Azerbaijan's first Gabala Gastronomy Summit has brought chefs, local producers and international experts together to explore how traditional cuisine can attract tourists, extend stays and strengthen the region's appeal as a year-round destination.
Known for its mountain scenery and tourist attractions, Gabala is now looking to put its culinary heritage on the map. The city hosted its first Gastronomy Summit on 31 October, bringing together hospitality professionals, chefs, local producers and international experts to explore the growing potential of food tourism.
Held at the Gabala Congress Center, the event explored how traditional dishes could become distinctive visitor experiences, while encouraging closer cooperation between local producers, restaurants and hotels. Technology, media and destination branding also featured prominently.
Reporting from Gabala, AnewZ spoke to organisers, tourism representatives and international culinary experts about how local food traditions could help draw tourists beyond the peak season.
For the organisers, the ambition goes beyond promoting individual dishes. The goal is to make food a deciding factor in why tourists visit Gabala, how long they stay and whether they come back.
Shabnam Farman, chairwoman of the Gabala Hospitality Group, told AnewZ that the summit aimed to develop sustainable tourism experiences centred on local cuisine.
“Our aim is actually through gastronomy to create some sustainable touristic products which will attract new tourists, make them stay longer and also to bring them back in different seasons,” she said.
The initiative could create new opportunities for farmers, chefs, restaurants and accommodation providers by connecting local food production more closely with tourism.
The summit also built on the Harvest Season in Gabala initiative, which united restaurants, farmers and tourism partners throughout October.
Attracting tourists is only part of the challenge. Participants also explored how to protect traditional cooking methods while introducing Gabala's cuisine to a wider international audience.
A declaration was signed during the summit to safeguard the region's culinary heritage and promote its traditional dishes.
Lionel Strub, Vice-President for Europe at Disciples Escoffier International, told AnewZ that protecting culinary traditions was vital to preserving regional identity.
“Preserving the traditions is crucial to the survival of any country, particularly in Gabala,” he said.
Strub highlighted the need to pass recipes and cooking techniques from one generation to the next, both in family kitchens and among professional chefs.
The challenge lies in making these dishes appealing and accessible to tourists without compromising the ingredients, techniques and flavours that make them unique.
Around three hours from Baku, Gabala is already a popular destination for travellers seeking mountain scenery and experiences beyond Azerbaijan's capital.
Tourism officials believe its culinary traditions could provide another competitive advantage, supported by improvements in transport connectivity.
Rashad Aliyev, of the Azerbaijan Tourism Board, told AnewZ that the activation of Gabala Airport could help establish the region as a distinctive destination.
“Together with the activation of the Gabala airport, we will make Gabala stand out, actually, a unique destination with its own branding and own values,” he said.
The wider ambition is to encourage visitors to discover more of Gabala's culture, spend longer in the region and return at different times of the year.
Away from the conference halls, traditional recipes took centre stage as local cooks put their skills before an international jury.
Five teams of professional chefs and home cooks prepared dishes from Gabala's culinary heritage as part of the Gabala Culinary Collection.
Judges looked beyond presentation, assessing the authenticity of each dish, the use of local ingredients and whether traditional recipes could be adapted for restaurant menus without losing their distinctive character.
A jury member told AnewZ that the panel prioritised authenticity while considering how regional dishes could be introduced into professional hospitality settings.
“We focused on the use of local products and traditional cooking methods, selecting the dishes that came closest to the authentic local flavours,” the chef said.
The competition reflected a central theme of the summit: keeping culinary traditions alive while creating opportunities for visitors to experience them firsthand.
For Gabala, the real test now lies beyond the summit. Turning traditional recipes and local expertise into bookable experiences could help transform its food heritage into a lasting tourism attraction.
The foundations have been laid, but success will depend on whether farmers, chefs and hospitality businesses can work together to turn the region's culinary ambitions into experiences that encourage tourists to stay longer and keep coming back.
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