Beyond the plate

Cities & regions

Discover the landscapes, history and food traditions behind the recipes. City guides and broader culinary regions each tell a different part of the story.

The stone clock tower at Kaleici in Antalya, with a Turkish flag and trees — Kaleiçi clock tower, AntalyaBernard Gagnon · CC BY-SA 3.0

City

Antalya

Explore Antalya through its Mediterranean setting, Lycian heritage and distinctive tahini-dressed bean dish, piyaz.

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Bright green tea fields and hillside homes in Rize — Tea-growing hillsides in Rize, on the eastern Black Seasly06 · CC BY 2.0

Culinary region

Black Sea — Karadeniz

Rainy hills, dairy, corn and fish offer a starting point for exploring the varied food traditions of Türkiye’s Black Sea region.

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Grilled Adana kebab on flatbread with tomato, onion and green pepper — Adana kebab — a taste of the eastern MediterraneanGarrett Ziegler · CC BY-SA 4.0

Culinary region

Mediterranean — Akdeniz

A regional introduction to Türkiye’s Mediterranean food traditions, from Antalya’s beans and tahini to the distinct cooking of the eastern coast.

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Trays of golden baklava and green pistachios at a Gaziantep shop — Baklava and pistachios for sale in GaziantepAdam Jones · CC BY-SA 2.0

Culinary region

Southeastern Anatolia — Güneydoğu Anadolu

Explore food, gardens and shared cultural life through examples from Diyarbakır and Gaziantep, with a documented connection to lentil-and-bulgur köfte.

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A spoon lifting long strands of melted cheese from a pan of kuymak — Kuymak — cornmeal and melting cheese, a Black Sea favouriteBasak · CC BY-SA 4.0

City

Trabzon

Discover an eastern Black Sea food culture of cornmeal, cheese, butter, anchovies and tea, with a wider provincial history visible at Sümela.

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