11 Best Restaurants in Turkey

Chef and owner Melih Teksen moved his deliciously inventive dishes and Mediterranean restaurant out to a superb setting and partnership at Buradan Vineyards in early 2024, after 25 years of Agrilia leading the trends in a la carte restaurants in Alaçatı's center. From April to September set menus of fresh seasonal foods are paired with the wines in a superb setting of sunset in the vineyards.

Popular with locals and visitors alike, Giritli offers a prix-fixe multicourse dinner menu of well-prepared Cretan specialties that includes unlimited local alcoholic drinks (wine or rakı). At least 15 different cold mezze—such as sea bass ceviche, herb-covered cubes of feta cheese with walnuts and olives, and various uncommon wild greens—are followed by hot starters like fried calamari in olive oil; the main course is a choice among several grilled fish, followed by dessert.

This cozy eatery, a gastronomic gem near İstiklal Caddesi, is the creation of German-Turkish chef Cem Eksi. The seasonal menu, which includes an extensive wine list, branches out beyond Turkish cuisine to explore dishes from the whole Mediterranean region.

Drawing on historic palace recipes, Matbah presents beautifully plated Ottoman cuisine. There is both an a la carte and a tasting menu that note the century each dish originated from, and the dining room is airy and elegant, evoking the palace setting that has inspired the food.

With sleek, contemporary decor and a stunning 360-degree view of Istanbul from the top floor of the 18-story Marmara Pera Hotel, Mikla is the dramatic setting for prestigious American-trained Turkish-Finnish chef Mehmet Gürs's modern Anatolian cuisine. Sophisticated dishes of domestically sourced ingredients offer unique flavor combinations rarely seen in traditional Turkish cuisine, such as grilled lamb with sour mulberries, charred endive, and apple molasses, or saffron ice cream served with sesame paste and pistachios.

This cozy venue is the place to come for simple home cooking, in the form of a reasonably priced, four-course, set menu cooked nightly by the owner and his team. Dinners come with soup, meze plate or salad, and a choice of two or three main courses (generally beef, lamb, or chicken, though there's also a somewhat basic vegetarian option), and a fruit/dessert plate.

Rising chef Civan Er puts a unique and contemporary twist on traditional Turkish dishes, using ingredients sourced from local producers in different regions of the country. The menu consists mainly of starters or small plates that offer innovative flavor combinations, like kofte tartare with sumac and chilli, or braised beetroot with walnuts, sour cherries, hazelnuts, and ezine cheese (a rich, white, cow's milk cheese).

This Ürgüp favorite is very inviting, with attractive table arrangements, richly upholstered armchairs, wrought-iron lamps, and three open-air terraces that have sofalike seats and stone-topped tables. The contemporary, Mediterranean-inspired menu, moreover, is a refreshing change from the heavy, meat-based fare typical of Central Anatolia. The mezes, such as chargrilled eggplant or cubed feta cheese and olives, are where Ziggy really shines. To sample a variety, try the reasonably priced tasting menu, which includes nine cold mezes, a hot starter, a main dish, and dessert.

Stylish Aheste (meaning "slowly" in Persian) offers a small but appealing menu consisting mainly of hot and cold meze with some Persian, Ottoman, and Middle Eastern influences with contemporary twists; the sea beans with smoked yogurt and rose petals and the wild rice with currants and herbs are particularly tasty. Prices are a bit high, but the friendly, laid-back service and hip-yet-cozy atmosphere make up for it.

In the sleepy village of Mustafapaşa, about 5 km (3 miles) from Ürgüp, the charming Old Greek House serves delicious home-cooked specialties and decadent desserts. Portions are generous, and the set menus are a genuine feast. Seating is on floor cushions around low, round tables or at regular-height ones in the atmospheric, vine-covered central courtyard. The 250-year-old building—still with original frescoes on the stone walls and original paint on the wooden ceilings—doubles as a simple but comfortable inn.

The menu at this well-established Göreme restaurant is extensive and diverse, with typical mezes and grilled kebabs in addition to a range of well-prepared steak and lamb options, chicken with spinach or a saffron sauce, and even pastas. But the best deal is the four-course set menu, with several choices of appetizers, mains, and desserts that provide excellent food at an unbeatable value. The lanterns hanging from the traditional wooden ceilings and the carved stone walls decorated with copper trays create an ambience that's attractive and cozy.