Over the centuries translators have faced linguistic and cultural challenges between different languages and
cultures. When cultural challenges taken into consideration, translating menus and food terms is a problematic
issue nearly in all languages. Food names are sometimes preserved,or changed when translating them.
Sometimes new words are created and ahile translating food menus, some translation strategies are used. The
aim of this study is to investigate the strategies used in translation of nine restaurant menus in 4 cities in
Türkiye, and to perform a comprehensive analysis of the strategies applied in the translation of food names from
Turkish into English. The names of the restaurants were not given so that they could be secret. The findings
reveal that the main problems of translating menus are related to proper names, culture-specific concepts and
ambiguous and semantically related terms. Davies’ classification of translation strategies is used for the
practical part of the research and all the instances are analyzed under seven headings: preservation, addition,
omission, globalization, localization, transformation and creation. The study concludes that the attentive
reading of the source text and the good knowledge of linguistic and cultural aspects of menus on the part of
translators will help to solve the problems of translating food terms and to produce satisfactory target texts
having no errors.