Çavuşin has a handful of small restaurants and cave-converted boutique hotels with their own dining rooms. The local specialities are the Cappadocian ones: testi kebabı (lamb or beef stewed inside a sealed clay pot that is broken open at the table), manti (small lamb-filled dumplings with garlic yoghurt), and meze plates of local cheese, dried apricots, and wild greens.
A few places worth knowing about: Old Greek House does honest village cooking in a restored stone house; Anatolian Kitchen offers a slightly more polished menu with garden seating. For something simpler, the village bakery sells fresh flatbread and the small grocery shop has hard local cheese, olives, and grapes.