Cappadocia has long been admired for its dramatic landscapes and deep historical layers. In 2026, however, the region speaks with a new voice. With its first inclusion in the Michelin Guide, Cappadocia earns international recognition not only for where it is, but for how it cooks.
Beyond Michelin Stars, the region also draws attention with its Bib Gourmand selections and Michelin Recommended restaurants, positioning Cappadocia as an emerging gastronomic destination within Turkey’s evolving culinary map.
Why Cappadocian Cuisine Resonates
What Michelin inspectors consistently highlight in Cappadocia is the cuisine’s intimate connection with its geography. Open-fire cooking techniques, vineyard-driven ingredients, and produce sourced directly from local fields form the foundation of a distinctive regional language.
This year’s selection confirms that Cappadocia is home not merely to good restaurants, but to kitchens with a clear point of view and a story worth telling.
Michelin-Starred Restaurants in Cappadocia 2026
Each Michelin-starred restaurant interprets the spirit of Cappadocia through its own culinary philosophy. The result is a scene defined by diversity, character, and a strong commitment to sustainability.
Babayan Evi – One Green Star
Located in Nevşehir, Babayan Evi stands out as one of the region’s strongest advocates of sustainable gastronomy under the vision of Ayşe Koçdemir. Its menu is built around seasonal, local ingredients, carefully balancing tradition with modern technique.
The restaurant’s rustic architecture, natural light, and understated design transform dining into a holistic experience—an approach that earned Babayan Evi a coveted Michelin Green Star.
Revithia Cappadocia – One Michelin Star
Set within the historic fabric of Ürgüp, Revithia reimagines Cappadocian cuisine through a contemporary tasting-menu format. Ingredients sourced from local producers are presented in refined compositions with precise textures and aromatic balance.
Thoughtful lighting, harmonious stone architecture, and carefully curated wine pairings place Revithia among the region’s most compelling gastronomic destinations.
Cappadocia Bib Gourmand Selection
The Bib Gourmand category, celebrating high-quality cuisine at accessible price points, highlights a more casual yet deeply satisfying side of Cappadocia’s food culture.
- Babayan Evi Restaurant – Ayşe Koçdemir
- Old Greek House – Emine Öztürk
- Tabal Gastronomy House, Niğde – Gülay Bozkurt
- Aravan Evi – Nurhayat Yazgan
- Happena – Tahir Özgen
Michelin Recommended Restaurants
The Michelin Recommended List brings together restaurants that demonstrate consistent quality, individuality, and a strong sense of place—qualities increasingly associated with Cappadocia’s culinary evolution.
- Reserved Cappadocia – Mehmet Gök
- Uzundere Cappadocian Cuisine – Naki Kızıltepe
- Kardeşler Restaurant – Gökhan Yücel
- Nahita Cappadocia – Mevlüt Gülgün
- Saklı Konak Cappadocia – Rıza Işık
- Lil’a Restaurant – Saygın Sesli
- Sofram Restaurant – Uğur Umut
- Moniq Restaurant – Mustafa Türkten
- Gorgoli – Cem Aydoğdu
- Seten – Orhan Yıldız
- Seki Restaurant – Mevlüt Gülgün
- Tık Tık Women’s Cooperative – Emine Oya Özarslı
The Voggia Perspective
Cappadocia’s entry into the Michelin Guide is not a conclusion—it is a beginning. The region is no longer simply visited; it is discovered, tasted, and remembered.
For Voggia, this recognition reflects something deeper than stars. It proves that honoring local identity while speaking a global culinary language is not only possible—but powerful.
