Food destinations within easy reach of Gaziantep. worth the train, the rental car or the early start.

Worth the trip

Nizip and Zeugma ★ 4.6

45 minutes by roadMinibus or car east from Gaziantep towards Nizip

Famous for: The Zeugma ruins on the Euphrates, river fish and Nizip olive oil

Nizip sits 45 minutes east of Gaziantep, 10km from the ancient city of Zeugma on the Euphrates, among the groves that press the best oil in the region.

Halfeti ★ 4.4

About 2 hours by roadCar or a private tour east from Gaziantep through Birecik

Famous for: Boat trips over the drowned village, riverside cafes and pomegranates

Halfeti is the village half-drowned by the Birecik dam, reached from Gaziantep in about two hours, with boat trips, riverside cafes and pomegranate orchards.

Rumkale ★ 4.1

About 1 hour by roadCar to Yavuzeli, then boat from Kasaba village or Halfeti

Famous for: Euphrates boat approach and village kitchens on the way

Rumkale stands on a Euphrates peninsula an hour from Gaziantep in Yavuzeli, reached by boat from Kasaba village, with simple village kitchens along the road.

Şanlıurfa and Göbeklitepe ★ 4.3

About 2 hours 15 minutes by roadCar, intercity bus or a two-day private tour from Gaziantep

Famous for: Çiğ köfte, isot-heavy grills and the Göbeklitepe excavation

Şanlıurfa lies just over two hours from Gaziantep and eats hotter and heavier with isot, which makes it the obvious comparison trip for a Gaziantep visitor.

İslahiye ★ 3.6

About 1 hour 15 minutes by roadCar or intercity bus west from Gaziantep towards the Amanos range

Famous for: Grape and pepper harvest, pekmez and dried produce

İslahiye grows the table peppers and the grapes that become pekmez, bastık and sucuk in Gaziantep kitchens, and harvest is when the drive west pays off.

Oğuzeli ★ 3.5

About 30 minutes by roadCar or minibus south from Gaziantep towards the airport

Famous for: Pomegranates, nar ekşisi and sun-dried vegetables

Oğuzeli is the pomegranate district of Gaziantep, half an hour from the centre, and its nar ekşisi and dried vegetables end up in kitchens across the city.

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