Food and drink

A cuisine that changes by region

Turkish cuisine is not one thing; the coast leans on seafood and olive-oil dishes, the interior on meat and pastries, the southeast on spiced kebabs. The same dish can take a different form in every city. This variety is one of the most enjoyable ways to get to know a region: sitting down in a local restaurant often means tasting that area’s geography too.

The backbone of the table

Breakfast in many places is long and shared: cheeses, olives, honey, eggs and fresh bread. Meals often feature kebabs and pide (flatbreads), meze (small plates), soups and olive-oil vegetable dishes. Vegetarian options are wide, thanks especially to the olive-oil dishes and meze. For dessert, baklava, milk puddings and seasonal fruit stand out.

Tea, coffee and street food

Tea accompanies every hour of the day and is usually served in a small tulip-shaped glass. Turkish coffee is a tradition of its own, dark and served in a small cup; it is inscribed on UNESCO’s list of the Intangible Cultural Heritage of Humanity. In cities, street food such as simit (sesame rings), roasted corn and fish sandwiches is a quick and safe first taste.

Practical notes

Meal times are flexible; many restaurants are busiest at lunch and dinner. Small tradesmen’s restaurants (“esnaf lokantası”) are a good, affordable choice for home-style dishes cooked fresh each day. If you have an allergy or a special diet, do not hesitate to ask about ingredients; most places are happy to help. In cities, water is commonly drunk from bottles.