7 of the best destinations in Türkiye for food and wine

Turkish cuisine is often mistaken for a one-note symphony of kebabs but, in truth, it’s one of the most eclectic and regionally expressive food cultures in the world. Shaped by centuries of empire, trade and migration, its culinary identity shifts dramatically from place to place. Several urban centers have earned UNESCO Creative City of Gastronomy status, while Istanbul has emerged as a global dining destination, home to Michelin-starred restaurants and new chefs reviving heritage techniques. From syrup-soaked baklava in the southeast to braised herbs and tavern culture in the west, this is your guide to seven cities and regions where tradition, innovation and local pride meet on the plate.

1. Urla

Must try: blue-tail shrimp gyoza at Michelin-starred Vino Locale
The petite region of Urla is the rising star of Türkiye’s culinary scene. Once little more than farmland serving the up market restaurants of nearby Çeşme and İzmir, it has become an Aegean destination known for hyperlocal menus rooted in the terroir. Olive groves and vineyards still dominate the landscape, but a new generation of chefs is transforming the region’s seafood and heirloom produce into refined dishes with a distinctly Mediterranean sensibility. Michelin-starred restaurants such as Teruar Urla and Vino Locale offer a farm-to-fork experience showcasing the region’s best, with dishes like braised spring artichokes or buttery blue-tailed prawns. Between meals, follow the Urla Wine Route, sampling bold reds made from native grapes like Urla karası.

2. Gaziantep

Must try: the pistachio and clotted cream pastry katmer
A city sat at a natural crossroads between the Mediterranean and Mesopotamia, Gaziantep's culinary traditions have been shaped by centuries of Silk Road trade. That legacy lives on in a cuisine that is as varied as it is bold, from rich, home-style stews to spicy kebabs grilled over open flames. The wider region is most famous for its small, intensely flavoured pistachios — one reason why many Turks insist the best baklava is found in Gaziantep. Baklava may be world-renowned, but locals often start the day with another pistachio-laced favourite: katmer. This indulgent, paper-thin pastry is folded with clotted cream, butter and nuts, then griddled until golden crisp and served hot for breakfast. 

3. Thrace

Must try: a cheeseboard of ezine and kaşar  – paired with local wine
A few hours’ drive west of Istanbul, the region of Thrace is rediscovering its wine-growing roots, with a rising number of artisanal producers, their vineyards set among rolling hills, olive groves and coastal villages. At its heart is the Thrace Wine Route, connecting family-run estates and vineyard hotels across Kırklareli, Tekirdağ and Şarköy — ideal for weekend tastings and long lunches among the vines. The region’s cheeses, such as the sharp, fatty ezine or salty aged kaşar, make for perfect pairings. Cheese also features in one of the region's favourite desserts: sweet and stringy Tekirdağ peynir helvası.

4. Bodrum

Must try: baked oysters with parmesan from Orfoz
Beyond its turquoise bays, Bodrum offers a dining scene defined by flavour and laid-back coastal charm. As the sun dips behind the peninsula, waterfront taverns such as Orfoz and Orkide Balik come alive with the day’s catch — the former known for its grilled squid and parmesan-topped baked oysters. For meat lovers, another local staple is çökertme kebabı (named after the nearby town Çökertme): tender strips of veal topped with crispy shoestring fries, garlicky yoghurt and a rich tomato reduction. Alongside the classics, Bodrum’s modern dining scene is thriving, from contemporary Mediterranean restaurants to stylish Michelin-starred spots.

5. Cappadocia

Must try: a hearty bowl of tarhana soup
Most visitors come to Cappadocia for the fairy chimneys, cave hotels and balloon-dotted sunrises. But this topographically enchanting region also has a rich, earthy cuisine rooted in Central Anatolian flavours. Don’t miss the local tarhana soup — a tangy, comforting blend of fermented yoghurt, cracked wheat and chickpeas. It’s humble, hearty and deeply tied to the rhythm of the land. Here, you can also find winemakers nurturing ancient endemic vines, producing tannic reds that pair well with the meaty and doughy dishes of the region, such as mantı dumplings.

6. Istanbul

Must try: a meze spread at a local meyhane
Once capital to empires and still the most diverse city in Türkiye, Istanbul offers a kaleidoscope of flavours from across the country. However, its unique meyhane (traditional tavern) culture stands out: long nights of shared conversation over sips of the aniseedy spirit rakı and tables crowded by meze plates. The same energy can be found on the city’s streets — from bakers hauling trays of sesame-laden simit bread rings at sunrise, to pide (flatbread) ovens glowing late into the night. In between, you'll find everything from vendors selling sandwiches of freshly caught fish (balık ekmek), to Michelin-starred restaurants mixing age-old recipes with innovative techniques. Few cities feed you this well, at every hour, in every corner.

7. Bozcaada

Must try: a glass of mineral-rich white wine, made from Çavuş grapes
Just off the Gallipoli Peninsula in the north Aegean, the island of Bozcaada has been cultivating vines since antiquity. Today, small-scale wineries continue that legacy, focusing on native grapes like çavuş, which yield fresh, mineral-driven white wines made for warm nights by the water. While vineyard tours are a must for oenophiles, travellers can opt to take their wines and cheeseboards to nearby rugged beaches to watch the sunset, or stay in the town centre and join the buzz of seafood taverns spilling out onto cobbled streets. The best time to visit is late August, when the island comes to life during the grape harvest and the Bozcaada Jazz Festival.