What Food To Try in Cappadocia (Goreme) and Food Prices
How much does lunch and dinner cost
Examples of food prices, cafes, street food and other dining options in Cappadocia (Goreme) for 2024.
National currency: Turkish Lira, symbol — ₺ (international currency code TRY).
General Cafe Price Guide
Average prices in Cappadocia (Goreme) cafes and restaurants
$5.3
Quick Lunch for One
Starting from $3.98
$18.6
Dinner for Two
to celebrate your trip
Starting from $14.6
$4
Combo Meal
Starting from $3.72
What to Try in Cappadocia (Goreme)
Must-try Dishes
Menemen - Scrambled Eggs with Peppers - Juicy tomatoes and green peppers are scrambled with eggs, creating a creamy and flavorful dish. Typically enjoyed for breakfast, locals love to accompany it with fresh bread to soak up every bit.Döner Kebab - Spit-Roasted Meat - Layers of marinated, seasoned meat are slow-cooked on a vertical rotisserie, shaved into thin slices, and served in a warm pita or wrap. From street vendors to casual eateries, it’s a popular lunch option for a quick and filling bite.
Testi Kebab - Pottery Kebab - Tender lamb or chicken, cooked with vegetables and spices inside a sealed clay pot, is dramatically cracked open at your table to release the flavorful aroma. Served mostly during dinner, it’s a traditional dish that often finds a place during special gatherings.
Pide - Turkish Flatbread - This boat-shaped flatbread is topped with minced meat, vegetables, and spices, then baked until crispy. It’s a beloved staple for locals, often shared among friends while enjoying a casual lunch.
Çılbır - Poached Eggs with Yogurt - The dish features poached eggs on a bed of creamy yogurt, drizzled with melted butter and sprinkled with red pepper flakes. Locals appreciate it as a refreshing breakfast option, especially in the warmer months when they enjoy it outdoors.
Kumpir - Stuffed Baked Potato - A large baked potato is split open and generously filled with an array of toppings, from cheese to pickles. You’ll find this comforting street food being devoured by locals after a long day, often late in the evening.
Gözleme - Stuffed Flatbread - This thin, hand-rolled dough is filled with savory options like spinach and cheese or minced meat, then grilled until crispy. It’s a favorite snack for locals during the afternoon while chatting at outdoor markets.
Zeytinyağlı Enginar - Artichokes in Olive Oil - Tender artichokes are simmered in olive oil with peas, carrots, and lemon, creating a fresh and light dish perfect for spring. Enjoyed as a meze or light main course, locals often pair this with a good Turkish bread for dipping.
Desserts & Drinks
Turkish Coffee - Türk Kahvesi (strong, fragrant coffee) - This is a finely ground coffee simmered with water and sugar in a special pot called a cezve. Locals often enjoy it after meals, paired with a piece of Turkish delight and served with a glass of water to cleanse the palate.Şalgam - Şalgam Suyu (fermented turnip juice) - This traditional, tangy drink is made from fermented purple carrot juice, turnips, and spices, served cold. Commonly enjoyed by the people of Cappadocia with kebabs or meze platters, it’s a favorite drink during leisurely meals, especially in the summer.
Raki - Raki (anise-flavored spirit) - This is a popular alcoholic drink made from grapes and flavored with anise, typically served chilled with a side of water. It's a staple during social gatherings or special celebrations, often consumed to accompany fish or seafood dishes, creating a unique drinking ritual as the spirit turns milky white when mixed with water.
Börek - Börek (flaky pastry) - A savory pastry filled with cheese, spinach, or minced meat, Börek is characterized by its thin layers of dough. Usually enjoyed as a snack or light meal, locals often grab a piece on the go or savor it during afternoon tea, making it a delightful treat that's crispy on the outside and warm inside.
Dondurma - Dondurma (Turkish ice cream) - Known for its stretchy, chewy texture, this includes milk, sugar, and salep (a flour made from wild orchids) to give it that unique consistency. Typically served in a cone, the ice cream vendor often entertains by twirling and teasing, creating a fun experience; summertime is the perfect season to enjoy this refreshing treat under the hot sun.
By the way, don’t be surprised if the ice cream vendor keeps you waiting just for fun!
Food and Groceries in Cappadocia (Goreme)
Vegetables, Fruits and Bread
| Bread | $0.45 |
| Oranges | $0.9 |
| Potatoes | $0.57 |
| Apples | $0.95 |
Beverages
| Water 1.5L | $0.41 |
| 0.5L Local Beer | $2.02 |
| Imported Beer | $2.57 |
| Wine Rating >4.0 | $7.97 |
Various Groceries
| Chicken | $4.1 |
| Cigarettes | $3.45 |
| Rice | $1.67 |
| Local Cheese | $5.08 |
Overview of Cuisine and Specialties
The evening culinary scene in Göreme is quite a sight as locals flock to their favorite eateries once the sun begins to set. By 7 PM, the narrow streets transform into a vibrant marketplace of aromas from kebabs being grilled on open flames and fresh pide being pulled from wood-fired ovens. Interestingly, many visitors often think that locals dine later, but it’s common to see families out enjoying meals well before nightfall, typically wrapping up by around 8:30 PM.
When it comes to pricing, meals in Göreme can range quite a bit. Most local restaurants offer generous portions of traditional dishes for around 150-300 Turkish Lira (TRY), depending on your choice. For instance, I had a delightful dinner of stuffed eggplant and a side of lentil soup yesterday and paid about 200 TRY. In comparison, the same meal at a more tourist-centric place might set you back 400 TRY or more!
One noticeable trend for visitors is misunderstanding the payment customs here. Unlike many places where you might tip generously, here, rounding up the bill is customary if service meets expectations, but anything above 10% is seen as quite generous. Cash is still king in many of the smaller establishments, though some do accept cards, so it’s always good to check in advance.
An authentic local habit I’ve picked up on over the years is the communal spirit of meals. It’s common for families and friends to share multiple dishes among themselves. You’ll see several plates being placed in the center of the table, allowing everyone to sample various local flavors. This way, a meal becomes an experience rather than just a dining affair.
Now, one word of advice: if you’re planning to dine around the main squares or more popular pedestrian areas, expect busy rush hours around 8 PM. I’ve learned that arriving a bit earlier, like 6:30 PM, can ensure you snag a nice table without a long wait.
As for reservations, they’re mostly appreciated in the more upscale establishments but not strictly necessary for local diners unless you’re visiting during the high tourist season. Given the recent surge in visitors, it’s not uncommon to see some eateries filling up quickly during peak evenings.
Lastly, seasons can have a notable impact on local dining habits. As temperatures drop in winter, the number of salad dishes offered decreases, while hearty soups and stews become staples once again, showcasing the adaptability of the culinary scene here. The prices also fluctuate—expect slightly higher rates for outdoor seating in peak summer!
So whether you're feasting under the stars or among the hustle of locals, Göreme embraces its food culture with open arms, always ready to share a good meal with both residents and visitors alike.
When it comes to pricing, meals in Göreme can range quite a bit. Most local restaurants offer generous portions of traditional dishes for around 150-300 Turkish Lira (TRY), depending on your choice. For instance, I had a delightful dinner of stuffed eggplant and a side of lentil soup yesterday and paid about 200 TRY. In comparison, the same meal at a more tourist-centric place might set you back 400 TRY or more!
One noticeable trend for visitors is misunderstanding the payment customs here. Unlike many places where you might tip generously, here, rounding up the bill is customary if service meets expectations, but anything above 10% is seen as quite generous. Cash is still king in many of the smaller establishments, though some do accept cards, so it’s always good to check in advance.
An authentic local habit I’ve picked up on over the years is the communal spirit of meals. It’s common for families and friends to share multiple dishes among themselves. You’ll see several plates being placed in the center of the table, allowing everyone to sample various local flavors. This way, a meal becomes an experience rather than just a dining affair.
Now, one word of advice: if you’re planning to dine around the main squares or more popular pedestrian areas, expect busy rush hours around 8 PM. I’ve learned that arriving a bit earlier, like 6:30 PM, can ensure you snag a nice table without a long wait.
As for reservations, they’re mostly appreciated in the more upscale establishments but not strictly necessary for local diners unless you’re visiting during the high tourist season. Given the recent surge in visitors, it’s not uncommon to see some eateries filling up quickly during peak evenings.
Lastly, seasons can have a notable impact on local dining habits. As temperatures drop in winter, the number of salad dishes offered decreases, while hearty soups and stews become staples once again, showcasing the adaptability of the culinary scene here. The prices also fluctuate—expect slightly higher rates for outdoor seating in peak summer!
So whether you're feasting under the stars or among the hustle of locals, Göreme embraces its food culture with open arms, always ready to share a good meal with both residents and visitors alike.
Tourist Reviews
All photos and texts belong to their authors
In Turkey, everything begins with tea – the day, conversations, business deals, making important and not-so-important decisions... It seems to me that if tea disappears in Turkey, life here would come to a halt. Local men won’t sit with friends in cafes for hours, quietly gazing somewhere far off, occasionally throwing around timeless phrases.
It's like telling someone that money is no longer valuable in their hometown, and that they'll now hand out compliments instead.
Or saying that water is just a refreshing accessory nowadays.
No, thank goodness, tea in Turkey is still sacred and not going anywhere – poets wouldn't be caught dead without it. I made my way from Izmir to Cappadocia without a single cup of tea in sight... And yet, there still wasn’t a cup after the arrival – just to figure out how to make a plan moving forward. Because before I flew in here, I hadn’t read anything about Cappadocia and didn’t plan any further routes; I just decided that we would sort things out on the spot... In the end, I’m having a tough time explaining myself – I attempt to share in this new segment "Little-known Facts About Cappadocia". How many there will be and what these facts will be – that I still haven’t figured out. Most likely, it will just be observations – because I was too lazy to read historical facts printed in tiny fonts on large wooden boards lined up with attractions... »