Adıyaman is a province in Southeastern Anatolia, Turkey, set in the upper Euphrates basin between the Taurus foothills and the Mesopotamian plains. It is best known as the gateway to Mount Nemrut (Nemrut Dağı), the UNESCO-listed mountaintop sanctuary where colossal stone heads guard the 1st-century-BC tomb of King Antiochus I of Commagene. The province also holds Roman bridges, royal tumuli, and rock-cut ancient cities, alongside a distinctive cuisine that includes the local çiğ köfte and Adıyaman tava.
Top food tours
Guided experiences that show you Adıyaman through its food.
Adıyaman Çiğ Köfte Tasting Walk (Self-Guided)
A self-guided crawl of three or four çiğ köfte counters in the city center and Altınşehir, comparing the meatless and spiced styles and the sweet pestil-and-pekmez version of the province's signature snack. Start near Yeni Nesil Kenan Usta and work toward Babacan Sait Usta and Ramazan Altuğ, best done in the late afternoon
Saturday Market and Lokanta Lunch Trail (Self-Guided)
A relaxed half-day starting at the Adıyaman Saturday Open Market on Karamürsel Caddesi to browse isot pepper, walnuts, bulgur, and pestil, followed by a home-style lokanta lunch of meyir soup and walnut-stuffed içli köfte at Hanımeli Sofrası. An authentic introduction to the ingredients behind the local kitchen
Kahta and Mount Nemrut Food Day (Self-Guided)
Pair a Mount Nemrut sunrise or sunset with a riverside trout lunch at Akel Restaurant (Neşet'in Yeri) on the water near Kahta, then dinner at Sultan Sarayı or Kahta Sofrası in town. Hotel terrace restaurants on the Karadut approach road are useful for pre-dawn departures
Adıyaman Breakfast Crawl (Self-Guided)
A weekend serpme kahvaltı, the spread-style Turkish breakfast, at Mera Gurme or Rumeyus Kahvaltı Salonu in the Ulucami quarter, finishing with freshly made gözleme at Saray Kahvaltı Salonu. A leisurely morning showcasing the province's strong breakfast culture
Tour formats
Different ways to experience Adıyaman's food scene.
Street food tours
Self-guided çiğ köfte and tantuni crawls through the city center and Altınşehir; few formal operators exist, so most exploration is independent
Market tours
Morning visits to the Saturday open market to see isot pepper, walnuts, bulgur, and pestil, the building blocks of the local kitchen
Restaurant tours
Curated lokanta evenings at home-style establishments such as Hanımeli Sofrası and Alim Sofrası for regional dishes
Specialty tours
Künefe, baklava, and Maraş dondurma tastings at dessert cafés, plus trout dining on the Kahta waterfront
DIY self-guided food tour
Adıyaman has few or no dedicated commercial food-tour operators, so the best way to eat the province is to build your own route through the city center, Altınşehir, and the Kahta and Nemrut corridor. This curated trail covers a full day of regional specialities
-
1
Stop 1: Rumeyus Kahvaltı Salonu in Ulucami Mah. at 8 AM for a rich serpme kahvaltı to start the day
-
2
Stop 2: Adıyaman Saturday Open Market on Karamürsel Caddesi at 10 AM (Saturdays) to browse isot pepper, walnuts, bulgur, and pestil
-
3
Stop 3: Nam-ı Ciğer in the city center at 11:30 AM for ciğer şiş, skewered grilled liver with onion and sumac
-
4
Stop 4: Hanımeli Sofrası at 1 PM for a lokanta lunch of meyir soup and walnut-stuffed içli köfte
-
5
Stop 5: Tarihi Maraş Dondurma & Börek at 3 PM for stretchy Maraş ice cream and savoury su böreği
-
6
Stop 6: Yeni Nesil Kenan Usta çiğ köfte counter at 4:30 PM for the province's signature wrap, meaty or meatless
-
7
Stop 7: Şah Künefe in Altınşehir at 6 PM for fresh hot künefe near the university
-
8
Stop 8: Alim Sofrası in Altınşehir at 8 PM for dinner of slow-roasted Adıyaman kavurma, the city's signature dish
Foodie tips
Get more out of every meal.
Adıyaman claims çiğ köfte as a local original; try both the meatless (etsiz) and the spiced styles, and look for the sweet pestil-and-pekmez version unique to the region
Adıyaman tava, a tray-baked stew of meat with eggplant and peppers, is the province's signature cooked dish; order it at any traditional lokanta
İçli köfte here is distinctive for its walnut filling and is often boiled rather than fried in the local style
Serpme kahvaltı, the spread-style Turkish breakfast, is a highlight; allow well over an hour and go with a group to enjoy the full table
For the freshest trout, head to the Kahta waterfront restaurants on the Atatürk Dam, ideal after a Mount Nemrut excursion
Many businesses relocated after the 2023 earthquakes, so confirm current addresses locally and be patient with temporary premises