Restaurants focus on using local products
In 2022, the Michelin Guide was launched in Turkey with the announcement of selections for Istanbul 2023. Subsequently, its geography was expanded to Izmir and Mugla, and in 2025, Cappadocia joined the prestigious list — an important step in showcasing Turkey's diverse culinary heritage on the global stage. This region, famous for its fantastic rock formations, ancient cave houses, and hot air balloons, is now represented by 18 restaurants in the Michelin Guide.
Michelin-starred establishments emphasize local products, reinterpret Anatolian recipes, and adhere to sustainability principles, making Cappadocia one of the most interesting culinary regions in Turkey.
Cuisine based on traditions and craftsmanship
Cappadocia offers not only unforgettable culinary experiences but also diverse adventures, setting it apart from other gastronomic destinations. Local dishes are prepared using ancient recipes with traditional methods, organic products from volcanic soil, and aromatic grapes from nearby vineyards. The selection made by the Michelin Guide highlights the richness of local traditions and the high gastronomic potential of the region.
This recognition includes not only Michelin stars and the "Green Star." Cappadocia also features restaurants in the BibGourmand category, as well as recommended establishments, including women's cooperatives, family restaurants, and places that have preserved their traditions for years. All of them create a gastronomic journey that connects visitors with local producers and the unique flavors of the region.
The culinary heritage of Cappadocia, deeply rooted in culture
Not only the beauty of the landscapes but also the richness of local ingredients make Cappadocia unique. Each dish in the region's restaurants is filled with the generosity of nature. For example, a stew with fruity sweetness, such as apricots, or homemade erişte with pumpkin seeds reflects the "farm to table" philosophy.
The culinary scene of Cappadocia is rooted in Turkish and Anatolian traditions. Dishes prepared with love and respect for history offer a journey into the region's past. For example, testi kebab has become a symbol of local cuisine, cooked in clay pots from Avanos and slowly simmered in a tandoor. Before serving, the pot is broken in front of guests, creating a spectacular sight.
Visitors can also enjoy kayısı yahni — meat with dried apricots, quince stuffed with meat and spices, as well as agpaklu — a stew of white beans with tender meat cooked in clay pots. To complete the gastronomic experience, exquisite desserts such as incir yağı (figs cooked in butter), pumpkin dessert, dolaş (flour with butter), and "Damat" baklava from Ürgüp are available.
Local delicacies such as Niğde Mavisi and Divle Obruk cheese pair wonderfully with the region's wines. Cappadocia, surrounded by fertile vineyards, is known for wines made from local varieties such as Bogazkere, Narince, and the unique Emir variety, famous for its freshness and mineral notes. Guests are offered the opportunity not only to enjoy wine at the table but also to delve into wine culture by visiting local wineries and wine tours.
