I’m a breakfast person and one of my favourite things about foodie travel is discovering what different countries serve on the table in the mornings.

I love America’s fluffy pancakes smothered in maple syrup, India’s masala dosa, France’s pain au chocolat, Italy’s cappuccino-pastry combo and Taiwan’s cong you bing jia dan (a spring onion pancake with egg and spicy sauce). I may not have eaten every breakfast in the world (yet) but the best I’ve found so far is Turkey’s fabulous mezze feasts.

A typical Turkish breakfast includes tomatoes, cucumber, cheese, olives, bread and eggs, savoury pastries (such as deep-fried cheese cigars or spinach borek) washed down with super strong Turkish coffee or a glass of black Turkish tea. The produce in Turkey is so tasty and flavourful – so the tomatoes burst with sweetness and the cucumber is crunchy and fresh. Many of the breakfasts I had in Turkey were made up of five different kinds of cheese, ranging from hard and salty to soft and stringy, and the olives were amazing. In additional to the savoury dishes, you’ll often find seasonal fresh fruit (I was in Turkey during cherry, melon, apricot and peach season – heaven!), thick, sour yoghurt, halva (a sweet made from sesame seed paste and pistachios) and the most delicious honey – sometimes I even had fresh honeycomb. Some places add their own dishes to the standard spread – at an organic farm called Dikencik near Fethiye, I feasted on fried chillies, sundried tomatoes made with garden herbs, and crumbed, fried wild mushrooms, alongside cinnamon, honey and rose petal pastries.

Is there a better breakfast destination than Turkey?