“Product Season – Gabala as a Gastronomic Destination” Initiative Launched

Gabala, 20 August 2026

Gabala Hospitality Group has presented its new “Product Season” initiative at Qafqaz Riverside Hotel. The initiative aims to support the development of Gabala as a gastronomic destination.

The event brought together representatives of the Gabala District Executive Authority, the Azerbaijan Tourism Board and other tourism organisations, members of the local community, local tourism stakeholders, entrepreneurs, chefs, representatives of restaurants and agricultural enterprises, as well as members of the media.

“Product Season” forms part of a broader programme aimed at unlocking and developing Gabala’s year-round tourism potential. The initiative seeks to transform the region’s rich gastronomic heritage, local produce and seasonal culinary traditions into an integral part of the tourism experience, while positioning Gabala as a distinctive and recognisable gastronomic destination.

The central idea of the project is to showcase produce grown in Gabala and highlight local ingredients during autumn, one of the most abundant seasons of the year. To achieve this, local restaurants and chefs will develop special menus featuring seasonal ingredients, offering guests an authentic “Taste of Gabala.”

The concept extends beyond the creation of new dishes. Through seasonal menus, Gabala’s history, culture, culinary traditions and regional products will be presented to guests as a unified gastronomic narrative. In this way, local cuisine will become an integral part of the overall tourism experience.

One of the initiative’s key pillars is the farm-to-table approach. Gabala’s local orchards, farms, gardeners and producers will be engaged as key partners in the project. Sourcing ingredients for seasonal menus from local farms wherever possible will contribute both to promoting regional products and strengthening the local economic value chain.

“Keeping Gabala’s tourism potential active throughout all four seasons and introducing the region’s gastronomic treasures to a wider audience require a comprehensive approach. ‘Product Season’ is an important part of this vision. Our goal is to unite local entrepreneurs, restaurants, chefs, farmers, agricultural enterprises and relevant institutions around a shared idea, thereby shaping and strengthening Gabala’s distinctive gastronomic identity,” said Shabnam Farman, Chair of the Supervisory Board of Gabala Hospitality Group.

“Product Season” also aims to create a new tourism experience that enables visitors to discover Gabala not only through its natural beauty and attractions, but also through its flavours, produce, people and dining culture. Alongside supporting Gabala’s development as an attractive year-round destination, this approach will help strengthen the role of local producers, farmers, restaurants and other entrepreneurs within the tourism value chain.

The next stages of the initiative will focus on researching and presenting Gabala’s gastronomic heritage, documenting and systematising local products and recipes, facilitating knowledge exchange among chefs, and organising various gastronomic events.

One of the programme’s concluding events will be the Gabala Gastronomy Summit. The summit is expected to bring together renowned local and international chefs and feature masterclasses, professional discussions and presentations. It will also provide a platform for extensive dialogue on preserving, developing and systematising Gabala’s cuisine, as well as establishing specific culinary standards.