Investigation of Circassian Cuisine in the Gastronomy Tourism Context

In this research, the place of Circassian cuisine in gastronomy tourism has been investigated. In this context, interview design is used from qualitative research methods, descriptive research designs. In the interview form prepared within the scope of the research, 7 general information and 10 interview questions are included. Face-to-face interviews were held with 12 different restaurant owners in different cities. According to the obtained data, the participants stated that the Circassian cuisine influenced the gastronomic tourism and it was reported that the contribution of tourism was mainly by native tourists. It is stated that the attitudes of the tourists towards the Circassian food are positive and the tastes are appreciated. Participants generally conveyed that the Circassian cuisine addressed the tastes of indigenous tourists and that their palate tastes were similar. Most preferred Circassian dishes are Haluj, Abista, Abaza cheese, Velibah, Aktisizbal, Ahul？apa and A？a？. Circassian food, which is most popular with tourists, is Haluj. Gastrotourists have often reached the point of leaving their choice of food to restaurants. The vast majority of participants expressed that they use local products. It has been found that there is almost no restaurants who does special study on the place of gastroturists on the portfolio and increasing the number of tourists