Turkish cuisine is a rich and diverse culinary fusion of the Eastern and European culinary traditions most notably influenced by the Ottomans.

Use of fresh ingredients like vegitables, fruit, and a variety of cheese, chicken, beaf, lamb and sea food with a variety of spices form the basis of Türkish cuisine.

Small portions or Meze platters are served as appetisers. Hummus, babooa ghanoush, stuffed grape leaves and a variety of fresh salads are usually served. This is accompanied by a variety of freshly baked breads, and raki a locally produced spirit. 

From meat stews of Central Anatolia to spicy cuisine of Southeastern Anatolia and a variety of sea food dishes from the Aegean Coast, Türkey qualifies to offer a gastronomical delight to all tastes and pallets. 

Lamb, chicken and sea food grilled and roasted to perfection on purpose built skewers placed on a flame is a widely used method to cook meats. Other popular local food items include pide and lavash (Turkish Pizza).

Borek and Baklava are among popular savoury pastries prepared by raw nuts and honey. For the sweet tooth Turkish Delight (Lokum), Turkish ice cream (Maras) is also a popular sweet option. This is complemented by green tea, and freshly brewed strong coffee, fresh fruit juices and a yogurt drink (Ayran).

With a rising interest in health and wellness, many restaurants are offering lighter, healthier versions of traditional dishes, incorporating more vegetables, whole grains, and plant-based ingredients.