It would take a lot for me to recommend a dry restaurant to anyone, but this miracle of an establishment, with its focus on Anatolian food, is worth an afternoon of teetotaling. There is a lamb shank from Afyon, with traditional clotted-cream keşkek (a stew of meat and grain), that I still dream of. —Aatish Taseer

Aatish Taseer is a British-American travel writer