Turkish restaurants can be divided into three large categories: meyhanes where people drink raki and eat meze, fish restaurants which involve a banquet of cold and hot appetizers followed by a showcase of fish as a main, and meat restaurants, which serve grilled meats, and all sorts of kebabs and skewers charcoal cooked to perfection. These categories, obviously, are aside from the numerous esnaf lokantasi tradesmen establishments, street foods, snacks, and produce available to grab and go.
