Özet:

The dietary habit that continues to live has grown in different ways today. The new taste of the dessert has occurred in the form of experiencing or seeing the making, watching, taste different tastes. In this sense, gastronomy as a science is based on the old but the assessment under the tourism roof is a new encounter. Each region has its own local flavours. Bulgarian immigrants settled in different parts of the country are only a part of this rich flavor mozaic. The main objective of the study in this context is to record the rich food culture of Bulgarian immigrants living in the province of Antalya and to transfer to future generations and evaluate the importance of Bulgarian immigrant cuisine in the context of gastronomic tourism. With the adoption of the quality research method in this direction, face-to-face conversations with Bulgarian immigrants living in the province of Antalya were conducted through cartopus sampling and the studies on the food culture of immigrants were scanned, imaging and content analysis.  According to the results of the study, many varieties of local foods and preparations are similarly known and made by Bulgarian migrants. Some foods made with the same material are called differently. During the study, the young generation did not have sufficient knowledge of local foods, the third age group’s individuals dominated the immigrant cuisine, and the local foods were made to their grandchildren. The gastronomic knowledge of this kitchen and its appearance in the menus will benefit our country in terms of gastronomic tourism.

Anahtar Kelimeler: