Turkish culinary rankings and food tourism

In late July 2026, coverage highlighted Turkey’s historic market districts and regional kebab specialties as key attractions for food tourists. The Kemeraltı market in İzmir was showcased for its street‑food offerings, while separate pieces identified Adana, Gaziantep, Şanlıurfa and Bursa as the country’s kebab capitals, promoting regional culinary tourism.

By early August 2026, the focus shifted to a systematic ranking of Turkey’s regional simits. A study commissioned by TÜRKPATENT evaluated eight varieties on multiple criteria, naming Eskişehir simit the top performer, followed closely by Antakya, İzmir, Ankara and Istanbul. The report also detailed distinctive traits of each variety, adding a data‑driven dimension to the broader narrative of Turkish food culture.

Together, the snapshots illustrate a progression from general promotion of iconic food destinations to a more detailed, analytical assessment of specific regional breads, reflecting an expanding interest in both culinary tourism and the evaluation of Turkey’s traditional food products.