Turkey offers a rich and diverse drinking culture that reflects centuries of history, regional traditions, and culinary heritage. From refreshing mineral waters and aromatic teas to world-class wines and the country’s famous anise-flavored spirit, visitors will find a wide variety of beverages to enjoy.

Tea is an essential part of everyday life, while Turkish coffee holds a special place in social traditions. Alcoholic beverages are widely available throughout most of the country, although attitudes toward alcohol vary by region and personal preference. Whether relaxing at a seaside café, dining in a traditional meyhane (tavern), or exploring local vineyards, visitors can experience a fascinating range of authentic Turkish drinks.

Turkish Tea (Çay)

Tea, known simply as çay (pronounced “chai”), is Turkey’s national drink and an important symbol of hospitality.

Served in small tulip-shaped glasses, black tea is consumed throughout the day—in homes, offices, markets, and tea gardens. Visitors are often offered a glass of tea as a gesture of friendship and welcome.

Tea is traditionally brewed in a two-tiered kettle called a çaydanlık, allowing drinkers to choose between a stronger or lighter brew.

Popular varieties include:

• Traditional black tea
• Sage tea (Adaçayı)
• Linden flower tea (Ihlamur)
• Rosehip tea (Kuşburnu)
• Chamomile tea
• Herbal blends

Apple Tea (Elma Çayı)

One of the best-known drinks among international visitors is Elma Çayı, or apple tea.

Made from dried apple pieces or apple-flavored crystals, this sweet, aromatic beverage is commonly served in hotels, carpet shops, and tourist cafés.

Although it is less common in everyday Turkish households than black tea, apple tea has become a favorite souvenir and a pleasant introduction to Turkish hospitality.

Turkish Coffee

Turkish coffee is one of the country’s oldest and most celebrated traditions.

Prepared in a small copper pot called a cezve, finely ground coffee is slowly brewed without filtering, creating a rich, full-bodied drink with a layer of foam on top.

Coffee is traditionally served with:

• A glass of water
• Turkish delight or another sweet
• Optional sugar, added during brewing

After finishing the coffee, many people enjoy the traditional practice of fortune telling, interpreting the patterns left by the coffee grounds inside the cup.

In 2013, Turkish coffee culture was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

Mineral Water (Maden Suyu)

Maden suyu is naturally carbonated mineral water and is widely consumed throughout Turkey.

Rich in natural minerals, it is often enjoyed:

• With meals
• After eating
• Mixed with fruit juice
• As a refreshing summer drink

It differs from ordinary sparkling water because it comes directly from natural mineral springs.

Many Turkish brands produce excellent mineral waters sourced from different regions of the country.

Ayran

One of Turkey’s most popular traditional drinks is ayran, a refreshing mixture of yogurt, water, and a pinch of salt.

Served cold, ayran pairs particularly well with:

• Kebabs
• Döner
• Grilled meats
• Pide
• Gözleme
• Spicy dishes

It is considered one of the healthiest and most refreshing beverages during the hot summer months.

Fresh Fruit Juices

Turkey’s favorable climate produces an abundance of fresh fruit.

Many cafés and street vendors prepare juices made from:

• Oranges
• Pomegranates
• Grapefruit
• Lemons
• Apples
• Carrots
• Mixed seasonal fruits

Freshly squeezed pomegranate juice is especially popular during autumn.

Beer (Bira)

Beer, known as bira, is widely available throughout Turkey.

Both domestic and imported brands are served in restaurants, bars, hotels, and seaside cafés.

Among Turkish beers, Efes Pilsen is by far the best known and most widely consumed. Other local breweries also produce lagers, wheat beers, and craft beers that have gained popularity in recent years.

Beer is commonly enjoyed with:

• Seafood
• Meze
• Grilled meats
• Pizza
• Burgers
• Traditional tavern dishes

Turkish Wines

Turkey has one of the world’s oldest wine-making traditions, dating back more than 6,000 years.

Today, vineyards across Anatolia produce excellent wines using both indigenous and international grape varieties.

Popular Turkish red grape varieties include:

• Öküzgözü
• Boğazkere
• Kalecik Karası

Well-known white varieties include:

• Narince
• Emir
• Sultaniye

Among classic Turkish wines, Yakut has long been appreciated as a rich, full-bodied dry red wine and remains a popular choice with traditional Turkish cuisine.

Wine-producing regions include:

• Cappadocia
• Thrace
• Aegean Region
• Central Anatolia
• Eastern Anatolia

Rakı – Turkey’s National Spirit

The country’s most famous alcoholic beverage is rakı, often referred to as Turkey’s national drink.

Produced by distilling grapes or raisins and flavored with aniseed, rakı is usually served with cold water and ice.

When water is added, the clear spirit turns a cloudy white color, earning it the nickname “Lion’s Milk” (Aslan Sütü).

Rakı is traditionally enjoyed slowly with an assortment of meze (small appetizer dishes), seafood, grilled fish, or kebabs.

It is similar in style to Greek ouzo, French pastis, and Middle Eastern arak, but has its own distinctive character and drinking traditions.

Drinking Customs

Turkish drinking culture places great emphasis on companionship and conversation.

Some common customs include:

• Sharing drinks with family and friends
• Toasting with the word “Şerefe!” (“Cheers!”)
• Enjoying long meals accompanied by meze
• Drinking tea after meals
• Offering guests tea or coffee as a sign of hospitality

Alcohol is generally consumed in moderation, especially during meals and social gatherings.

Regional Differences

Drinking habits vary across Turkey.

In major cities such as Istanbul, İzmir, Ankara, Bodrum, and Antalya, visitors will find a lively café, restaurant, wine bar, and nightlife scene.

In more conservative towns and rural regions, alcoholic beverages may be less common, while tea, coffee, and traditional non-alcoholic drinks remain central to everyday social life.

Tips for Visitors

• Tap water is treated and generally safe in many urban areas, but bottled water is the preferred choice for most visitors.
• Tea is inexpensive and widely available almost everywhere.
• Turkish coffee is traditionally served unfiltered, so allow the grounds to settle before drinking.
• Rakı is best enjoyed slowly with food rather than consumed as a shot.
• The legal drinking age in Turkey is 18 years.
• During the holy month of Ramadan, some restaurants may limit alcohol service during daylight hours in certain areas, although practices vary by region.

---

Turkey’s drinking traditions are as diverse as its landscapes and history. From the comforting ritual of sharing a glass of tea to savoring Turkish coffee, tasting local wines, or enjoying a leisurely meal accompanied by rakı and meze, beverages play an important role in the country’s social and cultural life. Exploring these traditions offers visitors a deeper appreciation of Turkish hospitality and the rich culinary heritage that has evolved over thousands of years.