The regions of Turkish cuisine: from the Aegean coast to the southeast

Turkish cuisine isn't a single cuisine, but a collection of regional traditions. What you eat depends on where in Turkey you are: from olive-oil dishes on the coast to fiery kebabs in the southeast. That's what makes the cuisine so rich.

The Aegean and Mediterranean coast

Here it's all about olive oil, fresh vegetables, herbs and fish. Think of zeytinyağlı dishes (in olive oil) like yaprak sarma (stuffed grape leaves) and vegetable dishes.

The southeast: kebab and spices

The cities of Gaziantep and Adana are known for kebab, spicy dishes and baklava. Meat dishes like Adana originate here — see the meat dishes.

Central Anatolia and the Black Sea

Central Anatolia is the land of dough and stews — think mantı (Turkish ravioli) and hearty güveç (stew). On the Black Sea, it's all about fish and corn.

One cuisine, many flavours

You taste these regional differences in a varied menu. Discover the dishes in the menu or read whether Turkish food is healthy.

Frequently asked questions

Is all Turkish food spicy?
No — especially the southeast is spicy; the coastal cuisine is mild and built on olive oil and vegetables.

Which region is known for kebab?
The southeast, with cities like Adana and Gaziantep.

Can I order regional dishes?
Yes, the menu offers dishes from different regions, all 100% halal.

Last updated: June 2026.