Gastronomy tourism has gained significant importance in tourism activities in recent years and has become a decisive factor in the selection of destinations. Local culinary culture and regional products constitute a significant attraction for tourists visiting a region; in some cases, they can even be the sole motivation for travel. This research examines the gastronomic potential of Burdur province, and to obtain relevant data, newspaper and magazine articles published about Burdur cuisine, as well as previous academic studies, were evaluated. As a result of the examinations, it was observed that although Burdur cuisine has a rich culinary culture, this potential has not been sufficiently utilized in terms of tourism. In particular, it was found that restaurant menus mostly only feature Burdur shish kebab, and other regional dishes are not adequately presented. The research findings reveal that the necessary infrastructure for gastronomy tourism in the region is not sufficiently developed, the geographical indication registration of regional dishes is limited, and the promotion of gastronomic values ​​is not at a sufficient level. In addition, the lack of coordination and cooperation among tourism-related institutions is among the factors negatively affecting the development of gastronomy tourism. In addition, it has been determined that although Burdur has numerous plant-based products that can be used in gastronomy thanks to its geographical location and climate, these resources have not been sufficiently utilized in tourism activities.