The Michelin Guide 2026 for Türkiye was officially unveiled in December 2025, marking a significant moment for the country’s gastronomic scene. The announcement brought a broader geographic coverage, new starred restaurants, and greater international attention to local cuisine.
Key Figures from the 2026 Selection
- Total restaurants listed: 171
- Restaurants with Michelin Stars: 17
- Two Michelin Stars: 2
- One Michelin Star: 15
- Green Stars (sustainability recognition): 13
- Bib Gourmand (quality value dining): 39
- Recommended restaurants: 115
- Restaurants with Michelin Stars: 17
This edition represents growth in both the number of distinguished restaurants and the diversity of regions covered. Istanbul, Izmir, and Muğla have long been part of the Michelin Guide in Turkey; in 2026, Cappadocia was added as a fourth destination, reflecting the guide’s deeper exploration of Turkish culinary cultures beyond major coastal cities.
⭐ Turkey’s Michelin-Starred Restaurants (2026 Edition)
🏆 Two Michelin Stars
These restaurants have earned the highest distinction in the guide:
Vino Locale – Urla / İzmir
Elevated to two stars in 2026; known for seasonal, terroir-driven cuisine with international influences.TURK Fatih Tutak – Istanbul
Retained its two-star status with a creative menu deeply rooted in Turkish identity.
⭐ One Michelin Star
These restaurants showcase outstanding culinary skill, technique, and personality:
Revithia – Cappadocia (Nevşehir)
Cappadocia’s first Michelin star, with a menu that revives traditional local dishes.Araf – Istanbul
A small counter-style restaurant emphasizing bold flavors and ingredient quality.Mezra Yalıkavak – Muğla
Farm-inspired cooking focusing on local produce and ancestral techniques.Neolokal – Istanbul
Known for modern interpretations of Turkish culinary heritage (continuing from prior guides).Mikla – Istanbul
A fixture in Turkey’s fine-dining scene, blending contemporary and Anatolian influences.Araka – Istanbul
Celebrated for refined, seasonal cuisine.Arkestra – Istanbul
Recognized for elegant tasting menus and technical precision.Nicole – Istanbul
A long-standing Istanbul favorite, pairing classic and modern approaches.Sankai by Nagaya – Istanbul
Avant-garde fine dining with global influences.Kitchen by Osman Sezener – Bodrum
Seasonal Mediterranean dishes with strong local sourcing.Maçakızı – Bodrum
Elegant coastal cuisine emphasizing freshness.OD Urla – İzmir
Creative coastal cooking and strong local ingredients.Teruar Urla – İzmir
Farm-to-table cuisine highlighting indigenous products.Narımor – İzmir
A refined restaurant blending Turkish and European influences.Casa Lavanda – İzmir
Known for elegant, terroir-focused dishes with refined execution.
What This Means for Turkish Gastronomy
The inclusion of Cappadocia into the Michelin Guide marks a notable extension of the guide’s reach in Turkey. While Istanbul, Izmir, and Muğla were already established culinary hotspots, Cappadocia’s selection acknowledges local traditions and ingredients that reflect centuries of regional food culture.
This move is part of Michelin’s broader strategy to show how place and cultural heritage shape contemporary fine dining, not just in cosmopolitan cities but also in historically rich interior regions.
Beyond stars, the Green Star designation recognizes restaurants with strong commitments to sustainability, local sourcing, and environmentally conscious practices: a growing priority worldwide and within Turkey’s own culinary evolution.
The Bib Gourmand category also highlights value-driven spots that offer excellent meals outside the fine-dining price bracket, widening the guide’s relevance for both locals and visitors.
Industry and Public Reactions
The 2026 announcement generated buzz across food communities and social media, with many celebrating the broader geographic diversity. Some commenters on platforms like X and Reddit noted excitement about Cappadocia’s inclusion and the new starred listings, while others – particularly in regions newly added to the guide – questioned how representative the initial selections would be as the inspection scope evolves.
This kind of community conversation is common when a prestigious guide expands into new territory, as both patrons and chefs weigh tradition, innovation, and the learning curve Michelin inspectors face in assessing local food scenes.
Looking Ahead: Turkey’s Full Gastronomic Footprint
Officials have hinted that future Michelin Guides will cover even more of Turkey, with the goal of reflecting the full breadth of the country’s culinary traditions – from Anatolian heartland specialties to coastal innovation and historic Ottoman influences.
For diners, this expansion means stronger international recognition for Turkish chefs, more global fine-dining tourism, and a richer platform for exploring regional food identities.
