The cuisine of the region has traditional features of Central Anatolia. Restaurants offer menu with budgets and especially meat and cereal-pulses according to each traveler’s portfolio. Due to the geographical location, lack of meat made the dishes with pulses prominent. Dry bean is one of the most eaten food in Turkey. We are cooking dry beans with pottery. You will understand the difference when you taste it from potteries. Wheat,bulgur and flour are the indispensable of Cappadocia food culture.
Arapasi, which made by turning and turning a whole lamb in a tandoor, peshmani and hand-baked ravioli identified with Kayseri, Aside which evokes the flour halva, is more unique with the culinart touches of Cappadocia. If you want to have some snack, you can find variet of alternatives: Pita bread, succulent bread or herby pancakes. But when you ask what to eat in Cappadocia, the first thing that comes to mind is the Potterty Kebab!