Turkish cuisine is among the most varied and extensive in the world, and fine restaurants offering the classics of Turkish cuisine as well as modern interpretations of classic favorites dot the Istanbul culinary landscape. Turkey, with a restaurant almost literally at every turn, is a real culinary treat, and a snacker's paradise. Many of the best restaurants can be found in the areas around the Bosphorus and Taksim, and the districts with the big shopping centers such as Nisantasi, Tesvikiye, Etiler, and Levent. Meyhanes, the most typical of Istanbul restaurants, are the place to go to listen to live music, eat mezes and drink raki. Kebab restaurants also abound.

Turkish chefs rely heavily on the freshness of ingredients and the quality of oils. Meats, especially lamb, cheeses, and yogurt, figure heavily in the Turkish diet, as they have since the Turkish migration from the steppes of Central Asia centuries ago. But while these nomadic roots provided a foundation for Turkish cuisine, after centuries as a Silk Road crossway where spices and tastes from East and West converged, and the infusion of ingredients from an environment rich in varieties of plants and animals, as well as abundance from the sea, Turkey now offers gourmands an even richer variety of foods, dishes and spices.

Tantalizing creations feature the freshest ingredients, like rich, ripe red tomatoes, glossy purple eggplants, crisp spring onions, fresh garlic, pungent spicy pepper and cool, crunchy cucumbers. Numerous fresh vegetables, from artichokes to zucchini can be found plain, stuffed with rice, meat and spices, or served with olive oil as appetizers, and aubergine is used in a delicious variety of forms.

Of course, you really can't fail to mention kebabs, made of lamb threaded on a skewer and grilled over charcoal. They can be found in varying forms, almost everywhere. Whether it's that all time favorite, shish kebab, with or without a spicy marinade, or döner kebab, sliced thin and served with yogurt on the side, kebabs are an unforgettable experience. And, with over 100 different varieties available to tempt your taste buds, everything from kebabs with pistachios in them to garlic kebabs and Turkish-style ribs, you'll just have to come to Istanbul and experience them for yourself.

And since Turkey is surrounded by four seas, a nice serving of fresh grilled fish is never far away, and is best enjoyed at a fish restaurant right on the waters of the Bosphorus, a definite must while in Istanbul. There you can also find what is arguably the best part of a Turkish meal, the never-ending selection of delectable mezes, or appetizers, which you pick from a large tray carried to you by your waiter, and which may range from simple fresh vegetables in olive oil to elaborate, delicious seafood or meat dishes. Whether it's in a converted former ferry landing or a chic restaurant, fish in Istanbul is like nowhere else. Calamari, mussels fried or stuffed, pickled fish, dried anchovies and more are just a few of the appetizers on offer, all of which go great with Turkey's anise-flavored national drink, raki, also known as "lion's milk." This clear fire-water turns a milky white when water is added to it, and is best enjoyed with a plate of meze, or a selection of fruits and cheeses on a lazy afternoon or evening.

Turkey is also home to a burgeoning wine industry, which is just now beginning to gain some international acclaim. The Bogazkere, Okuzgozu, and Kalecikkarasi grape varieties yield excellent vintages and are definitely worth a try. With vinyards all across western Anatolia between the age-old lunar landscapes of Cappadocia, the Euphates Valley, Thrace and the Aegean, there is no shortage of excellent choices of wines, but Turkey also produces a few of its own beers. For a healthy, refreshing drink, try ayran, a salty-yogurt flavored drink which is not only a Turkish favorite, but also something of a cure-all remedy for whatever ails you.

For the main course, you might want to consider an Istanbul special, Fish in Salt. Don't let the name mislead you. This dish is the freshest sea bass, around which a salt mold is formed, and the fish is slow-baked before being brought to your table where the salt mold is ceremonially broken open and the fish served at the table. But, if you'd like to try this Istanbul delicacy, make sure to call ahead, because it takes some time to prepare. Another delicacy that is a must-try when in season is Lufer. This small bass, "bluefish", is legendary in Istanbul because it is here, in the waters of the Bosphorus, that it is at its best. Ottoman sultans had special boats made to catch it, and poets of the time wrote poems about it. You might be inspired by it, too.

If you're looking for a taste of home, or for a taste of the world, international cuisine is available at enticing locations across Istanbul, historic and modern, many with breathtaking views of the Bosphorus. As they always say, cosmopolitan Istanbul is a meeting place of cultures, and has been for centuries. And that also means it's also a meeting-place of foods and cuisines.

Finally, for dessert, you can find a sweet-shop, known as a pastane, filled with nearly infinite varieties of baklava, pastries of all sorts, sweetened nuts and spreads, and milk-based sweets on just about every street corner. They range from the bizarre - a sweet pudding made entirely out of the shredded white meat of a chicken breast, to the exquisite, like "the Bottom of the Pot," or Kazan Dibi, a rich custard-like dessert with a crunchy, scorched crust, and nearly all make a fine accompaniment to a cup of fresh-brewed Turkish coffee. Turkish Delight is an excellent choice and is available at any of these shops. It is made from solidified sugar and pectin, and usually flavored with rosewater and sometimes pistachios, and sprinkled with powdered sugar. These desserts make a sweet finish to your introduction to the flavors and pleasures of all that Turkish cuisine has to offer. So come to Turkey, experiment a little, and as the Turks say, "Afiyet olsun.," or "Bon appetit."