Restaurants in Turkey are the soul of social life, reflecting a culinary tradition that is centuries old. From traditional "Meyhanes" (taverns) serving Meze and Raki to street-side stalls selling Simit and Döner, Turkish dining celebrates freshness and sharing. Each region offers its own specialties: spicy Kebabs in the southeast (Adana, Gaziantep), fresh fish along the Bosphorus, and rich olive oil dishes in the Aegean. Meals in Turkey are a ritual—breakfast ("Kahvalti") is a legendary spread of cheeses, olives, eggs, and jams that can last for hours. The tea culture ("Çay") is ubiquitous, offered as a sign of friendship everywhere you go. Many restaurants take pride in their hospitality, often treating guests like family. Every dish—whether a delicate Manti (dumpling) or a syrupy Baklava—tells a story of the Silk Road and regional agriculture. For travelers, dining out in Turkey is an immersion into a generous, flavorful culture where food is the ultimate language of connection.
Travelers exploring Türkiye's restaurant scene will find a structure built around community and freshness. The most common is the Lokanta or Esnaf Lokantası (Tradesmen Restaurant). These are the heart of daily dining, serving ready-made home-style dishes (sulu yemek) displayed behind a glass counter. You point at what you want—stews, rice, stuffed vegetables—and it is served immediately. They are affordable, quick, and incredibly delicious.
For a social evening, the Meyhane is the equivalent of a tavern. Here, the focus is on Meze (small shared plates) and Raki (anise-flavored spirit). Trays of cold meze like hummus, eggplant salad, and yogurt dips are brought to the table for you to choose, followed by hot starters and fresh fish. It is a place for long conversations and music.
Regionally, you have the Kebapçı, specializing in grilled meats (Adana, Urfa, Shish). In coastal towns, Balıkçı (Fish Restaurants) serve the day's catch by the kilo. For a quick bite, street food is king: Simit Sarayı for sesame bagels, or stalls selling Midye Dolma (stuffed mussels) and Kumpir (stuffed baked potatoes). Türkiye also has a growing fine-dining scene, particularly in Istanbul, where chefs reinterpret Ottoman palace cuisine with modern techniques.
Tipping is expected in Türkiye, though not as aggressively as in the US. Waiters rely on tips to supplement their income. In a sit-down restaurant, leaving 5% to 10% of the bill is standard for good service. In high-end establishments, 10-15% is appropriate.
In a casual Lokanta or for street food, tipping is not mandatory, but leaving the small change (bozuk para) is appreciated. In a Meyhane, where service is intensive (constantly refilling water and raki), a tip is definitely expected.
Important: You usually cannot add the tip to the credit card bill. You should carry small cash (Turkish Lira) to leave on the table or in the tip box (bahşiş kutusu). Check the bill for "Kuver" (cover charge), which is common and pays for the bread and water, but it is not the tip.
Finding great food in Türkiye requires following the locals. Avoid restaurants with "Hanutçu" (touts) standing outside trying to drag you in—this is illegal but common in Sultanahmet, and usually indicates a tourist trap. A good sign is a place full of locals, especially if it’s an Esnaf Lokantası crowded at lunch time (12:00-13:30).
Google Maps reviews are widely used and reliable in Türkiye. Look for recent reviews in Turkish. Zomato was popular but has faded; locals now rely heavily on Google and Instagram food bloggers.
Follow the smoke. A good Kebab shop (Ocakbaşı) will have the grill visible. If you see locals sitting at the counter watching the master grill the meat, it’s a winner. Finally, ask a taxi driver or shopkeeper, "Where do you eat lunch?" (Nerede yemek yiyorsunuz?). They will point you to the best lentils and rice in the neighborhood, costing a fraction of the tourist spots.