(L-R) Emrah Köksal Sezgin, Assistant Professor; n/a; n/a; Faruk Kaymakcı, Turkey’s Ambassador to Luxembourg; n/a; n/a; Embassy’s executive chef Serkan Yardımcı; Credit: Elza Osmane, Chronicle.lu

On Thursday 21 May 2026, the Embassy of the Republic of Turkey in Luxembourg organised a gastronomic evening titled “Turkish Cuisine with Timeless Recipes: An Inheritance at the Table” at the embassy premises in Luxembourg-Limpertsberg.

The event aimed to celebrate Turkey’s culinary heritage through food and cultural exchange, while also showcasing Turkish hospitality and simply offering guests an opportunity to enjoy an informal evening together. Around 80 guests attended, including ambassadors, business partners, members of the press and friends of the embassy.

The embassy opened its outdoor terrace and garden area for the occasion. A hedge-lined space featured cocktail tables covered with white tablecloths. An additional seating stood indoors, although with pleasant weather throughout the evening, most guests spent their time outdoors.

Turkey’s Ambassador to Luxembourg Faruk Kaymakcı, who took office on 19 January 2026, welcomed guests personally throughout the evening and greeted each of the attendees individually. Before taking up his current position, he worked in Brussels within Turkey’s diplomatic representation to the European Union (EU).

Later in his keynote speech, Faruk Kaymakcı described Turkish cuisine as more than food, presenting it as a form of cultural dialogue. He said: “Turkish cuisine and Turkish cooking is also about sustainability. It’s about seasonal ingredients, because we have to eat things in their seasons, otherwise there is no taste.”

He also highlighted the importance of local production and respect for both nature and animals. Referring to Luxembourg’s multicultural environment, he noted the diversity of cuisines present in the country before joking that “the best Turkish restaurant in Luxembourg is the Turkish Embassy”, raising expectations high, which paid off as the food turned out to be excellent.

The ambassador then introduced the evening’s culinary concept together with Embassy’s executive chef Serkan Yardımcı and Assistant Professor Emrah Köksal Sezgin from Aydın Adnan Menderes University in Turkey, who oversaw the gastronomic selection.

Following the speech, three volunteers from the audience took part in a cooking masterclass focused on traditional Turkish “kubba” (stuffed meatball), which the chefs linked to Mesopotamian culinary traditions. During the demonstration, the chefs and their assistants explained the ingredients and preparation process behind the dishes that were served during the evening.

After the presentation, guests freely explored an open buffet featuring a range of Turkish specialities, including dolma, lamb dishes, rice-stuffed vegetables and various savoury recipes, alongside traditional baklava and other desserts.

Speaking with Chronicle.lu The chefs explained that many Turkish recipes date back thousands of years and share historical connections with Balkan and Arab cuisines, although each region maintains its own flavours and techniques. “We have our own special touch,” they noted.

This marked the first gastronomic event organised under Faruk Kaymakcı’s tenure. While the embassy last held a similar concept in 2022, several guests highlighted the new ambassador’s active role since arriving in Luxembourg. They noted that additional cultural and culinary events already appear to be filling the embassy’s calendar for the coming months.