3 Best Restaurants in Konya, Cappadocia and Central Turkey

Etli ekmek, literally "bread with meat," is the dish most associated with Konya, and those served at Halk Etliekmek are nearly three feet long. Despite its intimidating length, etli ekmek is paper thin: a delicate mixture of minced meat and spices spread over an almost wafer-like piece of pide (flatbread) and topped with butter. To eat it like a local, fold it lengthwise, and use your hands. Be sure to wash it down with a glass of açık ayran, the Turkish yogurt drink.

By far the most unique restaurant in Konya, Somatçı is the project of a passionate local chef who spent several years recreating dervish cuisine from Rumi’s time through historical and ethnographic research and a bit of improvisation. The menu features combinations not typically seen in modern Turkish cuisine; some dishes are downright unusual, but all are worth trying. The interior is decorated with stylized illustrations of Sufi symbols, and, in summer, there is additional seating in an enclosed back patio.

Situated in winding back alley of the old bazaar, Tiritci Mithat is the place to try Konya’s lesser-known specialty: tirit. Consisting of tender, thinly sliced meat and spices atop a bed of diced bread and yogurt and covered in melted butter, tirit is similar to Iskender kebab, though, if possible, even richer. It's best to visit Tiritci Mithat for lunch—tirit is the only one thing on the menu, and the restaurant closes when they’re out, usually around 4 or 5 pm.