Ankara is the capital of Turkey and the country's second-largest city, home to around 5.8 million people in the metropolitan area. Founded as the Republic's capital in 1923 by Mustafa Kemal Atatürk, Ankara replaced Istanbul as the seat of government and grew rapidly throughout the 20th century. The city blends its ancient Hittite and Roman heritage with modernist Republican architecture and a vibrant contemporary urban scene. Anıtkabir — Atatürk's mausoleum — is the defining landmark, while the Museum of Anatolian Civilizations ranks among the world's finest archaeological collections. Ankara sits on the central Anatolian plateau at roughly 850 metres above sea level, giving it a continental climate with hot dry summers and cold snowy winters.
Ankara's cuisine is rooted in Central Anatolian traditions: slow-braised lamb in clay casseroles (tava), wood-fired pide, tiny meat dumplings (mantı), and generous meze spreads. As the national capital, the city draws regional specialties from across Turkey — Black Sea pide, Gaziantep baklava, Kayseri mantı, and Adana kebab all have established footholds. The city has a strong university population that drives an accessible, affordable café and street-food culture. Fine dining is concentrated in Kavaklıdere and Çankaya, while traditional lokantas dominate Ulus.
Must-try dishes
Iconic dishes that define Ankara.
Ankara Tava
Slow-cooked lamb or beef with tomatoes, peppers, and spices baked in a clay dish. Ankara's signature restaurant dish, best at Hacı Arif Bey or Çiçek Lokantası in Ulus.
Pide (Turkish flatbread pizza)
Boat-shaped flatbread with fillings including minced meat (kıymalı), cheese (peynirli), or egg (yumurtalı). Ankara's pide houses have stone-floor ovens for superior crust.
Döner Kebab
Vertical spit-roasted meat (lamb, beef, or chicken) sliced thin and served in bread, on a plate with rice, or as a dürüm wrap. Ankara's döner is considered among Turkey's best.
Meze Spread
An assortment of cold and hot starters including humus, cacık (yoghurt/cucumber), patlıcan salatası (smoked aubergine), stuffed vine leaves, and seasonal vegetables — essential with rakı.
Simit
Circular sesame-encrusted bread ring eaten for breakfast or as a street snack. Sold by simitçi street carts across the city for 10–15 TRY (~$0.30–0.45).
Çiğ Köfte
Spiced bulgur wheat patties (now meatless by law) wrapped in lettuce and flatbread with pomegranate syrup. A popular light street meal.
Baklava
Layers of filo pastry with ground pistachio or walnut, soaked in sugar syrup. Ankara has several excellent pastry shops.
Ayran
Chilled salted yoghurt drink, the classic companion to grilled meats and pide. Everywhere and extremely cheap at 15–30 TRY (~$0.45–0.90).
Top restaurants
Handpicked picks for the best dining experiences.
Hacı Arif Bey Restaurant
Popular Ottoman/Turkish restaurant in Ankara.
Known for: Ankara tava and slow-cooked lamb
Karanlık Çarşı No:19, Ulus, Ankara
Trilye Restaurant
Popular Turkish Seafood/Aegean restaurant in Ankara.
Known for: Aegean fish flown in daily
Şehit Ercan Cd. No:16/A, Çankaya, Ankara
Bent Restaurant
Popular Contemporary Turkish restaurant in Ankara.
Known for: Creative modern Turkish with Anatolian ingredients
Büklüm Sk. No:8, Kavaklıdere, Ankara
Köşk-i Meşk
Popular Ottoman court cuisine restaurant in Ankara.
Known for: Ottoman recipes in a restored historic building
Hamamönü, Altındağ, Ankara
Boğaziçi Restaurant
Popular Turkish/Anatolian restaurant in Ankara.
Known for: Anatolian grills and meze spread
Kavaklıdere Mah., Çankaya, Ankara
Uludağ Kebapçısı
Popular Turkish Kebab restaurant in Ankara.
Known for: Adana and Urfa kebab over charcoal
Mithatpaşa Cd. No:62, Kızılay, Ankara
Zindan Restaurant
Popular Anatolian restaurant in Ankara.
Known for: Anatolian home cooking in an Ottoman building
Gözcü Sk., Altındağ, Ankara
Köfteci Ramiz
Popular Turkish Köfte restaurant in Ankara.
Known for: Classic İnegöl-style grilled meatballs
Atatürk Bulvarı No:141, Kızılay, Ankara
Restaurants by cuisine
Browse picks grouped by cuisine type.
Turkish
Anatolian
Ottoman Court Cuisine
Seafood
Street food
Local flavours at affordable prices.
Simit
Sesame-crusted bread ring sold from distinctive red carts across Ankara. The quintessential Turkish street snack.
Find it at: Every metro station entrance and Kızılay Square
Price: 15–20 TRY (~$0.45–0.60 USD)
Döner Dürüm
Ankara-style lamb döner shaved from a rotating spit, wrapped in thin lavash flatbread with tomato and parsley.
Find it at: Ulus Meydanı, Kızılay side streets
Price: 80–150 TRY (~$2.40–4.50 USD)
Gözleme
Hand-rolled griddle flatbread filled with white cheese, spinach, or minced meat.
Find it at: Hamamönü and Citadel bazaar area
Price: 80–130 TRY (~$2.40–3.90 USD)
Çiğ Köfte
Spiced bulgur wheat formed into small balls, served in a wrap with pomegranate sauce and lettuce. Vegetarian and safe from any street kiosk.
Find it at: Commercial kiosks across Kızılay
Price: 30–60 TRY (~$0.90–1.80 USD)
Midye Dolma
Mussels stuffed with spiced rice, sold by the piece from vendor carts near Kızılay in evening hours. Only from busy vendors with high turnover.
Find it at: Kızılay evening street carts, 17:00–midnight
Price: 8–15 TRY (~$0.25–0.45 USD) per mussel
Food markets
Where locals shop and graze.
Pazar (Weekly Neighbourhood Markets)
Every district holds a weekly open-air market selling fresh vegetables, cheese, olives, pickles, and bread. Çankaya pazar: Saturday mornings (08:00–14:00). Kızılay area: Thursday. Ulus: daily stalls near Çıkrıkçılar Yokuşu.
Hours: Varies by district; typically 08:00–14:00
Ahlatçı Market (Balık Pazarı)
Fish and produce market near Ulus with fresh seasonal fish, vegetables, and street food stalls.
Hours: 06:00–16:00 daily except Sunday
Çıkrıkçılar Yokuşu Spice Street
Ankara's historic market hill in Ulus with spice stalls, dried fruits, nuts, and traditional food products. Vendors offer tastings of cheese, olives, and dried goods.
Hours: 09:00–18:00 daily
Dining etiquette & tips
Navigate the local food scene confidently.
Bread (ekmek) is brought to every table automatically and is included in the meal price at traditional restaurants.
Lunch menus (öğle yemeği menüsü) at mid-range restaurants cost 30–40% less than dinner à la carte — served 12:00–14:30.
Tipping: 10% is standard in restaurants; rounding up taxi fares is customary. No automatic service charge is added to Turkish restaurant bills.
Restaurants in Kavaklıdere and Çankaya fill by 20:00 on weekends — book Trilye (+90 312 467 0000) and Bent (+90 312 467 0070) 2–3 days in advance.
Alcohol is served at meyhanes and licensed restaurants in Çankaya/Kavaklıdere. Traditional lokantas and student canteens do not serve alcohol.
Most traditional lokantas display their dishes in a glass counter — pointing at the dish is perfectly acceptable if language is a barrier.
The fixed-price 'öğle yemeği' lunch (soup + main + drink) at a lokanta near ODTÜ or Hacettepe University costs 100–150 TRY — the best value meal in Ankara.
Food budget guide
What to expect at different price points.
| Level | Price | Description |
|---|---|---|
| Budget | 80–200 TRY (~$2.40–6 USD) per meal — street food, pide, döner wrap, or student lokanta | Street food, local eateries, and simple restaurants. |
| Mid-range | 300–700 TRY (~$9–21 USD) per person — sit-down restaurant with meze, main, and a drink | Sit-down restaurants with good service and varied menus. |
| Upscale | $40+/meal | Fine dining, international cuisine, and premium experiences. |