Bayazhan is a turkish restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Küşleme, Patlıcan kebabı, Antep mezeleri
Must order: Küşleme, which the kitchen portions in limited numbers each night.
Tip: The upstairs meyhane runs live fasıl music. Reserve the küşleme when you book, it sells out.
Address: Akyol, Atatürk Blv. No:119 D:1, 27010 Şahinbey/Gaziantep
Ali Usta Kebap ve Baklava opens at 06:00 near Karatarla in Gaziantep and works a kebab grill and a baklava counter out of the same narrow doorway.
Signature: Ali Nazik, Küşleme, Baklava
Order: Ali Nazik, smoked aubergine under garlic yoghurt and lamb.
Tip: Closed Sundays. Early lunch is quieter than the 13:00 rush from the surrounding workshops.
The municipal Mutfak Sanatları Merkezi in Gaziantep cooks a weekly changing set menu of regional pot dishes and runs workshops in the same building.
Signature: Haftalık set menü, Tencere yemekleri, Yuvalama
Order: The weekly set menu, built around geographical-indication ingredients.
Tip: Walk in for lunch without a reservation, but book by phone if you want a place on a workshop.
Küşlemeci Mehmet Usta grills nothing but lamb tenderloin on Kemal Köker Caddesi in Gaziantep, and the founder's son now works the charcoal himself.
Signature: Küşleme, Yayık ayranı
Order: Küşleme with a glass of churned yayık ayran to cut the fat.
Tip: Portions are small because the cut is small. Order two if you have walked the bazaar all morning.
Üçler Kebap Lahmacun works a wood oven on Zübeyde Hanım Bulvarı in Gaziantep, turning out the thin isot-spiked lahmacun the city argues about.
Signature: Antep usulü lahmacun, Küşleme, Kuzu şiş
Order: Antep-style lahmacun, thinner and hotter than the Urfa version.
Tip: Order lahmacun by the piece and eat it rolled around parsley and a squeeze of lemon.
Ali Usta Kebap ve Baklava opens at 06:00 near Karatarla in Gaziantep and works a kebab grill and a baklava counter out of the same narrow doorway.
Signature: Ali Nazik, Küşleme, Baklava
Order: Ali Nazik, smoked aubergine under garlic yoghurt and lamb.
Tip: Closed Sundays. Early lunch is quieter than the 13:00 rush from the surrounding workshops.
Evirgeç Mantı Evi cooks the home food of Gaziantep on Atatürk Bulvarı, from hand-pinched mantı to yuvalama and pirpirim, with vegetarian plates too.
Signature: Antep mantısı, Yuvalama, İçli köfte
Order: Antep mantı under garlic yoghurt and paprika butter.
Tip: Ask what the daily pot holds before ordering. The menu is longer than the kitchen actually cooks.
Sakıp Usta serves beyran and paça on Kemal Köker Caddesi in Gaziantep from 05:30 until the small hours, which covers both the dawn bowl and the late one.
Signature: Beyran, Antep paça, Katmer
Order: Beyran at midnight, when the second pot comes up.
Tip: The kitchen runs from 05:30 to 02:00, so this is the one beyran counter that suits either end of the day.
