Travellers are no longer asking only, “Where should I go?” They’re also asking, “What should I eat when I get there?” This summer, that shift has a name. From Istanbul’s fish markets to Bodrum and Antalya’s seaside taverns, and to grandmothers’ kitchens across Anatolia, a global craving for “nonna-stalgia” — comforting, family-style cooking served without pretence — is turning Türkiye’s home-style food culture into one of the richest layers of a holiday already built around 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, the country reveals a particularly refreshing side of its gastronomy in summer — built around fresh produce, olive oil, fragrant herbs and fresh seafood. From chilled soups and vegetables cooked in olive oil to colourful salads and homemade drinks, the season’s flavours offer a light, cooling escape from the heat.
Whether relaxing on the beaches of Türkiye’s Aegean coasts and Turkish Riviera, exploring the cultural treasures of ancient Anatolia, or escaping to the cool mountain air of the Black Sea, Turkish summer cuisine adds a delicious new dimension to every journey — the perfect companion to a day by the water, not a replacement for it.
The cold soup you’ve never heard of
Among the many dishes enjoyed throughout the summer, “ayran aşı” soup stands out as one of Türkiye’s most refreshing culinary traditions — proof that everyday ingredients can become a cooling seasonal favourite. This traditional cold soup from Eastern Anatolia is prepared with yogurt, chickpeas, and wheat. It’s a must-try if you’re travelling through eastern Türkiye, but its appeal has spread far beyond its roots — you’ll find it at traditional spots in big cities like İstanbul, too.
From Olive Oil Dishes to Vibrant Salads
Olive oil specialities offer another light, satisfying option for a summer lunch. Gently cooked and typically served cold, these dishes let the natural flavours of seasonal vegetables shine — from green beans and zucchini to artichokes, grown across Anatolia and paired with locally produced olive oil. Dolma — vegetables such as zucchini, bell peppers and eggplant stuffed with a fragrant, olive-oil rice mixture — is among the most beloved examples. Sarma, vine leaves wrapped around the same aromatic filling, is one of Turkish cuisine’s most cherished classics.
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 — komposto (a chilled drink made by simmering fresh fruit in lightly sweetened water), traditional sherbets, or lemonade — these dishes capture the invigorating spirit of summer tables. The classic shepherd’s salad (çoban salatası) — tomatoes, cucumbers, peppers and onions, dressed with lemon and olive oil — is a timeless companion to green beans in olive oil. Comfort staples like kısır (bulgur salad), mücver (zucchini fritters with white cheese), piyaz (white bean salad) and lentil balls round out any summer spread.
Where grandma-core was invented
“Esnaf lokantaları” (local eateries) are among the most approachable places to explore home-style dishes. Originally set up to feed local workers on lunch breaks, these nostalgic eateries serve dozens of freshly made, comforting dishes in a cosy atmosphere at attractive prices. The global “grandma-core” or “nonna-stalgia” dining trend — a craving for authentic, family-style recipes served without fuss — is a mood Türkiye’s “esnaf lokantaları” have quietly lived in for generations, long before it had a name. At a lokanta, you simply pick what catches your eye from a hot display, pay a set price per plate — and fresh bread is almost always on the house.
From meze to seafood: Meyhane nights by the sea
Summer nights in Türkiye take on a special charm at seaside “meyhanes” (Turkish taverns), where long tables set the scene for unforgettable gatherings. These traditional taverns bring together seasonal mezes, fresh seafood and the pleasures of a leisurely meal by the sea. Cooling yoghurt-based appetisers such as “haydari”, olive oil dishes and seasonal herbs open the meal, followed by grilled fish and other fresh seafood. Paired with a local white wine or “rakı”, the meal becomes part of a wider “meyhane” experience shaped by sharing and conversation.
A sweet and ice-cold finish — served with a knife and fork
Another must-try summer treat is the famous Maraş ice cream, made with goat’s milk and wild orchid tubers grown in the province of Kahramanmaraş. Recognised among the world’s most acclaimed desserts by platforms such as TasteAtlas, Maraş ice cream is known for its distinctive dense texture and resistance to melting, which allows it to be served in slices and eaten with a fork and knife.
For travellers already drawn to Türkiye’s beaches, ancient cities and mountain air, summer cuisine offers one more compelling reason to go — and one more reason to stay a little longer at the table.
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