Pizza by the slice at ESB when you want familiar
Sbarro at Esenboğa International Airport (ESB) runs the same basic playbook you see in US malls and many terminals worldwide: pizza by the slice, baked pasta, and stromboli-style items under heat lamps. It sits airside in the main departures area, so you can grab food after security and keep an eye on general boarding times while you eat.
Pricing skews higher than downtown Ankara: expect a slice and a soft drink to land around typical European airport levels, more than neighborhood pizzerias but under full‑service sit‑down spots in ESB. Portions run large by Turkish standards, and you pay at the counter first, then wait for reheating, which usually takes just a few minutes.
The menu centers on cheese and pepperoni slices, plus occasional "supreme" style toppings, alongside baked ziti or lasagna trays and garlic bread. If you care about freshness, watch the pie rotation and ask for a slice from the newest pizza out of the oven; older slices can sit 20–30 minutes under the lamps. Sides like prepacked salads appear in the cooler, but they’re basic and often more expensive per gram than the pizza.
Quality is exactly what you’d expect from a global pizza chain in an airport, with no clear edge over other ESB fast-food options. If you just want something filling before a 3–4 hour flight and don’t want to think about it, a two-slice combo is the most predictable bet. Sauce leans slightly sweet, and the crust is the soft, bready style Sbarro uses everywhere.
Tip: if your gate is posted, check walking time on airport signage first, then order; lines at Sbarro can bunch up around common departure waves and add 10 minutes you didn’t plan for.