Advantageous journey to Türkiye's gastronomic cities!
Dating from the Seljuk and Ottoman periods, Türkiye’s rich culinary traditions have influenced those of neighbouring countries while catering to a wide range of dietary preferences, From the recipes of the palace kitchens to the enormous variety of products found in the Asian and Anatolian lands, the country’s culinary diversity is extraordinary. Regional and local, kebabs, vegetable dishes, soups, baked goods, and desserts are just a few of the menu options that make dining in Türkiye a delicious delight.
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Hatay: A Fusion of Culture and Flavors
The flavours of Hatay can be traced back to the area’s ancient past. Accorded the title of “Table of Civilizations”, UNESCO has registered Hatay’s distinctive gastronomic culture, a culture that arose due to Hatay’s location on the Spice Road and the variety of spices available. This serendipitous convergence led to the one-of-a-kind spice combinations found in many of the region’s delicious recipes. One of the most popular dishes in Hatay’s culinary circles is hummus which is a rich and creamy dish known for its blend of chickpeas, tahini, garlic, lemon, and olive oil, often garnished with pine nuts or herbs.
Adana: A Culinary Heritage Beyond Time
In Adana's culinary culture, the presentation of the dish is as important as its taste. Heavily influenced by its geographic location, the cuisine of Adana is notable, with the Adana-style kebab considered among the premier dishes. Şırdan dolması (stuffed şırdan) is prepared with minced meat, rice, onion, and many other ingredients, while other popular local flavours include acılı ezme (hot spicy tomato dip), halka tatlısı (halka dessert), and Adana kaynar, a drink made by brewing spices, sugar and water.
A Taste of Trabzon: Exploring the Rich Flavors of Black Sea Cuisine
Trabzon’s cuisine, deeply influenced by its coastal location along the Black Sea and its rich cultural history, offers a variety of distinctive dishes. Anchovy, or hamsi, is a staple ingredient, featured in local favorites such as hamsi tava (fried anchovies) and hamsi pilavı (anchovy rice). Another beloved dish is kuymak (also called muhlama), a rich, buttery mixture of melted cheese and cornmeal, often enjoyed for breakfast. Trabzon is also known for Akçaabat köfte, flavorful grilled meatballs, and pide, a boat-shaped flatbread filled with cheese, meat, or eggs.
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İzmir: Olive oil dishes and seafood
Set on the shores of the Aegean Sea, İzmir beckons with sparkling sunshine, a deep-blue sea, and fresh, delicious flavors. In İzmir, you can sample a wide variety of seafood, as well as tasty olive oil-based dishes like stuffed artichokes and zucchini blossoms. As you stroll through the streets of İzmir, we also recommend trying boyoz—made with a special dough—and kumru, served hot or cold and a refreshing alternative to classic sandwiches.
Mardin, with its distinctive flavors and fruity, spicy dishes
Kiliçe, sembusek, firkiye, irok… These local specialties are unique to Mardin, a city that captivates visitors with its architecture and evocative atmosphere. Rib dolma stuffed with pilaf, sembusek—a meat-filled pastry, ikbebet—boiled stuffed meatballs, and firkiye—made with meat and fresh young almonds—are among the city’s most authentic dishes. If you have a sweet tooth, don’t leave Mardin without sampling kahiye, made with cheese and syrup; harire, made with grape molasses; and zingili, sweet fried dough balls.
Istanbul: Ottoman Palace cuisine and street delicacies
Bisected by the Bosphorus, Istanbul— a city replete with history, and cultural and artistic events—is also renowned for its gastronomy. You can savor the city’s flavors both on the streets and in polished restaurants offering Bosphorus views. Dishes from the palace kitchen such as hünkar beğendi, stuffed melon, and cherry-stuffed grape leaves await you, as do Eminönü’s fish sandwiches, Sultanahmet’s meatballs, Sarıyer’s börek, and the crown jewel of street snacks, the Istanbul simit.
Gaziantep: A Registered Gastronomic Feast
The city, UNESCO-registered in the field of gastronomy and world cuisines, is the country's flavour capital. In terms of notable Gaziantep dishes, the first to come to mind is patlıcan kebabı (eggplant kebab). Made with premium lamb meat and special spices, this local delicacy is baked on a wood fire. Antep baklava is the city's most famous dessert, with a popularity extending far beyond Türkiye.
Şanlıurfa: A Distinctive Culinary Experience from the Southeast
Şanlıurfa is a gastronomic paradise where Halil İbrahim Sofraları (abundant and bountiful table, open to all) are set with its culinary events (Sıra Gecesi) and packed banquets. The historical and cultural context of the city’s cuisine are a key factor in its exceptional quality. Urfa-style ciğer kebabı (liver kebab), lahmacun, and üzlemeli pilav are staples in this city known for its meat-based cuisine.
Diyarbakır: A Rich and Authentic Culinary Journey in the Southeast
Diyarbakır offers an extraordinary culinary experience, steeped in history and tradition. Diyarbakır’s tables are often adorned with iconic dishes such as Diyarbakır kebabı, crafted from succulent lamb, and Meftune, a tangy stew made with lamb and eggplant. Another signature dish is Kaburga Dolması—a mouthwatering stuffed rib made with lamb, rice, and a mix of spices.