Çulcuoğlu Et Lokantası is a turkish restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Patlıcan kebabı, Firik pilavı, İçli köfte
Must order: Patlıcan kebabı with firik pilav, the smoked green-wheat rice.
Tip: There is often no printed menu. Ask what the grill has and let the waiter build the order for you.
Address: Suyabatmaz, Kalender Sk. No:6, 27410 Şahinbey/Gaziantep
Yesemek Gaziantep Mutfağı cooks the home dishes the kebab houses skip, from yuvalama to alaca çorba, a short walk downhill from Gaziantep Castle.
Signature: Yuvalama, Alaca çorba, Kuru patlıcan dolması
Order: Yuvalama, the yoghurt and chickpea soup Gaziantep eats at feast time.
Tip: Half portions are available, which is the way to taste four regional dishes in one sitting.
Hışvahan serves Antep cooking inside a restored 16th-century han beneath Gaziantep Castle, which now works as a hotel, restaurant and shop in one.
Signature: Yuvalama, Analı kızlı, Peynirli güveçte irmik helvası
Order: Analı kızlı, the twin-dumpling soup, followed by the semolina halva.
Tip: Develik is the dining room and Susamhane the event space. Ask for a courtyard table in spring.
Bayazhan pours rakı and grills küşleme inside a Silk Road caravanserai on Atatürk Bulvarı, one of the few licensed rooms in central Gaziantep.
Signature: Küşleme, Patlıcan kebabı, Antep mezeleri
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.
Yesemek Gaziantep Mutfağı cooks the home dishes the kebab houses skip, from yuvalama to alaca çorba, a short walk downhill from Gaziantep Castle.
Signature: Yuvalama, Alaca çorba, Kuru patlıcan dolması
Order: Yuvalama, the yoghurt and chickpea soup Gaziantep eats at feast time.
Tip: Half portions are available, which is the way to taste four regional dishes in one sitting.
Hışvahan serves Antep cooking inside a restored 16th-century han beneath Gaziantep Castle, which now works as a hotel, restaurant and shop in one.
Signature: Yuvalama, Analı kızlı, Peynirli güveçte irmik helvası
Order: Analı kızlı, the twin-dumpling soup, followed by the semolina halva.
Tip: Develik is the dining room and Susamhane the event space. Ask for a courtyard table in spring.
Bayazhan pours rakı and grills küşleme inside a Silk Road caravanserai on Atatürk Bulvarı, one of the few licensed rooms in central Gaziantep.
Signature: Küşleme, Patlıcan kebabı, Antep mezeleri
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.
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.
