Kayseri has one of Turkey’s most deep-rooted cuisines, and “What should we eat here?” is a question our guests often ask. Here is a short list.
Kayseri mantı
Kayseri mantı is known for being cut very small; it is said that forty fit on one spoon. It is served topped with garlic yoghurt and red pepper flakes sizzled in butter.
Pastırma and sucuk
Kayseri pastırma and Kayseri sucuk are both registered geographical indications. Pastırma is made from salted, air-dried beef coated in a spiced paste called çemen. Try it at breakfast or cooked with eggs.
Yağlama
Yağlama is made by layering thin flatbreads with a minced-meat filling; it is sliced and eaten with yoghurt. It is a Kayseri dish often found in homes and local restaurants.
Nevzine
Nevzine is a syrup-soaked Kayseri dessert made with tahini, walnuts and grape molasses. It is especially made for holidays and when guests are expected.
Where to buy?
For pastırma and sucuk, the Covered Bazaar in the city centre and the shops around it are the best-known places. Ask for vacuum packing so they keep during the journey.
At our hotel
At our hotel, breakfast is included in the price for all room types. In the evenings the Roof Restaurant on the top floor is open to everyone; call our reception for the menu and reservations.