The Aegean has one of the cuisines in Turkey where eating gluten-free comes most naturally: vegetables in olive oil, wild herbs, grilled fish and cheeses. Even so, the region’s most iconic foods — kumru, boyoz, gevrek and Ayvalık toast — are all based on wheat dough.
The stone boutique hotels of Alaçatı and Ayvalık are famous for their breakfasts. At breakfast it is important that gluten-free bread is warmed in a separate toaster and that shared pots such as jam and butter are served separately to avoid crumbs.
Regions
Alaçatı & Çeşme
Stone boutique hotels, windsurfing and lively nightlife.
Kuşadası & Didim
Family hotels and aquaparks; all-inclusive options.
Ayvalık & Cunda
Olive country, quiet boutique stays.
Local cuisine: likely safe options and what to watch out for
- Artichokes, black-eyed beans and wild herbs cooked in olive oil
- Grilled octopus and fish
- Çeşme melon and sakızlı muhallebi (mastic milk pudding — ask about the source of the starch)
- Aegean cheeses
- Boyoz (flaky pastry), gevrek (sesame bread ring), kumru (sandwich) and Ayvalık toast
- Some milk puddings (wheat starch may be used)
- Midye dolma (stuffed mussels, sometimes with bulgur) and midye tava (fried mussels in batter)
"Likely safe" means the traditional recipe contains no gluten. Always ask about preparation and cross-contamination.
