Aksaray is a province in Central Anatolia (İç Anadolu), Turkey, on the southwestern edge of the Cappadocia region. It is best known for the Ihlara Valley, a 14-kilometre canyon lined with Byzantine rock-cut churches and frescoes, the towering Selime Monastery, and the Sultanhanı Caravanserai, the largest Seljuk han in Turkey. With the volcanic cone of Hasan Mountain on the horizon, the salt expanse of Lake Tuz to the north, and Göreme roughly an hour east, Aksaray serves as an uncrowded gateway to Cappadocia.
Aksaray's cooking is rooted in the pastoral tradition of Central Anatolia — lamb, bread, legumes, and the hearty preserves needed for high-plateau winters. The province's signature dish is the Aksaray tulum kebab, a slow-roasted mutton preparation traditionally cooked by shepherds around Hasan Mountain, presented whole at the table. Equally famous is the Hasan Mountain testi (pottery) kebab, in which lamb and vegetables are sealed into a clay pot, cooked for hours, and broken open with a knife before the diner. Village dishes — mantı (tiny ravioli in yoghurt), couscous dolma (couscous stuffed into vegetables), soğanlama (onion and lamb casserole), and göce çorbası (cracked-wheat soup) — appear on menus ranging from roadside lokantalar to riverside trout restaurants in Belisırma.
Must-try dishes
Iconic dishes that define Aksaray.
Top restaurants
Handpicked picks for the best dining experiences.
Restaurants by cuisine
Browse picks grouped by cuisine type.
Turkish
Food tours & tastings in Aksaray
Eat your way through Aksaray with a guide.
Browse food experiences in AksarayWe may earn a commission from bookings made through these links.
Street food
Local flavours at affordable prices.
Food markets
Where locals shop and graze.
Aksaray Pazaryeri (Saturday Market)
The main weekly open-air market held on Saturdays in central Aksaray, selling seasonal vegetables, fruit, local cheese, dried herbs, village butter, tarhana (dried fermented soup), and household goods from surrounding villages
Sultanhani Market Days
Small weekly market in Sultanhani town on Thursdays, with local produce and hand crafts from the Konya-Aksaray plain
Dining etiquette & tips
Navigate the local food scene confidently.
Most Aksaray restaurants are unlicensed; alcohol is available in a handful of city venues and some hotel restaurants but not in village lokantalar
Lunch (öğle yemeği) is the main meal of the day; the best testi kebab must be ordered at least 30 minutes ahead as it cooks in the oven
Belisırma's riverside restaurants serve lunch from mid-morning; most close by early evening and are seasonal (closed November–March)
Tips of 10% are appreciated but not obligatory; many rural restaurants add a servis ücreti (service charge) automatically
Village pensions near Ihlara and Güzelyurt often serve set half-board dinners that showcase regional home cooking — worth booking in advance
Aksaray's cuisine is heavily meat-based. Vegetarians will find gözleme, mercimek çorbası (lentil soup), meze plates, and salads at most lokantalar; vegan options are limited outside Aksaray city. Halal food is universal. Pork is not served. River trout from the Belisırma restaurants is a popular non-red-meat option.
Food budget guide
What to expect at different price points.
| Level | Price | Description |
|---|---|---|
| Budget | ₺100-200 per meal (≈$2-4) at a village lokanta or street gözleme stand | Street food, local eateries, and simple restaurants. |
| Mid-range | $15-40/meal | Sit-down restaurants with good service and varied menus. |
| Upscale | ₺700-1,400 per meal (≈$15-30) for a testi kebab dinner with meze at a city restaurant | Fine dining, international cuisine, and premium experiences. |