Hışvahan is a turkish restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Yuvalama, Analı kızlı, Peynirli güveçte irmik helvası
Must 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.
Address: Karagöz, Handan Bey Sk No:23/1, 27400 Şahinbey/Gaziantep
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.
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.
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.
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.
