Tabal Gastronomi Evi

A city-backed project with a genuine civic mission, this warm Niğde dining room makes a case for the region's larder through a menu of Anatolian country cooking that runs from baked potatoes crumbled with blue cheese to lamb slow-cooked in a tandoor with almond-and-cinnamon rice. Portions arrive in the share-if-you-dare category. The upper floor is cozier if you want to escape the bustle below. It holds a Michelin Bib Gourmand.