Best restaurants and what to eat
Turkey
Ankara’s cuisine reflects Central Anatolia’s hearty, wheat- and meat-centered traditions, shaped by a continental climate and a capital-city market culture. The region is especially known for roasted and braised meats, flour-based pastries, village dairy products, chickpea dishes, and robust desserts such as Ankara specialties made with local nuts and fruit preserves.
A savory rice-and-lamb specialty associated with Ankara’s local table: the rice is enriched with meat juices, onions, and gentle spice, giving it a deep, satisfying aroma. It is typically enjoyed hot, often with yogurt or pickled vegetables on the side.
A famously crisp, twice-baked biscuit-bread from the Ankara district of Beypazarı, with a buttery, lightly sweet aroma and a dry snap. It keeps exceptionally well and is often served with tea, milk, or a spoonful of jam.
A soft, chewy carrot-based confection that highlights the sweet, earthy character of Beypazarı’s famous carrots. Delicately flavored and dusted to finish, it is a regional sweet that feels both rustic and refined.
A slow-baked meat and vegetable casserole from the Beypazarı area, known for its concentrated, caramelized flavor and tender texture. Cooked in clay or oven vessels, it pairs well with rice and village bread.
Turkey’s beloved white bean stew appears in Ankara in especially hearty form, often simmered with onion, tomato, and lamb or beef. It is comforting, creamy, and deeply savory, usually served with pilaf and pickles.
A traditional bread-based dish where pieces of flatbread or stale bread are soaked with broth and topped with meat, yogurt, and butter. In Ankara-style home cooking, it is a thrifty yet luxurious dish with soft, rich layers of flavor.
A well-known natural mineral water from Beypazarı, prized for its clean, brisk taste and lively carbonation. It is served chilled as a palate cleanser with meals and is especially popular alongside hearty local dishes.
A traditional tarragon sherbet with a fragrant herbal nose and a cooling, lightly sweet profile. In Ankara households and Anatolian summer tables, it is served cold and sometimes brightened with citrus.
The classic yogurt drink is a natural match for Ankara’s grilled meats, pastries, and bean dishes. Lightly salted and refreshingly tangy, it is served very cold and often frothy.
A fermented turnip-and-carrot beverage with a pungent, savory edge and bright acidity. Though associated with many Turkish tables, it is also a familiar companion to rich central Anatolian meals in Ankara.
A thick, gently sour-sweet fermented grain drink with a creamy body and low alcohol or non-alcoholic traditional versions. In Ankara, it is traditionally enjoyed in cool weather, often topped with cinnamon and roasted chickpeas.
Strong, finely ground Turkish coffee is central to Ankara’s hospitality culture, served in small cups with a dense foam and intense aroma. It is typically enjoyed after meals or with sweets such as lokum and baklava.
A signature Ankara rice dish layered with tender meat, onions, and a savory broth that perfumes the grains. The finished plate is hearty, aromatic, and ideal for a generous family-style meal.
A clay-pot casserole of meat, vegetables, and slow-cooked juices from Beypazarı, celebrated for its rich depth and silky texture. The long oven time concentrates the flavors into something earthy and festive.
White beans simmered until creamy in a tomato-and-onion base, often with lamb or beef for extra savoriness. In Ankara, it is a beloved everyday dish that feels both humble and deeply satisfying.
Tiny meat-filled dumplings topped with garlic yogurt and paprika butter, prized for their delicate bite and rich, tangy sauce. Ankara versions are often handmade in meticulous folds, making the dish feel celebratory.
A winter specialty built around a peppery soup and soft dough served separately for dipping or swallowing in the traditional manner. It is warming, communal, and distinctly Anatolian in character.
Bread soaked in broth and topped with meat, yogurt, and butter, creating a luscious contrast of soft, rich, and tangy textures. It is a classic example of resourceful Central Anatolian cooking turned luxurious.
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