04.12.2025 23:00
The selection for the Michelin Guide 2026 Turkey, one of the world's most prestigious restaurant rating systems, has been announced. A total of 171 restaurants are included in the selection. Among these restaurants, 2 received two Michelin Stars, 15 received one Michelin Star, 13 received a Green Star, and 39 were awarded Bib Gourmand. Speaking at the award ceremony, Minister of Culture and Tourism Mehmet Nuri Ersoy stated, "We are experiencing the joy and rightful pride of having our Cappadocia on the list."
The selection of the Michelin Guide 2026 for Turkey, one of the most prestigious restaurant evaluation systems in the world, has been announced. A total of 171 restaurants are included in the 2026 Michelin Guide Turkey selection. Among these restaurants, 2 received two Michelin Stars, 15 received one Michelin Star, 13 received a Green Star, and 39 were awarded Bib Gourmand. Additionally, 115 restaurants were recommended by the Michelin Guide.
The selection of the Michelin Guide 2026 for Istanbul, Izmir, Mugla, and Cappadocia was announced at an award ceremony attended by the Minister of Culture and Tourism Mehmet Nuri Ersoy. Speaking at the award ceremony held at the Four Seasons Hotel Istanbul At The Bosphorus, Ersoy said, "We are experiencing the joy and rightful pride of having our Cappadocia on the list."
CAPPADOCIA IS ALSO ON THE MICHELIN LIST
Ersoy stated that the scope of the Michelin Guide in Turkey has been expanded this year, saying, "In its fourth year in our country, we are also experiencing the joy and rightful pride of having our Cappadocia, which is on every traveler's list with its enchanting fairy chimneys, included in the Michelin list."
Ersoy explained that Cappadocia stands out not only for its natural beauties but also for its historical and cultural heritage, emphasizing that the region offers many unique experiences, from underground cities that shed light on the early periods of Christianity to pottery traditions, hot air balloon tours, and cave hotels. He pointed out that the region's rich culinary heritage, which includes the finest examples of Central Anatolian cuisine, has made Cappadocia a valuable destination in the field of gastronomy.
Ersoy noted that the region's clay soil contributes to unique cooking techniques and a special viticulture culture, allowing Cappadocia to gain a distinctive gastronomic identity.
Ersoy continued his speech: "This rich heritage, which has not escaped the eyes of the Michelin Guide, offers visitors a unique culinary journey through the creative interpretations of local products by our talented chefs in world-class restaurants. We sincerely believe that this rich gastronomic culture, which will become even more visible with the Michelin selection, will transform Cappadocia into a much stronger attraction for travelers."
THE NUMBER OF STARRED RESTAURANTS HAS REACHED 17
In the 2026 Michelin Guide Turkey selection, three restaurants earned a Michelin Star for the first time. 'Mezra Yalıkavak' chef Serhat Doğramacı from Muğla, 'Araf İstanbul' chefs Pınar Korgan Çetinkaya and Kenan Çetinkaya from Istanbul, and 'Revithia' chef Duran Özdemir from Nevşehir were awarded one star each in the 2026 selection. In the two Michelin Stars category, 'Vino Locale' chef Ozan Kumbasar from Izmir was included in the list this year. TURK Fatih Tutak from Istanbul maintained his two stars, solidifying his place in the selection. Thus, the number of Michelin-starred restaurants in Turkey has reached 17.
THE MICHELIN GUIDE WILL COVER TURKEY
Minister Ersoy shared an important development with the public, announcing that the next MICHELIN Guide selection will now cover all of Turkey. He indicated that this expansion would make the historical roots and regional diversity of Turkish cuisine more visible.
Emphasizing that a strong tradition has been refined in the palace cuisine, combined with the thousands of years of historical and cultural mosaic of Anatolia, Ersoy stated, "Turkish cuisine offers different and unique flavors in all 7 regions of our country." He expressed that the gastronomic richness of Turkey is not just about cooking, but also a philosophy of life and wisdom passed down from generation to generation.
Ersoy noted that the successes achieved in gastronomy are shaped not only by the past but also by a vision for the future, stating that traditional recipes are being combined with modern presentations, local products are being highlighted, and a sustainable approach is being adopted.
Ersoy expressed that the Michelin Guide's evaluation of this richness across Turkey would contribute to the international promotion of local masters and flavors, and he pointed out that this step would also increase the share of provinces in gastronomic tourism.
Ersoy said, "Every region and every city has its own unique recipes, special cooking techniques, and unforgettable flavors. The fact that the Michelin Guide will cover all of Turkey means that this thousands of years of cultural accumulation, our local flavors, and our culinary arts will be appreciated worldwide. This is a proud development not only for our restaurants but for our entire culinary culture and gastronomic heritage. The selections prepared by the Michelin Guide for Istanbul, Izmir, Mugla, and most recently Cappadocia not only increase the brand value of these destinations but also attract gourmet travelers to Turkey, contributing to our country's rightful place among the world's leading culinary centers. Moreover, the presence of the Michelin Guide in our country supports the better recognition of the Turkish gastronomic understanding, which centers on sustainability, locality, and creativity. Although Turkish cuisine is inherently tied to sustainable traditions, sustainability is not just a strategy limited to the gastronomy sector for us. While our focus today is on Turkish gastronomy, I want to emphasize that sustainability forms the backbone of our tourism sector and underline once again that the most important step we have taken in this regard."
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ISTANBUL CHOSEN AS THE WORLD'S BEST GASTRONOMY CITY
Ersoy, who stated that the communication strategies carried out by the Ministry for the international promotion of Turkish cuisine have yielded concrete results, also mentioned an important title that Istanbul has gained.
Minister Ersoy said, "Istanbul, with a selection that appeals to the five senses, ranging from street flavors to local eateries, fine dining restaurants to Michelin-starred restaurants, has been chosen as the best in the new world as our gastro-city, offering the best examples of Asian, Middle Eastern, Mediterranean, and European cuisines. According to the Travel Trends 2025 Report prepared by the Mastercard Economics Institute, Istanbul is the number one gastronomy city in the world."
26 HOTELS FROM TURKEY INCLUDED IN THE MICHELIN KEY LIST
Minister Ersoy highlighted Turkey's pioneering steps in sustainable tourism, stating that the cooperation agreement signed with the Global Sustainable Tourism Council (GSTC) in 2022 marked a first in this field. He reminded that with this step, Turkey became the first country in the world to develop a sustainability certification framework at the government level.
Ersoy noted that this initiative has inspired other countries, expressing that the number of accommodation facilities that have qualified to receive the internationally recognized GSTC Certification has exceeded 2,000 in just three years. He stated that they aim to complete the certification process for all accommodation facilities by 2030.
Ersoy mentioned that the sustainable transformation and service quality in the accommodation sector have not gone unnoticed by the MICHELIN Guide, and that Turkey has gained an important place in the new evaluation system, the MICHELIN Key selection.
In the first global MICHELIN Key selection of the MICHELIN Guide, 22 hotels in Turkey received '1'; 3 hotels received '2', and 1 hotel received '3' Michelin Keys. Ersoy stated that we will witness a rapid increase in the number of our facilities awarded with the Michelin Key in the upcoming period, believing that this success will continue to grow in accommodation facilities as well as in gastronomy destinations.
Thanking the MICHELIN Guide organization and everyone involved in the process, Ersoy said, "I congratulate all our restaurants and chefs who have qualified to be included in the MICHELIN Guide selection for their efforts. I believe that this success will further strengthen the rising position of our restaurants, our destinations, and our country in tourism, and I want to share my satisfaction with the momentum of the MICHELIN Guide now spreading across our entire country." He concluded his remarks.