Çelebioğulları Baklava is a bakery late-night spot in Sehitkamil, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The salon has proper seating. Order a mixed plate with tea rather than a box to go.
Address: İncili Pınar Mahallesi, Gazi Muhtar Paşa Blv. No:25 D:C, 27090 Şehitkamil/Gaziantep
Künefe Han bakes cheese pastry until two in the morning in Şehitkamil, and Gaziantep treats a late künefe as a second dinner rather than dessert.
Try: Künefe
Tip: One tray between two. Order it at the table so the cheese is still stretching.
Gece Gündüz Bistro runs fasıl bands and a cook-your-own grill until one in the morning, the busiest late licensed room in central Gaziantep.
Try: Meze and ocakbaşı grill
Tip: Book the ocakbaşı tables in advance. They are the only ones where you grill your own.
Bayazhan keeps its caravanserai meyhane in Gaziantep running to midnight with live fasıl, rakı and a küşleme allocation that sells out early.
Try: Küşleme and meze
Tip: Reserve the küşleme when you book. After ten o'clock the grill is usually out of it.
Yeşilçam Kahve Evi runs latest of the İbrahimli cafes, a Gaziantep room of film stills, backgammon and nargile that fills up once dinner ends.
Try: Turkish coffee and nargile
Tip: Upstairs is quieter and less smoky. Ask for it when you arrive rather than later.
Brezılıan Coffee Co pours espresso until midnight near Gaziantep University, which makes it the late study room for the whole Güneykent district.
Try: Espresso and dessert
Tip: The far room is quieter. Sit there if the smoke from the doorway bothers you.
Sakıp Usta keeps beyran and paça going past midnight on Kemal Köker Caddesi, which makes it the Gaziantep answer to a very late-night appetite.
Try: Beyran and paça
Tip: It is still serving at 02:00, and at 03:00 on Fridays and Saturdays.
Künefe Han bakes cheese pastry until two in the morning in Şehitkamil, and Gaziantep treats a late künefe as a second dinner rather than dessert.
Try: Künefe
Tip: One tray between two. Order it at the table so the cheese is still stretching.
