Ancient Flavors and Cave Dining in Cappadocia, Turkey

Eating has always been both a pleasure and a peril in Cappadocia, Turkey. From the summit of Uçhisar Castle—the region’s highest point—visitors can admire a surreal landscape of conical rock towers and eroded mounds. It’s hard to imagine crops thriving here, yet the area’s volcanic soil and underground water reservoirs have supported agriculture for millennia.

Cappadocia is one of the oldest wine-producing regions in the world, just behind Georgia, and boasts several native grape varieties. Its food culture is equally rich, shaped by the land’s bounty and ancient traditions.

Cave Cooking Traditions

At the Göreme Open-Air Museum—Turkey’s third most visited museum—cave churches carved into “fairy chimneys” showcase vibrant biblical frescoes. Tucked between these spiritual sites are modest refectories with tandoor ovens (tandir) carved into the floor, once used to cook meat and bread in smoke-filled secrecy during early Christian persecution.

What to Eat in Cappadocia

Today, locals continue tandoor cooking, now with chimneys. Testi kebap—meat and vegetables slow-cooked in clay pots—is a regional specialty. Another must-try is saç tava, a sizzling skillet dish of sautéed lamb with aubergines and peppers.

At Nahita, a restaurant inside the Argos cave hotel, dishes feature ingredients sourced within 60 km. Highlights include shepherd-inspired salads with Çömlek cheese aged in clay pots, grilled lettuce with Ezine and kasseri cheeses, and Nevşehir-style yağlama flatbreads with mint, tomato, and yogurt.

In sister restaurant Seki, Nevşehir mantı—tiny meat-stuffed ravioli in tomato-chickpea sauce—offers cozy comfort, with a vegetarian option served in garlicky yogurt.

A 3,000-Year Winemaking Legacy

Cappadocia’s wine history stretches back millennia. Argos Hotel’s cave cellar still features the original grape chute used for ancient wine pressing. Today, winemakers in the region, like Argos, produce bottles from native grapes like boğazkere and emir, which pair beautifully with cave-aged cheeses.

Despite Turkey’s restrictions on alcohol promotion, Cappadocia quietly continues its timeless tradition—offering a rich, sensory journey through food, wine, and history.

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Sources: AirGuide Business airguide.info, bing.com, euronews.com