Rich and diverse
Turkish cuisine, one of the richest and most diverse in the world, has been shaped by ancient Ottoman influences with regional traditions on the border between Europe and Asia. From unsurpassed street food to the homemade dishes at a local “” lokanta “” (living room restaurant) or the at all-time sophisticated mezze, Turkish cuisine is all about hospitality, generous porters and a glass of tea or Turkish coffee in addition to taste. Classics include the many varieties of Kebab, Gözleme (stuffed dough flaps), Lahmacun (spicy Turkish pizza) and Pides (oval loaves, filled with cheese, eggs, meat or vegetables). Also, sweets like the famous Baklava, Künefe (a specialty made of angel hair dough), Lokum (Turkish fruit) and Turkish ice cream, in addition to the sweet Turkish tea that is everywhere and always drunk.
Turkish Gastronomy
Turkish gastronomy has gained much international recognition in recent years, thanks in part to the emergence of Michelin-starred restaurants and renowned top chefs who are reinterpreting traditional Turkish cuisine in a sophisticated, modern way. With this, Istanbul has become a serious culinary destination, but top restaurants in cities such as Bodrum and Izmir are also gaining traction.