The aim of this study; as a tourism activity in Cumalıkızık, it is to evaluate the service of food and beverage places within the framework of expert opinions. In addition, it is aimed to make some suggestions that will contribute to food and beverage venues in Cumalıkızık by making use of the studies obtained from the literature. Looking at the definitions of rural tourism; in Turkey “to perpetuate tradition” it seems to be an incomplete description of the meaning. This situation is important in terms of ensuring the survival of traditions beyond many definitions expressed. However, giving importance to quality presentation for the sustainability of traditions is also important for the protection of the rural population. This study was carried out using qualitative research method by researchers. The research sample was determined according to the conformity sampling method, one of the non-random sampling types. In the research, semi-structured interview technique was used as data collection technique. The research was conducted between June and December 2019, by interviewing 15 experts who have experience in Cumalıkızık tourism and eating and drinking. These experts consist of three administrative supervisors in Bursa, two chefs in the private sector, two waiters working as head waiters, and eight academics working on rural tourism and gastronomy. The common point of the interviewees is that they visit Bursa Cumalıkızık at least once in the last year and get food service from the businesses here. Evaluations and reviews only evaluate the services provided by the foodand beverage businesses in the region. As a result, although it has been stated in previous studies that the Cumalıkızık settlement maintains its rural character; outside the visible elements, it is thought that the factors related to food and beverage service are not local.