The day that begins with the fragrant of pleasantly warm bread, just come out of the bakery keeps continuing with tastes, made of natural products. Our pleasure turns out to be an endless enjoyment when the world cuisine combines with local cuisine and presentation turns into a visual feast.
The Daday region has a significantly rich cuisine culture as a result of its rich vegetation cover and stock raising, based on natural methods. Turkey meat (fowl), produced in Daday that has a countless kinds of dishes, is among the famous tastes. BANDUMA that is prepared with butter and walnut is the most important ibi specialty

It is necessary not to forget an approximate number of 20 types of mushrooms that were granted upon Daday cuisine by the nature. Collection and baking/cooking techniques of the mushroom is an exclusive local culture on its own. It is possible to make the pastry, gallimaufry (yahni), canned food, soup and pickle of mushroom. The sauté, made with pearl onion, appears to be excellently delicious.

Another famous dish of the Daday Cuisine is a quickbread with ground meat layer on top, cooked on iron plate and oven, made of bricks. Anyone, who eats this quickbread with ground meat layer on top with a glass of buttermilk drink, eyşi and pelverde dip sauce, can never forget the name of Daday.

It is very hard to find the üryani (thin-skinned) plum that is grown in Daday and appears to be the natural medicine of digestive system in its fresh and dried form, and pelverde and pestil (dried layers of fruit pulp).

“We make a remark on Kastamonu’s special local foods with İksirli Çiftlik’s naturally produced vegetables and fruits.”

Tarhana (sundried food made of curd, tomato and flour) soup, which is produced in Daday and shows significant varieties, comes at the first place. It is very nutritive and delicious due to various vegetations, added in the dough tarhana, made of special water buffalo and sheep yogurt.

Very famous pastrami (cured spiced beef), made of meat of bovines being raised in a special method and pastrami that is specially produced from that pastrami and pastrami bread, made with onion piyaz (white bean onion salad vinaigrette) is an indispensable food of winter months.

The pilaf (a dish, made with the cooked burghul and rice), made with wild stinging nettle, mallow, leafed out together with the arrival of Spring, yogurt and Siyez Burghul appears to be so delicious.

Büryan kebab taking place among the special tastes of Spring is one of the other distinguished tastes. The büryan kebab, cooked in small pits and ovens, made of firebricks, impatiently waits for the creation of a feast in the tastes of our guests.

It is unbelievably magnificent to see and taste the sugar candy (akide), prepared on marble trays in various colours. Çekme helva (drawn halva) continuing for ages and requiring hard efforts to produce appears to be a symbol of this location both with its special mode of preparation by hand and finely taste strings.