Turkish cuisine is one of the most varied and richest in the world. Turkey is on the crossroads of Europe and Asia, East and West. This unique location combined with the migration of Turks over the centuries from Central Asia to Europe has shaped the identity of its gastronomy. The great diversity of fauna and flora in Turkey has also contributed to the great variety in regional cuisines. Almost every region in Turkey offers its own gastronomic experience and they all await you to discover them!
Turkish breakfast isn’t just a meal, it’s an experience. Designed to be social, shared, and savored, Turkish breakfast consists of many small plates both sweet and savory, accompanied with bread and endless cups of tea.
Turkish street food
Although İstanbul is Turkey’s center of gastronomy with lots of local and international restaurants, street food is also very tasty! Throughout İstanbul and the rest of Turkey, street food culture is a pervasive and common thread of everyday life.
nostalgic Turkish restaurants
The lokanta restaurant is quite common on the Turkish dining scene.
İstanbul, a metropolis of both Turkey and the world, is a gastronomic epicenter. Here you can find and taste the best of local flavors from across Turkey.
unique foods & drinks
Ezine peyniri: Ezine cheese, mostly produced around the region with the same name in Çanakkale, can be made using cow, goat, or sheep’s milk.
The word “meze” derives from the Persian word “maza,” meaning “taste.” Meze in Turkey is a way of life around the table, it is spending long hours in the company of loved ones.
days of harvest
Autumn in the harvest season in Turkey, when many of the crops that are grown are picked and processed for the rest of the year. Olives, saffron, chestnuts, grapes, hazelnuts, tea, and more all have their harvest seasons.
healthy Turkish cuisine
Turkish cuisine is inherently healthy and highly seasonal, with many dishes being built around the multitude of fresh produce available.
unesco creative cities network
Turkey has ratified most international agreements and conventions related to the conservation of cultural and natural heritage, the most relevant here being the UNESCO 1972 World Heritage Convention (18 inscribed sites)
The Slow Food movement not only encourages people to take the time to prepare and eat whole, locally sourced foods, but it also aims to preserve culture and heritage, which are slowly being erased by fast foods “instant gratification” mindset.