Dishes you should try in Ardahan: Ardahan Kaz Eti (Ardahan goose meat), Kaz Etli Erişte (noodles with goose meat), Çıldır Gölü Sazanı (Çıldır Lake carp) and Göle Kaşarı (Göle kaşar cheese). This guide also covers the local products to buy and what Ardahan is famous for.
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Goose meat slaughtered in autumn, salted and dried, then cooked in winter with rice or noodles; it received a geographical indication in 2022.
Homemade noodles cooked in the broth of goose meat; it is the main dish of the winter table.
The mirror carp, the main fish of the lake, caught in winter through holes cut in the ice.
Kaşar cheese made from highland milk in the dairies of Göle; the Kaşar Festival has been held in the district since 1995.
Honey made from highland flowers, with a registered geographical indication.
Goose meat, Ardahan's best-known delicacy, is prepared by salting and drying geese slaughtered in autumn. In winter it is served as kavurma or cooked in a tandır oven.
Civil cheese made from the milk of animals grazing on the high plateaus is known for its fine, thread-like texture. Eaten fresh or dried, this cheese is a geographically indicated product of Ardahan.
Prepared by wrapping fresh lor cheese in yufka pastry and baking it, lor dolması is one of the traditional flavours of Ardahan cuisine. It is served drizzled with melted butter and red pepper sauce.
Prepared by cutting thinly rolled dough into small squares and boiling it, hangel is served with garlicky yoghurt and melted butter poured on top. It is an indispensable dish on Ardahan's winter tables.
Geese slaughtered in Çıldır in autumn have their meat salted and dried, then prepared as kavurma. This winter staple protein is fried in butter and served.
Carp caught in Lake Çıldır is eaten grilled or fried in a pan. In winter, fishing through holes cut in the ice in the Eskimo style is one of the district's traditional activities.
Prepared by wrapping fresh lor cheese in thin yufka pastry and baking it. Served with melted butter and red pepper sauce poured on top, lor dolması is a traditional winter dish in Çıldır.
Goose farming is widespread in Damal, and goose meat is the main protein source in winter. Salted and dried goose meat is served as kavurma or cooked in a tandır oven.
Hangel is prepared by cutting thinly rolled dough into small squares and boiling it. It is served with garlicky yoghurt and sizzling butter poured on top.
Lor Aşı, made with fresh lor cheese, wheat and yoghurt, is one of Damal's traditional winter soups. Its nourishing and filling nature makes it an indispensable dish on cold winter days.
Goose farming is widespread in Göle, and goose meat is the main protein source in winter. Salted and dried goose meat is served as kavurma or cooked in a tandır oven.
Hangel is prepared by cutting thinly rolled dough into small squares and boiling it. It is Göle's traditional dish, served with garlicky yoghurt and sizzling butter poured on top.
Çiriş herb gathered from the plateaus in spring is fried with eggs and onions. Growing on Göle's high plateaus, this plant is one of the distinctive flavours of the local cuisine.
Hanak Tel Cheese was registered as a protected designation of origin on 8 April 2024 (TÜRKPATENT registration no. 1563). Product group: cheeses. Registered by: Ardahan Chamber of Commerce and Industry.
Goose farming is widespread in Hanak, and goose meat is the main food source in winter. Salted and dried goose meat is eaten as kavurma or cooked in a tandır oven.
Kesme soup, made by cooking pieces of thinly cut dough in meat broth and yoghurt, is an indispensable dish on Hanak's cold winter days. Sizzling butter and mint are added on top.
Çiriş herb gathered from the plateaus in spring is prepared by frying it with eggs and onions. Growing on Hanak's high plateaus, this plant is one of the distinctive flavours of the local cuisine.
Goose farming is widespread in Posof, and goose meat is the main protein source in winter. Salted and dried goose meat is served as kavurma or cooked in a tandır oven.
Handmade erişte is one of the traditional flavours of Posof cuisine. Thin strips of dough are dried and stored, then cooked in meat broth or yoghurt in winter.
Herbed cheese, made with wild herbs gathered from Posof's high plateaus, is one of the region's distinctive flavours. It is made from fresh milk by traditional methods.
Horse-drawn sleigh, cirit and mounted archery displays on the frozen lake in February.
The Kars–Ardahan âşık (troubadour) tradition, symbolised by Aşık Şenlik of Çıldır.
A national festival held every year since 1995.
Held in the June–July period when the Atatürk silhouette can be seen.
Ardahan is known for 5 local dishes, above all Ardahan Kaz Eti (Ardahan goose meat), Kaz Etli Erişte (noodles with goose meat), Çıldır Gölü Sazanı (Çıldır Lake carp) and Göle Kaşarı (Göle kaşar cheese). Goose meat slaughtered in autumn, salted and dried, then cooked in winter with rice or noodles; it received a geographical indication in 2022.
Ardahan is known for Ardahan Kaz Eti (Ardahan goose meat) and Çıldır Winter Festival. Its best-known sights include Çıldır Lake and Horse-Drawn Sleigh Tour on Çıldır Lake.
Local products and souvenirs to buy in Ardahan include Ardahan Kaz Eti (Ardahan goose meat), Ardahan Çiçek Balı (Ardahan flower honey), Posof Badele Elması (Posof Badele apple) and Ardahan Kavılca Buğdayı (Ardahan kavılca wheat).