There are countries you visit for the sea, history, or shopping. And then there’s Turkey — a country where every morning begins with the aroma of freshly baked simit, every afternoon with a cup of thick Turkish coffee, and every evening with a long feast under the murmur of the Bosphorus, the spicy smoke of the grill, and the soft glow of lanterns in old taverns. Turkey isn’t just delicious — it’s generous, emotional, and as deep as its cuisine.
Summer is the best time for a culinary journey through Turkey. The markets overflow with seasonal fruits, restaurants set tables right on the streets, and the seafood is as fresh as it gets. Most importantly — here, meals are never rushed. Food is enjoyed slowly, with conversation, gestures, toasts, and deep respect for every ingredient.
Let’s start in the heart — Istanbul. In this city, the flavors of East and West meet as gracefully as the bridges connecting two continents. Try menemen — scrambled eggs with tomatoes and peppers, or the Beyoğlu toast — a grilled sandwich with sausage, cheese, and ketchup, popular after a night out. At the markets: pomegranates, figs, apricots, and pistachios as fresh as you’ve never seen before. And don’t miss the stuffed mussels straight from street stalls, roasted chestnuts, and baklava soaked in syrup and filled with nuts. Turkey is sweet — and not just because of the desserts.
But to truly understand Turkish cuisine, you need to go beyond the big cities. For example, head to Gaziantep — a city where food borders on religion. This is the home of the most authentic baklava, the richest kebab pastes, and even a Museum of Gastronomy! Try Ali Nazik — a smoky eggplant purée with tender meat, and don’t miss katmer — a delicate dessert with pistachios and cream. All served with the hum of a samovar and a glass of cold ayran.
Further south lies Adana. This city is famous for its spicy, juicy, smoky kebab unlike anything else. It’s grilled over coals, wrapped in thin flatbread, and served with onion, herbs, and hot peppers. Drink it down with shots of şira (a local grape drink) or chilled fermented milk. They’re masters of meat here — but the salads, yogurt and eggplant dips make every meal a feast of flavors.
Out west, in Izmir, you’ll find the breezy Aegean spirit: olive oil, fish, fresh herbs, lemon, and soft cheeses. This is meze country — a magical parade of small dishes that appear on the table as if by magic: hummus, baba ghanoush, yogurt spreads, pickled fish, eggplants in every form. All of it paired with a glass of rakı, as the evening drifts slowly by in laughter and conversation.
The Antalya coast is paradise not only for sun-seekers but also for gourmets. Fish restaurants in Kaş, Fethiye, and Side serve octopus, squid, gilt-head bream, and sea bass caught that very morning. In Turkey, seafood isn’t drowned in sauce — the natural flavor is the star. Just a squeeze of lemon, olive oil, and bread. For dessert — dondurma, that famous Turkish ice cream sold with theatrical flair by street vendors.
Inland lies Cappadocia, where amidst the rock formations and hot air balloons, you’ll find testi kebabı — meat and vegetables slow-cooked in clay pots that are broken open right at your table. And, of course, Turkish breakfasts that resemble a royal banquet: dozens of tiny plates — cheeses, olives, jams, eggs, fresh vegetables, honey, and, naturally, tea served in slender glasses.
Turkish cuisine isn’t just tasty. It’s generous. It’s about care. You’re not meant to eat alone. Even in a humble street diner, you’ll be served as if you’re a long-awaited guest. They’ll offer you more, even if you’re full. They’ll smile, even if you don’t speak the language. Leaving hungry is almost an insult to your hosts.
So if you’re dreaming of a journey filled not just with sunshine, beaches, and ancient ruins, but with culinary revelations — Turkey awaits. And chances are, it will draw you back again. Because once you try real künefe — with its stretchy cheese and crispy crust — there’s no turning back.