From the Blue Mosque of Istanbul to the vestige of the Greco-Romans of the Aegean Sea, from the lunar landscapes of Cappadocia to the necropolises immersed in the turquoise waters of the Mediterranean: in Turkey, everything is done to satisfy lovers of idleness, d history and nature.
Lamb and fish are highly prized in this country, but they can turn out to be relatively expensive. A large plate of mezze, a traditional Turkish dish, can make an excellent meal in itself.
The flagship vegetable in Turkey is eggplant, it is the local ingredient : l’imam bayildi. The desserts consist mainly of pastry made from honey, nuts and fruit. The national drink is tea, but beer is found almost everywhere. Turkish wines, often unknown, are very good. Finally, you can’t go to Turkey without tasting the famous raki, the local anise-flavored alcohol.
The Restaurant Derya in Paris 10ème prepares you all these famous delicious dishes, from starter to dessert, without forgetting the good raki! Rich and varied, Turkish cuisine is above all a regional cuisine, unique in its kind thanks to the multiple influences due both to its geographical position, between Europe, Asia and the East, and the various migrations of the Turks. over the centuries.
Among the most famous dishes outside the Turkish borders, it’s hard to resist kebap meat, pides, gozlemes or kisir, a bulgur salad to be served chilled. As for sweets, baklava stuffed with walnuts or pistachios and Turkish delight are emblems of Turkish pastry, to taste before the famous Turkish coffee and the reading session of your future in the brown of the marc.