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You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flavorful local cuisine and welcoming patrons. Food in the Black Sea area relies on dishes made with plenty of butter, rich yellow cheese, corn flour, and fish, especially hamsi (Black Sea anchovies). Although meat
You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flavorful local cuisine and welcoming patrons. Food in the Black Sea area relies on dishes made with plenty of butter, rich yellow cheese, corn flour, and
You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flav
You won't find many fancy restaurants in this region, but eastern Turkey is the place for smaller eateries offering flavorful local cuisine and welcoming patrons. Food in the Black Sea area relies on dishes made with plenty of butter, rich yellow cheese, corn flour, and fish, especially hamsi (Black Sea anchovies). Although meat kebabs rule the rest of the east, most restaurants will also offer a variety of fresh salads and delicious vegetable dishes cooked in olive oil, along with stews and other ready-made hot dishes, which are usually meat-based. Gaziantep and (to a lesser extent) Mardin have become known as foodie destinations in their own right, where you can find regional specialities in more refined settings.
With excellent food and stylish ambience, this restaurant has won itself a place at the top of Mardin's dining scene. There is a mix of Western dishes such as steak and pasta, with Turkish standards and local specialities like kaburga (stuffed lamb) and kuz tandir (slow oven-cooked lamb). The meze dishes are also unusual regional specialities and very tasty. Local wine is available. Meals are served on a pleasant outdoor terrace in the evening and the vaulted stone rooms of an old house during the day.
One of Mardin's best restaurants (known throughout Turkey) occupies a restored stone house with several terraces that provide spectacular views of the plain that unfolds below the town. Dishes served are authentic local ones, such as lamb braised in a tangy green plum sauce and kitel raha, layers of mince and chickpea dough. There is also a full spread of tantalizing cold and hot mezes, including tasty chickpea fritters and, owing to the Arab influence on Mardin, hummus and falafel. A locally made red wine is served traditionally, in metal bowls, although you can ask for a glass.
Tucked away down the street from the bustling produce market, this pleasant find may not have the sweeping views of some other restaurants in the area, but it benefits from a much more intimate feel. Enjoy a glass of local wine on its terrace or for a fixed priced of 40 TL, and try one of the many regional dishes in its two indoor chambers.
This simple outdoor eatery in the heart of town is where locals come for tasty kebabs and frothy village ayran, a salted yogurt drink you can find bottled around the country but here is drunk the traditional way: with a ladle from metal bowls. The kebabs are served with fresh flatbread, so you can make your own wrap.
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