Cappadocian food rests on one dish and one ritual. The dish is testi kebabı: meat and vegetables stewed in a sealed clay pot that is carried to the table whole and broken open in front of you; the pot is single-use, and that is the whole point of the service. The ritual is the Turkish night in a cave restaurant — vaults cut into the tuff, a folk programme with belly dance, drinks without a tab in some versions, and dinner served either before the show or during it.
The second layer is breakfast. A Turkish breakfast in the valley takes two or three hours rather than thirty minutes: a dozen small bowls of cheeses, jams, olives, tomatoes, fresh bread and eggs done several ways, all of it on a terrace facing the rock cones. The third layer is built into the tours: the red and green routes include lunch along the way, so on those days food needs no separate planning.
Practical notes. Testi kebabı takes a long time to cook and often has to be ordered in advance — say so at booking if that is what you came for. Turkish nights start around eight or nine and finish by midnight; the transfer is usually included, but check it for hotels outside Göreme and Ürgüp. Evenings in the valleys are cool all year: at a thousand metres the air turns noticeably fresh after sunset, even in July.
الطعام والشراب في المدن القريبة
اكتشف الطعام والشراب أخرى
لم تجد التجربة المناسبة؟
أخبرنا بما تخطط له وسيرسل لك المضيفون المحليون خيارات تناسب تواريخك ومجموعتك وميزانيتك.