Döner and Kebabs
İstanbul is a city of tremendous flavors, and it offers something for everyone, especially meat-lovers. In every district of İstanbul, not just the centers, you’ll find side-street vendors that locals will claim produce the best döners or kebabs found anywhere else in the city. Döner kebab just refers to the rotating meat on a spit, and the most common way to eat it is in a wrap called a “durum”. Another dish using döner is “İskender”, a dish which originated in Bursa but which has become synonymous with Turkish cuisine. Strips of döner are laid over a bed of “pide” bread, and then covered with rich tomato sauce and melted butter, with a dollop of yoghurt on the side. It’s certainly filling but is also one of the country’s favorite dishes. But there are plenty of other varieties to try too. Every region in Anatolia has its own specialty, and it’s easy to find each one of these in İstanbul. Each variety uses its own sauces and set of spices, and has its own unique presentation, though they’re all made by cooking the meat on skewers. The most popular varieties are called Urfa and Adana, which are relatively simple kebabs, with Urfa being less spicy than Adana. Different kebabs use tomatoes, eggplant, garlic, mushrooms and many other ingredients in their preparation. Many restaurants in the city offer a range of varieties, so the only thing you can do is try as many as you can and see which you like best!
Desserts
The cultural and historical richness of Anatolia is reflected in its desserts, and you’ll find all there is to try in İstanbul. Traditional Turkish desserts are often quite sweet and are probably not for those on a strictly regimented diet. Many Turkish desserts feature syrups soaked into pastries, and while they are certainly delicious, sometimes they’re a little heavy. Turkish desserts using creams tend to be lighter. During the holidays around Ramadan, as well as birthdays and other special occasions, Turkish delight (lokum) is served, which is a gelatinous candy that comes in a variety of flavors including rose, pistachio, walnut, hazelnut and dozens more. Of the syrupy desserts, probably the most famous is baklava, which is made from 40 layers of incredibly thin filo pastry filled with crushed nuts and other tasty delights before a sugary syrup is poured over it. And if you like baklava, you’ll certainly love künefe or ekmek kadayıf, which are similarly indulgent. Künefe is made with sweetened cheese and covered with a generous ladling of syrup or rose water, whereas ekmek kadayıf is similar to a bread pudding, only with healthy doses of fresh clotted cream (kaymak) inside and on top. Profiterole, or chocolate-covered cream pastries, are another popular dessert. Other creamy desserts include puddings like Keşkül, kazandibi and aşure, which is made with whatever fruits happen to be in season. Aşure, is actually a dish that changes depending on the region, since it depends largely on the freshness of the ingredients to hand. If you visit İstanbul in the summer, enjoy some wonderfully sticky Maraş ice cream (dondurma), and wander through the halls of the Spice Bazaar where the colors and flavors of all the sweets on offer will make your mouth water.
Drinks
The delicious dishes of Turkish cuisine gain their full meaning when paired with beverages unique to our geography. For example, pairing the indispensable kebab of Anatolian cuisine with ayran doubles the flavor. Especially popular for cooling down in the summer months, this drink can also be enjoyed in some places with fresh mint or basil. Another loyal companion to kebab is turnip juice. Made from a type of beet called turnip and considered a natural source of probiotics because it is fermented, this drink is also known for facilitating digestion. Speaking of fermented flavors, it is impossible to skip pickle juice. You can find this drink in spicy and mild varieties at neighborhood pickle shops, and with the rise of healthy eating trends, it has become even more popular. Sour and refreshing, pickle juice is served with mixed pickled vegetables and is also a favorite accompaniment for fish lovers.
The fertile lands of Anatolia and Thrace have nurtured deep-rooted winemaking traditions for thousands of years. You can experience the most distinctive expression of this viticultural heritage in Istanbul. In particular, Hardaliye, produced by fermenting aromatic grapes from Thrace vineyards with mustard seeds and championed by Atatürk as a “national drink,” is a distinctive beverage worth discovering. In addition, indigenous grape varieties of this region, such as Öküzgözü, Boğazkere, Narince, and Kalecik Karası, crafted by skilled vintners and elevated to fine wines, are today served as sophisticated pairings in Istanbul’s acclaimed restaurants, competing alongside cuisines from around the world. To discover more about Türkiye’s rising wine culture and ancient viticultural roots, explore the full story here.
Now to coffee culture. Drinking thick, foamy Turkish coffee after a traditional meal has been a ritual for centuries. Yet 2026’s Istanbul promises much more when it comes to coffee. Alongside traditional coffeehouses, specialty cafés that roast some of the world’s finest beans and employ modern brewing techniques are also attracting considerable attention. Especially in neighborhoods such as Karaköy, Moda, and Topağacı, you can find a wide range of contemporary interpretations of Turkish coffee, from “cold brew” varieties to more traditional preparations. Tea, however, still reigns supreme. Do not leave Istanbul without trying black tea served in the iconic tulip-shaped glass at any hour of the day, from breakfast through late afternoon conversations, paired with the king of street food, simit.
Circassian chicken
As the name Circassian chicken (Çerkeztavuğu) suggests, this dish was originally a Circassian dish that made its way into Türkiye from the Caucasus during the Ottoman Empire. It grew in popularity in İstanbul in the 19th century, and now it’s one of the staple mezes, or appetizers, on any menu in the city. To make it, shredded chicken is boiled and then mashed into a paste with crushed walnuts, olive oil, breadcrumbs, pepper flakes, garlic and salt. Some of the water from the boiled chicken can be added for consistency.
Turbot
The natural habitat of turbot (kalkan) is in the Atlantic Ocean, though it’s also found on the shores of the Bosphorus and Black Sea. Turbot live primarily along the seafloor, using their ability to lie flat as a defense mechanism. The fish is in season during February and March, and it’s mostly caught during these months. It’s a very oily fish, and in Türkiye it’s usually cooked on a grill (izgara), though it tastes excellent pan-fried as well. It’s a large fish that’s difficult to clean and cooking it at home is rather difficult. Some of the seafood restaurants on the Bosphorus cook turbot on a wood fire or in a tandoor (tandır) oven. It’s usually served with cornbread and Shepard’s Salad (çoban salatası) and is incredibly flavorsome.
Chestnuts
Chestnuts (kestane) are roasted on the streets of İstanbul on an open stove, particularly on İstiklal Avenue in Beyoğlu and on the shores of Eminönü. Carts go around the streets roasting them right in front of you and serve them up in little paper bags. Most of the chestnuts in Türkiye come from the town of Aydın on the Aegean Sea. Roasted chestnuts were a major part of the cuisine of both the Iranian royal family as well as the Ottoman Sultans. Chestnuts are so popular that in the Bursa region they produce their own form of candied chestnuts (kestane şekeri) – these can be found in various sweet shops in İstanbul. As you wander the streets when the weather turns cold in İstanbul, be sure to stop by a cart and warm yourself up with some freshly roasted chestnuts.
Kokoreç
Kokoreç is one of the most popular street foods in İstanbul, and in the city, it tends to be seasoned quite heavily so it’s got a touch of spice to it. Traditionally it was sold on carts where lamb or goat intestines were cooked on a spit, though now specialty restaurants all over the city serve the delicacy. The intestines are grilled on a spit, then chopped up and seasoned with cumin, oregano, hot pepper flakes and other spices before being put into a warm piece of bread and served as a sandwich. Typically, the drink that goes best with kokoreç is pickled pepper juice, though the yogurt drink ayran goes well with it too.
Kumpir
Kumpir is a common dish in some parts of Anatolia, and its name comes from a Balkan word for potato. It grew in popularity during the 19th century when potatoes first came in large numbers to Türkiye from the New World, and quickly they came to be mixed with more traditional ingredients. To make kumpir, a large baked potato is stuffed with butter, salt and cheese before it’s mixed with any or all of a range of ingredients, including cold cuts, corn, pickles and just about anything you can think of. It’s a cheap and quick eat, and it’s best known in the neighborhood of Ortaköy along the shores of the Bosphorus. There are many different stands there, each offering a host of different fillings to stuff your potato with, so when you head down to Ortaköy to check out the mosque, the sea, the cafés and the shops, pick up a kumpir while you’re there and see if you can choose the perfect balance of ingredients to stuff it with.
Sea Bass
Found in both warm and cold seas, this lean fish is exceptionally flavorful. Suitable for almost every cooking method, sea bass reveals its most refined flavor, especially when steamed or baked. Because Istanbul borders both the Sea of Marmara and the Black Sea, it is naturally a seafood paradise, and among all these treasures, sea bass has made it onto the list of Istanbul cuisine’s signature dishes. Loved by Istanbulites for its light yet rich flesh, the fish is abundant in the Marmara, Black Sea, and Mediterranean and can be grilled, pan-fried, or cooked in a salt crust. Still, we particularly recommend trying it Istanbul style. In this recipe, the scales and insides are thoroughly cleaned, the fish is split open down the middle, and then marinated in olive oil with a bay leaf for about 15 to 20 minutes. After draining the excess oil, it is grilled over charcoal. You can savor sea bass while taking in the spectacular views at the fish restaurants lining the Bosphorus. Galataport on the Karaköy shore and the modern seafood venues along the renovated coastline are also among Istanbul’s favorite routes, known for their views and elegant presentations. To experience this unique gastronomic journey that ranges from traditional street flavors to Michelin-star tables, you can buy your Istanbul flight ticket right away.
Stuffed vine leaves
Stuffed vine leaves (Zeytinyağlı Yaprak Sarması) have been served since the days when Turkic tribes were still living in Central Asia. They’re made by stuffing vine leaves with rice, onions, and spices and are usually eaten as a meze appetizer. Most restaurants in the city will feature their own, though it’s known best as a home-cooked dish. First, vine leaves are pressed and put in a tin or a jar of salt water until they’re sufficiently soft, and then washed. While they’re waiting, rice, onion, allspice, raisins and pine nuts are crushed together into a paste. A little bit of this paste is placed into each grape leaf and rolled up into a parcel, then placed into a pot to cook. It’s typically served cold with lemon, though it goes well with yogurt as well. Different recipes call for different ingredients to be used, such as minced meat, diced meat, and a variety of different spices.
Modern interpretations and chefs’ tables
Istanbul is not only a museum preserving traditional recipes; it is also a living laboratory where this heritage is carried into the future through modern techniques. The fact that prestigious guides such as Michelin and Gault & Millau have put Istanbul on their radar in recent years is the strongest proof of this. In this movement known as “New Anatolian Cuisine,” century-old classics such as kokoreç, lakerda, and sütlaç are transformed into works of art by visionary chefs. One of the most striking examples is the signature dish of one of the city’s iconic restaurants, Mikla, which has remained on the menu for years: “Balık Ekmek” (Grilled Fish Sandwich). Forget the smoky, casual half-bread sandwich at the Eminönü piers. What you encounter here is almost a minimalist work of art. On top of a paper-thin, golden, crispy cracker that replaces bread sits an intense, velvety flavor prepared with anchovies in winter and sardines in summer. What your eyes see is a delicate, fragile form, yet the familiar taste that lingers on your palate is the most refined version of Istanbul’s street flavor.
At these tables, where geographically indicated local ingredients meet modern cooking techniques and artistic presentation, you will feel that food is not merely about filling your stomach but about experiencing a story. If you want to explore the award-winning stops shining on the city’s gastronomic map in more detail, we strongly recommend that you also take a look at our article on Türkiye’s Michelin-starred restaurants.
Book a flight to İstanbul and sample the delicious food. From kebabs to stuffed vines to Circassian chicken, there is something for everyone.
