Travellers are increasingly looking beyond destinations to what they can eat when they arrive, with Türkiye emerging as a strong fit for the growing appetite for authentic, home-style cuisine.
Recent research shows travel and tourism ranks as the top
leisure choice this summer at 79%, followed by food-related activities at 70%
and outdoor experiences at 69%.
In Türkiye, the trend dovetails with a culinary tradition
centred on fresh produce, olive oil, herbs and seafood.
From the Aegean coast and Turkish Riviera to Anatolia and
the Black Sea, summer dishes provide a lighter counterpoint to the country’s
sun, beaches and cultural attractions.
Chilled soups, olive-oil vegetables, salads and homemade
drinks feature prominently on seasonal tables.
One standout is ayran aşı, a cold Eastern Anatolian
soup made with yoghurt, chickpeas and wheat.
Once rooted in regional kitchens, the refreshing dish can
now be found in traditional eateries in cities including Istanbul.
Olive-oil specialities are another hallmark of summer
dining.
Seasonal vegetables such as green beans, courgettes and
artichokes are gently cooked and served cold,
while dolma and sarma remain popular staples.
In the Aegean, regional greens such
as şevketibostan and samphire are also prepared with olive oil.
These dishes are often accompanied by çoban
salatası, kısır, mücver, piyaz and lentil balls, alongside
chilled fruit drinks, traditional sherbets and lemonade.
The experience is particularly accessible at esnaf
lokantaları, traditional local eateries that have served workers and residents
for generations.
Their buffet-style displays offer freshly prepared home
cooking at affordable prices — a dining style that closely mirrors today’s
global “nonna-stalgia” or “grandma-core” trend.
For evening dining, seaside meyhane restaurants
combine seasonal meze, fresh seafood and leisurely meals overlooking the water.
Yoghurt-based appetisers, herbs and olive-oil dishes typically lead into
grilled fish and seafood.
Dessert brings another Turkish speciality: Maraş ice cream.
Made with goat’s milk and wild orchid tubers, its famously dense, slow-melting
texture means it can even be sliced and eaten with a knife and fork.
For GCC travellers, Türkiye’s summer cuisine adds another reason to linger — and perhaps extend the holiday. -TTN