Eating Out in Turkey

The eateries we list are the cream of the crop in each price category. A small service or "cover" (kuver in Turkish) charge of a few liras per person is often added to the bill, particularly in meyhane-style restaurants but you should tip 10% on top of this. If a restaurant's menu has no prices noted, ask before you order—you'll dodge a surprise when the bill comes.

Breakfast usually had at your hotel, typically consists of beyaz peynir , sliced tomatoes, olives, cucumbers, and yogurt with fresh fruit and honey, with a side order of fresh bread, and Nescafé or tea. The menu varies light, whether you stay in a single pension or an upscale hotel.
Breakfast starts early, typically by 7. Lunch is served from noon to 3, dinner from 7 to 10. You can find eateries or cafés open almost any time of the day or night in cities. In villages getting a meal at different hours can be a problem. Most Turks fast during daytime hours during the Islamic holy month of Ramadan. If you're touring during Ramadan, be sensitive to locals and avoid eating on public transport or other places where you make mouths water. While Ramadan, many restaurants, especially smaller ones outside the major cities, close during the day and open at night.
Unless oppositely noted, the restaurants listed are open daily for lunch and dinner.

Most moderately upscale restaurants, especially those in western Turkey, take major credit cards. Smaller eateries will often accept only cash.

It's a good idea to make a table at popular restaurants. We mention when reservations are essential (there's no other way you'll ever get a table) or when they are not accepted. We suggest dress only when men are required to wear a jacket or a coat and tie.