Cappadocia Secures MICHELIN Recognition

Cappadocia has long stood as one of Türkiye’s most extraordinary regions, celebrated for its fairy chimneys, sunrise hot-air balloon rides, cave hotels, and subterranean cities that once provided refuge to early Christians. In 2024, more than 4.37 million visitors explored its museums and archaeological sites, cementing its place as one of the nation’s leading cultural destinations. The signature hot-air balloon experience also touched new heights, with a record 933,000 travellers taking to the skies.

Today, Cappadocia’s appeal extends beyond its landscapes. Deeply rooted in Turkish and Anatolian heritage, the region’s food culture has been officially recognised by MICHELIN, positioning it as a rising hub for gastronomic tourism and drawing discerning travellers from India, Europe, North America, and the Far East.

At the heart of Cappadocia’s culinary identity lies a dish that has become a global social media spectacle. A flaming clay pot arrives at the table, dramatically cracked open by the waiter to reveal a rich, slow-cooked stew within. This is testi kebabı — named after the testi, or clay pot, in which it is prepared. Both a feast for the eyes and the palate, the dish embodies Cappadocia’s blend of tradition and theatre.

Slow-cooked meats from tandır ovens further enhance the region’s gastronomic landscape, alongside the famed Kayseri mantı, tiny dumplings so delicate that forty can fit on a single spoon. Served with yogurt and melted butter infused with local spices, they showcase Cappadocia’s attention to detail and devotion to flavour.

The culinary journey does not end there. Guests can savour Ürgüp tarhanası, a hearty soup made with yogurt, cracked wheat and chickpeas, or tandır soup, simmered in traditional clay ovens. Local dishes such as kayısı yahnisi (meat stewed with dried apricots), zerdeli pilav (rice with grape molasses, raisins and almonds), stuffed quince, and ağpakla (white bean stew) reflect the diversity of Anatolian cooking traditions.

For dessert, Cappadocia offers everything from incir yağlaması (figs cooked in butter) to pumpkin sweets, grape-based köftür, and dolaz, a flour halva rich with butter. And, of course, no journey through Türkiye is complete without baklava. In Cappadocia, Damat Baklava, crafted in the Ürgüp style, has earned a reputation as a must-try treat.

Cappadocia’s culinary traditions are inseparable from its wine heritage. With volcanic soil, abundant sunshine, and centuries of expertise dating back to early Christian monks, the region produces distinctive varietals such as Öküzgözü, Kalecik Karası, Boğazkere, and Narince. The Emir grape, native to Cappadocia, yields crisp, mineral-rich white wines that perfectly complement the local cuisine and further enrich the traveller’s experience.

From its fairy chimneys and balloon-filled skies to its dramatic dining rituals and historic vineyards, Cappadocia continues to enchant global travellers. With MICHELIN recognition now spotlighting its culinary traditions, the region is poised to welcome a new wave of gastronomic tourism, where every meal becomes as memorable as the landscapes themselves.