Erzurum, which is one of the most prominent provinces of the Eastern Anatolia Region, has become a worldwide known winter sports center in the last 20 years, which hosts national and international winter sports organizations. Nevertheless, it has been observed that Erzurum province, which has a population of approximately half-million in certain periods, does not benefit from this potential sufficiently, and local and foreign tourists that use Palandöken, Konaklı and Kandilli facilities leave the town without making the expected economic contribution after their stay in nearby hotels. However, Erzurum is located in the middle of culinary geography and has an important potential for gastronomic tourism. There are hundreds of high-quality restaurants in the city that serve local dishes of Erzurum such as cag kebab, kadayıf dolma (shredded phyllo stuffing) and various homemade food dishes. As it is known, gastronomy is considered as one of the main components of tourism in the context of international tourism. While the share of tourism centers with a weak gastronomical potential reduce year by year, tourism areas that consider tourism in conjunction with gastronomy attract more tourists and this reality reflects itself on statistics. Therefore, there is a need to preserve the progress that Erzurum made in the field of gastronomy without any planning and to improve it further. In addition to the winter tourism potential and richness of the province in terms of historical artifacts, presenting and supporting the gastronomical aspect of the city may bring about major benefits in terms of sustainable tourism and development. The proposed research study was prepared by using the analytic-synthetic scientific approach model and observation, survey and interview methods.