Food and Beverage Industry

Turkey has one of the world’s most diverse, historically rich and internationally recognised food and beverage industries. Its cuisine reflects thousands of years of cultural exchange, geographical diversity, agricultural traditions and commercial connections between Europe, Asia, the Middle East, the Mediterranean and the Black Sea.

Food and beverage production, hospitality, restaurants, cafés, traditional markets, street food, wine tourism, culinary festivals and gastronomic destinations form an important part of Turkey’s travel and tourism economy. For millions of domestic and international visitors, experiencing Turkish food is not simply an additional holiday activity; it is one of the main reasons for travelling to the country.

From the traditional breakfast tables of Istanbul and the kebab restaurants of southeastern Anatolia to the seafood establishments of the Aegean coast, the olive oil cuisine of the Mediterranean, the pastries of Gaziantep and the tea gardens of the Black Sea region, Turkey offers an extensive culinary landscape.

The country’s food and beverage industry connects several economic sectors, including:

• Agriculture and livestock production.
• Food processing and manufacturing.
• Restaurants, cafés and catering.
• Hotels and resort food services.
• Traditional markets and food retail.
• Beverage production and distribution.
• Coffeehouses, tea houses and speciality cafés.
• Wine, vineyard and gastronomic tourism.
• Food festivals and culinary events.
• International food exports and restaurant businesses.

Turkey’s geographical position, fertile agricultural regions, extensive coastline, established food traditions and growing hospitality infrastructure provide favourable conditions for the development of gastronomic tourism.

This article examines the Turkish food and beverage industry from a travel and tourism perspective, exploring its history, regional cuisines, traditional dishes, restaurants, beverages, production centres, culinary destinations, tourism opportunities, economic importance and future development.

2. Historical Development of Turkish Food Culture

Turkish cuisine developed through centuries of migration, trade, agriculture, political change and cultural interaction.

Its foundations can be traced to Central Asian Turkic communities, whose traditional diet included meat, dairy products, fermented foods, grains and preserved ingredients. As Turkic populations migrated westwards, their culinary traditions encountered Persian, Arab, Byzantine, Balkan, Caucasian and Mediterranean food cultures.

The development of the Seljuk and Ottoman states introduced further influences and created sophisticated culinary traditions.

Central Asian influences

Early Turkic communities relied heavily on livestock farming and seasonal food production. Their diets included:

• Lamb and mutton.
• Beef and horse meat in historical contexts.
• Yoghurt and fermented milk products.
• Cheese and butter.
• Wheat and barley.
• Dried fruits.
• Meat preserved through drying and salting.
• Dumplings and filled dough preparations.

Some culinary techniques associated with these traditions remain important in modern Turkish cuisine.

Seljuk period

During the Seljuk period, Turkish food culture developed through interactions with Persian, Arab and Anatolian traditions.

Grain-based dishes, meat preparations, soups, yoghurt-based foods, pilafs and filled pastries became increasingly established.

The Seljuk culinary tradition also contributed to the development of regional food cultures throughout Anatolia.

Ottoman Empire

The Ottoman period was particularly important in shaping the cuisine recognised internationally as Turkish food today.

The imperial palace kitchens in Istanbul became centres of culinary experimentation, organisation and professional cooking. Ingredients arrived from different parts of the empire, including the Balkans, the Mediterranean, North Africa, the Middle East and Anatolia.

Ottoman kitchens developed elaborate dishes involving:

• Rice and meat preparations.
• Stuffed vegetables.
• Meat stews.
• Sweet and savoury pastries.
• Syrup-based desserts.
• Fruit and nut combinations.
• Spiced meat dishes.
• Vegetable dishes cooked with olive oil.
• Sherbets and other traditional drinks.

Palace cuisine influenced the food culture of wealthy households, urban restaurants and professional cooks.

Republican period and modernisation

Following the establishment of the Republic of Turkey in 1923, food production and distribution gradually modernised.

Industrial food manufacturing expanded, commercial bakeries became more widespread, refrigerated transportation improved, and supermarkets and restaurant chains developed.

Tourism growth from the second half of the twentieth century also transformed the food and beverage industry. Hotels, seaside resorts, international restaurants and large catering operations became important parts of the Turkish economy.

Today, traditional Turkish cuisine operates alongside international dining concepts, modern gastronomy, speciality coffee shops, fine-dining restaurants and contemporary food production businesses.

3. Structure of the Food and Beverage Industry in Turkey

The Turkish food and beverage industry is a large and interconnected economic system. Its activities extend from agricultural production to the final consumption of food and drinks by tourists, residents and international customers.

3.1 Agriculture and primary food production

Agriculture provides the foundation for the country’s food industry.

Turkey produces a wide range of agricultural commodities, including:

• Wheat, barley and maize.
• Olives and olive oil.
• Grapes and other fruits.
• Tomatoes, peppers and cucumbers.
• Citrus fruits.
• Hazelnuts, pistachios, walnuts and almonds.
• Lentils, chickpeas and beans.
• Cottonseed and sunflower products.
• Tea.
• Sugar beet.

Agricultural production is distributed across different climatic zones, allowing the country to maintain a broad range of food products.

The Mediterranean and Aegean regions are especially important for vegetables, fruits, citrus, olives and greenhouse production. Central Anatolia is a major grain-producing region, while the Black Sea region is particularly associated with hazelnuts and tea.

3.2 Food processing and manufacturing

Turkey has a substantial food manufacturing industry.

Food processing companies produce products for domestic consumption, hospitality businesses and international markets.

Major product categories include:

• Dairy products.
• Meat and poultry products.
• Frozen food.
• Canned vegetables and fruit.
• Bakery products.
• Chocolate and confectionery.
• Pasta and flour products.
• Olive oil and vegetable oils.
• Processed nuts and dried fruits.
• Sauces and condiments.
• Packaged snacks.
• Ready-made meals.

Food manufacturing is particularly important for hotels and restaurants because it supplies ingredients, semi-prepared products and standardised food products to commercial kitchens.

3.3 Restaurants and food service

Restaurants represent one of the most visible components of the tourism-related food industry.

Turkey has an extensive range of establishments, from inexpensive local eateries to internationally recognised fine-dining restaurants.

The main restaurant categories include:

Restaurant category	Characteristics
Traditional Turkish restaurants	Regional dishes, home-style meals and traditional recipes
Kebapçılar	Grilled meat, kebabs and regional specialities
Lokantalar	Affordable daily meals, soups and stews
Meyhaneler	Meze, seafood and traditional dining
Seafood restaurants	Fish, shellfish and Mediterranean cuisine
Fine-dining restaurants	Contemporary cuisine and tasting menus
International restaurants	Italian, Japanese, Chinese, Indian and other cuisines
Fast-food restaurants	Burgers, sandwiches, pizza and quick-service meals
Vegetarian restaurants	Plant-based and vegetable-focused menus
Cafés and patisseries	Coffee, tea, cakes, pastries and light meals

3.4 Hotel food and beverage operations

Food and beverage services are central to Turkey’s hotel industry.

Many hotels operate multiple restaurants, cafés, bars, breakfast rooms, poolside outlets and banquet facilities.

The most common service models include:

• Bed and breakfast.
• Half-board accommodation.
• Full-board accommodation.
• All-inclusive accommodation.
• Ultra-all-inclusive accommodation.
• À la carte dining.
• Buffet restaurants.
• Private dining and room service.

The all-inclusive model is particularly important in destinations such as Antalya, Belek, Side, Alanya, Kemer, Bodrum and Marmaris.

Large resorts employ extensive food and beverage teams responsible for procurement, menu planning, food preparation, restaurant service, hygiene, storage and waste management.

3.5 Beverage production and services

Turkey has a diverse beverage industry encompassing traditional non-alcoholic drinks, mineral water, coffee, tea, fruit juices, soft drinks and alcoholic beverages.

Tea and coffee culture are especially important to Turkish social life and tourism.

Other significant beverage categories include:

• Mineral water.
• Natural spring water.
• Fruit juices.
• Ayran.
• Şalgam.
• Boza.
• Sherbets.
• Turkish coffee.
• Speciality coffee.
• Beer.
• Wine.
• Raki.

4. Turkish Cuisine: A National Culinary Identity

Turkish cuisine is characterised by regional diversity, fresh ingredients, seasonal products and a combination of cooking techniques.

Its international reputation is strongly associated with kebabs, baklava, Turkish breakfast, meze, grilled meats, soups, pastries and traditional desserts.

However, Turkish cuisine extends far beyond these internationally recognised dishes.

4.1 Turkish breakfast – Kahvaltı

Turkish breakfast is one of the most recognisable elements of the country’s food culture.

Traditional breakfast tables can contain numerous small dishes, allowing guests to enjoy different flavours over an extended meal.

Typical ingredients include:

• White cheese and aged cheese.
• Black and green olives.
• Tomatoes and cucumbers.
• Fresh herbs.
• Eggs.
• Menemen.
• Honey and clotted cream.
• Homemade jams.
• Butter.
• Fresh bread.
• Simit.
• Börek.
• Tea.

The Turkish breakfast experience is particularly popular among international visitors in Istanbul, Cappadocia, Izmir, Antalya and the Black Sea region.

4.2 Kebabs and grilled meat

Kebabs are among the most internationally recognised Turkish dishes.

They are prepared using different meats, cooking techniques, spices and regional traditions.

Important varieties include:

Dish	Description	Associated destination
Adana kebabı	Spicy minced lamb grilled on skewers	Adana
Urfa kebabı	Mildly seasoned minced meat kebab	Şanlıurfa
İskender kebap	Döner meat served over bread with tomato sauce, butter and yoghurt	Bursa
Cağ kebabı	Horizontally roasted lamb	Erzurum
Beyti kebabı	Grilled minced meat wrapped in thin bread	Istanbul and other cities
Testi kebabı	Meat and vegetables cooked in a sealed clay pot	Cappadocia
Şiş kebabı	Cubes of marinated meat grilled on skewers	Throughout Turkey
Döner kebab	Seasoned meat cooked on a rotating vertical spit	Throughout Turkey
Patlıcan kebabı	Meat and eggplant cooked together	Southeastern Anatolia
Tandır kebabı	Slow-cooked meat prepared in a traditional oven	Central and eastern Anatolia

Kebab restaurants are especially important in Adana, Gaziantep, Şanlıurfa, Istanbul, Ankara, Bursa and other major cities.

4.3 Meze and traditional starters

Meze are small dishes served before or alongside the main course.

They are particularly associated with seafood restaurants, traditional taverns and Mediterranean dining.

Popular examples include:

• Haydari – strained yoghurt with herbs and garlic.
• Hummus – chickpea and tahini preparation.
• Acılı ezme – spicy vegetable and tomato mixture.
• Şakşuka – fried vegetables with tomato sauce.
• Cacık – yoghurt with cucumber and herbs.
• Yaprak sarma – vine leaves stuffed with rice.
• Patlıcan salatası – roasted eggplant salad.
• Fava – broad bean purée.
• Muhammara – pepper and walnut-based spread.
• Deniz börülcesi – sea asparagus salad.

Meze culture is especially strong along the Aegean and Mediterranean coasts.

4.4 Turkish soups

Soups occupy an important position in traditional Turkish dining.

Common varieties include:

• Mercimek çorbası – lentil soup.
• Ezogelin çorbası – lentil, bulgur and rice soup.
• İşkembe çorbası – tripe soup.
• Yayla çorbası – yoghurt and rice soup.
• Tarhana çorbası – fermented grain and yoghurt-based soup.
• Domates çorbası – tomato soup.
• Tavuk suyu çorbası – chicken soup.
• Kelle paça – traditional head and trotter soup.

Soups are widely available in local restaurants and are frequently consumed as breakfast, lunch or dinner dishes.

4.5 Börek, pide and traditional bakery products

Bakery products are essential to Turkish food culture.

Börek is made using thin pastry layers, generally filled with cheese, minced meat, potatoes or spinach.

Other popular products include:

• Su böreği.
• Sigara böreği.
• Kol böreği.
• Gözleme.
• Pide.
• Lahmacun.
• Poğaça.
• Açma.
• Simit.
• Bazlama.

These products are widely available in bakeries, cafés, restaurants and street-food establishments.

4.6 Traditional Turkish desserts

Turkey has an extensive dessert tradition influenced by Ottoman, Anatolian, Mediterranean and Middle Eastern culinary practices.

Important desserts include:

Dessert	Description	Origin or association
Baklava	Layered pastry with nuts and syrup	Gaziantep and wider Ottoman tradition
Künefe	Cheese-filled pastry with syrup	Hatay
Katmer	Thin pastry with pistachio and cream	Gaziantep
Lokum	Turkish delight	Traditional Ottoman confectionery
Sütlaç	Rice pudding	Throughout Turkey
Kazandibi	Caramelised milk pudding	Istanbul and Ottoman cuisine
Tavuk göğsü	Traditional milk pudding made with finely prepared chicken breast	Ottoman cuisine
Aşure	Grain, legumes, dried fruit and nuts dessert	Throughout Turkey
Şekerpare	Syrup-soaked semolina-based pastry	Throughout Turkey
Dondurma	Turkish ice cream, particularly associated with Maraş	Kahramanmaraş

Dessert shops, pastry houses and traditional sweet manufacturers are important attractions for visitors interested in Turkish culinary heritage.

5. Regional Food and Beverage Cultures of Turkey

One of the greatest strengths of Turkish gastronomy is its regional character. Climate, geography, agricultural production, historical settlement patterns and cultural influences have created distinctive food traditions throughout the country.

A visitor travelling from the Black Sea to southeastern Anatolia can experience remarkably different ingredients, cooking techniques and dining customs.

5.1 Istanbul and the Marmara Region

Istanbul is one of Turkey’s most important food and beverage centres. Its cuisine combines traditional Anatolian dishes, Ottoman palace cooking, Balkan influences, Black Sea food traditions and international culinary concepts.

The city has everything from traditional neighbourhood restaurants and street-food vendors to luxury hotels, international restaurant chains and internationally recognised fine-dining establishments.

Important Istanbul specialities include:

• Balık ekmek – grilled fish sandwiches.
• Sultanahmet köftesi – traditional meatballs.
• Islak hamburger – moist, tomato-sauce-covered hamburger.
• Kokoreç – seasoned grilled lamb intestines.
• Midye dolma – stuffed mussels.
• Kumpir – baked potato with assorted fillings.
• Kanlıca yoğurdu – traditional yoghurt associated with Kanlıca.
• Saray mutfağı dishes – Ottoman palace-inspired cuisine.
• Boza – traditional fermented grain beverage.

The Bosphorus is particularly important for seafood restaurants. Visitors can enjoy fish restaurants along the waterfront in areas such as Karaköy, Eminönü, Bebek, Arnavutköy, Sarıyer and Anadolu Kavağı.

The historic districts of Sultanahmet, Eminönü, Fatih and Beyoğlu are also important culinary destinations.

The wider Marmara region offers additional specialities:

• Bursa: İskender kebap, İnegöl köfte and kestane şekeri.
• Edirne: Edirne tava ciğeri.
• Tekirdağ: Tekirdağ köftesi.
• Balıkesir: höşmerim dessert and regional dairy products.
• Çanakkale: seafood, olives and olive oil.
• Yalova: local fruit and vegetable products.

5.2 Aegean Region

The Aegean region is internationally associated with olive oil, vegetables, herbs, seafood, vineyards and a Mediterranean-style approach to food.

Its cuisine generally makes extensive use of seasonal vegetables, olive oil, fresh herbs, legumes and seafood.

Important regional dishes include:

• İzmir köfte.
• Boyoz.
• Kumru.
• İzmir tulum peyniri.
• Enginar dolması – stuffed artichokes.
• Zeytinyağlı yaprak sarma.
• Kabak çiçeği dolması – stuffed zucchini flowers.
• Şevketibostan – a traditional wild vegetable dish.
• Ot kavurması – sautéed seasonal herbs.
• Deniz mahsulleri – seafood specialities.

The Aegean is also one of Turkey’s most interesting wine-producing and gastronomic regions.

Important culinary destinations include:

İzmir: A major urban food destination combining traditional restaurants, seafood, bakeries, markets and modern gastronomy.

Urla: Known for vineyards, olive groves, boutique restaurants, local agricultural products and contemporary farm-to-table dining.

Çeşme and Alaçatı: Popular for seafood, meze, traditional Aegean dishes, speciality restaurants and summer dining.

Foça: Known for seafood restaurants and coastal dining.

Seferihisar: Associated with local agricultural production, traditional food and slow-food initiatives.

Ayvalık: Famous for olive oil, seafood, local cheese and traditional Aegean dishes.

5.3 Mediterranean Region

The Mediterranean region combines agricultural abundance with a strong tradition of seafood, meat dishes, vegetable cooking and spice-based cuisine.

Its climate supports citrus fruits, bananas, tomatoes, peppers, olives, vegetables and various tropical and subtropical crops.

Important regional specialities include:

• Adana kebabı.
• Tantuni.
• Hatay künefe.
• Antakya tepsi kebabı.
• Hibeş.
• Biberli ekmek.
• Antalya piyazı.
• Tandır kebabı.
• Kabak tatlısı.
• Fresh Mediterranean fish and seafood.

Important culinary destinations include:

• Antalya.
• Alanya.
• Side.
• Kaş.
• Kalkan.
• Mersin.
• Adana.
• Hatay.
• İskenderun.

Antalya has a particularly developed hotel and resort food service industry. Its large all-inclusive resorts operate extensive international and traditional Turkish dining facilities.

Adana and Hatay, meanwhile, are particularly important for travellers interested in regional gastronomy.

5.4 Central Anatolia

Central Anatolian cuisine is strongly connected to wheat, grains, meat, dairy products, legumes and traditional oven cooking.

The region’s agricultural landscape has influenced its culinary identity for centuries.

Important dishes include:

• Konya etli ekmek.
• Kayseri mantısı.
• Ankara tava.
• Çibörek.
• Nevşehir testi kebabı.
• Sucuk.
• Pastırma.
• Tarhana.
• Arabaşı soup.
• Traditional village breads.

Konya is particularly famous for etli ekmek, a long and thin flatbread topped with minced meat.

Kayseri is internationally recognised for mantı, small dumplings traditionally served with yoghurt and seasoned butter.

Cappadocia offers an interesting combination of regional Anatolian cuisine, local wines, traditional clay-pot cooking and modern gastronomy.

The region’s vineyards and volcanic soils contribute to its distinctive agricultural and culinary character.

5.5 Southeastern Anatolia

Southeastern Anatolia is one of Turkey’s most important gastronomic regions.

Its cuisine is famous for rich flavours, spices, pistachios, meat dishes, bulgur, legumes, traditional pastries and elaborate desserts.

The region has strong historical connections with Mesopotamia, ancient trade routes and different cultural traditions.

Important specialities include:

• Gaziantep baklava.
• Katmer.
• Antep lahmacun.
• Ali nazik kebabı.
• Yuvalama.
• Beyran soup.
• Şanlıurfa çiğ köfte.
• Urfa kebabı.
• Mardin sembusek.
• İçli köfte.
• Kaburga dolması.
• Menengiç coffee.

Gaziantep is particularly important. It became a UNESCO Creative City of Gastronomy in 2015 and is recognised internationally for its food heritage.

Hatay, another UNESCO Creative City of Gastronomy, has a culinary tradition shaped by its historical position between Anatolia and the eastern Mediterranean.

Şanlıurfa is famous for kebabs, traditional meat dishes and its historical relationship with agricultural civilisation.

Mardin offers distinctive food traditions influenced by its multicultural history and regional ingredients.

5.6 Black Sea Region

The Black Sea region has a distinctive cuisine based on fish, maize, dairy products, hazelnuts, vegetables and locally available agricultural products.

The region’s humid climate and mountainous geography influence its farming and food traditions.

Important specialities include:

• Hamsi – anchovies.
• Hamsili pilav.
• Kuymak or mıhlama.
• Akçaabat köftesi.
• Karadeniz pide.
• Mısır ekmeği.
• Karalahana çorbası.
• Karalahana sarması.
• Laz böreği.
• Trabzon tereyağı.
• Rize tea.
• Giresun hazelnuts.

The Black Sea is also one of Turkey’s most important tea-producing regions.

Rize, in particular, is strongly associated with tea plantations, tea factories, tea gardens and tea-based tourism experiences.

5.7 Eastern Anatolia

Eastern Anatolian cuisine reflects its mountainous landscape, cold winters, livestock farming and long-standing agricultural traditions.

Meat, dairy products, grains, butter and preserved foods are particularly important.

Regional specialities include:

• Erzurum cağ kebabı.
• Kars gravyer cheese.
• Kars kaşarı.
• Van breakfast.
• Ayran aşı.
• Kavut.
• Etli yemekler.
• Traditional lamb dishes.
• Tandır ekmeği.
• Dut pekmezi.

Van is famous for its elaborate traditional breakfast, which has become a significant culinary attraction.

Kars is recognised for cheese production, dairy traditions and its distinctive winter food culture.

Erzurum offers a combination of traditional meat dishes, soups and regional bakery products.

5.8 Southeastern and Eastern Regional Gastronomy as a Tourism Product

The regional cuisines of Turkey provide opportunities to develop tourism products beyond conventional sightseeing.

Visitors can participate in:

• Traditional cooking classes.
• Village food experiences.
• Visits to agricultural producers.
• Cheese-making demonstrations.
• Pistachio and olive harvest experiences.
• Regional bakery workshops.
• Traditional breakfast tours.
• Local food festivals.
• Guided street-food tours.

These activities can create additional income for local producers, restaurants, accommodation businesses and tourism operators.

6. Traditional Turkish Beverages

Beverages form an essential part of Turkish hospitality and everyday social life.

Turkey has an extensive beverage culture encompassing hot drinks, cold refreshments, traditional fermented beverages, mineral water and alcoholic products.

6.1 Turkish tea – Çay

Turkish tea is one of the country’s most important national beverages.

It is generally prepared using black tea leaves and served in small tulip-shaped glasses.

Tea is consumed throughout the day in homes, offices, restaurants, cafés, shops and traditional tea gardens.

Rize and the surrounding eastern Black Sea region are particularly important for tea cultivation and processing.

For tourists, visiting a tea plantation or traditional tea garden is an opportunity to experience an important part of Turkish social culture.

6.2 Turkish coffee – Türk kahvesi

Turkish coffee is prepared using finely ground coffee beans and traditionally brewed in a small pot called a cezve.

It is served unfiltered in small cups, with the grounds settling at the bottom.

It is often accompanied by a glass of water and Turkish delight.

Turkish coffee culture and tradition were included in UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013.

Coffeehouses in Istanbul, Izmir, Ankara and other cities offer traditional preparation methods alongside modern speciality coffee concepts.

6.3 Ayran

Ayran is a traditional yoghurt-based drink prepared by mixing yoghurt with water and salt.

It is particularly popular with kebabs, grilled meats, pide and other savoury dishes.

It is widely available in restaurants, supermarkets, cafés and street-food establishments.

6.4 Şalgam

Şalgam is a traditional fermented beverage associated especially with Adana.

It is prepared using fermented vegetables and commonly served with kebabs.

It is available in mild and spicy varieties.

6.5 Boza

Boza is a traditional fermented grain beverage with a thick consistency and slightly acidic taste.

It is especially popular during colder months.

In Istanbul, it is traditionally associated with winter consumption and is often served with cinnamon and roasted chickpeas.

6.6 Salep

Salep is a traditional warm milk-based beverage prepared using a powder associated with the tubers of certain orchid species.

It is flavoured with cinnamon and is particularly popular in winter.

Because wild orchid populations face conservation pressures, responsible sourcing and compliance with regulations are important.

6.7 Sherbets and fruit beverages

Traditional Turkish sherbets are prepared using fruits, flowers, herbs, spices and sweetened water.

Common ingredients include:

• Pomegranate.
• Rose.
• Tamarind.
• Sour cherry.
• Lemon.
• Hibiscus.
• Various aromatic herbs.

These beverages have historical connections with Ottoman food culture and are sometimes served in traditional restaurants and specialist establishments.

6.8 Turkish mineral water and spring water

Turkey has important natural mineral and spring water resources.

Mineral water is widely consumed in restaurants and hotels, often served alongside meals.

Beverage producers also manufacture bottled drinking water, flavoured mineral water and other non-alcoholic refreshments.

6.9 Beer, wine and alcoholic beverages

Turkey has a regulated alcoholic beverage market with domestic production and international products.

Important categories include:

• Beer.
• Wine.
• Raki.
• Fruit-based alcoholic beverages.
• Imported spirits.

Raki is a traditional anise-flavoured alcoholic beverage often associated with seafood, meze and long social meals.

Wine production is especially interesting from a tourism perspective because vineyards and wine estates can offer tastings, accommodation, restaurant experiences and agricultural tours.

Alcoholic beverage availability and service vary between establishments and destinations.

7. Food and Beverage Tourism in Turkey

Food tourism, also known as gastronomic tourism or culinary tourism, involves travelling to experience the food culture of a destination.

Turkey is particularly well positioned in this market because its culinary identity is connected with historical cities, agricultural landscapes, traditional production techniques, regional markets and hospitality traditions.

The Turkish Ministry of Culture and Tourism describes gastronomy tourism as travel-related experiences involving food, local products, producers, food festivals and cooking activities.

7.1 Gastronomic city tourism

Major cities offer opportunities to explore regional dishes, historic food establishments, markets and contemporary restaurants.

Istanbul, Gaziantep, Hatay, Izmir, Adana, Bursa and Konya are particularly attractive to visitors interested in food culture.

7.2 Street-food tourism

Street food is an important part of the Turkish urban experience.

It offers visitors affordable access to local food traditions and allows them to discover the everyday culinary habits of residents.

Popular street-food experiences include:

• Simit sellers.
• Balık ekmek.
• Döner.
• Kokoreç.
• Midye dolma.
• Lahmacun.
• Tantuni.
• Kumpir.
• Gözleme.
• Roasted chestnuts.
• Corn on the cob.
• Traditional ice cream.

Istanbul is particularly well known for street-food tourism, but similar experiences can be found throughout the country.

7.3 Traditional market tourism

Traditional markets are important attractions for visitors interested in local products and food culture.

Important market destinations include:

• Spice Bazaar – spices, teas, dried fruits, sweets and traditional products.
• Grand Bazaar – historic commercial centre with traditional food and shopping surroundings.
• Kemeraltı Bazaar – traditional food shops, coffeehouses and regional products.
• Gaziantep Bakırcılar Çarşısı – traditional copper craftsmanship alongside the city’s wider food culture.
• Kadıköy Market – fresh produce, seafood, cheese and speciality food shops.

7.4 Vineyard and wine tourism

Wine tourism is a developing component of Turkey’s gastronomic tourism industry.

The country has a long history of viticulture, and several regions offer opportunities to explore vineyards, local grape varieties, wineries and traditional production methods.

Important wine tourism areas include:

Urla and the İzmir Peninsula: Boutique vineyards, restaurants, agricultural landscapes and wine-tasting experiences.

Bozcaada: An island with a long-established grape-growing and wine-making tradition.

Cappadocia: Volcanic landscapes, local vineyards and regional wine production.

Thrace: Vineyards and wineries in the European part of Turkey.

Denizli and surrounding areas: Agricultural production and vineyards in western Anatolia.

Aegean coastal areas: Olive oil, wine, seafood and farm-to-table tourism.

Wine tourism can support rural development by generating income for small producers, restaurants, accommodation businesses and local transport operators.

7.5 Olive oil tourism

Olive oil is central to Aegean food culture.

Visitors can explore olive groves, traditional mills, modern production facilities and specialist tasting establishments.

Important areas include Ayvalık, Edremit, Burhaniye, Milas, Urla and the wider Aegean region.

Activities may include:

• Olive harvesting.
• Olive oil production demonstrations.
• Olive oil tasting.
• Visits to agricultural cooperatives.
• Traditional village meals.
• Local product shopping.

7.6 Farm-to-table tourism

Farm-to-table tourism connects visitors with the agricultural origins of the food they consume.

It is becoming increasingly relevant to contemporary gastronomic tourism.

Experiences can include:

• Staying at rural farms.
• Participating in seasonal harvesting.
• Visiting dairy farms.
• Learning traditional bread-making.
• Preparing local dishes.
• Exploring organic agricultural production.
• Eating meals prepared with locally sourced ingredients.

The Aegean, Mediterranean, Black Sea and Cappadocian regions offer particularly interesting opportunities.

8. UNESCO Gastronomy Destinations in Turkey

Turkey has internationally recognised culinary destinations whose food traditions form an important part of their cultural identity.

Three particularly important destinations are:

Gaziantep

UNESCO Creative City of Gastronomy – 2015

Gaziantep is one of Turkey’s most famous food destinations.

Its culinary identity includes:

• Pistachio baklava.
• Katmer.
• Kebabs.
• Lahmacun.
• Yuvalama.
• Traditional meat dishes.
• Regional soups.
• Spiced foods.
• Dried vegetables and fruits.

The city’s food culture is closely connected with traditional production, family businesses, markets and social celebrations.

Hatay

UNESCO Creative City of Gastronomy – 2017

Hatay has a particularly diverse culinary heritage shaped by its historical geographical position and cultural communities.

Its food culture includes:

• Künefe.
• Tepsi kebabı.
• Biberli ekmek.
• Humus.
• Oruk.
• Hibeş-style regional preparations.
• Various vegetable and meat dishes.
• Rich meze traditions.

Afyonkarahisar

UNESCO Creative City of Gastronomy – 2019

Afyonkarahisar is known for traditional products, meat preparations, dairy products and desserts.

Important specialities include:

• Afyon kaymağı.
• Sucuk.
• Pastırma.
• Lokum.
• Traditional meat dishes.
• Regional pastries.

These three cities demonstrate how food traditions can become important instruments of cultural preservation, local development and international tourism promotion.

9. Fine Dining and the International Recognition of Turkish Gastronomy

Turkey’s fine-dining sector has developed significantly, particularly in Istanbul, Izmir, Muğla and Cappadocia.

Modern Turkish chefs increasingly combine traditional ingredients and cooking methods with international culinary techniques.

The results include contemporary interpretations of regional dishes, tasting menus, innovative desserts and sophisticated presentations.

The MICHELIN Guide in Turkey

The MICHELIN Guide has contributed to the international visibility of Turkish restaurants.

Its coverage expanded from Istanbul to Izmir and Muğla and subsequently to Cappadocia.

The 2026 selection, announced in December 2025, included:

MICHELIN distinction	Number of restaurants
Two MICHELIN Stars	2
One MICHELIN Star	15
Bib Gourmand	39
MICHELIN Selected	115
Green Star	13

These categories total 171 establishments, with some restaurants potentially appearing in more than one distinction category.

The 2026 selection also included 54 new restaurants and marked the first inclusion of Cappadocia. Michelin+1

Important fine-dining destinations

Istanbul: International cuisine, Ottoman-inspired menus, modern Turkish gastronomy and luxury hotel restaurants.

Izmir and Urla: Local agricultural ingredients, seafood, vineyards and contemporary Aegean cooking.

Bodrum and Muğla: Luxury seaside dining, seafood restaurants and modern Mediterranean cuisine.

Cappadocia: Regional Anatolian ingredients, traditional recipes and innovative interpretations of local dishes.

Fine dining contributes to tourism by attracting travellers who specifically select destinations based on restaurant quality and culinary experiences.

It also supports chefs, sommeliers, local farmers, wine producers, specialist food suppliers and hospitality professionals.

10. Food Festivals and Gastronomic Events

Food festivals are important instruments for promoting regional cuisine, agricultural production and culinary tourism.

They attract visitors, create commercial opportunities for local producers and increase awareness of traditional food products.

Some important events and food-related celebrations include:

Event or festival	Destination	Main focus
International Gastronomy Festival	Gaziantep	Regional cuisine and food culture
Pistachio Festival	Gaziantep	Pistachios and local gastronomy
Cherry Festival	Kemalpaşa, İzmir	Cherry production
Olive and Olive Oil Festival	Ayvalık and surrounding areas	Olive production and culinary heritage
International Istanbul Gastronomy Festival	Istanbul	Professional chefs and culinary competitions
Urla Artichoke Festival	Urla, İzmir	Artichokes and Aegean cuisine
International GastroAntep Festival	Gaziantep	Food heritage and gastronomic promotion
Local grape and wine festivals	Bozcaada and other vineyard destinations	Viticulture and regional products

Festival names, programmes and dates may change from year to year, so visitors should check the relevant municipality or organiser before travelling.

11. Food and Beverage Services in Turkish Hotels and Resorts

The hotel and resort sector represents one of the largest commercial customers of Turkey’s food and beverage industry.

Hotels must provide food and drink services to different categories of visitors, ranging from budget travellers to luxury tourists.

11.1 All-inclusive dining

All-inclusive accommodation is particularly important in Turkey’s Mediterranean and Aegean resort markets.

Large resorts generally provide:

• Main buffet restaurants.
• International cuisine restaurants.
• Turkish cuisine restaurants.
• Seafood restaurants.
• Italian restaurants.
• Asian cuisine restaurants.
• Poolside snack bars.
• Beach bars.
• Coffee shops.
• Dessert and pastry counters.
• Children’s dining facilities.

The all-inclusive model is especially popular among families and package-holiday visitors because it allows them to manage many food and beverage expenses in advance.

11.2 Luxury hotel restaurants

Luxury hotels frequently operate multiple dining concepts under one property.

These may include internationally recognised chefs, specialist seafood restaurants, private dining rooms, rooftop restaurants and exclusive beach clubs.

Destinations such as Istanbul, Bodrum, Belek, Antalya, Çeşme and Göcek have particularly developed luxury hospitality markets.

11.3 Breakfast tourism

Hotel breakfasts are an important part of the visitor experience.

Many establishments promote traditional Turkish breakfast as a distinctive feature of their accommodation services.

Boutique hotels and countryside properties may offer locally produced honey, cheese, olives, jams, homemade pastries and regional specialities.

11.4 Catering and banqueting

Large hotels also provide catering for:

• Conferences.
• Business meetings.
• Weddings.
• International events.
• Corporate dinners.
• Private celebrations.
• Incentive travel groups.

This creates demand for specialised catering companies, professional kitchen equipment, event-management services and trained hospitality employees.

12. Street Food, Cafés and Coffeehouse Culture

Street food and cafés form a significant part of Turkey’s urban food and beverage economy.

They are accessible to tourists and provide opportunities to experience everyday Turkish social life.

Traditional coffeehouses

Traditional coffeehouses are social establishments where people gather to drink tea and coffee, play backgammon, watch television and meet friends.

They are found throughout Turkey and often serve simple snacks alongside beverages.

Modern cafés

Modern cafés have become increasingly common in major cities and tourism destinations.

They generally serve:

• Espresso.
• Cappuccino.
• Latte.
• Filter coffee.
• Cold coffee.
• Tea.
• Cakes.
• Sandwiches.
• Breakfast dishes.
• Light meals.

Istanbul, Ankara, Izmir, Antalya and Bodrum have particularly developed café markets.

Patisseries and bakeries

Turkish patisseries and bakeries offer a broad selection of products, including traditional pastries, cakes, biscuits, breads, chocolates and desserts.

They serve both residents and visitors and are especially important in city-centre commercial districts.

13. Major Turkish Food and Beverage Companies and Brands

Turkey’s food and beverage industry includes numerous domestic manufacturers, international partnerships, supermarket suppliers and export-oriented businesses.

Some established companies and brands include:

Company or brand	Main business
Ülker	Biscuits, chocolate and confectionery
Eti	Biscuits, cakes, snacks and confectionery
Şölen	Chocolate and confectionery
Torku	Dairy, meat, beverages and packaged food
Pınar	Milk, cheese, yoghurt and other food products
Sütaş	Dairy products
Tat Gıda	Tomato products, canned food and processed vegetables
Dardanel	Tuna, seafood and prepared food
Anadolu Efes	Beer and beverage production
Coca-Cola İçecek	Soft drinks and beverage bottling
Doğuş Çay	Tea and related products
Çaykur	Tea cultivation, processing and distribution
MADO	Ice cream, desserts and food services

These companies illustrate the variety of commercial activities within the national food and beverage economy.

Their products are distributed through supermarkets, convenience stores, hotels, restaurants, cafés and export channels.

International food and beverage groups also operate in Turkey through subsidiaries, distribution networks, franchises and partnerships.

14. Food Retail, Supermarkets and Distribution

The food retail industry connects producers and manufacturers with consumers and hospitality businesses.

Turkey has a developed supermarket and discount-retail market, particularly in major cities and densely populated urban areas.

Important retail chains include:

• Migros.
• CarrefourSA.
• BİM.
• A101.
• ŞOK Marketler.

These retailers distribute domestic and imported food products, beverages, household goods and packaged consumer products.

Traditional markets and independent grocery shops remain important, especially in neighbourhoods and smaller towns.

Food distribution for tourism

Hotels and restaurants depend on efficient supply chains.

Their suppliers include:

• Agricultural wholesalers.
• Meat producers.
• Fish markets.
• Dairy manufacturers.
• Bakery suppliers.
• Beverage distributors.
• Frozen-food companies.
• Packaging manufacturers.
• Food-import businesses.

The development of cold-chain transportation, refrigerated storage, digital procurement and traceability systems is important for the competitiveness of the industry.

15. The Economic Importance of the Food and Beverage Industry

The food and beverage sector has an important economic relationship with tourism, manufacturing, agriculture, employment, transportation and international trade.

It creates direct employment in restaurants, hotels, bakeries, food factories, supermarkets and catering companies.

It also generates indirect employment in farming, logistics, packaging, refrigeration, advertising, equipment manufacturing and professional services.

The United States Department of Agriculture’s 2025 report on Turkey’s food market estimated that the country had nearly 58,000 food and beverage manufacturers in 2024. The same report estimated approximately 113,500 commercial food-service restaurants, with sales exceeding US$19.5 billion in 2024. These are industry estimates rather than a complete count of every informal or small food establishment.

Tourism creates additional demand for food services through accommodation, restaurants, transport hubs, excursions and entertainment businesses.

According to the Turkish Statistical Institute’s 2024 Tourism Satellite Account, tourism’s direct gross value added reached approximately TRY 2.02 trillion, equivalent to 5.1% of the country’s total gross value added. This measures tourism’s overall direct economic contribution, not the food and beverage industry’s individual share.

Main economic contributions

1. Employment creation across urban and rural areas.
2. Demand for agricultural products.
3. Development of food manufacturing.
4. Increased domestic and international investment.
5. Export revenue from processed food and beverages.
6. Support for hotels and restaurants.
7. Promotion of regional tourism destinations.
8. Preservation of culinary traditions.
9. Development of small and medium-sized enterprises.
10. Growth of international gastronomic recognition.

16. Food Exports and International Trade

Turkey is an important participant in international agricultural and food trade.

Its geographical position provides access to European, Middle Eastern, Central Asian, North African and other international markets.

The country’s food exports include both agricultural commodities and processed products.

Important food export categories

Product category	Important products
Fresh fruit	Cherries, grapes, figs, citrus fruits, apples
Dried fruit	Raisins, dried apricots, dried figs
Nuts	Hazelnuts, pistachios, walnuts
Vegetables	Tomatoes, peppers, cucumbers and onions
Olive products	Olive oil, table olives
Cereals	Flour, pasta and grain products
Confectionery	Chocolate, biscuits, sweets and Turkish delight
Dairy	Cheese, yoghurt and other dairy products
Processed foods	Canned vegetables, sauces and prepared meals
Seafood	Farmed fish and processed seafood
Beverages	Tea, mineral water, fruit drinks and other beverages

Important export-producing regions

• Gaziantep: pistachios, baklava, spices and processed foods.
• Malatya: dried apricots.
• Giresun and Ordu: hazelnuts.
• Aegean region: olives, olive oil, dried fruits and vegetables.
• Mediterranean region: citrus fruits, fresh vegetables and processed agricultural products.
• Central Anatolia: flour, pasta and grain-based products.
• Black Sea region: tea and hazelnuts.

Food exports also help promote Turkish culinary products internationally, creating opportunities for restaurants, food retailers and Turkish cuisine businesses abroad.

17. Organic Food, Local Production and Sustainable Gastronomy

Sustainability is becoming increasingly important in the food and beverage industry.

Consumers, tourism companies and restaurant operators are paying greater attention to food origins, agricultural practices, packaging, energy consumption and waste management.

Turkey has opportunities to expand sustainable food production because of its agricultural diversity and established regional food traditions.

Organic food production

Organic farming is relevant to several Turkish agricultural products, including:

• Olives.
• Grapes.
• Figs.
• Apricots.
• Citrus fruits.
• Vegetables.
• Herbs.
• Nuts.
• Cereals.

Organic agricultural production is subject to certification and regulatory requirements.

Farm-to-table restaurants

Farm-to-table restaurants emphasise ingredients sourced directly from farms, producers and local markets.

This approach can create stronger relationships between restaurants and agricultural communities.

The Aegean region, particularly Urla and its surrounding countryside, offers interesting examples of restaurants combining local agricultural products with contemporary cooking.

Food waste management

Food waste is an important challenge for hotels, restaurants and catering businesses.

Large buffet operations can generate considerable food waste if demand forecasting and portion management are not effective.

Hotels and restaurants can reduce waste through:

• Better purchasing systems.
• Accurate demand forecasting.
• Smaller buffet batches.
• Food donation programmes where legally permitted.
• Composting.
• Reusable packaging.
• Improved inventory management.
• Staff training.
• Digital food-waste monitoring.

Sustainable seafood

Responsible seafood sourcing is also important.

Restaurants and hotels can support sustainable fishing by selecting legally sourced products, respecting seasonal fishing restrictions and diversifying seafood menus.

Sustainable gastronomy and Michelin Green Stars

The MICHELIN Green Star recognises restaurants demonstrating particularly strong commitments to sustainable gastronomy.

The 2026 Turkish selection included 13 Green Star restaurants, highlighting the growing visibility of responsible food practices in the country’s restaurant sector.

18. International Cuisine and Foreign Restaurant Businesses in Turkey

Although traditional Turkish cuisine dominates the country’s culinary identity, international food businesses have developed a significant presence in major cities and tourist destinations.

International visitors can find a broad range of cuisines, particularly in Istanbul, Ankara, Izmir, Antalya and Bodrum.

Common international restaurant categories include:

• Italian restaurants.
• Japanese restaurants.
• Chinese restaurants.
• Indian restaurants.
• Mexican restaurants.
• French restaurants.
• American restaurants.
• Korean restaurants.
• Lebanese restaurants.
• Persian restaurants.
• Greek restaurants.
• Balkan restaurants.

International fast-food and coffee brands also operate in Turkey through franchise and local business models.

International restaurant opportunities

Turkey offers potential opportunities for international restaurant operators because of:

• Large urban populations.
• Established tourism destinations.
• International airport connections.
• A developed hospitality sector.
• Diverse consumer preferences.
• Strong domestic food production.
• A sizeable restaurant and café market.

However, foreign investors must consider licensing, food safety, employment, taxation, franchising regulations and local market conditions.

19. Food and Beverage Industry and Employment Opportunities

The sector provides employment for a broad range of professional and non-professional workers.

Main employment categories

Professional field	Typical positions
Restaurant management	Restaurant managers, supervisors
Kitchen operations	Head chefs, sous chefs, cooks
Pastry production	Pastry chefs, bakers, confectioners
Food service	Waiters, bartenders, service staff
Hotel operations	Food and beverage managers
Beverage industry	Baristas, sommeliers, beverage specialists
Food manufacturing	Production operators, technicians
Quality control	Food safety and quality specialists
Distribution	Drivers, warehouse employees
Purchasing	Procurement and supply-chain managers
Marketing	Restaurant marketing and brand managers
Gastronomy tourism	Culinary guides and tour operators

Hospitality education

Turkey has universities, vocational schools and professional training institutions offering programmes related to:

• Gastronomy and culinary arts.
• Food engineering.
• Nutrition and food science.
• Restaurant management.
• Tourism and hotel management.
• Food technology.
• Hospitality operations.

Professional training is important for improving service quality, food safety, customer satisfaction and international competitiveness.

20. Food Safety, Hygiene and Consumer Protection

Food safety is essential to the Turkish food and beverage industry, particularly because restaurants and hotels serve large numbers of domestic and international visitors.

Businesses must comply with applicable Turkish food legislation and food hygiene requirements.

Important operational areas include:

Food storage: Appropriate refrigeration, freezing and dry-storage conditions.

Temperature control: Proper cooking, cooling, reheating and food transportation.

Personal hygiene: Staff training, handwashing, protective clothing and hygienic food handling.

Cross-contamination prevention: Separation of raw and cooked ingredients and appropriate equipment management.

Food traceability: Records of suppliers, ingredients, batches and product origins.

Allergen management: Clear communication about ingredients that may cause allergic reactions.

Cleaning and disinfection: Regular maintenance of kitchens, preparation areas and dining facilities.

Food businesses also need appropriate licensing, inspection procedures and food safety management systems.

For international tourism, consistent hygiene standards are particularly important because negative food-safety experiences can damage a destination’s reputation.

21. Dietary Preferences and Special Food Requirements for Tourists

Turkey offers considerable flexibility for visitors with different dietary preferences.

However, travellers should communicate their requirements clearly because recipes and preparation methods vary between restaurants.

Vegetarian food

Vegetarian options are widely available.

Common dishes include:

• Mercimek çorbası.
• İmam bayıldı.
• Zeytinyağlı enginar.
• Yaprak sarma.
• Menemen.
• Gözleme with cheese or spinach.
• Various vegetable stews.
• Lentil and chickpea dishes.

Vegan food

Vegan travellers can find suitable meals, particularly in the Aegean and Mediterranean regions.

Useful dishes include vegetable preparations cooked with olive oil, salads, lentil dishes, chickpeas and certain bean dishes.

However, some apparently vegetarian dishes contain meat stock, yoghurt, butter or other animal products.

Halal food

Halal food is widely available throughout Turkey, although travellers with specific certification requirements should verify individual establishments and suppliers.

Gluten-free food

Traditional Turkish cuisine includes naturally gluten-free ingredients such as rice, corn, potatoes, vegetables, legumes and meat.

However, wheat is widely used in bread, pastries, bulgur and many other dishes.

Visitors with coeliac disease should communicate their requirements and ask about cross-contamination.

Food allergies

Restaurants should be informed about serious allergies before ordering.

Travellers should pay particular attention to nuts, dairy, sesame, seafood, eggs and wheat, which are common ingredients in Turkish cuisine.

22. Popular Food and Beverage Tourism Destinations: Recommended Experiences

The following destinations offer particularly interesting culinary experiences for international visitors.

1. Istanbul

Urban gastronomy and Ottoman cuisine

Explore traditional restaurants, seafood, street food, coffeehouses, historic markets and modern fine dining.

2. Gaziantep

Traditional gastronomy and desserts

Discover baklava, pistachio products, kebabs, katmer and traditional food markets.

3. Izmir

Aegean cuisine and seafood

Experience boyoz, kumru, seafood, olive oil dishes, local markets and regional restaurants.

4. Urla

Vineyards and contemporary gastronomy

Visit vineyards, agricultural producers, boutique restaurants and olive oil establishments.

5. Antalya

Resort dining and Mediterranean food

Enjoy seafood, traditional Turkish restaurants, luxury hotel dining and international cuisine.

6. Adana

Kebab and regional cuisine

Explore Adana kebabı, şalgam, traditional restaurants and local street-food culture.

7. Cappadocia

Regional cuisine and wine tourism

Experience testi kebabı, traditional Anatolian food, local wines and rural gastronomy.

8. Antakya

Multicultural culinary heritage

Discover künefe, regional meze, traditional breads, hummus and distinctive Hatay cuisine.

9. Trabzon

Black Sea cuisine

Taste anchovies, kuymak, regional breads, dairy products and traditional Black Sea dishes.

10. Van

Traditional breakfast and dairy products

Experience Van breakfast, local cheeses, regional herbs and traditional bakery products.

23. Challenges Facing the Turkish Food and Beverage Industry

Despite its considerable strengths, the sector faces several economic, operational and structural challenges.

23.1 Food inflation and purchasing power

Rising food costs can affect restaurant profitability, hotel operating expenses and household purchasing power.

Businesses must regularly adjust menus, supplier contracts and pricing strategies.

23.2 Seasonal tourism demand

Many coastal destinations experience substantial seasonal fluctuations.

Hotels and restaurants may have very high demand during summer but considerably lower activity during winter.

This affects employment stability, supplier relationships and business investment.

23.3 Operating costs

Restaurants and hotels face costs associated with:

• Food procurement.
• Electricity and gas.
• Rent.
• Employee salaries.
• Insurance.
• Equipment maintenance.
• Transportation.
• Packaging.
• Taxes and regulatory compliance.

Managing these expenses is particularly important for independent restaurants and small businesses.

23.4 Skilled labour shortages

The industry requires qualified chefs, restaurant managers, service personnel and food safety professionals.

Recruitment, training and employee retention remain important challenges for hospitality businesses.

23.5 Competition

Turkish restaurants compete with international chains, new restaurant concepts, delivery businesses and changing consumer preferences.

Establishments increasingly need to differentiate themselves through food quality, service, atmosphere and authentic culinary experiences.

23.6 Food safety and standardisation

Maintaining consistent quality across large hotel groups, restaurant chains and independent establishments requires effective management systems.

23.7 Environmental pressures

Water scarcity, agricultural climate risks, fishing pressures and energy consumption can affect the long-term sustainability of food production and hospitality services.

24. Future Trends and Development Opportunities

The Turkish food and beverage industry has opportunities to develop further through innovation, international marketing, investment and stronger integration with tourism.

Several trends are likely to influence the sector over the coming years.

24.1 Growth of gastronomic tourism

Food is becoming an increasingly important component of destination selection.

Turkey can attract additional visitors by promoting regional cuisine, food festivals, traditional markets, agricultural experiences and culinary routes.

24.2 Expansion of international restaurant recognition

The expansion of the MICHELIN Guide and international interest in Turkish gastronomy can increase the visibility of Turkish chefs and regional restaurants.

Further development of fine dining can also encourage investment in professional kitchens, culinary education and local agricultural supply chains.

24.3 Digital restaurant services

Technology is changing restaurant operations.

Important developments include:

• Online reservations.
• Digital menus.
• QR-code ordering.
• Restaurant delivery platforms.
• Online food marketplaces.
• Automated inventory systems.
• Digital payment solutions.
• Customer relationship management.
• Artificial intelligence-assisted demand forecasting.

24.4 Artificial intelligence in food services

Artificial intelligence can support restaurant and hotel operations through:

• Demand forecasting.
• Menu optimisation.
• Food purchasing recommendations.
• Inventory management.
• Waste monitoring.
• Customer preference analysis.
• Dynamic staffing schedules.
• Personalised dining recommendations.

These technologies can help businesses improve efficiency and manage operating costs.

24.5 Premium and experiential dining

There is growing commercial potential in combining food with entertainment, culture, accommodation and unique locations.

Examples include:

• Rooftop restaurants.
• Seaside dining.
• Vineyard restaurants.
• Historical dining establishments.
• Chef’s-table experiences.
• Traditional cooking workshops.
• Luxury private dining.
• Rural farm restaurants.

24.6 Health-conscious food consumption

Restaurants and manufacturers have opportunities to develop products addressing changing consumer preferences.

These include:

• Plant-based meals.
• Low-sugar products.
• Organic food.
• High-protein meals.
• Gluten-free products.
• Fresh and minimally processed food.
• Functional beverages.

24.7 Regional product branding

Turkey can further develop the international recognition of its geographically distinctive products.

Regional brands, protected geographical indications and producer cooperatives can help preserve traditional products and create greater value for local communities.

24.8 Culinary tourism routes

Dedicated culinary routes could connect several destinations through shared ingredients and food traditions.

Examples include:

• Gaziantep–Şanlıurfa–Mardin gastronomic route.
• Izmir–Urla–Çeşme–Alaçatı culinary route.
• Istanbul–Bursa–Balıkesir food heritage route.
• Antalya–Adana–Hatay Mediterranean food route.
• Trabzon–Rize–Artvin Black Sea food and tea route.
• Cappadocia–Kayseri–Konya Central Anatolian culinary route.

These itineraries can encourage longer stays and distribute tourism income beyond the main resort centres.

25. Practical Guide for Tourists: Experiencing Turkish Food and Beverages

Visitors planning a gastronomic trip to Turkey should consider several practical points.

Best time for culinary tourism

Turkey offers culinary experiences throughout the year, but different seasons provide different opportunities.

Season	Food and beverage experiences
Spring	Fresh herbs, artichokes, vegetables and regional food festivals
Summer	Seafood, coastal restaurants, fruit and outdoor dining
Autumn	Olive and grape harvesting, vineyards and seasonal produce
Winter	Soups, traditional hot beverages, boza, salep and hearty regional dishes

Autumn is particularly interesting for agricultural tourism, especially in olive- and grape-producing areas.

Typical dining customs

Turkish dining culture generally places considerable importance on hospitality and sharing food.

Some common customs include:

• Tea is frequently offered to guests.
• Meals may begin with soup or meze.
• Bread is commonly served with main dishes.
• Meze are often shared among the table.
• Turkish coffee is frequently consumed after meals.
• Family meals may be lengthy social occasions.
• Traditional restaurants often have daily menus.

Understanding restaurant categories

Visitors may encounter several traditional establishment types.

Turkish term	Meaning
Lokanta	Traditional restaurant, often serving home-style meals
Kebapçı	Kebab restaurant
Meyhane	Traditional establishment serving meze and often alcoholic drinks
Pastane	Patisserie or pastry shop
Fırın	Bakery
Kahvehane	Traditional coffeehouse
Çay bahçesi	Tea garden
Balıkçı	Fish restaurant or fish seller
Esnaf lokantası	Restaurant serving affordable daily meals
Tatlıcı	Dessert shop
Dönerci	Döner restaurant
Köfteci	Meatball restaurant

Food prices and budgets

Food prices vary considerably depending on the city, restaurant category, location, season and ingredients.

Generally:

• Local lokantas offer relatively affordable meals.
• Street food is often an economical option.
• Neighbourhood restaurants offer a broad range of prices.
• Tourist-centre restaurants may charge more.
• Luxury hotel restaurants and fine dining establishments can be considerably more expensive.

Visitors should check current menu prices rather than relying on older online estimates.

Restaurant reservations

Reservations are recommended for popular fine-dining restaurants, waterfront establishments and busy summer destinations.

This is particularly relevant in Istanbul, Bodrum, Alaçatı, Çeşme, Antalya and other major tourism centres.

26. Investment Opportunities in Turkey’s Food and Beverage Industry

Turkey’s food and beverage sector provides investment opportunities for domestic and international businesses.

The strongest opportunities are not limited to restaurants. They extend across production, logistics, technology, tourism and agricultural services.

Investment area	Potential business opportunities
Restaurants	Traditional restaurants, international franchises and fine dining
Hotels	Restaurant facilities, catering and food services
Food manufacturing	Packaged food, frozen food and ready meals
Organic agriculture	Certified agricultural production
Beverage production	Mineral water, juices and speciality drinks
Coffee industry	Roasting, speciality coffee and café chains
Bakery industry	Industrial bakeries and artisan pastry businesses
Food logistics	Refrigerated storage and transportation
Agricultural technology	Smart farming and processing equipment
Culinary tourism	Food tours, cooking classes and gastronomic experiences
Wine tourism	Vineyard accommodation and tasting facilities
Food technology	Digital ordering, inventory and restaurant management

Opportunities for foreign entrepreneurs

Foreign entrepreneurs may consider:

1. Establishing restaurant or café businesses.
2. Developing Turkish food brands for international markets.
3. Investing in food processing and packaging.
4. Operating culinary tourism businesses.
5. Developing premium agricultural products.
6. Establishing hospitality and catering companies.
7. Creating restaurant reservation and delivery platforms.
8. Developing food-related hotel concepts.

Potential investors should undertake detailed market research and assess exchange-rate exposure, operating costs, licensing, food regulations, employment requirements and competition.

27. The Relationship Between Turkish Cuisine and National Tourism Promotion

Turkish cuisine is one of the country’s most valuable cultural and commercial tourism assets.

Unlike attractions that visitors experience for a limited period, food can become part of almost every stage of a journey.

Tourists encounter Turkish food:

• At airports.
• In hotels.
• At traditional markets.
• During city sightseeing.
• On organised excursions.
• In seaside resorts.
• At festivals.
• In rural villages.
• During cultural events.
• Through food-related shopping.

The country’s culinary identity also offers opportunities to promote less internationally known destinations.

For example, a visitor travelling to Istanbul may become interested in Gaziantep baklava, Hatay cuisine, Cappadocian wine or Black Sea tea.

This can encourage additional travel within Turkey and support regional tourism development.

Food is therefore not simply a service provided to tourists. It is also a marketing instrument, a cultural attraction and a mechanism for distributing tourism income across different regions.

28. The Future of Food and Beverage Tourism in Turkey

Turkey’s food and beverage industry is one of the most diverse and culturally significant components of its wider tourism and hospitality economy.

Its strength comes from the combination of agricultural resources, historical culinary traditions, regional diversity, professional food manufacturing, established restaurant businesses and a substantial hotel and resort industry.

Istanbul provides an internationally connected gastronomic environment, while Gaziantep and Hatay represent some of the country’s strongest traditional culinary identities. Izmir and the Aegean region offer olive oil cuisine, seafood and vineyard experiences. Antalya combines Mediterranean food with an extensive resort restaurant industry, while Cappadocia offers traditional Anatolian cooking and emerging fine-dining experiences.

The sector also creates economic opportunities beyond traditional hospitality. Food manufacturing, agricultural processing, international exports, restaurant technology, food distribution, catering and culinary tourism all contribute to its development.

Looking towards the future, sustainable production, digitalisation, international restaurant recognition, regional branding and authentic gastronomic experiences are likely to become increasingly important.

Turkey has the potential to strengthen its international position not only as a destination for beaches, historical monuments, cultural heritage and luxury resorts, but also as one of the world’s leading destinations for culinary travel.

For international visitors, exploring Turkish food means discovering the country’s history, regional identities, agricultural landscapes, traditions and hospitality through one of its most accessible and enjoyable cultural experiences.