Breakfast (kahvaltı) — the meal Turks are most proud of
A proper Turkish breakfast spreads 10–20 small plates: white cheese, kashar, olives, tomato, cucumber, sucuk (spiced sausage), menemen (eggs with peppers), honey with kaymak (clotted cream), simit (sesame ring), and unlimited çay (black tea). Best spots: Van Kahvaltı Evi (Cihangir), Privato (Galata), Forno (Yenikoöy). Plan 90–120 minutes — nobody rushes breakfast in Turkey.
Street food essentials
Balık ekmek (grilled fish sandwich) at Eminonu boats. Kumpir (loaded baked potato) on Ortakoy square. Çiğ kofte (spiced bulgur wraps, vegetarian since 2010s). Midye dolma (stuffed mussels) with lemon — sold by the piece on busy nights. Kokoreç (offal sandwich) for the brave at 3 AM after a Beyoglu night out.
Kebabs are not just one thing
Adana kebab (spicy minced lamb on a flat skewer), Urfa kebab (the mild non-spicy cousin), şiş kebab (cubed lamb), tavuk şiş (chicken), Iskender (sliced döner over bread with tomato sauce and yoghurt — invented in Bursa), Çöp şiş (small skewers, Selçuk specialty), beyti (rolled in lavash). Order with bulgur pilaf, never french fries if you want it the local way.
Sweets and desserts
Baklava (the best is from Karaköy Gülluoğlu, accept no substitutes). Künefe (cheese pastry soaked in syrup, eaten hot — try Hatay Künefe Salonu in Karaköy). Lokum (Turkish delight — buy from Hacı Bekir, the original 1777 shop). Su böreği (water pastry, layered cheese pie). Helva (sesame, the breakup snack served at funerals and during Ramadan).
Drinks: tea, coffee and rakı
Çay (black tea) is offered everywhere all day — accept it. Turkish coffee is a UNESCO heritage drink, served unfiltered in tiny cups with lokum. Ayran (salty yoghurt drink) pairs with kebab. Rakı (anise spirit) is the national alcohol, drunk slowly with mezze and grilled fish, never as a shot. Şire (white grape juice) is the non-alcoholic version of rakı culture.
Need help planning your Turkey trip?
We will send a hand-built itinerary within 24 hours, free.
Get a free itineraryQuick answers
FAQs
Is Turkish food spicy?+
Generally mild. Only Adana kebab and certain southeastern dishes (lahmacun, çiğ kofte from Şanlıurfa) are spicy. Most Istanbul food is herb-forward, not chili-forward.
How much does dinner cost?+
Street food: 80–150 TRY. Local lokanta (canteen): 200–350 TRY. Mid-range meyhane with rakı: 600–1,000 TRY. Fine dining (Mikla, Neolokal): 2,500–4,500 TRY per person. Ottoman cuisine restaurants like Asitane sit in the middle.
Are there good vegetarian options?+
Yes. The mezze tradition is heavily vegetarian: hummus, haydari, fava, dolma, cacik, mucver, imam bayildi, zeytinyağlılar. Vegan is harder — cheese and yoghurt are everywhere — but çiğ kofte and lentil soup are reliable defaults.
When do Turks eat dinner?+
Late by Northern European standards. Locals eat 8–10 PM in summer, 7–9 PM in winter. Restaurants stay open until midnight in Istanbul, 11 PM in smaller cities. Lunch is 12:30–2 PM.
