With local fruits like apricots, mulberries and grapes; fresh trout and authentic kebabs, Darende cuisine offers some of Anatolia's most distinctive flavors.
Darende cuisine has been shaped by the region's rich agricultural and livestock traditions. Apricots, mulberries and grapes harvested from orchards are the essential ingredients of local sweets and beverages.
Fresh trout from Tohma Canyon's clear waters is prepared in a special manner and served at canyon-side restaurants. Lamb and goat meat are the indispensable ingredients of traditional kebab and casserole dishes.
Homemade breads from barley and wheat flour, tarhana soup and handmade ravioli (mantı) are among the region's important flavors. Dining at a local restaurant while listening to the canyon is one of the most enjoyable experiences Darende has to offer.