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Türkiye’s culinary landscape reached a new milestone with the release of the Michelin Guide 2026, which confirmed that the country now hosts 17 Michelin-starred restaurants. The latest selection introduced four new starred venues and marked the first time the guide included restaurants from Cappadocia.
Officials also announced that, beginning next year, the Michelin Guide will expand to cover all of Türkiye.
The 2026 Istanbul–Izmir–Mugla–Cappadocia selection introduced 54 new restaurants across the four regions, bringing the total number of recommended venues to 115. This broader coverage highlighted local culinary diversity and paved the way for Türkiye’s full inclusion in the global guide starting next year.
One of the year’s most notable achievements came from Izmir. Vino Locale, which earned its first Michelin star in 2024, was elevated to two stars, becoming the first restaurant in the city to reach this distinction. In Istanbul, Turk Fatih Tutak maintained its two-star status, remaining at the top of Türkiye’s fine-dining scene.
With three new additions, the number of one-star restaurants rose to 15. The newcomers included Mezra Yalikavak led by Chef Serhat Dogramaci in Mugla; Araf Istanbul, guided by Chefs Kenan Cetinkaya and Pinar Korgan Cetinkaya; and Revithia in Nevsehir, led by Chef Durhan Ozdemir.
These restaurants joined a group of one-star venues that retained their distinctions across Istanbul, Bodrum, Izmir, and Urla. Among them were Casa Lavanda, Araka, Arkestra, Mikla, Neolokal, Nicole, Sankai by Nagaya, Kitchen by Osman Sezener, Macakizi, Narimor, OD Urla, and Teruar Urla.
The 2026 guide highlighted individual achievements through special awards. The Sommelier Award went to Ersin Topkara of Neolokal in Istanbul. The Young Chef Award was presented to Duru Akgul of Yakamengen III in Mugla. The Service Award recognized Ezgi Serdaroglu of Teruar Urla in Izmir for her contribution to the dining experience.
The Michelin Green Star, which recognizes restaurants committed to sustainable gastronomy, was awarded to Teruar Urla, Turk Fatih Tutak, Babayan Evi in Nevsehir, and Orfoz in Mugla. With earlier recipients included, Türkiye now has 13 Green Star restaurants.
The Bib Gourmand category, which highlights restaurants offering high-quality food at good value, expanded to 39 venues with 16 new additions. The list included restaurants such as Casius Antioch Kitchen and Yanyali Fehmi Lokantasi in Istanbul, Babayan Evi and Old Greek House in Nevsehir, Partal Kardesler Balik Restoran and Kemal’in Yeri in Izmir, and Mezegi and Bagarasi in Mugla.
Other newcomers included Aravan Evi, Mahir Lokantasi, Happena, Ahmet Ustam Ocakbasi, Mandalya, and Parvus Kalamis.
Beyond starred and Bib Gourmand venues, the Michelin Guide added 38 restaurants to its recommended list. These included Yakamengen III, Ada Restaurant, Hodan Yalikavak, and Onno Grill Bar in Mugla; Reserved Restaurant, Kardesler Restoran, Sakli Konak Cappadocia, Sofram Restaurant, Gorgoli, Seki Restaurant, Uzundere Kapadokya Mutfagi, Nahita Cappadocia, Tik Tik Kadin Emegi, Lil’a Restaurant, Moniq Restaurant, and Seten in Cappadocia; and Biz Istanbul, Topaz, Terrazza Italia, Liman Istanbul, Monteverdi Ristorante, Basta Neo Bistro, Muutto Anatolian, and others in Istanbul. Izmir’s newcomers included Seyhan Et, Emektar Kebap, Sark Balik, Balmumu Lokanta, Roka Bahce, Esca, Terakki, and Rituel.
The Michelin Guide awards its stars based on several criteria, including ingredient quality, harmony of flavors, mastery of cooking techniques, the chef’s expression in the menu, and long-term consistency.
A single star signals high-quality cooking carried out with skill and reliability. Two stars indicate that a chef’s personality and talent come through clearly in the dishes. Three stars are reserved for restaurants where cooking rises to the level of an art form under the guidance of a chef at the peak of their career.
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