As foodies, we are always open to discover new treats and tastes from various parts of the world. Anatolian soil offers well-known specialties, as well as hidden spectacular treasures that are waiting their turn to become as famous as kebabs and Turkish delight.
Turkey’s fertile, sun-drenched Anatolian heartland is a vivid reflection of a particular region of the Mediterranean coast, and one of the most ecologically diverse growing regions in the world. The rich biodiversity of the terroir brings out the unique characteristic of the fruits and vegetables grown there.
It is impressive how food traditions vary from region to region in Anatolia, offering not only a harmonious blend, but also cultural syntheses triggering interesting conversations among food enthusiasts. Heavenly smells of freshly baked bread, irresistible tastes of homemade manti (dumplings), soups and spices that bring a pinch of grandma’s scent from our childhood, mezes that are hard to choose from… with natural, seasonal ingredients, Anatolian cuisine is worth exploring!