Interface in English — venue and dish content is currently in Turkish. Full translation is on the way.

Boyoz

yöresel

A baked product made from layered, fatty dough, closely associated with Izmir; it is linked to Sephardic culinary heritage and is eaten with boiled eggs.

The dough is rested with fat and rolled out; layers should separate in the oven.

Region: İzmir
Category: Bölgesel Yemekler · Hamur İşleri ve Börekler
Tat: katmanlıyağlı
Diyet: vejetaryen
Mevsim: her-mevsim
Amaç: kahvaltisokak-atistirmasi
Sunum: sokak

Where to eat ↓2 taste stops4 Michelin matches

Where this dish is made best

No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.

Directory venues serving this cuisine

01 Adana Cadde Kebap · Bostancı — directory match
07 Midye — directory match
07 Simit Fırını — directory match
26A — directory match
34 Restaurant — directory match
55 Samsun Pide — directory match

An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.

This dish at the taste stops

Alsancak Dostlar Fırını · Alsancak, Kıbrıs Şehitleri, İzmir — The bakery keeping the wood-fired boyoz tradition alive; served with roasted egg.
Kumrucu Şevki · Alsancak, İzmir — The classic address of İzmir's kumru sandwich, identified with the city itself.

Culturally documented classic stops; an editorial selection, not a score. /lezzet-duraklari

From the Michelin selection

distinguished

Turk Fatih Tutak · İstanbul — iki Michelin yıldızı + Yeşil Yıldız
Vino Locale · İzmir (Urla) — iki Michelin yıldızı
Araf İstanbul · İstanbul — bir Michelin yıldızı
Maçakızı · Muğla (Bodrum) — bir Michelin yıldızı

Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection

Bu kayda katkı ver (hikâye düzeltmesi, bölgesel not) — yakında.Chef Gusto'ya sor