National features of Turkey

the country ethnic cuisine Is original. In Turkey which are flowed about by three seas, abundance of fish. In Istanbul there is even a fish street where restaurants adjoin to benches, up to the top filled gifts of the sea. Spicy aroma of the fried flounder filled with grasses, squids in the hot fan, the baked darter, every possible salads from shrimps and mussels - all is signs of Istanbul, specific odour of crude fish is separated for many quarters.

At restaurants of hotels fish days alternate with meat or combined, days of national kitchens more often are arranged: Chinese, Japanese, and, of course, the Turkish. Fans can (it is desirable in the evening when diurnal heat decays) to try raky - anisette (a national Turkish drink). A hard liquor preferring less by all means should try wine Kavakledere - red or white. Are very popular also dry Country house Doludzha, semisweet Doludzha risling, and also classical anatolijskoe wine Dik of exchanges.