Ardahan is a remote highland province in northeastern Turkey, sitting at an elevation of around 1,829 metres above sea level. Bordered by Georgia to the north and Armenia to the east, it is one of Turkey's coldest and least-visited provinces — a destination for travelers who seek raw wilderness, authentic village culture, and medieval history without the crowds. The province is centred on the Kura River valley, and its defining feature is the vast Çıldır Lake, which freezes solid in winter and transforms into a surreal snowscape where horse-drawn sleighs glide across the ice. Ardahan city itself is a modest market town, but the surrounding highlands, castle ruins, and Georgian-era stone churches make it a compelling base for adventure.
Top food tours
Guided experiences that show you Ardahan through its food.
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Tour formats
Different ways to experience Ardahan's food scene.
Items tours
Cooking classes
Take a piece of Ardahan home with you.
Kuymak and Traditional Eastern Anatolian Cooking (informal, arranged via guesthouse)
DIY self-guided food tour
Build your own food crawl through Ardahan.
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Foodie tips
Get more out of every meal.
The best Ardahan cheese is purchased directly from dairies in Damal district or at the Saturday market — ask guesthouse owners for introductions to specific producers
Tulum peyniri (aged cave cheese) improves with age — if buying to take home, ask the seller how old the cheese is; 3–6 months aged is ideal
Highland honey sold at the market is a genuine regional product; look for thick, crystallised honey which indicates it is pure and unprocessed
Kuymak (melted cheese and cornmeal) must be eaten fresh from the pan — do not order for takeaway as it solidifies rapidly
Freshwater fish from Çıldır Lake is best simply grilled (ızgara) rather than fried — ask the restaurant
Pay in cash at all food establishments — card machines are rare in Ardahan's restaurants