In 2022, the MICHELIN guide's journey in Turkey began with the announcement of selections for İstanbul 2023. The guide later expanded to include İzmir and Muğla, and in 2025, Cappadocia was added to its list, marking an important step in showcasing Turkey's culinary wealth to the world. This region, known for its unique natural formations, ancient caves, and hot air balloon flights, has gained recognition with 18 restaurants awarded in the MICHELIN guide.
New establishments awarded MICHELIN stars stand out for their focus on local products, modern approaches to Anatolian recipes, and commitment to sustainability, making this area one of the most attractive gastronomic destinations in Turkey.
Cuisine based on traditions and nature
The culinary offerings of Cappadocia provide unforgettable experiences, combining them with adventures that create a unique gastronomic atmosphere. Local dishes are prepared using age-old recipes, traditional methods, organic ingredients grown in volcanic soils, and aromatic grapes from nearby vineyards. The selection of restaurants recommended by the MICHELIN guide reflects the region's high gastronomic potential and rich traditions.
This recognition includes not only MICHELIN stars and the "Green Star." In Cappadocia, you can find a variety of restaurants in the BibGourmand category and those recommended by MICHELIN, including family-run establishments, women's cooperatives, and places with a long history that preserve their traditions. All of them create a culinary journey that connects guests with the local landscape and authentic flavors.
Culinary heritage based on local products
The landscape of Cappadocia is not only visually appealing but also abundant in a variety of ingredients. In the region's restaurants, every bite of a dish reflects the generosity of local nature. For example, a stew with a light sweetness of apricots or homemade erişte with pumpkin seeds demonstrates the "farm to table" philosophy.
The culinary culture of Cappadocia is rooted in Turkish and Anatolian traditions. Dishes prepared using ancient recipes provide a true immersion into the region's history. One of the most famous is testi kebab, which is cooked in clay pots made in Avanos and slowly baked in a tandoor. Before serving, the pot is broken in front of the guests, offering a hot and aromatic dish.
Guests can also try kayısı yahni — stewed meat with dried apricots, stuffed quince with meat, nuts, and spices, as well as agpaklu — a white bean stew with tender meat, cooked in clay pots. To complete the culinary journey, one can indulge in exquisite desserts: incir yağlaması (figs in cream), pumpkin dessert, dolaş (flour halva), and "Damat" baklava from Ürgüp.
Local products, such as Niğde Mavisi and Divle Obruk cheese, pair excellently with regional wines. Cappadocia, surrounded by vineyards, is famous for wines produced from Anatolian varieties such as Boğazkere, Narince, and the renowned Emir variety, known for its freshness and mineral notes. Guests are offered not only wine tastings at the table but also the opportunity to delve deeper into the region's wine culture by visiting local wineries and participating in wine tours.
