Gastronomy festivals, which are considered within the scope of event tourism, have become a more examined subject in the development of gastronomy tourism today. Especially with the diversification of touristic activities, it is seen that many destinations host many festivals to host tourists beyond their seasonal characteristics. Gastronomy festivals, which are at the forefront among these festivals, have become events to attract more participation from tourists to gain new experiences. Thanks to gastronomy festivals, it is possible to promote regional and region-specific products at both national and international levels. While the food cultures offered by some destinations around the world are mentioned, it is seen that the importance of gastronomy tourism in Turkey is understood late. It is seen that the interest in gastronomy tourism has increased as a result of the increase in the value shown to gastronomy festivals over time and especially as tourists want to get to know and experience the culinary culture of the destination they visit. For this reason, culinary riches have begun to create attraction for tourism through festivals held in many regions. Thanks to gastronomy festivals, it has become an important tool for the marketing, promotion and sustainability of local dishes and local products. In this context, an environment is provided where tourists can experience local and regional dishes. It is seen that many gastronomy festivals are organized every year with the diversity of local products in Turkey, the richness of geographically indicated products and the gastronomic heritage. It is possible to say that the festivals held have an important place in Turkey. In this context, in the study, secondary data sources were examined in depth and a national and international literature review was conducted. Additionally, as a result of interviews with local governments, gastronomy festivals held in the Central Anatolia region and Ankara were identified. 49 gastronomy festivals in the Central Anatolia region were examined according to the frequency, continuity and awareness of gastronomy festivals and their impact on the development of gastronomy tourism was included.