Eleven years of corporate travel operations, one contract.
We bring your team together on the right route.
One team from planning to the final report.
Operations that scale from 10 to 1,000 people.
Overview
The Gaziantep corporate gastronomy trip is a food programme that introduces Gaziantep, listed as a City of Gastronomy in the UNESCO Creative Cities Network since 2015, through baklava, kebabs and bazaar tastings, with day-trip, two-day and three-day options. All meals, tastings and workshops in the programme are included in the package. It is designed for department and project teams of 8-35.
What is in the programme?
The day begins with beyran soup and katmer. At a long-established baklava maker the group tastes pistachio sarma and kaymaklı baklava; on programmes with an overnight stay, a baklava workshop follows, with a master baker demonstrating pistachio cracking, rolling the pastry sheets and pouring the syrup. Tastings of isot, sumac, zahter, pomegranate molasses and pepper paste take place at Zincirli Han and the Coppersmiths' Bazaar, and lunch features lahmacun and a selection of kebabs.
In the afternoon, the Emine Göğüş Kitchen Museum explains the city's cooking utensils and dining traditions, and menengiç and dibek coffee are served at the 17th-century Tahmis Coffee House. The two-day programme adds a dinner of home-style dishes such as yuvalama and içli köfte, together with simit kebab. The three-day programme also includes a katmer workshop with a local cook, a multi-course gastronomy evening and a visit to a pistachio processing facility.
Highlights
- A close look at the production of Antep baklava, protected by an EU geographical indication
- Baklava and katmer workshops where participants get their hands into the dough
- Entry to the Emine Göğüş Kitchen Museum, city transport and meals all included in the package
- The menengiç and dibek coffee experience at Tahmis Coffee House
Who Is It For?
Suitable for department and project teams of 8-35, it appeals to organisations planning a reward trip, sales team motivation or team bonding through a shared hands-on experience. Physical effort is light: walks are short distances inside the bazaars and hans, and the emphasis is on food and tasting.
Planning Notes
- Spring and autumn are the best seasons; the new pistachio harvest reaches the bazaar in late summer, and summer middays are very hot.
- The day-trip programme is tasting-intensive, so light, shared portions are recommended for participants.
- Flights, alcoholic drinks and personal purchases such as baklava, pistachios and spices are not included in the package.
- Participants with pistachio or gluten allergies should be notified in advance so that menu alternatives can be prepared.
Additional Services
Corporate Fit
-
Suitable Team SizeDepartment and project teams of 8-35
-
SegmentEconomy
-
Extra FeaturesLocal economy, Low waste, Accessible
Included Services / Excluded Services
- Professional gastronomy guiding
- Corporate event planning
- Tour coordination support
- A tour programme tailored to your group
- All meals and tastings named in the programme (breakfast, lunch, dinner, snacks, coffee, desserts)
- Workshop and demonstration fees named in the programme
- Entry to the Emine Göğüş Kitchen Museum
- Transport by vehicle within the city
- Gaziantep Airport transfers (for groups arriving by air)
- Accommodation (on the overnight package)
- Flights (can be added as an optional extra service)
- Personal shopping (pistachios, baklava, katmer, spices, pepper paste, pomegranate molasses, copperware)
- Alcoholic drinks
- Food and drink not named in the programme
Tour Gallery
Tour & Event Plan
FAQ
An intensive day-trip programme is possible, but at least 2 days and 1 night is recommended to experience the flavours properly and add the workshops. The 3-day, 2-night programme can include more extensive workshops (baklava making, katmer cooking, a pistachio factory visit).
Baklava (especially with pistachio), lahmacun, kebabs (with aubergine, diced meat, simit kebab, liver), katmer, içli köfte, beyran soup, yuvalama, menengiç coffee, dibek coffee, pistachios (raw, roasted, salted, sugared), şıllık dessert, burma kadayıf and künefe.
Alongside a master baklava maker, participants watch and practise each stage: cracking pistachios, laying the pastry sheets in the tray, sprinkling the pistachios between the layers, preparing the syrup and cutting the baklava. At the end of the workshop they take away the baklava they made, baked and ready.
Although Gaziantep cuisine is meat-heavy, vegetarian and vegan options are also available, such as çiğ köfte (vegan), katmer (also made with meat, but a plain version can be requested), içli köfte (with minced meat or plain), yuvalama (with or without meat), sarma (in olive oil or with meat), baklava (with milk or plain), pistachios and coffee. The menu can be adapted if requested in advance.
We offer airport transfer services from the provinces around Istanbul, Ankara and İzmir. From provinces near Gaziantep (Kahramanmaraş, Adıyaman, Şanlıurfa, Kilis, Osmaniye) you can travel by road and join the tour directly in Gaziantep city centre.
Gaziantep Airport (GZT) is used. There are direct flights from Istanbul, Ankara and İzmir. The airport is about 20-25 minutes from the city centre.
Yes, the tour is planned entirely for individual companies. Restaurant reservations, workshop capacity and guiding are arranged according to group size.
Antep pistachios (raw, roasted, salted, sugared, sliced, plain), baklava (fresh or boxed), katmer (in jars), ready-made içli köfte mix, isot (red pepper flakes), zahter, sumac, pomegranate molasses, pepper and tomato paste, hand-worked copper (coffee pots, trays, pans), hand-embroidered fabrics, pistachio paste, menengiç coffee and dibek coffee.
The Gaziantep Gastronomy Tour is particularly suited to department and project teams of 8-35. The programme flow can be tailored to the number of participants, the department structure and the motivation outcome you are aiming for.
This tour sits in the economy segment. The price is confirmed according to group size, dates, transport, meals, guiding and any additional activities required.
This programme's additional features are: support for the local economy, low waste and an accessible programme. Low-carbon transport, low-waste operations and local sourcing options can be added as needed.
To receive a quote, simply share your group size, preferred dates, destination, budget segment and any special requirements via the tour request form. A proposal with alternative prices and programme options will be prepared for your corporate team.
