




Kaymaklı sits twenty kilometres south of Nevşehir, a twenty-five-minute dolmuş ride along the D765. The town is known for its multi-level subterranean refuge carved from volcanic tuff, containing ancient stables, churches, and communal presses. Kaymaklı is worth visiting if you want to explore ancient subterranean engineering and descend into carved basalt rooms. Look elsewhere if you struggle with enclosed spaces, need step-free access, or seek evening nightlife.
Last updated 9 Oct 2026
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Kaymaklı revolves almost entirely around its extraordinary underground complex, which sits right in the centre of an otherwise quiet agricultural town. Above ground, life moves to the rhythm of tractors carrying potatoes and elderly men drinking çay under plane trees. It suits travellers who appreciate visceral historical survival spaces and prefer straightforward rural hospitality over tour-bus bustle.
Arrive by 8:30 to beat tour groups into the underground city, spending two unhurried hours exploring all four open levels. For lunch, order a lamb testi kebabı cracked open at your table at a simple village lokanta. Spend the afternoon walking the quiet backstreets behind the mosque before catching a late afternoon dolmuş back to Nevşehir. Select 1 Day above to see it.
A second day lets you pair Kaymaklı with nearby Derinkuyu, just ten minutes further south, to contrast the wider communal rooms here with Derinkuyu's deeper vertical shafts. Follow the underground tour with a hearty lunch of kuru fasulye and fresh tandır flatbread, then explore the historic stone houses and rock dovecotes of Mazı village. Choose 2 Days to expand the plan.
With three days, venture south into the Soğanlı Valley to walk among secluded Byzantine rock churches without the northern crowds. Stop in Güzelyurt for a glass of Emir wine and slow-braised lamb, then finish with a quiet evening stroll through the orchard tracks outside Kaymaklı, watching the evening light turn the tuff hills pale ochre.
Descend into the four open levels of the underground city to see Byzantine millstone doors, smoke-stained kitchens, and eighty-metre ventilation shafts.
Sample dry whites and reds pressed from local Emir and Öküzgözü grapes, aged in cool underground cellars dug into the regional volcanic tuff.
Watch craftsmen work red river clay on kick-wheels in nearby Avanos workshops, turning out earthenware testi pots and storage urns.
Examine rock-cut Byzantine chapels with carved nave pillars, baptismal fonts, and traces of early Christian liturgical spaces underground.
Break the sealed clay top of a slow-cooked testi kebabı, braised with lamb, garlic, and green peppers over charcoal embers.
Pick up freshly baked tandır ekmeği, flatbreads cooked against the hot clay walls of sunken village ovens and served warm with butter.
Trek the walnut groves and dovecotes of nearby Güvercinlik Valley, following dirt tracks marked with volcanic rock formations.
Drive ten minutes south to Derinkuyu to compare its deeper eight-tier shaft system and underground cruciform church with Kaymaklı.
Browse stalls for dried mulberries, pumpkin seeds, sheep milk cheeses, and sun-dried purple peppers along the central market square.
Explore the rock-hewn hermitages and cliff dwellings scattered across the Soğanlı Valley, thirty minutes south by local road.
Taste seasonal apricots, late-harvest quince, and thick boiled grape molasses pekmez prepared in courtyard copper cauldrons.
Walk the quiet stone alleys behind the main road where farmers sort sacks of Nevşehir potatoes beside stone-arched barns.