Havara Kitap Kafe is a cafe restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Why locals love it: A women-run book cafe built from reclaimed material in Karagöz, several levels deep and almost never on a Gaziantep visitor list.
Tip: Service is partly self-serve. Order at the counter rather than waiting to be found.
Address: Karagöz, Derekenarı Cd No:39, 27080 Şahinbey/Gaziantep
Yusuf Ziya makes burma kadayıf and nothing else from a han window on Suburcu Caddesi, a Gaziantep speciality the baklava salons treat as a sideline.
Why locals love it: A single-product window in a Suburcu Caddesi han making only burma kadayıf, which most Gaziantep baklava lists never mention.
Tip: Midday is when the trays come out warm. By evening the syrup has set firm.
Beyoğlu Katmercim stretches its katmer dough in front of the counter on Kozluca Caddesi, two streets from the famous Gaziantep names and their queues.
Why locals love it: A Kozluca Caddesi katmer counter working the dough in front of you, two streets from the famous names and a fraction of the queue.
Tip: Ask for a corner table so the katmer reaches you while the kaymak is still molten.
Muhsinzade grills for the traders of the Külekçi lanes in Gaziantep from six in the morning, and shuts long before the evening kebab crowd arrives.
Why locals love it: A charcoal counter down the Külekçi bazaar lanes that opens at six for the traders and closes at seven, so the evening kebab crowd never finds it.
Tip: The owner will build the plate for you if you do not read Turkish.
İmamoğlu Baklava works out of one small room on Eski Saray Caddesi in Gaziantep, cutting thin trays for a neighbourhood trade rather than the tour buses.
Why locals love it: A tiny Eski Saray Caddesi shop cutting its trays thin and priced below the famous Gaziantep names, with no sign visitors would notice.
Tip: There is nowhere to sit. Buy a quarter kilo and eat it on the walk home.
Yusuf Ziya makes burma kadayıf and nothing else from a han window on Suburcu Caddesi, a Gaziantep speciality the baklava salons treat as a sideline.
Why locals love it: A single-product window in a Suburcu Caddesi han making only burma kadayıf, which most Gaziantep baklava lists never mention.
Tip: Midday is when the trays come out warm. By evening the syrup has set firm.
Dayının Yeri in Değirmiçem still lists billuriye, a crystalline Gaziantep pastry that has quietly dropped off almost every other dessert menu.
Why locals love it: One of the last Gaziantep counters still listing billuriye, and nothing sits pre-made on a tray waiting for customers.
Tip: Closed Sundays. Everything is made to order, so allow a wait if you arrive with a group.
Beyoğlu Katmercim stretches its katmer dough in front of the counter on Kozluca Caddesi, two streets from the famous Gaziantep names and their queues.
Why locals love it: A Kozluca Caddesi katmer counter working the dough in front of you, two streets from the famous names and a fraction of the queue.
Tip: Ask for a corner table so the katmer reaches you while the kaymak is still molten.
Muhsinzade grills for the traders of the Külekçi lanes in Gaziantep from six in the morning, and shuts long before the evening kebab crowd arrives.
Why locals love it: A charcoal counter down the Külekçi bazaar lanes that opens at six for the traders and closes at seven, so the evening kebab crowd never finds it.
Tip: The owner will build the plate for you if you do not read Turkish.
İmamoğlu Baklava works out of one small room on Eski Saray Caddesi in Gaziantep, cutting thin trays for a neighbourhood trade rather than the tour buses.
Why locals love it: A tiny Eski Saray Caddesi shop cutting its trays thin and priced below the famous Gaziantep names, with no sign visitors would notice.
Tip: There is nowhere to sit. Buy a quarter kilo and eat it on the walk home.
Ünsal Lokum ve Şekerleme is a Gaziantep confectioner's own trade counter on Altınoğlu Caddesi, selling the lokum and boiled sweets it makes itself.
Why locals love it: A confectioner's own trade counter on Altınoğlu Caddesi rather than a gift shop, selling the lokum and boiled sweets it manufactures itself.
Tip: Pistachio lokum survives the flight home better than baklava. Ask for a box, not a bag.
