Where to Eat in Turkey

Turkey's dining culture is a magnificent tapestry woven from Ottoman imperial traditions, Mediterranean coastal influences, and Central Asian nomadic heritage, creating one of the world's most diverse and celebrated culinary landscapes. Turkish cuisine revolves around mezes (small plates meant for sharing), perfectly grilled kebabs, freshly baked pide and börek, and an endless variety of dishes featuring eggplant, lamb, yogurt, and olive oil. The dining scene easyly blends centuries-old meyhanes (traditional taverns) and lokantas (home-style eateries) with modern rooftop restaurants and contemporary interpretations of Anatolian recipes, while maintaining the sacred ritual of çay (tea) served in tulip-shaped glasses throughout the day.

Key Dining Features:

• Famous Dining Districts: Istanbul's Beyoğlu district centers around Nevizade Sokak and Asmalımescit for traditional meyhanes serving rakı and mezes; Kadıköy's Çarşı neighborhood on the Asian side offers authentic lokantas and fish restaurants; Karaköy has emerged as the trendy district for modern Turkish cuisine; in Izmir, the Alsancak waterfront features seafood tavernas; Gaziantep's old city is the epicenter of southeastern Turkish cuisine with its legendary baklava shops and kebab houses
• Essential Local Specialties: Start meals with mezes like haydari (thick yogurt with herbs), patlıcan salatası (smoky eggplant salad), and çiğ köfte (spicy bulgur patties); try regional kebabs including Adana kebap (spicy minced meat), İskender kebap (sliced döner over bread with tomato sauce and butter), and Urfa kebap (milder minced meat); sample mantı (tiny dumplings with yogurt), menemen (Turkish scrambled eggs with peppers and tomatoes), and gözleme (savory stuffed flatbreads); finish with künefe (shredded pastry with cheese and syrup) or sütlaç (rice pudding)
• Price Ranges: Street food like simit (sesame bread rings) costs 5-10 TL, döner sandwiches 40-80 TL; traditional lokantas charge 150-300 TL per person for a full meal with multiple dishes; meyhane dinners with rakı and extensive mezes run 400-800 TL per person; upscale restaurants in Istanbul and coastal resorts range 800-1,500 TL per person; a traditional Turkish breakfast spread costs 100-200 TL; çay costs 5-15 TL everywhere, while Turkish coffee runs 25-50 TL
• Seasonal Dining Highlights: Spring (April-May) brings fresh fava beans, artichokes, and wild greens for mezes; summer (June-September) is peak season for Aegean and Mediterranean seafood, especially levrek (sea bass) and çipura (sea bream); autumn (September-November) features grape harvest celebrations and new olive oil; winter (December-February) is ideal for hearty soups like işkembe çorbası (tripe soup) served until dawn, slow-cooked stews, and indoor meyhane gatherings
• Unique