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7 of the best Turkish cities for food and wine

  //food-wine.news-articles.net/content/2025/08/26 .. f-the-best-turkish-cities-for-food-and-wine.html
  Published in Food and Wine on Tuesday, August 26th 2025 at 0:20 GMT by National Geographic news
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A Culinary Road‑Trip Through Turkey’s Seven Food‑and‑Wine Capitals

Turkey’s culinary landscape is as vast and varied as its geography. From the cosmopolitan flavors of Istanbul to the sun‑kissed vineyards of the Mediterranean coast, the country offers an almost endless feast for the senses. A recent National Geographic piece highlighted the seven cities that best capture this richness, each boasting its own signature dishes, drinks, and culinary traditions. Below is a full‑length walk‑through of those cities—alongside some quick “take‑away” facts and where you can learn more about the food and wine of each region.

1. Istanbul – Where East Meets West

Istanbul is perhaps the most iconic culinary destination in Turkey, and for good reason. The city’s history as a crossroads of empires has left an indelible mark on its street food and markets. A visit to the Grand Bazaar and the Spice Bazaar is a must; you’ll discover the aroma of saffron, sumac, and fresh herbs that pervade the city.

Signature Dishes
- Simit (sesame‑coated sesame‑bread) – perfect with a cup of Turkish tea.
- Kebabs – the city offers a spectrum from döner to şiş.
- Börek – flaky pastry filled with cheese or minced meat.
- Fish & Chips – not the English variety, but fresh grilled fish served with a wedge of lemon and a side of “balık ekmek” (fish sandwich).

Wine & Spirits
The city’s proximity to the Thrace wine region (home to the famed Çayır and Kalecik Karası) means you can easily sample some local reds and rosés. Istanbul also boasts a growing craft‑beer scene and is home to several meyhane (tavern) bars where you can sip rakı, Turkey’s signature anise‑flavored spirit, accompanied by meze platters.

2. Izmir – A Coastal City of Freshness

Izmir’s location on the Aegean Sea means its cuisine is heavily seafood‑centric. The city is a haven for fresh octopus, mussels, and a wide variety of fish dishes that reflect the bounty of the nearby waters.

Signature Dishes
- İzmir köfte – spiced meatballs typically served with tomato sauce.
- Bulgur pilavı – a light, herbed pilaf.
- Kipin – grilled squid that locals love.
- Tuna meze – cured tuna in olive oil, lemon, and oregano.

Wine & Spirits
The nearby Aegean wine region produces excellent white wines, notably the white variant of the local grape Mermer. A quick detour to Aegean Olive Oil Co. gives you an insight into the high‑quality extra‑virgin olive oil that is a staple of the region’s dishes.

3. Antalya – Mediterranean Sun and Flavor

Antalya is renowned not only for its beaches but also for its hearty stews and grilled meats. The city’s culinary scene marries Ottoman influences with the rustic flavors of its surrounding valleys.

Signature Dishes
- Antalya tava – a stew featuring lamb, eggplant, and tomatoes.
- Balkabağı dolması – stuffed pumpkin.
- Kabak tatlısı – sweet pumpkin dessert.
- Seafood grill – a staple in the city’s many restaurants.

Wine & Spirits
The nearby Köyceğiz and Kumluca regions are emerging wine producers, offering crisp reds that pair wonderfully with the city’s Mediterranean flavors. A small craft distillery in the city produces a unique local “kara kayısısı” (black apricot) liqueur.

4. Bursa – The City of Culinary Innovation

Often overlooked in favor of Istanbul or Ankara, Bursa is a hidden gem for food lovers. Its culinary heritage is a blend of Ottoman classics and modern reinterpretations.

Signature Dishes
- İmam bayıldı – stuffed eggplant, a classic Turkish dish.
- Pide – Turkish pizza, available in a variety of toppings.
- Bursa kebab – a unique blend of spices and lamb.
- Bursa çiğ köfte – made with bulgur and raw meat, unlike its spicy cousin found elsewhere.

Wine & Spirits
The nearby Kuşadası and Marmara wine regions supply the city with both white and red wines. Bursa’s craft‑beer scene is also thriving, especially with seasonal releases that draw inspiration from the local flora.

5. Trabzon – The Black Sea’s Culinary Pulse

Trabzon sits on the Black Sea’s northern coast and offers an entirely different palette of flavors. Freshness is key here, and the city’s specialties often incorporate locally harvested trout and trout‑based dishes.

Signature Dishes
- Hamsi (anchovy) – grilled or fried.
- Trabzon ekmek – a unique bread made with a touch of honey.
- Zencefilli köfte – ginger‑infused meatballs.
- Çorba – a hearty broth featuring local greens.

Wine & Spirits
Although the Black Sea region is not a major wine producer, there are local micro‑vineyards near Rize that produce robust reds. The city also produces a local herbal liqueur called Hamsi Bileği, which is made from anchovy heads and spices.

6. Ankara – The Heart of Central Anatolia

As Turkey’s capital, Ankara has a diverse culinary scene that reflects its cultural crossroads. Central Anatolia’s flavors emphasize hearty grains, legumes, and meat.

Signature Dishes
- Ankara döner – distinct in its spice mix.
- Kayısı dolması – apricot stuffed with nuts.
- Kuru fasulye – a bean stew.
- Pide – similar to its counterparts in other cities but often served with locally sourced cheese.

Wine & Spirits
Ankara is close to the Central Anatolian wine region, which is known for its high‑altitude vineyards producing robust, earthy reds. The city’s bars also serve pasha rakı, a local variation of Turkey’s classic spirit.

7. Bodrum – A Mediterranean Gem with a Culinary Edge

Bodrum’s beach‑side charm is complemented by a culinary scene that blends Greek influences with Turkish staples. The city’s fresh fish and seafood pair wonderfully with its robust wines.

Signature Dishes
- Sarımsaklı balık – fish cooked with garlic.
- Çim köftesi – chickpea “patties” served with yogurt.
- Kabak peyniri – a cheese made from pumpkin pulp.
- Manti – Turkish dumplings, often served with yogurt and sumac.

Wine & Spirits
The Aegean Peninsula is a major wine region, and Bodrum serves as a gateway to vineyards that produce crisp whites such as Chardonnay and Sauvignon Blanc. The local “Bodrum” brand of oz (spirit) also offers an aromatic drinking experience.

Where to Learn More

The National Geographic article links to deeper dives on several topics, including:

• Turkish cuisine: An extensive guide that explores regional variations, cooking techniques, and the cultural significance of each dish.
• Turkish wines: A look at the country’s burgeoning wine industry, from the ancient vineyards of Thrace to the modern oenology in Central Anatolia.
• Meze culture: Insight into the social rituals surrounding shared plates and how they vary across the country.
• Seafood sustainability: An exploration of how Turkey is working to balance culinary tradition with responsible fishing practices.

For readers who want to explore further, each link provides a comprehensive, well‑researched snapshot of the topic—perfect for planning a culinary trip or simply satisfying curiosity.

Final Thoughts

Turkey’s culinary diversity is impossible to encapsulate in a single itinerary, but the seven cities highlighted in the National Geographic article offer a solid foundation. Whether you’re craving the robust flavors of Ankara’s stews, the fresh delicacies of Izmir’s fish, or the aromatic wines of the Thrace region, each city presents a unique slice of Turkish gastronomy that is sure to delight travelers and foodies alike. Pack your appetite, bring a good sense of adventure, and let Turkey’s cities serve as your passport to a truly unforgettable culinary experience.