\/ekonomigundemi.com.tr\/wp-content\/uploads\/2026\/09\/c106f1cc63bfb3272ecb840bfedc46d8_4.jpg\")
\n<\/p>\n
114 Y\u0131ll\u0131k bir isim, ku\u015faklard\u0131r de\u011fi\u015fmeyen bir lezzet<\/p>\n
Babal\u0131k Tekin Helvac\u0131s\u0131 \u0130\u015fletme M\u00fcd\u00fcr\u00fc Murat G\u00fcven, \u015fehrin simge tatlar\u0131ndan peynir helvas\u0131n\u0131n k\u00f6kl\u00fc adreslerinden Babal\u0131k Tekin\u2019in hikayesini anlatt\u0131. \u0130\u015fletmenin 1912 y\u0131l\u0131nda Reyhan Osmano\u011flu taraf\u0131ndan kuruldu\u011funu ve bug\u00fcn d\u00f6rd\u00fcnc\u00fc ku\u015fak taraf\u0131ndan s\u00fcrd\u00fcr\u00fcld\u00fc\u011f\u00fcn\u00fc s\u00f6yleyen G\u00fcven, i\u015fletmenin \u201cBabal\u0131k\u201d ad\u0131n\u0131 ise kurucusunun yard\u0131msever ki\u015fili\u011finden ald\u0131\u011f\u0131n\u0131 aktard\u0131. Bug\u00fcn klasik peynir helvas\u0131n\u0131n yan\u0131 s\u0131ra f\u0131r\u0131nlanm\u0131\u015f ve f\u0131st\u0131kl\u0131 \u00e7e\u015fitleri de haz\u0131rlad\u0131klar\u0131n\u0131 belirten G\u00fcven, i\u015fletmesinde sabah erken saatlerde f\u0131r\u0131ndan \u00e7\u0131kan Bo\u015fnak b\u00f6re\u011fi ve koyun yo\u011furdundan da bahsetti. Lezzetin temelinde g\u00fcnl\u00fck toplanan s\u00fct, peynir \u00fcretimi ve geleneksel haz\u0131rlama y\u00f6ntemlerinin bulundu\u011funu ifade etti.<\/p>\n
![\"\"](\"https:\/\/ekonomigundemi.com.tr\/wp-content\/uploads\/2026\/09\/c106f1cc63bfb3272ecb840bfedc46d8_5.jpg\")
\n<\/p>\n
\u0130yi zeytinya\u011f\u0131n\u0131 anlaman\u0131n ipu\u00e7lar\u0131 nelerdir?<\/p>\n
Zeytinya\u011f\u0131 uzman\u0131 Ay\u015fenur Tokmak Beycan, \u00c7anakkale mutfa\u011f\u0131n\u0131n \u00f6ne \u00e7\u0131kan \u00fcr\u00fcnlerinden zeytinya\u011f\u0131n\u0131n kalitesini anlaman\u0131n yollar\u0131n\u0131 anlatt\u0131. Beycan, iyi bir zeytinya\u011f\u0131nda \u00f6ncelikle aroman\u0131n ve kokunun belirgin olmas\u0131 gerekti\u011fini s\u00f6yledi. Erken hasat zeytinya\u011f\u0131n\u0131n kendine \u00f6zg\u00fc aromas\u0131na dikkat \u00e7eken Beycan, tad\u0131m s\u0131ras\u0131nda zeytinya\u011f\u0131n\u0131n a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 his ve genizde olu\u015fturdu\u011fu yak\u0131c\u0131l\u0131\u011f\u0131n kalite hakk\u0131nda fikir verebilece\u011fini belirtti. So\u011fuk s\u0131k\u0131m zeytinya\u011f\u0131n\u0131n ise \u00fcr\u00fcn\u00fcn kendine \u00f6zg\u00fc dokusunu ve lezzetini korumaya yard\u0131mc\u0131 oldu\u011funu ifade etti.<\/p>\n
Zeytinya\u011f\u0131nda kalitenin yaln\u0131zca hasat zaman\u0131 ve y\u00f6ntemiyle de\u011fil, zeytinin toplanmas\u0131ndan fabrikaya ula\u015ft\u0131r\u0131lmas\u0131na ve s\u0131k\u0131m s\u00fcrecine kadar t\u00fcm a\u015famalarda g\u00f6sterilen \u00f6zenle belirlendi\u011fini vurgulayan zeytinya\u011f\u0131 uzman\u0131 Ay\u015fenur Tokmak Beycan, izlenebilir \u00fcretimin \u00f6nemine dikkat \u00e7ekti. \u00c7anakkale\u2019nin zeytinya\u011f\u0131 \u00fcretimindeki potansiyeline de de\u011finen Beycan, \u00fcretim tesislerinin uluslararas\u0131 alandaki ba\u015far\u0131lar\u0131n\u0131n kentin bu alandaki de\u011ferini ortaya koydu\u011funu s\u00f6yledi.<\/p>\n
![\"\"](\"https:\/\/ekonomigundemi.com.tr\/wp-content\/uploads\/2026\/09\/c106f1cc63bfb3272ecb840bfedc46d8_6.jpg\")
\n<\/p>\n
\u00c7anakkale’nin mutfa\u011f\u0131n\u0131 ke\u015ffetmek i\u00e7in rotan\u0131z haz\u0131r\u00a0<\/p>\n
\u201cLezzet Noktas\u0131\u201d se\u00e7kisinde yer alan 52 durak, \u00c7anakkale\u2019nin denizle, zeytinliklerle ve bereketli topraklarla \u015fekillenen mutfak k\u00fclt\u00fcr\u00fcn\u00fc sofralarda bulu\u015fturuyor. Deniz \u00fcr\u00fcnlerinden zeytinya\u011fl\u0131lara, y\u00f6resel yemeklerden geleneksel tatl\u0131lara uzanan se\u00e7ki, kentin farkl\u0131 il\u00e7elerinde kar\u015f\u0131la\u015f\u0131labilecek lezzetleri tek bir rota \u00fczerinde ke\u015ffetme imkan\u0131 sunuyor.<\/p>\n
Ege ve Marmara\u2019n\u0131n kesi\u015fiminde yer alan \u00c7anakkale\u2019nin mutfak k\u00fclt\u00fcr\u00fcnde denizin sundu\u011fu \u00fcr\u00fcnler kadar zeytinya\u011f\u0131, mevsimsel \u00fcr\u00fcnler ve yerel malzemeler de \u00f6nemli bir yer tutuyor. \u201cLezzet Noktas\u0131\u201d rotas\u0131, kente gelen ziyaret\u00e7ileri yaln\u0131zca ne yiyeceklerini ke\u015ffetmeye de\u011fil, \u00c7anakkale sofras\u0131n\u0131 \u015fekillendiren farkl\u0131 tatlar\u0131 bir arada deneyimlemeye davet ediyor.<\/p>\n
\u00a0<\/p>\n
<\/strong> K\u00fclt\u00fcr ve Turizm Bakanl\u0131\u011f\u0131nca d\u00fczenlenen \u00c7anakkale K\u00fclt\u00fcr Yolu Festivali, e\u015fsiz lezzet d\u00fcnyas\u0131n\u0131 aralar\u0131nda Michelin y\u0131ld\u0131zl\u0131 \u015feflerin de bulundu\u011fu alt\u0131 isimle bir araya getirdi. T\u00fcrkiye Turizm Tan\u0131t\u0131m ve Geli\u015ftirme Ajans\u0131 (TGA) taraf\u0131ndan y\u00fcr\u00fct\u00fclen \u201cLezzet Noktas\u0131\u201d projesi kapsam\u0131nda \u00c7anakkale\u2019de bulunan \u015fef ve konuk isimler, \u00f6ne \u00e7\u0131kan i\u015fletmeleri ziyaret ederek \u015fehrin k\u00f6kl\u00fc mutfak k\u00fclt\u00fcr\u00fcn\u00fcn pe\u015fine d\u00fc\u015ft\u00fc.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":144506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"googlesitekit_rrm_CAow07ekDA:productID":"","footnotes":""},"categories":[4,7,11],"tags":[],"class_list":["post-144505","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dunya","category-gundem","category-saglik"],"_links":{"self":[{"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/144505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=144505"}],"version-history":[{"count":0,"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/144505\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/media\/144506"}],"wp:attachment":[{"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=144505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=144505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ekonomigundemi.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=144505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nEKONOM\u0130 GAZETES\u0130 <\/p>\n","protected":false},"excerpt":{"rendered":"