Cappadocia stands as one of Türkiye’s most extraordinary regions, renowned for its fairy chimneys, sunrise hot air balloon rides, cave hotels, and subterranean cities that once provided refuge to early Christians. In 2024, the region’s museums and archaeological sites welcomed more than 4.37 million visitors, underscoring its status as one of the country’s leading cultural destinations. Its signature hot air balloon experience also achieved a historic milestone, with 933,000 travellers taking to the skies — the highest number recorded to date.
Captivating visitors from India, Europe, North America, and the Far East, Cappadocia continues to enchant the world not only with its landscapes but also with its rich culinary traditions. Deeply rooted in Turkish and Anatolian heritage, this distinctive food culture has now received MICHELIN recognition, positioning the region to welcome a new wave of gastronomic travellers.
And recently, this unique food culture earned MICHELIN 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 important 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 testi, or 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 flavor.
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 savor every tiny piece.
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. Wonderful local wines you 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.
And recently, this unique food culture earned MICHELIN recognition and is set to attract a new wave of gastronomic travellers to Cappadocia.
