Gault & Millau Turkey 2026: a gala evening for exceptional chefs and tables
In Istanbul, the 2026 Gault&Millau Turkey trophies ceremony celebrated a new generation of chefs and addresses, revealing a bold, sustainable and resolutely international Turkish gastronomy.
On Monday December 8, 2025, under the golds of the Çırağan Palace Kempinski, the third edition of the Gault&Millau Türkiye Gastronomy Guide Awards brought together the elite of the local and international culinary scene. Chefs, restaurateurs, hoteliers and industry decision-makers celebrated a booming Turkish gastronomy, driven by creativity, technical excellence and a growing focus on sustainability. More than just an awards ceremony, the evening outlined the contours of a gastronomic ecosystem that is now a key player on the world map.
An ever-expanding culinary map
developed following an independent evaluation process, the 2026 guide recognizes establishments selected for the quality of their products, their mastery of techniques, their creativity and their commitment to sustainability. This year's list includes 11 cities, from Istanbul to Gaziantep, from Izmir to Van, reflecting the richness and diversity of Turkey's terroirs.
A major new feature of this year's edition is the introduction of the "selected hotel" selection, which recognizes the key role of hotels in the overall gastronomic experience. A more holistic approach, hailed by professionals, which testifies to the growing maturity of the guide in Turkey.
A strong signal for the international scene
In his opening speech, Gökmen Sözen, CEO of the Sözen Group and representative of Gault&Millau Turkey, reiterated the guide's vocation: to support the emergence of a confident Turkish gastronomy that is visible on a global scale. From the vineyards of Thrace to the herbs of the Aegean, from the emblematic products of Anatolia to the historic tables of Istanbul, the inspectors criss-crossed the country to reveal its culinary potential.
Present in Istanbul, Patrick Hayoun, worldwide CEO of Gault&Millau, underlined Turkey's unique place on the international gastronomic scene, hailing its cuisine as " among the richest and most inspiring in the world, capable of combining tradition and modernity ".
A highlight of the evening was the awarding of over 30 special prizes. Restaurant of the Year went to Teruar Urla in Izmir, while Chef of the Year was awarded to Aret Sahakyan, Executive Chef of Maçakızı Bodrum. An emblematic recognition of a Turkish gastronomy now ready to make its mark beyond its borders.
