The main purpose of this research is to investigate the role of local foods peculiar to Ankara province in the promotion and marketing of Ankara. Qualitative research model was used in the research. The survey was conducted on 17 participants from the private sector related to gastronomy, Ministry of Culture and Tourism, academicians and gourmet writers. In this study, semi-structured interview forms were used in order to obtain participants' opinions through the mail, telephone interviews, and face-to-face interviews. In the study, suggestions were presented within the framework of findings from the interview questions whicg were used to determine the participants' points of view on Ankara gastronomic tourism.At the end of the research, participants had a consensus on the followings;there are deficincies of the promotion of Ankara’ s local food, for the pupose of combining traditional flavors with the current food trends, there is a need of a creation of an inventory list consists of a variety of local food that has not used for a long time in Ankara villages, the necessity of an increase of local delicacies' weight in institutions that the gastronomy education is given by having projects about Ankara’ s local foods, the need for workshops on Ankara's local foods, the need for changes in the relevant curriculum of the related universities through sector-academical collaboration, the requirement of opening courses where the public can be educated about Ankara’ s local food cooking with the help of a connection among district municipalities with each other.District municipalities are in contact with this issue and the need for Ankara to open courses that teach local food.