Travelers are no longer asking only, “Where should I go?” but also, “What should I eat when I get there?” This summer, the answer is increasingly rooted in “nonna-stalgia” — comforting, family-style cooking served without pretence. From Istanbul’s fish markets to Bodrum and Antalya’s seaside taverns and Anatolia’s home kitchens, Türkiye’s rich food culture is becoming an essential part of the holiday experience, alongside its sun, sea and history.
Recent research reflects the broader trend: travel and tourism (79%) ranks as the top leisure choice this summer, followed by food-related activities (70%) and outdoor experiences (69%).
Few places satisfy that appetite quite like Türkiye. Home to one of the world’s richest culinary traditions, Türkiye’s summer gastronomy is especially refreshing, centred on fresh produce, olive oil, fragrant herbs and seafood. From chilled soups and olive oil dishes to colourful salads and homemade drinks, these seasonal flavours offer a light and cooling escape from the heat.
Whether relaxing along Türkiye’s Aegean and Mediterranean coasts, exploring ancient Anatolia or escaping to the cool mountain air of the Black Sea, Turkish summer cuisine adds a delicious dimension to every journey, complementing the beaches, culture and landscapes that make the country a summer favourite.
The cold soup you’ve never heard of
Among Türkiye’s many summer dishes, “ayran aşı” soup stands out as a refreshing culinary tradition. This cold soup from Eastern Anatolia combines yoghurt, chickpeas and wheat, making it a must-try when travelling through the region. Its popularity has since spread beyond its roots, with traditional spots in major cities like İstanbul also serving it.
From Olive Oil Dishes to Vibrant Salads
Olive oil specialities offer a light and satisfying summer option, with gently cooked vegetables typically served cold to highlight their natural flavours. Seasonal produce such as green beans, zucchini and artichokes is paired with locally produced olive oil, while classics like dolma and sarma feature vegetables or vine leaves filled with fragrant rice.
Beyond vegetables, olive oil brings out the best in Türkiye’s regional herbs. In the Aegean, for instance, local greens including şevketibostan (an edible thistle) and deniz börülcesi (samphire) are prepared with olive oil, reflecting the region’s seasonal character.
Paired with crisp salads and refreshing homemade drinks such as komposto, traditional sherbets and lemonade, these dishes capture the spirit of Türkiye’s summer tables. The classic shepherd’s salad (çoban salatası), made with tomatoes, cucumbers, peppers, onions, lemon and olive oil, is a timeless accompaniment to green beans in olive oil. Other favourites such as kısır, mücver, piyaz and lentil balls complete the spread.
Where grandma-core was invented
“Esnaf lokantaları” (local eateries) offer an approachable way to experience Türkiye’s home-style cuisine. Originally established to serve local workers during lunch breaks, these cosy eateries offer a wide selection of freshly prepared dishes at affordable prices. Long before the global “grandma-core” or “nonna-stalgia” trend, esnaf lokantaları have embodied its appeal, serving authentic, family-style recipes without fuss. Diners simply choose from the hot display and pay by the plate, with fresh bread almost always served on the house.
From meze to seafood: Meyhane nights by the sea
Summer nights in Türkiye come alive at seaside “meyhanes” (Turkish taverns), where long tables set the scene for leisurely gatherings. Seasonal mezes, fresh seafood and yoghurt-based appetisers such as haydari are followed by grilled fish and other seafood. Paired with local white wine or rakı, the meal becomes part of the quintessential meyhane experience, centred on sharing and conversation.
A sweet and ice-cold finish — served with a knife and fork
Another must-try summer treat is Maraş ice cream, made with goat’s milk and wild orchid tubers from Kahramanmaraş. Recognised among the world’s most acclaimed desserts by platforms such as TasteAtlas, it is known for its distinctive dense texture and resistance to melting, allowing it to be served in slices and enjoyed with a fork and knife.
For travellers drawn to Türkiye’s beaches, ancient cities and mountain landscapes, summer cuisine offers another compelling reason to visit — and to linger a little longer at the table.
