Taste of history: Hittite cuisine revived in Türkiye

Turkey

An Istanbul chef brings back the flavors of a 3,000-year-old Anatolian empire with an immersive 11-course menu inspired by archaeological research and ancient rituals.

In a restaurant in Istanbul, diners are transported back to the Hittite Empire, which ruled Anatolia between the 17th and 12th centuries BCE. Chef Necati Yilmaz has spent the past 18 months researching recipes, sourcing ingredients from the Hittite heartland of Çorum, and recreating dishes once offered to gods and kings. His 11-course Hittite menu is served on pottery modeled after ancient designs, accompanied by storytelling and ritual.

“I’m not an investor or a businessman. I’m a chef,” Yilmaz said. “The way I can promote this culture is through food. Some guests even told me they felt reincarnated because of our presentations.”

Rediscovering Hittite flavors

Key staples include wheat, honey and onions, with Hittite sources mentioning up to 200–300 varieties of bread. Seasonal recipes have been adapted into a year-round menu that uses local ingredients such as cherry leaves and plums from central Anatolia. Guests dine communally on Thursdays and Fridays, beginning together at 7:30 pm and sharing the ritual of unfolding courses until late evening.

International visitors have already begun traveling to Türkiye specifically to experience the revival of Hittite cuisine. “I wanted people to visit not just the ruins, but also the living heritage of this civilization,” Yilmaz explained.

Academic insights

According to Münevver Kaya, gastronomy lecturer at Istanbul Kent University, Hittite culinary traditions shaped much more than ingredients: “They left deep marks on cooking techniques, the meaning of meals and the social role of food. Over 23,000 cuneiform tablets give us insight into their daily and religious lives.”

Texts reveal offerings of roasted meat to the gods, a remarkable diversity of breads, and even recipes that survive today—such as mahluta soup, still prepared in Anatolian kitchens. “Food culture carries history through flavor, memory and identity,” Kaya said. “Hittite cuisine is more than archaeological data – it is an ancient note inscribed on the collective table of Anatolia.”

A new avenue for cultural tourism

The revival of Hittite cuisine highlights the potential of food tourism in central Türkiye, where travelers can explore archaeological sites like Hattusa and taste dishes rooted in the same soil. For Yilmaz, the project is both a tribute and an invitation: “I admire the Hittites deeply. Through food, I want their legacy to be visited, remembered and celebrated.”