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Aegean cuisine is in many ways different from Turkish food elsewhere. The shared Turkish and Greek culture of the region's past, the climate and soil suitable for growing a wide range of vegetables, including tasty local greens and herbs, and the prevalence of olive trees and olive oil production have helped the region develop a much more varied way of eating that is healthier than in other Turkish regions. Olive oil replaces butter, and fish, rather than meat, is the star on most menus. The class of dishes generally called zeytinya?l? (literally "with olive oil") mostly comes from this region; these are usually comprised of tomatoes, onions, and other vegetables cooked in olive oil and served cold. Vegetarians will be in heaven.
In the heart of town, Arzu has inexpensive, simple, and satisfying Turkish fare that is popular with locals, especially at lunchtime. The pide, lahmacun, and lentil soup are particularly tasty, and the staff is friendly. The restaurant's interior is a bit cramped, but there are more tables on the sidewalk outside—perfect for watching the goings-on in town.
This popular spot just opposite the Aya Sofya serves soups, beans with sliced Turkish pastrami and rice, and typical home-style dishes. The işkembe (tripe soup) is probably best only for those who are into experimenting—you'll either hate it or love it. The atmosphere is a notch above most eateries of this type. The place opens early, at 5 am, but don't plan on a late dinner—it closes at 8 pm.
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