Food · Cappadocia · Turkey
What to eat in Cappadocia
The dishes, drinks and food experiences that define Cappadocia, and where locals actually eat them.
Updated By the AMZBooking editorial team
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Quick answer
Start with Pottery kebab, Kayseri mantı and Pastırma. Watch the waiter crack open your sealed clay pot at the table, a ritual offered in restaurants across Göreme, Ürgüp and Avanos. Some restaurants require testi kebab to be ordered a few hours ahead; ask when booking.
Key facts
- Signature dish
- Pottery kebab
- Vegetarian-friendly picks
- 5
- Tipping
- Leave about 5–10% in restaurants if service is not included.
- Food experiences
- 4
9 foods to try
Dish
1.Pottery kebab (Testi kebabı)
Meat (usually lamb or beef) and vegetables cooked slowly in a sealed clay pot, which is cracked open at the table with a hammer or knife. It is the region's signature restaurant dish.
Where: Restaurants in Göreme, Ürgüp and Avanos; some need ordering a few hours ahead.
Dish
2.Kayseri mantı
Tiny dumplings filled with spiced minced meat, served under garlic yoghurt and drizzled with butter and red pepper. The best versions are so small that dozens fit on a spoon.
Where: Traditional restaurants in Ürgüp and Göreme, and specialist mantı houses in Kayseri.
Snack
3.Pastırma
Air-dried cured beef coated in çemen, a paste of fenugreek, garlic and paprika. A speciality of nearby Kayseri, it is eaten thinly sliced at breakfast or baked with eggs.
Where: Delicatessens in Ürgüp and Kayseri, and breakfast spreads in cave hotels.
Street food · Vegetarian
4.Gözleme
Thin dough rolled by hand, filled with cheese, potato or spinach and cooked on a domed griddle. A quick, filling lunch between valley walks.
Where: Village cafés along the valley trails and roadside restaurants between the towns.
Breakfast · Vegetarian
5.Tahini and grape molasses (Tahin-pekmez)
Grape molasses (pekmez), made from the region's vineyards, swirled with tahini and scooped up with bread. A traditional breakfast and winter energy food.
Where: Breakfast tables in hotels and village cafés; jars of pekmez are sold in markets.
Drink · Vegetarian
6.Cappadocian wine
Local wineries make whites from the native Emir grape and reds from Anatolian varieties grown on volcanic soil at altitude.
Where: Tasting rooms in Ürgüp and Uçhisar, and restaurant wine lists across the region.
Dish
7.Sac kavurma
Small pieces of lamb or beef sautéed with peppers, tomatoes and onions in a sizzling, wok-like iron pan (sac) and served straight from the flame.
Where: Grill restaurants and traditional eateries in the main towns.
Dish · Vegetarian
8.Lentil soup (Mercimek çorbası)
A smooth red-lentil soup finished with lemon and chilli butter, served with bread. It is a warming staple on cold Cappadocian mornings and winter evenings.
Where: Every lokanta (canteen) and restaurant in the region, often as a starter.
Breakfast · Vegetarian
9.Turkish breakfast (Kahvaltı)
Cheeses, olives, tomatoes, cucumbers, eggs, honey, kaymak cream, jams and fresh bread with tea. In Cappadocia it is often eaten on a terrace after watching the balloons.
Where: Cave-hotel terraces and breakfast cafés in Göreme and Ürgüp.
Food experiences
Testi kebab dinner
Watch the waiter crack open your sealed clay pot at the table, a ritual offered in restaurants across Göreme, Ürgüp and Avanos.
Breakfast after the balloons
Return from a dawn balloon flight or viewpoint to a long Turkish breakfast on your cave hotel's terrace.
Winery visits
Taste Emir whites and local reds in tasting rooms and rock-cut cellars in Ürgüp and Uçhisar.
Village lunch in Mustafapaşa or Ortahisar
Eat gözleme and home-style dishes in a small family restaurant in one of the quieter villages.
Quick bites and street food
- Pastırma — Delicatessens in Ürgüp and Kayseri, and breakfast spreads in cave hotels.
- Gözleme — Village cafés along the valley trails and roadside restaurants between the towns.
- Tahini and grape molasses — Breakfast tables in hotels and village cafés; jars of pekmez are sold in markets.
- Turkish breakfast — Cave-hotel terraces and breakfast cafés in Göreme and Ürgüp.
Vegetarian options
Of the 9 foods in this guide, 5 are usually vegetarian: Gözleme, Tahini and grape molasses, Cappadocian wine, Lentil soup and Turkish breakfast. Check preparation with staff, as stocks and fats vary.
Eating out: tips and etiquette
- Some restaurants require testi kebab to be ordered a few hours ahead; ask when booking.
- Restaurants on Göreme's main street are aimed at visitors; Ürgüp and Avanos often offer better value.
- Most cave hotels include breakfast, which can be generous enough to skip lunch.
- Alcohol is widely available in tourist towns, but some smaller restaurants do not serve it.
- Dinner is typically from around 7pm; in winter many restaurants close earlier.
Tipping
Leave about 5–10% in restaurants if service is not included. Tip balloon pilots and crews, guides and drivers on tours if you are happy with the service.
| Phrase | Meaning |
|---|---|
| Merhaba | Hello |
| Teşekkür ederim | Thank you |
| Günaydın | Good morning |
| Ne kadar? | How much? |
| Hesap, lütfen | The bill, please |
| Çok güzel | Very beautiful |
Questions travellers ask
+What food is Cappadocia famous for?
Pottery kebab, Kayseri mantı, Pastırma and Gözleme. Meat (usually lamb or beef) and vegetables cooked slowly in a sealed clay pot, which is cracked open at the table with a hammer or knife.
+Is Cappadocia good for vegetarians?
Several local staples are meat-free, including Gözleme, Tahini and grape molasses and Cappadocian wine.
+Do you tip in restaurants in Cappadocia?
Leave about 5–10% in restaurants if service is not included. Tip balloon pilots and crews, guides and drivers on tours if you are happy with the service.