Yesemek Gaziantep Mutfağı is an anatolian restaurant in Sahinbey, Gaziantep.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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.
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.
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, Hamdi Kutlar Cd. No:51/1-B, 27400 Şahinbey/Gaziantep
Hışvahan serves Antep cooking inside a restored 16th-century han beneath Gaziantep Castle, which now works as a hotel, restaurant and shop in one.
OrderAnalı kızlı, the twin-dumpling soup, followed by the semolina halva.
TipDevelik 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.
OrderKüşleme, which the kitchen portions in limited numbers each night.
TipThe 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.
OrderAli Nazik, smoked aubergine under garlic yoghurt and lamb.
TipClosed Sundays. Early lunch is quieter than the 13:00 rush from the surrounding workshops.
Hışvahan serves Antep cooking inside a restored 16th-century han beneath Gaziantep Castle, which now works as a hotel, restaurant and shop in one.
OrderAnalı kızlı, the twin-dumpling soup, followed by the semolina halva.
TipDevelik 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.
OrderKüşleme, which the kitchen portions in limited numbers each night.
TipThe 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.
OrderThe weekly set menu, built around geographical-indication ingredients.
TipWalk 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.
OrderKüşleme with a glass of churned yayık ayran to cut the fat.
TipPortions 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.
OrderAntep-style lahmacun, thinner and hotter than the Urfa version.
TipOrder 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.
OrderAli Nazik, smoked aubergine under garlic yoghurt and lamb.
TipClosed Sundays. Early lunch is quieter than the 13:00 rush from the surrounding workshops.
