01
Land
Çukurova’s fertile plain, Taurus herbs, citrus groves and coastal produce — production is the first link of flavour.
Discover Adana
Gastronomy Culture
The shared language of land, fire and table. Adana’s cuisine gathers millennia of memory, craft and hospitality at one table.
Adana has long stood at the crossroads of civilisations, trade routes and migrations. That layered past lives in every layer of the cuisine — from kebab to şalgam, home cooking to street food.
The festival’s view is clear: food is more than a recipe. When it is made, with whom it is shared, which soil it comes from and which master’s hands shape it — all of this is heritage. Tenfold Flavour exists to make that knowledge visible and carry it forward.
02
Fire
The grill, the hearth and the stone oven: in Adana, fire is not only a cooking tool but a way of gathering.
03
Master
Hand skills, marinades, resting times and proportions passed down through generations are the living memory of the kitchen.
04
Table
Making room for the guest, sharing and joining the city’s rhythm — that is the true meaning of food in Adana.
Layers of the cuisine
Fire & Hearth
From Adana kebab to liver, kuşbaşı to metre-long skewers — grill smoke is the city’s shared language.
Home Cooking
Analı kızlı, stuffed köfte, dolmas and recipes living on family tables are the quiet strength of the cuisine.
Street Flavours
Şırdan, sıkma, bici bici, street kebab and the night kitchen carry the rhythm of a city that lives 24 hours.
Drink Culture
Şalgam, aşlama, yayık ayran and seasonal coolers complete the table.
Coast & Agriculture
From Karataş and Yumurtalık to blue crab, from Çukurova citrus to cotton — geography lands on the plate.
Cultural Transmission
The festival records recipes, makes masters visible and helps younger generations connect with this heritage.
Inspired by Adana City of Gastronomy and the festival content brief. Rewritten in the festival’s editorial voice.