Çulcuoğlu Et Lokantası is a turkish restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Private tour · 5 hours
Discover Gaziantep’s history, art, and cuisine on a guided tour. Visit the Zeugma Mosaic Museum, taste local street food, and explore the city’s vibrant streets.
3 hours
Join a local family in Gaziantep for a traditional Antep cooking class. Learn how to prepare classic dishes, enjoy a warm welcome, and savor the flavors of Gaziantep.
Guided tour · 2 hours
Explore Gaziantep’s culinary delights and cultural heritage on a guided walking tour. Sample iconic dishes, visit traditional markets, and learn about the city’s rich history.
Address: Suyabatmaz, Kalender Sk. No:6, 27410 Şahinbey/Gaziantep
Muhsinzade is a charcoal counter in the Gaziantep bazaar where traders eat şiş and dürüm standing up, from six in the morning until early evening.
OrderA liver and mince dürüm wrapped in bazaar flatbread.
TipNo English menu. Point at the skewers you want and the owner will build the plate.
Ali Usta Kebap ve Baklava runs a kebab grill and a baklava tray side by side in central Gaziantep, open from six in the morning six days a week.
OrderAli Nazik at breakfast, which is normal here.
TipThe baklava counter sells by weight. Half a kilo is enough for four people.
Yesemek Gaziantep Mutfağı plates regional home cooking near the castle, and half portions make it the easiest place in Gaziantep to taste widely.
OrderEkşili köfte, the sour meatball soup.
TipVegetarian dishes are listed separately. The kuru patlıcan dolması is meat-free on request.
Üçler Kebap Lahmacun is a straightforward Gaziantep grill room on Zübeyde Hanım Bulvarı, priced for a family lunch rather than a special occasion.
OrderTwo lahmacun and a plate of kuzu şiş between two people.
TipLahmacun comes fastest. The şiş takes longer because it is fired to order.
Evirgeç Mantı Evi is where Gaziantep eats the dishes people cook at home, a plain room on Atatürk Bulvarı built around mantı and stuffed köfte.
OrderMantı, then içli köfte from the daily tray.
TipPrices run higher than the room suggests. Check the daily board before ordering the full spread.
Muhsinzade is a charcoal counter in the Gaziantep bazaar where traders eat şiş and dürüm standing up, from six in the morning until early evening.
OrderA liver and mince dürüm wrapped in bazaar flatbread.
TipNo English menu. Point at the skewers you want and the owner will build the plate.
Ali Usta Kebap ve Baklava runs a kebab grill and a baklava tray side by side in central Gaziantep, open from six in the morning six days a week.
OrderAli Nazik at breakfast, which is normal here.
TipThe baklava counter sells by weight. Half a kilo is enough for four people.
Sakıp Usta is the all-hours beyran and paça room of Gaziantep, a functional counter on Kemal Köker Caddesi that keeps serving past midnight.
OrderPaça soup and half a portion of beyran.
TipSoup portions are large. Order one beyran between two if you plan on kebab afterwards.
Yesemek Gaziantep Mutfağı plates regional home cooking near the castle, and half portions make it the easiest place in Gaziantep to taste widely.
OrderEkşili köfte, the sour meatball soup.
TipVegetarian dishes are listed separately. The kuru patlıcan dolması is meat-free on request.
