Cappadocia’s cave and stone hotels are mostly boutique in scale and focused on breakfast. The local cuisine, meanwhile, is known for wheat-based foods such as mantı, bread served with testi kebabı, gözleme and bulgur.
Balloon flights start early in the morning and usually include a small snack, so it is a good idea to bring a gluten-free snack with you. Before you arrive, ask your hotel whether gluten-free bread can be arranged for breakfast.
Regions
Göreme
The balloon launch area and the busiest hotel district.
Ürgüp
Quieter, with wine houses and boutique restaurants.
Uçhisar
Luxury cave hotels with views.
Local cuisine: likely safe options and what to watch out for
Usually safe options
- Testi kebabı (meat stew cooked in a sealed clay pot — only if the sauce is not thickened with flour; always ask)
- Dried apricots and raisins
- Ayran (yoghurt drink) and yoghurt
- Chargrilled aubergine
Caution: may contain gluten
- Mantı (Turkish dumplings), gözleme (stuffed flatbread), pide (flatbread)
- Bulgur pilaf and aşure (wheat-based pudding)
- Bread served with testi kebabı
"Likely safe" means the traditional recipe contains no gluten. Always ask about preparation and cross-contamination.
