A Culinary Journey Through Turkey: Beyond Istanbul

Published in Food and Wine on Wednesday, August 20th 2025 at 23:39 GMT by National Geographic news
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Turkey is often synonymous with Istanbul – a vibrant metropolis brimming with history and culture. However, to truly experience the heart of Turkish gastronomy and viticulture requires venturing beyond its iconic skyline. National Geographic’s recent piece highlights seven lesser-known cities that offer an authentic and delicious taste of what this diverse nation has to offer. This article expands on their findings, providing a deeper dive into each destination and showcasing why they deserve a spot on any foodie's travel itinerary.

Antalya: Coastal Delights & Citrus Sunshine

Located on the turquoise shores of the Mediterranean, Antalya is more than just a beach resort town. It’s a gateway to the fertile landscapes of the Antalya Plain, renowned for its citrus fruits and fresh produce. The city itself boasts a bustling market where you can sample local specialties like mızık çorbası (a traditional wheat soup) and indulge in freshly caught seafood grilled with fragrant herbs. Beyond the city center, exploring the surrounding countryside reveals family-run farms producing olive oil, honey, and figs – all integral to Antalya’s culinary identity. The region's warm climate also supports a burgeoning wine scene, with vineyards nestled amongst the citrus groves offering tours and tastings of their unique blends.

Gaziantep: The Culinary Capital

Often hailed as Turkey’s “culinary capital,” Gaziantep is a must-visit for serious food lovers. Situated in southeastern Anatolia, this city has historically been a crossroads of cultures, resulting in a rich and diverse culinary heritage. Its claim to fame lies in its pistachio production – the region accounts for nearly 80% of Turkey’s pistachio crop – which finds its way into countless dishes, from decadent desserts like künefe (a cheese-soaked pastry) to savory stews. Gaziantep is also famous for its red pepper flakes, known as isot, adding a distinctive smoky heat to many local specialties. Don't miss the chance to visit a traditional tandır oven where bread and meat are cooked slowly over embers, imparting an unforgettable flavor.

İzmir: Aegean Flavors & Wine Country

The vibrant port city of İzmir, located on Turkey’s Aegean coast, offers a lighter, fresher take on Turkish cuisine. Influenced by its proximity to the sea and fertile plains, Izmir's food scene emphasizes seasonal ingredients like artichokes, zucchini flowers, and fresh herbs. The region is also known for its olive oil production, considered some of the best in Turkey. İzmir’s wine heritage is equally impressive; the Urla peninsula, just outside the city, is rapidly emerging as a premier winemaking region, producing elegant wines from indigenous grape varieties like Karalahana. Exploring the local markets and enjoying a meal overlooking the Aegean Sea are quintessential İzmir experiences.

Kayseri: Central Anatolian Comfort Food

Nestled in central Anatolia, Kayseri offers a taste of hearty, traditional Turkish cuisine. This mountainous region is known for its lamb dishes, particularly mantı (tiny dumplings filled with meat), which are often served with yogurt and a generous sprinkle of chili flakes. The city’s proximity to Mount Erciyes also means that winter comfort food reigns supreme – think warming stews and rich pastries perfect after a day on the slopes. Kayseri is also a significant producer of dried apricots, another essential ingredient in many local desserts.

Eskişehir: A Modern Twist on Tradition

Eskişehir, located in northwestern Turkey, presents a unique blend of tradition and modernity. While it retains its historical charm with Ottoman-era architecture, the city has embraced a youthful energy that’s reflected in its evolving food scene. Here you'll find innovative interpretations of classic Turkish dishes alongside contemporary cafes and restaurants. The region is also known for its tavuk sote (stir-fried chicken) and its proximity to Lake Porsuk provides access to fresh fish.

Tekirdağ: Black Sea Influences & Vineyards

Located on the Marmara coast, Tekirdağ offers a taste of the Black Sea region’s culinary influences. The city is known for its midye dolma (stuffed mussels), a popular street food snack. The surrounding Thracian plains are also home to vineyards producing distinctive red wines from local grape varieties like Dimotiki and Morokko. Exploring the coastal villages and enjoying fresh seafood with a glass of local wine is a quintessential Tekirdağ experience.

Niğde: A Hidden Gem in Cappadocia’s Shadow

Often overshadowed by its more famous neighbor, Cappadocia, Niğde offers a glimpse into authentic Anatolian life and cuisine. This region boasts fertile valleys producing high-quality potatoes, melons, and apricots. The local cuisine is characterized by simple, hearty dishes made with fresh, seasonal ingredients. Niğde’s proximity to Cappadocia also means that you can easily combine a culinary adventure with exploring the stunning landscapes of fairy chimneys and underground cities. In conclusion, while Istanbul undoubtedly holds its own charm, venturing beyond this iconic city reveals a tapestry of flavors and experiences waiting to be discovered. From the coastal delights of Antalya to the culinary capital of Gaziantep, each of these seven Turkish cities offers a unique perspective on the country’s rich gastronomic heritage – proving that Turkey is so much more than just baklava and Turkish delight. A journey through these regions promises an unforgettable culinary adventure for any traveler seeking an authentic taste of Turkey.

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A Culinary Journey Through Turkey: Beyond Istanbul