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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.
Something of a local institution, Zekeriya Usta is not to be missed. Try the katmer, which is a sort of large folded pancake, and here it comes filled with crushed pistachio and kaymak (a type of clotted cream). Witnessing the team of master chefs at work is all part of the fun here, and they do it with a flourish for all to see, before cooking in a stone oven. Try skipping breakfast one day and head here instead for a filling brunch, or save it as a spot to savor a decadent dessert treat.
In good weather, the place to sit is the stone-lined terrace with wooden picnic tables that look over the mountains and the waterfall. The kitchen turns out trout and local dishes such as stuffed cabbage and turşu kavurması (roasted pickled vegetables), as well as meat options, and serves an open buffet breakfast every day.
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.
Perched on the corner of a bridge overlooking the thundering Fırtına River, this smart restaurant is a great lunch stop before heading farther into the mountains. It serves local specialties with delicious desserts including laz böreği (thin pastry layers filled with custard) and a type of helva, which is a semolina-based dessert.
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