Cappadocia has taken a significant step in its international recognition by being included in the MICHELIN Guide in 2025, with 18 selected restaurants. This achievement not only highlights the gastronomic richness of the region but also reinforces its position as a top culinary destination in Türkiye, known for its unique landscapes and cultural experiences.
Expansion of the MICHELIN Guide in Türkiye
The inclusion of Cappadocia in the MICHELIN Guide is part of a broader expansion that began in 2022 with MICHELIN İstanbul 2023. This expansion continued to İzmir and Muğla, culminating in 2025 with the addition of Cappadocia. The guide’s selection ranges from restaurants with MICHELIN Stars to those with Green Stars and Bib Gourmand, including women’s cooperatives and family businesses that preserve local culinary traditions.
The diversity of the selected establishments reflects a commitment to authenticity and tradition, highlighting historical places that have maintained their culinary practices over generations.
Culinary Tradition Based on Tradition and Terroir
The culinary offerings of Cappadocia are based on ancestral recipes and traditional cooking methods over an open flame. The main ingredients are organic products cultivated in volcanic soil, as well as aromatic grapes from nearby vineyards. Among the most representative dishes is the testi kebabı, a kebab cooked in a clay pot from Avanos, which is served spectacularly by breaking the pot in front of the diner.
Other notable dishes include kayısı yahnisi, a stew of meat and dried apricots, and ağpakla, a white bean stew. Desserts such as incir yağlaması and baklava in the Ürgüp style complement this rich culinary tradition.
Ingredients and Wines of the Region
Cappadocia is distinguished by its unique cheeses, such as Niğde Mavisi and Divle Obruk, which are aged in caves. Additionally, the region is famous for its wines, made from local varieties such as Boğazkere, Narince, and the distinctive grape Emir, known for its freshness and minerality.
These wines not only complement local dishes but also offer a unique wine experience through visits and tastings at regional wineries, allowing visitors to immerse themselves in the rich wine culture of Cappadocia.
