Kahveci Seddar Bey is a cafe restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Why locals love it: Inside the Gümrük Han courtyard, closed Mondays but open the other six days, with two-colour dibek coffee ground by mallet at the counter.
Tip: Closed Mondays. Come before 19:00, when the han courtyard shuts for the day.
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.
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.
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: Şekeroğlu, Gümrük Cd. No:14/3, 27000 Şahinbey/Gaziantep
Havara Kitap Kafe is a women-run book cafe in Karagöz, Gaziantep, assembled from reclaimed material and stacked across several quiet levels.
Why locals goA women-run book cafe built from reclaimed material in Karagöz, several levels deep and almost never on a Gaziantep visitor list.
TipService is partly self-serve. Order at the counter rather than waiting to be found.
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 goA single-product window in a Suburcu Caddesi han making only burma kadayıf, which most Gaziantep baklava lists never mention.
TipMidday 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 goA Kozluca Caddesi katmer counter working the dough in front of you, two streets from the famous names and a fraction of the queue.
TipAsk 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 goA 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.
TipThe 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 goA tiny Eski Saray Caddesi shop cutting its trays thin and priced below the famous Gaziantep names, with no sign visitors would notice.
TipThere is nowhere to sit. Buy a quarter kilo and eat it on the walk home.
Havara Kitap Kafe is a women-run book cafe in Karagöz, Gaziantep, assembled from reclaimed material and stacked across several quiet levels.
Why locals goA women-run book cafe built from reclaimed material in Karagöz, several levels deep and almost never on a Gaziantep visitor list.
TipService is partly self-serve. Order at the counter rather than waiting to be found.
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 goA single-product window in a Suburcu Caddesi han making only burma kadayıf, which most Gaziantep baklava lists never mention.
TipMidday 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 goOne of the last Gaziantep counters still listing billuriye, and nothing sits pre-made on a tray waiting for customers.
TipClosed 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 goA Kozluca Caddesi katmer counter working the dough in front of you, two streets from the famous names and a fraction of the queue.
TipAsk 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 goA 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.
TipThe 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 goA tiny Eski Saray Caddesi shop cutting its trays thin and priced below the famous Gaziantep names, with no sign visitors would notice.
TipThere is nowhere to sit. Buy a quarter kilo and eat it on the walk home.
