Eskişehir Food Guide: What to Eat and Where (Çibörek and Balaban Köfte)
Your guide to Eskişehir's cuisine: Çibörek, Balaban Köfte, Met Helva, and traditional Tatar flavors you must try.
Eskişehir's cuisine is a rich kitchen enriched by the culinary heritage of Tatar and Balkan immigrants, with original flavors that are truly unique. We've brought together the must-try dishes for visitors coming to the city. Eskişehir is a city that is unforgettable not only visually, but also on the palate.
1. Famous Traditional Flavors of Eskişehir
Çibörek (Çiğbörek)
Çibörek is Eskişehir's most famous dish, made by filling thinly rolled dough with spiced ground meat and frying it in hot oil. Best consumed hot, this pastry is one of the city's signature dishes. This dish belongs to the Crimean Tatars and came to Eskişehir with Tatar immigrants who settled here, becoming widespread in the city. The geographically marked Çibörek is prepared in its traditional recipe without onions — only with ground meat, spices, and salt. It is most classically served with ayran (a yogurt drink) or sweetened tea.
Balaban Köfte (Balaban Kebap)
A hearty and delicious restaurant plate prepared with cubed bread soaked in bone broth, topped with yogurt, special tomato sauce, grilled meatballs, and fillet slices. This dish, unique to Eskişehir, originates from the city's famous Balaban Restaurant and is now served in various versions at many establishments. The special spice of the meatballs and the soaking of the bread in bone broth form the unique flavor secret of this dish.
Met Helva and Nuga Helva
Met Helva, one of Eskişehir's traditional desserts, is a registered sweet made with flour, butter, and sugar, known for its special fibrous texture resembling pişmaniye (cotton candy). Unique to Eskişehir, this halva is especially consumed during holidays and special occasions. Nuga Helva is a more modern version enriched with cocoa and hazelnuts. Both rank first among the city's signature souvenirs.
Kalabak Water and Sorpa Soup
Kalabak Water, the city's own drinking water, is a natural spring water that meets Eskişehir's drinking water needs and is preferred by locals. Sorpa, a special meat-and-dough soup from Tatar cuisine, is an indispensable flavor of winter months. Prepared with bone broth, celery, and dough, this soup carries the traces of Eskişehir's immigrant cuisine.
Other Local Flavors
In addition to these, pastries from Tatar cuisine such as bıçak arası börek (knife-between pastry), has börek, and kete are also common in Eskişehir. You can find all these flavors together at traditional home-style restaurants in Odunpazarı. The city's famous simit (sesame bread ring) and poğaça (pastry) are also staples of breakfast tables.
2. Where to Eat?
These flavors are served in their original recipes at traditional restaurants in the historic Odunpazarı district, established börek shops in the bazaar area, and dining halls around Köprübaşı. For Çibörek, the börek shops in and around Akbıyık stand out; for Balaban Köfte, the köfte restaurants in the city center, led by Balaban Restaurant, are the top choices.
Frequently Asked Questions (FAQ)
Where are the best places to eat Çibörek and Balaban Köfte?
These flavors are served in their original recipes at traditional restaurants in the historic Odunpazarı district, established börek shops in the bazaar area, and dining halls around Köprübaşı.
What should you bring back as a souvenir from Eskişehir?
Met Helva and Nuga Helva are the most popular souvenirs; meerschaum products can also be added to the list.
Are Çibörek and Çiğbörek the same thing?
Yes, they are different spellings of the same dish; both are a fried pastry from Crimean Tatar cuisine.
