Özet:

Abstract Evaluating Adana's gastronomy tourism potential from the perspective of tourism stakeholders constitutes the main purpose of the study. For this purpose, semi-structured interview technique, which is one of the qualitative research methods, was used with tourism stakeholders (food and beverage businesses, travel agencies, hotels, university and local government) in Adana. The data were obtained by descriptive analysis. In revealing the gastronomy tourism potential of Adana province; it has been concluded that problems such as lack of publicity, image problems, not gathering gastronomic flavors under one roof, mostly meat and meat products in the menus, insufficient public support and insufficient physical conditions in festival-type events for gastronomy purposes have a negative impact. On the other hand, the cultural and historical texture, the fact that it has fertile lands with the effect of its geographical location, that it contains many civilizations, and most importantly, its unique cooking techniques and use of natural products have also been determined as the factors that affect Adana province positively in terms of gastronomy.

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