Plov: The national dish—fragrant rice cooked with meat, spices, and sometimes dried fruits. Every region and family has a unique recipe. This is essential Baku dining.
Lula Kebab: Ground meat kebab flavored with herbs, spices, and onions. Served with lavash (flatbread) and fresh vegetables. Smoky, aromatic, and absolutely delicious.
Kebabs: Lamb or chicken kebabs grilled over charcoal. Served with rice, grilled vegetables, and traditionally with sumac seasoning. Lunchtime specialty in kebab restaurants throughout the city.
Seafood: Fresh Caspian fish, sturgeon, and white fish prepared simply or in traditional stews. The catch varies seasonally; ask for local recommendations.
Manti: Steamed dumplings filled with meat and onions, topped with yogurt and meat sauce. A warming, satisfying dish perfect for cooler months.
Lavash: Thin flatbread baked in traditional tandoor ovens. Often served complimentary at meals and used for wrapping kebabs and other foods.
Pomegranate & Walnut Dishes: Traditional sauces and dishes featuring pomegranate juice and walnuts, reflecting the region's agricultural heritage.
Dining Tips: Restaurant meals are affordable (main courses $8-20). Service charges aren't mandatory but 10% for good service is appreciated. Many restaurants don't serve alcohol; those that do mark it clearly.