Only in Izmir: Exploring the Seaside City’s Culinary Traditions
Izmir’s cuisine is unmistakably local, shaped by centuries of Mediterranean influences from Greek, Sephardic Jewish, Armenian, Levantine, Kurdish and Cretan communities. We’ll begin in an Ottoman-era tea garden with boyoz, slow-cooked eggs and local tulum cheese, followed by a taste from a third-generation helva maker. From there, we’ll sample traditional soups, freshly made lokma and spices while exploring streets layered with Roman and Ottoman history. Later, we’ll eat our way through a neighborhood market, stopping for seafood, Bosnian-Turkish specialties, pide and homestyle dishes at one of the city’s classic lokantas. We’ll also try Izmir’s famous söğüş, made with poached sheep’s head, before finishing with şambali, a traditional semolina dessert, and Turkish coffee prepared from freshly ground beans.
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