Quick verdict: Istanbul sits between Europe + Asia and its food does too. Ottoman heritage + Aegean + Mediterranean + Black Sea + Eastern Anatolian influences. This guide ranks 15 foods worth seeking out.
The 15 best foods + restaurants in Istanbul
Kebab (Adana or Urfa)
Spicy minced lamb kebab. Adana (spicier) vs Urfa (milder) variations. Hatay Medeniyetler is the cultural standard.
Lahmacun
Turkish “pizza” with minced lamb + tomato + parsley. Squeeze lemon + roll up + eat. Halil is a 50-year Kadikoy institution.
Pide
Turkish-style flatbread with toppings (kashar cheese + sucuk + egg + meat). Boat-shaped. Karadeniz region specialty.
Meze (Mixed Appetizers)
Multi-plate appetizers spread. Asitane focuses on revived Ottoman palace recipes. 15-20 small plates. 2-3 hours of slow eating.
Doner Kebab
Vertical rotating meat shaved into wraps + plates. Karadeniz Doner has been doing it the right way for 30+ years. Eat with ayran (yogurt drink).
Manti (Turkish Dumplings)
Tiny meat-filled dumplings with yogurt + paprika butter. Eastern Anatolian comfort food. Hayvore makes them tiny + perfect.
Iskender Kebab
Sliced doner on bread with tomato + yogurt + browned butter. Iskender (Istanbul branch of Bursa original) is reliable.
Baklava
1949-founded baklava temple. Pistachio + walnut + cream-filled. Many varieties. Buy by weight. Often called best in Istanbul.
Simit
Sesame-encrusted bread ring. Eat for breakfast with cheese + tomato. Cart vendors at every street corner. The Turkish bagel.
Borek
Flaky pastry with cheese + spinach + meat filling. Borek Lover has 6 modern variations. Or traditional: Beyaz Firin (1924-founded).
Stuffed Mussels (Midye Dolma)
Mussels stuffed with spiced rice. Street food eaten with lemon squeeze. Eat 5-15 of them. Cheap + delicious.
Kunefe
Cheese-filled syrup-soaked shredded wheat dessert. Hatay-region specialty. Hot + gooey + sweet. Best with vanilla ice cream.
Turkish Coffee
Thick + sludge-bottomed brewed coffee in tiny cups. Mandabatmaz has the most legendary version (open since 1967). Fortune-telling tradition.
Ayran
Salted yogurt drink. Refreshing in summer + pairs with kebabs. Best from doner kebab stands – they make it fresh.
Künefe
Hatay-region cheese-filled syrup dessert (alt spelling of #12 above – it’s that good).
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Updated 2026. Some links on Packzup are affiliate links.
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Written by
John Morrison is the founder and lead travel writer at Packzup. Over the past decade he has explored destinations across Africa, the Americas, Asia, Europe, the Middle East, and Oceania — always self-funded, never on a press trip.