The Aegean coast cooks with olive oil, herbs, greens and grilled fish. Izmir has a busy street-food culture of breads and offal as well as quieter meyhanes. Around Denizli and Pamukkale the table is closer to the interior: yogurt, beans, and bread from a stone oven.
Cappadocia slow-cooks meat in clay pots and bakes flatbreads. Turkish tea is the ordinary pause. Coffee is short and strong. We will not name a single restaurant as the place you must eat. If a journey includes meals, they are named in the proposal.