The region's Michelin-starred restaurants, with a focus on local products, modern interpretations of Anatolian dishes, and a commitment to sustainability, have made Cappadocia one of the most attractive gastronomic destinations in the country.
The culinary traditions of the region are shaped by the local land, traditions, and the skills of chefs. Recipes passed down through generations are used here, along with organic ingredients grown in volcanic soils and grapes from local vineyards. The Michelin selection highlights Cappadocia's high culinary potential.
The region's recognition is not limited to stars and the "Green Star." Cappadocia also has Bib Gourmand category restaurants and those recommended by Michelin, including establishments run by women's cooperatives, family restaurants, and historical places that carefully preserve traditions. All of them create a gastronomic route that leads guests through local landscapes, to producers, and to authentic flavors.
The diversity of Cappadocia's landscape provides a rich selection of ingredients, which is felt in every dish. Popular dishes include stews with fruity notes, including apricots, as well as homemade erishta with pumpkin seeds. These culinary creations reflect the idea of "from farm to table."
The culinary culture of the region is rooted in Anatolian traditions, among which testi kebab stands out as the gastronomic symbol of Cappadocia. It is prepared in clay pots from Avanos, slowly baked in a tandoor, and dramatically broken open before serving in front of guests.
Additionally, among local delicacies, one can find kayısı yahni — stewed meat with dried apricots, stuffed quince with meat, nuts, and spices, as well as agpaklu — a stew of white beans with tender meat. The meal can be completed with desserts such as figs stewed in butter, pumpkin dessert, dolaz, flour halva with butter, and Yozgat-style baklava.
Signature products of the region, such as Niğde Mavisi and cave-aged Divle Obruk cheese, pair wonderfully with local wines. Cappadocia is famous for its drinks made from Anatolian grape varieties, such as Boğazkere, Narince, and Emir, known for their freshness and mineral notes. One can explore the wine culture not only at the table but also by visiting local wineries and wine tours.
