Özet:

Gastronomy, which has a considerable place in sustainable tourism, makes it possible for local people to participate in tourism activities. Therefore, this situation contributes to the increase in employment and to the regional economy. In this context, the aim of the research is to reveal the use of local food, which is a source of cultural heritage in mansion enterprises, for the purpose of sustainable tourism and to contribute to the region. For this purpose, a qualitative research was carried out face to face with 18 mansion manager in Safranbolu province, but interview form 14 was taken into consideration in this study. The study with semi-structured interview technique is a survey with a screening model of qualitative research methods. While the universe of the research was created as touristic mansions in the Safranbolu district, the sample of the research was created 18 mansion that had menus of local food in Safranbolu. The answers for each question posed in the interview form were categorized and descriptive analysis was performed. In the study determinated, the local dishes served in the Konak facilities are mostly; peruhi, local erişte, oturak bean food, etli yaprak sarması, Safranbolu bükmesi, güveç, ev baklavası ve zerde. Foods, especially vegetables, fruits and butter, which are to be used in cooking in the mansion enterprises, are supplied from local markets.

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