1. Istanbul: A Route from Classic to Modern Cuisine
Istanbul is the starting point of any culinary journey in Turkey. Ottoman cuisine, street food, and modern gastronomy all come together in this city.
What to eat in Istanbul:
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Fish sandwich (balık ekmek) in Eminönü
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Wet burger (ıslak hamburger) in Taksim
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Stuffed mussels
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Kokoreç
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Baked potato (kumpir) in Ortaköy
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Various kebabs
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Ottoman palace dishes
The Istanbul food route is very diverse, ranging from street food to fine dining experiences.
2. Gaziantep: The Culinary Capital of Southeastern Turkey
Gaziantep is one of the strongest culinary cities in Turkey and is recognized as a UNESCO Creative City of Gastronomy.
What to eat in Gaziantep:
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Baklava
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Katmer
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Beyran soup
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Ali nazik kebab
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Lahmacun
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Yuvalama
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Pistachio-based desserts
The Gaziantep route is especially ideal for meat lovers and dessert enthusiasts.
3. Izmir: The Light and Healthy Aegean Cuisine
Izmir is known for its olive oil-based dishes and light, healthy cuisine.
What to eat in Izmir:
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Kumru sandwich
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Boyoz pastry
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Olive oil artichokes
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Stuffed mussels
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Aegean herb dishes
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Izmir meatballs
The Izmir food route is especially enjoyable during the summer months.
4. Adana: The Meat and Spice Route
Adana is home to one of the strongest meat-based cuisines in Turkey.
What to eat in Adana:
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Adana kebab
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Liver kebab
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Şırdan
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Mumbar
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Şalgam (fermented turnip drink)
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Bici bici dessert
The Adana route offers bold, spicy, and meat-heavy flavors.
5. Hatay: A Culinary Meeting Point of Cultures
Hatay is a unique gastronomic region where Arabic and Turkish cuisines blend together.
What to eat in Hatay:
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Künefe
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Tray kebab (tepsi kebabı)
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Hummus
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Zahter salad
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Oruk (stuffed bulgur meatballs)
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Sürk cheese
Hatay’s food route stands out for its rich mix of both sweet and savory dishes.
6. Trabzon: The Black Sea Culinary Route
Trabzon represents the natural and simple cuisine of the Black Sea region.
What to eat in Trabzon:
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Fried anchovies (hamsi tava)
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Kuymak (melted cheese with cornmeal)
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Black Sea-style pide
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Laz böreği
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Cornbread
The Trabzon route is ideal for seafood and dairy lovers.
7. Kayseri: The Mantı and Meat Route
Kayseri is famous for its mantı (Turkish dumplings) and cured meat products.
What to eat in Kayseri:
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Kayseri mantı
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Pastırma (cured beef)
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Sucuk (Turkish sausage)
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Yağlama
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Tray mantı
This route is perfect for those who want to experience traditional Anatolian cuisine.
8. Bursa: The Ottoman Cuisine Route
Bursa is one of the strongest representatives of Ottoman culinary heritage.
What to eat in Bursa:
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İskender kebab
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İnegöl meatballs
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Candied chestnuts
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Cantık
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Kemalpaşa dessert
Bursa’s food route combines history and culinary tradition.
9. Konya: The Traditional Anatolian Route
Konya is known for its simple yet rich-flavored traditional dishes.
What to eat in Konya:
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Etli ekmek (meat flatbread)
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Oven-baked kebab (fırın kebabı)
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Okra soup
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Mevlana pastry
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Sac arası
Konya offers one of the most authentic examples of traditional Anatolian cuisine.
10. Antalya: Mediterranean and Holiday Cuisine Route
Antalya combines both tourist-friendly dishes and local flavors.
What to eat in Antalya:
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Piyaz (bean salad)
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Pumpkin dessert
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Fresh fish
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Traditional Turkish breakfast
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Gözleme
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Hibeş (tahini-based appetizer)
The Antalya route is especially rich in seafood and light Mediterranean dishes.
Why Planning a Food Route in Turkey Matters
Since every city in Turkey has its own unique culinary identity, food should be an essential part of any travel plan. Experiencing different tastes within a single trip makes the journey much more meaningful.
Renting a car between cities also helps travelers discover local restaurants and authentic food spots beyond tourist areas, making the gastronomic experience more flexible and personal.
Conclusion
Turkey is essentially a vast gastronomic map where each city offers a different culinary story. Istanbul’s diversity, Gaziantep’s powerful flavors, Izmir’s light cuisine, and the natural tastes of the Black Sea region together create an unforgettable food journey.
Traveling through Turkey is not just about seeing places — it is about tasting them. And true discovery begins on the plate.
