Cappadocia is an unparalleled region, with its fairy chimneys, hot air balloon rides at sunrise, cave hotels, and subterranean cities that once sheltered the early Christians. In 2024 alone, Cappadocia’s museums and archaeological sites welcomed over 4.37 million visitors, solidifying its position as one of Türkiye’s top cultural destinations. The hot air balloon rides, the region’s most iconic experience, also reached a historic milestone: 933,000 visitors took to the skies last year, marking a record.

 

The region continues to captivate travellers from around the world, especially those from Europe, North America, and the Far East. Yet beyond its visual charms lies another treasure: an exceptional culinary heritage, deeply rooted in Turkish and Anatolian traditions as well as local terroir.

 

And recently, this unique food culture earned MICHELIN Guide recognition and is set to attract a new wave of gastronomic travellers to Cappadocia.

 

A Culinary Show You’ve Definitely Seen Online: Testi Kebabı and Beyond

First of all, the most essential part of your culinary experience here will be the wide selection of delicious meat dishes you are going to be offered. Let us share the culinary experience awaiting you in Cappadocia: You’re at a restaurant, and the waiter brings a flaming hot clay pot to your table. They crack it open right before your eyes, pouring out a delicious dish that has been slowly cooked for hours inside. The dish is called testi kebabı, named after the clay pot in which it’s cooked. We’re sure you’ve seen this culinary show on social media, and you might find yourself truly grateful to be in Cappadocia just for this moment and this unforgettable flavour.

 

Testi kebabı, along with other meats slow-cooked in tandır ovens, is a feast for both the eyes and the palate. Let’s move on to another legendary taste of the region. The famous Kayseri mantı (dumpling) is made so tiny here that 40 pieces can fit on a single spoon. This delicacy is topped with the Turkish staple, yogurt, and melted butter infused with traditional Turkish spices. All that's left for you is to savour every tiny piece.

 

Do you believe this is it? The answer is ‘No’ because there’s so much more to discover in Cappadocia.

 

If you’re in the mood for soup, you can try a bowl of Ürgüp tarhanası, a unique variation of tarhana made with yogurt, yarma (a kind of cracked wheat), and chickpeas, or tandır soup, cooked in the traditional tandır (tandoor) ovens.

 

If you prefer to delve into more local dishes, you can taste kayısı yahnisi, a fusion of dried apricots and meat simmered over a wood stove; zerdeli pilav, a fragrant rice dish infused with grape molasses, almonds, and raisins; stuffed quince, filled with ground meat, nuts, and spices; and ağpakla, a clay-pot stew combining white beans and tender meat.

 

Dessert lovers will also find no shortage of tempting options here, from incir yağlaması (figs cooked in butter) to pumpkin dessert, from köftür (a kind of Turkish delight that contains grape) to kuru kaymak (dried clotted cream) with organic honey, and dolaz (a flour halva with butter).

 

But there’s one dessert that truly needs no introduction. If you’re in Türkiye, you probably already know what it is. Yes, you guessed right: baklava. And in Cappadocia, you’ll find Damat Baklava, Ürgüp-style baklava- that’s just as unforgettable as the setting.

 

Cappadocia Wines — Also Crafted by Early Christian Monks for Centuries

From the fairy chimneys to the testi kebabs cooked in special clay pots… Cappadocia’s surprises never end. The excellent local wines you'll try here will also amaze you. Cappadocia has a long-standing history of winemaking that dates back to the time of the first Christian monks. You will understand this even better when you visit the underground cities and the early Christian churches. The abundant sunshine and fertile volcanic soil create ideal conditions for growing delicious grapes. The local varietals are Öküzgözü, Kalecik Karası, Boğazkere, and Narince grapes, along with the best-known Emir, the crisp and minerally white wine of the region.