Blended with herbs, olive oil dishes and seafood, and enriched with tastes of different cultures lived in the city for centuries, Aegean cuisine is among the hallmarks of a healthy life in Izmir.
In short, it is the cuisine of healthy and delicious food blended with the food and beverage culture of Cretan, Albanian, Thessaloniki and Bosnians who came to the city by exchange or migration, Sephardic Jews who have been living here for 500 years, Levantines whose roots reaches out to Europe, Greeks, Armenians, and, of course, the people who was born and raised in Izmir.
Fertile soils that grow thousands of different herbs, vegetables, and fruit whether it's spring or winter, pure seas inhabited by various kinds of fish and seafood, and olive, nature's biggest gift to Aegean, and its curative juice, olive oil, have been the main actors of Aegean cuisine for centuries.
Urla, the ancient city of Klazomenai, hosted the world's oldest olive oil workshop in the 6th century BC.
For many vacationers, food is the most exciting part of any trip. With its unforgettable culinary delights, Izmir offers a tasteful journey like no other. Start your day with a traditional breakfast featuring Gevrek, Boyoz, Kumru, and Tulum Cheese—flavors unique to Izmir. The fragrant and delicious olive oil is essential for any meal, with standout dishes including artichokes, stuffed vine leaves, pinto beans, herb salad, cibes, and roasted eggplant—all showcasing the best of Izmir’s olive oil cuisine.
For meatball enthusiasts, the region's specialties include Ödemiş, Tire, and Bergama meatballs. For those seeking meat dishes, çöp şiş, kokoreç, and a variety of cold cuts should be on your "must-try" list. Don’t miss the sweet finale with Şambali (sweetened semolina), Lokma (round fried pastries served in syrup), and Almond Kazandibi (caramelized milk pudding), which are among the most recommended desserts.
Street food that you encounter frequently in Izmir should be kept in mind as well. "Kumru," "boyoz," "lokma," "midye," "kokoreç," and "söğüş" are the alternatives for those looking for a different taste. And let us note that the spices has a special place in Izmir food culture.
Izmir Metropolitan Municipality initiated the Peninsula Project with the sustainable rural tourism goals. The initiative practices several projects, including Gastronomy Tourism, where agriculture and tourism intersect. The practices are united under the Peninsula Tour Routes; including Vineyard and Olive Routes which address the visitors by appealing to their taste buds where they can tour around the vineyards and even wine tasting. The Peninsula Project, as a whole, also promotes the gastronomy tourism by the virtue of thematic markets, agricultural training and local product geographical marking registries. At the eco-bazaars in the villages and districts along the route, fresh fruits and vegetables can be tasted and local delicacies can be discovered.
The olive, an eternal sacred tree of ancient mythology, has been cultivated in the İzmir region since antiquity, spreading westward from there. İzmir is home to ancient olive trees, the world’s oldest known olive oil press, and the first modern olive oil workshop in the ancient city of Klazomenai in Urla. The İzmir Peninsula, a key destination for olives, offers a rich journey through districts like Güzelbahçe, Çeşme, Seferihisar, Menderes, and Selçuk, where you’ll find olive oil workshops, factories, mashing sites, historic wells, windmills, and scenic terraces, all highlighting the region’s deep-rooted olive culture.
Located in the west of İzmir and south of Urla, the Vineyard Road connects the region’s producers, making Urla a top destination of ever developing viticulture. With a wine tradition dating back to antiquity, Urla boasts a unique terroir shaped by its peninsula location, ideal climate, moist soil, and iodized air. Its wineries carry on traditional cultivation of international grape varieties like Cabernet Sauvignon, Merlot, Shiraz, and Chardonnay, alongside indigenous grapes such as Bornova Misketi, Sultaniye, and Boğazkere. The ancient Urla Karası, once nearly lost, has been revived, along with other rare local varieties like Foça Karası and Gaydura, preserving Urla’s rich winemaking heritage.
Geographical indications highlight a product's connection to a specific locality, area, or region, emphasizing its geographical origin and fostering trust and desirability. By protecting products renowned for their quality, tradition, regional raw materials, and unique local characteristics, geographical indication registration safeguards these cultural treasures. For sustainable gastronomy tourism, preserving local culinary heritage and supporting local communities and economic development are essential. İzmir exemplifies this with 33 geographically indicated gastronomy products, showcasing its rich and diverse food culture.
After years of hard work and wonderful responses from our international members, Délice plans to strengthen the network by extending its global presence.
Délice is seeking cities with a new and innovative approach to food & gastronomy and strong food culture. New members of this exclusive network will have the opportunity to share experiences and best practices worldwide, compare their different approaches, get inspired from each other, create partnerships and stay up to date on the moving trends regarding food & gastronomy.
