Where to Eat in Baku

Baku's dining culture represents a captivating fusion of Azerbaijani culinary traditions, Persian influences, Turkish flavors, and Russian heritage, creating a distinctive gastronomic identity along the Caspian Sea. The city's cuisine centers on plov (saffron-infused rice pilaf with lamb, chestnuts, and dried fruits), dolma (vine leaves or vegetables stuffed with spiced meat and herbs), and kebabs grilled over open flames, alongside fresh sturgeon and Caspian fish preparations. The dining scene has evolved dramatically since the oil boom, with the historic Old City (İçərişəhər) offering traditional teahouses and family-run establishments, while Fountain Square and the Nizami Street corridor showcase modern restaurants where locals dine late into the evening. Azerbaijani hospitality transforms every meal into a social occasion, with tea service, fresh herbs (goy), and lavash bread forming the foundation of every dining experience.

Key Dining Features:
• Prime Dining Districts: Fountain Square and Nizami Street form the heart of Baku's restaurant scene with dozens of establishments within walking distance, while the Baku Boulevard (Dənizkənarı Milli Park) along the Caspian waterfront offers upscale dining with sea views. The Old City preserves authentic chaykhanas (teahouses) serving traditional meals in historic caravanserais, and the Sahil metro area features local eateries where Bakuvians gather for casual dining at significantly lower prices than tourist zones.
• Essential Local Dishes: Plov variations include shah plov (rice baked in lavash crust), toyug plov (with chicken), and shirin plov (sweet version with dried fruits); qutab (thin crepe-like flatbreads filled with herbs, pumpkin, or meat) cooked on saj griddles; lyulya kebab and tika kebab served with sumac and pomegranate molasses; dushbara (tiny lamb dumplings in broth); lavangi (fish or chicken stuffed with walnut-herb paste); and badimjan dolmasi (eggplant dolma). Meals begin with fresh herb platters, white cheese, and yogurt, and conclude with black tea served in armudu glasses alongside pakhlava or shekerbura pastries.
• Price Ranges in Manat: Budget local eateries (aşxana) serve substantial meals for 5-12 AZN including plov, soup, and tea; mid-range restaurants in Fountain Square charge 20-40 AZN per person for full meals with appetizers and kebabs; upscale establishments along the Boulevard cost 50-100 AZN per person; traditional plov houses charge 15-25 AZN for signature rice dishes; and street food like qutab costs 2-4 AZN per piece. A pot of tea typically adds 2-5 AZN regardless of venue.
• Seasonal Dining Patterns: Spring (March-May) brings fresh herbs and greens that dominate menus, with novruz celebrations featuring wheat pudding (samani) and special pastries; summer features Caspian sturgeon, fresh tomatoes, and outdoor terrace dining along the Boulevard; autumn showcases pomegranate season with dishes incorporating fresh juice and molasses; winter dining moves indoors with