Turkey's Leading Gastronomy Stops

The first of these stops is Gaziantep, which has been declared a gastronomy city by UNESCO. Gaziantep cuisine, which has been enriched by the influence of different cultures, is known for its world-famous flavors. In addition to flavors such as Alinazik, Küşleme, Eggplant Kebab, Yuvalama, Baklava, Pistachio Katmer and Beyran Soup, local dishes such as Kabaklama, Şiveydiz and Sulu Salad also enrich Gaziantep cuisine.

Adana is one of the first cities that comes to mind when it comes to kebabs with its unique flavors and hospitality. In addition to unique flavors such as Adana kebab, liver, mumbar, şırdan and çiğ köfte, it also draws attention with desserts such as bici bici, karakuş dessert, halka dessert and taş kadayıf. Options such as sıkma and Adana style water borek for breakfast, and analı kızlı and garlic pistachio meatballs for lunch and dinner appeal to the palate.

Şanlıurfa is also a city where culture and taste meet with its thousands of years of history. Home to the world heritage Göbeklitepe, Şanlıurfa offers a pleasant discovery route for history enthusiasts and fascinates its visitors with its cuisine. Flavors such as meaty çiğköfte, Urfa kebab, open mouth, liver kebab and bostana salad are among the city's favorite flavors. In addition, dishes such as lahmacun, tray kebab and lebeni stand out.

Konya, with its cultural richness and deep-rooted history, also stands out with its cuisine. Etli ekmek, famous for its fineness and flavor, Fırın kebab, which is an indispensable part of Anatolian cuisine, and okra soup are among the city's prominent flavors. Local flavors such as Çebiç, sac arası dessert and Mevlana sugar are among the other options that visitors should definitely try.

Kayseri cuisine offers a feast of flavors with dishes reflecting the perfect harmony of pastry and red meat. Varieties of manti such as tray and oil manti, Kayseri pastrami, pöç kebabı, sucuklu köfte and yağlama are among the most popular flavors of the city. Local flavors such as tahini stuffed vine leaves, braided pilaf, asit dessert and nevzine are also among the other options that enrich Kayseri cuisine.

Siirt cuisine, famous for its meat dishes, draws attention with its rich flavors. Local flavors such as büryan kebab, perde pilaf, kitel and bumbar are among the most popular flavors of the city, while original dishes such as pırtike soup and zerfet, as well as desserts such as asit dessert and gebole enrich Siirt cuisine.

Edirne, with its cuisine carrying the Ottoman heritage, is one of the places visited by both history and taste enthusiasts. Tava cigeri and almond paste are among the well-known flavors of the city in particular. In addition, local flavors such as gerdan dessert, zerde and hardaliye are among the details that make Edirne cuisine different. Dishes that have survived from the Ottoman period to the present day such as mamzana, mutancana and elbasan tava are among the other tastes that must be tried.

Eskişehir offers its visitors a different experience with its rich culinary culture and historical texture. While flavors such as çibörek, balaban köfte and göbete are among the prominent tastes of the city, traditional flavors such as boza also have an important place in Eskişehir cuisine, which bears traces of Crimean, Caucasian and Balkan cuisines. Dishes such as Tatar böreği, kapama and şiş açık (mouth-open) are other tastes that reflect Eskişehir's cultural diversity.

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