Boğazköy is a new american fine-dining restaurant in Yeditepe, 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: Yeditepe, 85203 Nolu Sk No:22, 27470 Şahinbey/Gaziantep
Hışvahan is the most formal room in Gaziantep, an Ottoman han restored into a hotel and restaurant that plates Antep dishes under stone vaults.
OrderPeynirli güveçte irmik helvası, the cheese and semolina halva.
TipBook for dinner rather than lunch. The courtyard lighting is the reason to be here after dark.
Bayazhan turns a Silk Road caravanserai in Gaziantep into a meyhane, a winter dining room and a bar, with live fasıl music on most nights of the week.
OrderKüşleme, reserved in advance because the nightly allocation is small.
TipThe non-alcoholic family section is separate from the meyhane. Say which you want when booking.
Mutfak Sanatları Merkezi is the Gaziantep municipality's culinary centre, cooking a weekly set menu from geographical-indication regional produce.
OrderThe set menu, which changes with what the region is harvesting.
TipThe building also runs cookery workshops, so the dining room can be busy with course groups.
İmam Çağdaş is the benchmark kebab house of Gaziantep, running since 1887 and still judged on its Ali Nazik and on its havuç dilimi baklava tray.
OrderAli Nazik and a plate of havuç dilimi to finish.
TipPrices sit above the bazaar average. That is the trade for the address and the age of the kitchen.
Kebapçı Halil Usta charges fine-dining money for one thing in Gaziantep, küşleme, and shuts the grill once the day's lamb tenderloin has gone.
OrderKüşleme, ordered by weight rather than by portion.
TipArrive by 12:30. The tenderloin allocation is the whole business and it does not last.
Küşlemeci Mehmet Usta is a single-dish kitchen in Gaziantep, grilling lamb tenderloin over charcoal and serving it with churned yayık ayran.
OrderKüşleme, plus the yayık ayran that comes with it.
TipSmall portions, high price per gram. That is what the cut costs, not a tourist mark-up.
