Turkish breakfast is an institution! It consists of plate after plate of many different types of cheeses, breads, meats, olives, and dips, all accompanied by Turkish tea, and the luxurious spread is as delicious as it looks! The breakfast at Ramazan Bingöl included five different types of cold cheeses; kaymak (cream) with honey; marinated olives with walnuts; four different types of cold cuts; spicy chickpeas; tahini; jam; a plate of lettuce, tomatoes, cucumbers, and peppers; and a basket of breads including simit, flatbreads, and rolls. The hot dishes included halloumi and boreks (cheese pastries); sausages; grilled liver; menemen (eggs cooked with tomato and peppers); and mihlama, a hot dip from the northern Black Sea region made of melted cheese and cornmeal. Everything was delicious, but I was especially a fan of the hot boreks, the cheeses (which were each unique in flavor and texture), the chickpeas, the liver, and the breads. The service was super friendly as well, and the breakfast here made for a wonderful experience! read more