Located in the Üngüt District of Kahramanmaraş — a city known for its history, culture, and rich culinary heritage — the Gastronomy and Research Center aims to highlight local food values through education, research, and cultural exchange. This is not only an educational building but also a multi-functional public space that protects the city’s memory and supports social life.
The structure includes a conference hall, exhibition area, restaurant, practice kitchens, R&D and research laboratories, administrative offices, and two theoretical classrooms. Educational and research activities are directly connected to the practice kitchens, offering a dynamic environment where students and researchers can explore local flavors with modern techniques.
The restaurant allows students to practice in real-time while sharing gastronomic experiences with the public. Collaborations with local producers help create a strong link between regional food traditions and sustainable practices.
The exhibition area and conference hall support Kahramanmaraş’s culinary identity through cultural and academic events. Exhibits include traditional recipes, local products, and kitchen tools, while the hall hosts panels, workshops, and symposiums.
The building is organized into three separate blocks: the education block, the exhibition area, and the conference hall. This clear division helps define each function and improves user flow. Each block can work independently or together when needed, making the building flexible and sustainable for both educational and public use.
