Summer in Türkiye is more than just beaches — it’s also about the flavours waiting on the table.

KUALA LUMPUR, 17 AUGUST 2026 — For today’s travellers, a holiday is no longer simply about asking, “Where should I go?” but also, “What should I eat when I get there?” In Türkiye, food is increasingly becoming an essential part of the summer travel experience, complementing the country’s beaches, history and stunning landscapes. From Istanbul’s bustling fish markets to seaside taverns in Bodrum and Antalya, as well as home kitchens across Anatolia, Türkiye offers a rich culinary journey rooted in comforting, family-style cooking.

This growing interest in food experiences reflects a wider travel trend. Recent research found that travel and tourism ranked as the top leisure choice for the summer at 79%, followed by food-related activities at 70% and outdoor experiences at 69%. Türkiye is particularly well positioned to satisfy this appetite, thanks to its diverse culinary heritage and abundance of fresh seasonal ingredients.

Summer cuisine in Türkiye focuses heavily on fresh vegetables, olive oil, fragrant herbs and seafood. Chilled dishes, colourful salads, olive oil-based specialities and refreshing homemade drinks provide a light and cooling escape from the summer heat. Whether exploring the Aegean and Mediterranean coastlines, discovering ancient Anatolia or enjoying the cooler mountain air of the Black Sea region, local cuisine adds another memorable dimension to the travel experience.

One of the lesser-known summer dishes worth discovering is ayran aşı, a refreshing cold soup originating from Eastern Anatolia. Made with yoghurt, chickpeas and wheat, the dish offers a combination of freshness and nourishment that is particularly appealing during warmer months. While traditionally associated with Eastern Anatolia, ayran aşı can now also be found in traditional eateries in major cities such as Istanbul.

Olive oil dishes are another highlight of Türkiye’s summer table. Seasonal vegetables such as green beans, zucchini and artichokes are gently cooked and served chilled, allowing their natural flavours to shine. Classic dishes such as dolma and sarma, featuring vegetables or vine leaves filled with fragrant rice, are also popular choices. In the Aegean region, local greens such as şevketibostan and deniz börülcesi are prepared with olive oil, showcasing the region’s seasonal produce.

These dishes are often enjoyed alongside crisp salads and refreshing traditional drinks such as komposto, sherbets and lemonade. The classic çoban salatası, or shepherd’s salad, combines tomatoes, cucumbers, peppers, onions, lemon and olive oil, making it a perfect accompaniment to olive oil-based vegetable dishes. Other favourites, including kısır, mücver, piyaz and lentil balls, further enrich the summer spread.

For travellers seeking an authentic taste of home-style Turkish cooking, esnaf lokantası offers an approachable and affordable experience. These local eateries originally served workers during lunch breaks and continue to offer a wide selection of freshly prepared traditional dishes. With food displayed for diners to choose from and fresh bread often served alongside the meal, esnaf lokantası embodies the modern “nonna-stalgia” trend long before the term became popular.

Summer evenings in Türkiye also come alive at seaside meyhanes, where food, conversation and togetherness take centre stage. Guests can enjoy a selection of seasonal mezes, fresh seafood and yoghurt-based appetisers such as haydari, followed by grilled fish and other seafood dishes. More than just a dining experience, a meyhane gathering celebrates the pleasure of sharing food and spending unhurried time with family and friends.

To end the meal, travellers can indulge in Maraş ice cream, a distinctive speciality from Kahramanmaraş made with goat’s milk and wild orchid tubers. Its unusually dense texture and resistance to melting make it unlike conventional ice cream, allowing it to be served in slices and even enjoyed with a knife and fork. With its combination of fresh ingredients, traditional recipes and communal dining culture, Türkiye proves that a summer holiday is about much more than beaches and sightseeing — sometimes, the most memorable part of the journey is what is waiting on the table.