This study aims to evaluate the culinary culture developed by the Phrygians in the regions they inhabited, based on archaeological findings. The Phrygians emerged as a political power in Anatolia from the 9th century BCE onward, particularly exerting influence in the regions of Gordion and Yazılıkaya. Archaeological excavations have yielded significant data regarding Phrygian culinary practices. Ceramic vessels, cooking utensils, grain storage containers, and various kitchen implements constitute the fundamental components of this culture. Chemical analyses conducted on the remnants uncovered during the excavations reveal that the Phrygians processed agricultural products such as wheat and grapes to produce bread, beverages, and various dishes. Additionally, it has been determined that meats from domesticated animals such as pigs, sheep, and goats were consumed, along with wild game. These findings indicate the existence of an integrated system of agriculture and animal husbandry. The remains discovered in the tomb of King Midas also provide insights into the funerary meals and dining rituals of this civilization. In conclusion, the Phrygians developed an advanced culinary culture in terms of both production methods and dietary habits. The findings suggest that this cultural heritage holds potential to contribute to contemporary gastronomic tourism.