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You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flavorful local cuisine and welcoming patrons. Food in the Black Sea area relies on dishes made with plenty of butter, rich yellow cheese, corn flour, and fish, especially hamsi (Black Sea anchovies). Although meat
You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flavorful local cuisine and welcoming patrons. Food in the Black Sea area relies on dishes made with plenty of butter, rich yellow cheese, corn flour, and
You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flav
You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flavorful local cuisine and welcoming patrons. Food in the Black Sea area relies on dishes made with plenty of butter, rich yellow cheese, corn flour, and fish, especially hamsi (Black Sea anchovies). Although meat kebabs rule the rest of the east, most restaurants will also offer a variety of fresh salads and delicious vegetable dishes cooked in olive oil, along with stews and other ready-made hot dishes, which are usually meat-based. Gaziantep and (to a lesser extent) Mardin have become known as foodie destinations in their own right, where you can find regional specialities in more refined settings.
You have to pass through a small door off one of Diybarbakır's narrow old city lanes to get to this simple restaurant in a restored historic stone home with a shaded courtyard—there's a sign but you may need to ask for directions. The small menu includes delicious sac tava, chunks of beef sautéed in a woklike pan with tomatoes and green peppers; it's served in the pan, with a mound of flatbread to soak up the tasty juices. This is also a pleasant spot to enjoy a cup of coffee or tea.
One of Diyarbakır's most popular restaurants is located just west of Dağ Kapası, outside the city walls. Famed for its kaburga dolması (slow-cooked lamb shanks stuffed with rice) and irmak helvası (dessert made from semolina), it's a reliable choice if you're looking to get a taste of the local cuisine.
Located inside the historic Hasan Paşa Han, this is regarded as one of Diyarbakır's best breakfast options, but it also makes a splendid choice for lunch or dinner. Along with regular kebabs are local specialties like kaburga, a sheep's rib cage cooked with rice inside, that the waiter dissects for you, and meftune, a lamb-and-eggplant stew. Both come in servings made for two people.
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