Best restaurants and what to eat
Turkey
Izmir and its Aegean hinterland are known for a light, olive-oil-driven cuisine shaped by the sea, fertile valleys, and a long Levantine and Balkan influence. Expect fragrant herbs, fresh vegetables, seafood, delicate pastries, and some of Turkey’s most distinctive meze and street foods.
A tangy, crumbly sheep’s-milk cheese with a pleasantly salty bite and a firm, mature texture. It is often served with watermelon, olives, or crusty bread, and it brings a savory backbone to Aegean breakfasts and meze spreads.
A rustic aged cheese traditionally matured in a goat-skin or similar casing, giving it a deep, earthy aroma and dense, brittle texture. In the Izmir area it is prized for breakfast, grated over salads, or paired with figs and fresh bread.
Fresh, soft whey cheese with a mild, milky sweetness and light, fluffy texture. Around Izmir it is used in pastries, breakfast plates, and desserts, where it balances richer flavors without overpowering them.
Izmir’s emblematic buttery pastry, with layered dough and a crisp, golden crust that gives way to a tender, slightly chewy interior. Traditionally eaten at breakfast, it is especially delicious with boiled eggs, cheese, and tea.
Izmir’s sesame-crusted bread ring, similar in shape to a simit but typically crunchier and lighter in bite. Sold fresh by street vendors, it is a classic morning snack alongside cheese, olives, and tea.
A beloved Izmir-style cold offal specialty made from finely chopped lamb’s head meat, wrapped with tomato, onion, and parsley. It is rich, savory, and intensely textural, usually eaten in bread with a sharp squeeze of lemon and a bit of spice.
Fruit-forward village wine from the Şirince area near Izmir, historically made in small quantities from local grapes and sometimes fruit varieties. It tends to be aromatic, approachable, and often served with desserts or light meze.
A tart, ruby-hued cornelian cherry wine associated with western Anatolian home production. In the Izmir region it is valued for its bright acidity and fruity finish, often served slightly chilled.
A fragrant mastic liqueur flavored with the resin long associated with the Aegean coast and especially nearby Chios influence. It is sweet, piney, and aromatic, typically sipped after dinner as a digestif.
Turkey’s classic anise spirit is deeply tied to Izmir’s meyhane culture and seafood tables. Served diluted with water so it turns milky, it is usually enjoyed slowly with meze, fish, and long conversation.
An Izmir-associated local craft beer name used for the city’s contemporary beer culture. It is typically crisp and refreshing, designed for easy drinking with grilled foods and salty snacks.
Though common across Turkey, it is an essential part of Izmir’s café and post-meal ritual. Finely ground and slowly brewed, it is dense, aromatic, and usually served small with a glass of water.
A beloved baked dish of meatballs, potatoes, tomatoes, and peppers simmered together so the flavors meld into a rich, savory sauce. It is homely yet deeply satisfying, with a soft texture and fragrant tomato depth.
A signature Izmir pastry with laminated, buttery layers and a crisp exterior that shatters delicately when bitten. Eaten at breakfast or as a snack, it is especially iconic when paired with eggs and cheese.
A famous Izmir sandwich built on a soft sesame bun and filled with sausage, sucuk, cheese, and tomato. It is smoky, rich, and indulgent, with street-food appeal and a distinctly local identity.
A bold local specialty of chopped lamb offal served cold in bread with herbs, onion, tomato, and lemon. Its appeal lies in the contrast of rich meat, bright acidity, and crisp vegetables.
Tiny charcoal-grilled lamb skewers that cook quickly and stay juicy, absorbing smoke and seasoning beautifully. In Izmir it is a classic tavern and grill-house favorite, often served simply and elegantly.
Artichokes cooked in olive oil with carrots, peas, and herbs, showcasing the clean, springlike style of Aegean cooking. It is soft, fragrant, and lightly sweet, usually served chilled or at room temperature.
Choose how to explore restaurants at this destination.