What Food To Try in Izmir and Food Prices
How much does lunch and dinner cost
Examples of food prices, cafes, street food and other dining options in Izmir for 2024.
National currency: Turkish Lira, symbol — ₺ (international currency code TRY).
General Cafe Price Guide
Average prices in Izmir cafes and restaurants
$4.2
Quick Lunch for One
Starting from $2.7
$16
Dinner for Two
to celebrate your trip
Starting from $11.56
$3.9
Combo Meal
Starting from $3.47
What to Try in Izmir
Must-try Dishes
Menemen - Scrambled Eggs with Vegetables - A hearty dish made with eggs, tomatoes, green peppers, and sometimes feta cheese, all scrambled together for a rustic texture. Locals often enjoy it for breakfast with crusty bread, sharing stories over their morning coffee.Midye Dolma - Stuffed Mussels - Plump mussels filled with a mixture of rice, herbs, and spices, then steamed to perfection. You’ll find them sold at street carts along the waterfront, where they make for a casual yet spicy snack any time of day.
Kuzu Tandir - Slow-Cooked Lamb - Tender lamb that is cooked slowly in a traditional oven until it's fall-apart soft, often served with rice and vegetables. This dish is a favorite for family gatherings, and it’s best enjoyed during dinner for a truly comforting experience.
Çöp Şiş - Skewered Meat - Small pieces of marinated meat grilled on a skewer, typically served with fresh flatbread and spicy sauce. This is a go-to for locals during summer barbecues and casual meet-ups with friends, especially in the evening.
Çılbır - Poached Eggs with Yogurt - Soft, poached eggs served over garlic yogurt and drizzled with a tangy, paprika-infused olive oil. It's a surprising breakfast item that many love to enjoy with a side of bread for dipping.
Enginar - Artichoke Hearts - Fresh artichokes stuffed with rice, herbs, and peas, simmered in olive oil. Locals savor this dish during spring, when the artichokes are in season, and it’s one of those dishes that’s often reserved for special occasions.
İskender - Lamb Over Bread with Yogurt - Thinly sliced lamb served over pieces of pita, drenched in tomato sauce and topped with yogurt. It’s usually a dinner staple; be careful not to order too much—locals enjoy a smaller portion paired with a salad.
Meze Tabağı - Varied Appetizer Plate - A colorful assortment of dips, cheeses, and vegetables, typically enjoyed at gatherings before the main meal. It reflects local dining customs of sharing and is often served during warm evening gatherings with friends.
Desserts & Drinks
Çay - چای (Turkish tea) - Strong black tea brewed and served in tulip-shaped glasses, often sweetened with sugar. Locals enjoy it throughout the day, especially during afternoon chats with friends at cafes or while working. By the way, it’s all about the ritual of pouring—it’s typically served without milk, which can throw off new drinkers!Ayran - یک دوغ (yogurt drink) - Smooth and refreshing blend of yogurt, water, and a pinch of salt, served chilled in a tall glass. Perfect on a hot summer day or with a traditional meal, it’s a staple in many Izmiri homes. Common mistake—don’t forget to stir before drinking; the salt tends to settle at the bottom!
Rakı - راکی (anise-flavored spirit) - This potent beverage made from twice-distilled grapes and flavored with anise is usually diluted with water and served with a side of meze. Typically enjoyed during dinner with friends, it’s perfect for toasting traditional gatherings. It’s quite the experience seeing the white change when water is added—it’s called ‘lion’s milk’!
Baklava - باقلوا (layered pastry dessert) - Delicate layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey, served warm or at room temperature. Generally enjoyed during special occasions or as a luxurious treat with coffee, it’s always a crowd-pleaser. Make sure to savor it slowly; the texture is both crispy and gooey in every bite!
Dondurma - دوندورما (Turkish ice cream) - A stretchy, chewy ice cream made with salep (orchid root) and cream, known for its incredible elasticity. Commonly sold from street vendors who playfully tease customers when trying to scoop it up, it’s a fun experience to watch! Best enjoyed during the hot summer months—definitely not the same in winter, trust me!
Food and Groceries in Izmir
Vegetables, Fruits and Bread
| Bread | $0.35 |
| Bananas | $1.1 |
| Oranges | $0.7 |
| Potatoes | $0.54 |
| Apples | $0.7 |
Beverages
| Water 1.5L | $0.28 |
| 0.5L Local Beer | $1.51 |
| Imported Beer | $1.98 |
| Wine Rating >4.0 | $7.03 |
| Milk 1L | $0.91 |
Various Groceries
| Meat (Beef or Pork) | $9.99 |
| Chicken | $3.7 |
| Cigarettes | $1.43 |
| Rice | $1.29 |
| Local Cheese | $6.36 |
Overview of Cuisine and Specialties
The popular meal times in Izmir provide an interesting insight into local dining habits. Lunch often spans from around 12:30 PM to 3:00 PM, while dinner typically starts later, between 8:00 PM and 10:00 PM. You'll find that restaurants, especially in bustling districts like Alsancak and Konak, fill up quickly during these times. Peak hours can lead to longer wait times, so if you prefer a quieter experience, aiming to dine either before or after the usual schedule can pay off.
Eating out in Izmir doesn’t have to break the bank. You can enjoy a delicious kebap for approximately 80-120 TL in more tourist-centric areas, while similar dishes may cost around 50-80 TL in local neighborhood spots. For instance, I once paid 70 TL for a hearty gözleme at a small eatery near the bazaar, while a similar dish in Alsancak's vibrant café scene was nearly 100 TL. It's a noticeable difference!
In terms of payment, cash remains king, although many places now accept card payments, especially larger restaurants. However, in smaller eateries or street food vendors, you might find that carrying some cash, especially in 20 TL or 50 TL notes, is handy. Don't be surprised if a service charge is included in your bill; always check to avoid a double tip.
Tipping typically hovers around 10-15% if service is not included, with many locals opting to leave small change rather than rounding up significantly. Also, oh, and before I forget, it’s advisable to make reservations during weekends, especially at popular spots; they tend to fill up fast, and you wouldn’t want to be left waiting.
An authentic local eating habit that stands out is the practice of enjoying a mid-afternoon snack or tea-time, often accompanied by a small dessert such as baklava. This cultural norm shows how mealtimes are fluid, with snacks being as important as the main meals themselves, particularly in slower-paced areas like Çeşme.
As for emerging dining patterns, I'm noticing that younger locals are gravitating towards healthier, plant-based options. Vegan and vegetarian restaurants are popping up more frequently, often with seasonal menus that reflect local produce. This shift indicates a growing awareness of sustainable eating practices, pushing traditional dining habits into a new era, reflecting both modern trends and local values.
Eating out in Izmir doesn’t have to break the bank. You can enjoy a delicious kebap for approximately 80-120 TL in more tourist-centric areas, while similar dishes may cost around 50-80 TL in local neighborhood spots. For instance, I once paid 70 TL for a hearty gözleme at a small eatery near the bazaar, while a similar dish in Alsancak's vibrant café scene was nearly 100 TL. It's a noticeable difference!
In terms of payment, cash remains king, although many places now accept card payments, especially larger restaurants. However, in smaller eateries or street food vendors, you might find that carrying some cash, especially in 20 TL or 50 TL notes, is handy. Don't be surprised if a service charge is included in your bill; always check to avoid a double tip.
Tipping typically hovers around 10-15% if service is not included, with many locals opting to leave small change rather than rounding up significantly. Also, oh, and before I forget, it’s advisable to make reservations during weekends, especially at popular spots; they tend to fill up fast, and you wouldn’t want to be left waiting.
An authentic local eating habit that stands out is the practice of enjoying a mid-afternoon snack or tea-time, often accompanied by a small dessert such as baklava. This cultural norm shows how mealtimes are fluid, with snacks being as important as the main meals themselves, particularly in slower-paced areas like Çeşme.
As for emerging dining patterns, I'm noticing that younger locals are gravitating towards healthier, plant-based options. Vegan and vegetarian restaurants are popping up more frequently, often with seasonal menus that reflect local produce. This shift indicates a growing awareness of sustainable eating practices, pushing traditional dining habits into a new era, reflecting both modern trends and local values.