Edirne has a signature dish that food-minded travellers seek out specifically: ciğer tava, thin-sliced fried liver served with hot green peppers and fresh flatbread. The preparation here differs from the rest of Turkey — the liver is cut into paper-thin strips, flash-fried in oil until just crisp at the edges, and eaten immediately while hot. Locals insist the liver is best in the world here, and while that claim is impossible to verify, the version you'll find at the specialist restaurants near the Old Mosque is genuinely excellent.
Beyond liver, Edirne sits at the junction of Greek and Bulgarian culinary influences alongside its Turkish base. The covered bazaar area has good börek shops, and the city's position on the Meriç and Tunca rivers means freshwater fish sometimes appears on menus. Tava ciğercisi (liver specialists) cluster in the old town; most are small, unpretentious, and cheap.