İmam Çağdaş is a turkish fine-dining restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Ali Nazik and a plate of havuç dilimi to finish.
Tip: Prices sit above the bazaar average. That is the trade for the address and the age of the kitchen.
Address: Şekeroğlu Mahallesi, Uzun Çarşı Caddesi No:49, 27010 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.
Order: Peynirli güveçte irmik helvası, the cheese and semolina halva.
Tip: Book 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.
Order: Küşleme, reserved in advance because the nightly allocation is small.
Tip: The non-alcoholic family section is separate from the meyhane. Say which you want when booking.
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.
Order: Küşleme, ordered by weight rather than by portion.
Tip: Arrive 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.
Order: Küşleme, plus the yayık ayran that comes with it.
Tip: Small portions, high price per gram. That is what the cut costs, not a tourist mark-up.
Boğazköy is the closest Gaziantep gets to a modern international restaurant, a large room near the university with brisket, pasta and pizza.
Order: The beef brisket, the single dish the kitchen stakes its name on it.
Tip: Weekday dinner is the calmest service. Sunday reviews are noticeably weaker.
Hışvahan is the most formal room in Gaziantep, an Ottoman han restored into a hotel and restaurant that plates Antep dishes under stone vaults.
Order: Peynirli güveçte irmik helvası, the cheese and semolina halva.
Tip: Book 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.
Order: Küşleme, reserved in advance because the nightly allocation is small.
Tip: The 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.
Order: The set menu, which changes with what the region is harvesting.
Tip: The building also runs cookery workshops, so the dining room can be busy with course groups.
