--- title: GAP Corporate Gastronomy Trip | Gaziantep to Mardin url: https://kurumsalgeziler.com/en/tour-booking/southeastern-anatolia-corporate-gastronomy-expedition description: A 4-day corporate gastronomy route through Gaziantep, Şanlıurfa and Mardin with baklava and regional cuisine workshops, Zeugma and Göbeklitepe. --- ![Southeastern Anatolia (GAP) Corporate Gastronomy Trip](https://cdn.kurumsalgeziler.com/storage/tours/2c8cfac1-e079-4347-916b-ed4b1580c91a.webp) [Get Quote](javascript:void(0);) Southeastern Anatolia (GAP) Corporate Gastronomy Trip ** Gaziantep, Türkiye ** **Starting Point:** Gaziantep — meet and greet at the airport Share ** - [WhatsApp]() - [Telegram]() - [Facebook]() - [X]() - [LinkedIn]() - [E-Posta](mailto:?subject=Southeastern+Anatolia+%28GAP%29+Corporate+Gastronomy+Trip+-+Kurumsal+Geziler&body=Southeastern+Anatolia+%28GAP%29+Corporate+Gastronomy+Trip+-+Kurumsal+Geziler+https%3A%2F%2Fkurumsalgeziler.com%2Fen%2Ftour-booking%2Fsoutheastern-anatolia-corporate-gastronomy-expedition.md) ## Overview The Southeastern Anatolia (GAP) Corporate [Gastronomy](https://kurumsalgeziler.com/en/tour-categories/gastronomy-and-food-programmes) Trip is a 4-day, 3-night programme that links the region's three culinary centres, Gaziantep, Şanlıurfa and Mardin, in a single route. It starts at Gaziantep Airport, and transfers between cities are made by private vehicle. Corporate teams of 15-100 experience the cuisine first-hand, from rolling out baklava pastry to cooking regional dishes, and the route creates a strong shared memory for incentive trips and dealer meetings. ### What is in the programme? On the first day in [Gaziantep](https://kurumsalgeziler.com/en/destinations/gaziantep-corporate-trips) the group explores the coppersmiths' quarter and the spice bazaar, visits a facility where Antep pistachios are processed and shares a group dinner in the evening. On the morning of the second day, at a baklava workshop, the team learns from master bakers how to roll paper-thin pastry and balance the syrup. This is followed by a visit to the Zeugma Mosaic Museum, which displays mosaics recovered from the Roman-era ancient city of Zeugma, before the transfer to Şanlıurfa. Gaziantep's place in the UNESCO Creative Cities Network as a city of gastronomy gives the day particular meaning. The third day begins at Göbeklitepe, dated to the Neolithic period in the 10th millennium BC and inscribed on the UNESCO World Heritage List; the group then walks around Balıklıgöl and the historic bazaar and works with regional produce such as isot pepper in a local cuisine workshop. The evening follows the format of Şanlıurfa's traditional sıra gecesi. On the fourth day a city walk among Mardin's stone architecture, a Syriac cuisine tasting session and a monastery visit are followed by the return journey. ### Highlights - Two hands-on workshops, baklava and regional cuisine, run with the team split into groups. - Food meets the layers of [history](https://kurumsalgeziler.com/en/tour-categories/history-and-heritage-programmes) at the Zeugma Mosaic Museum and Göbeklitepe. - Three cities and three distinct culinary cultures: Antep, Urfa and Syriac cuisine. - Museum and archaeological site entry, guiding and intercity transfers included. ### Who Is It For? It suits organisations of 15-100 people running an incentive trip, a dealer meeting or an executive team programme. Groups of up to 40 travel with one vehicle and one guide; for larger groups the workshops are divided into parallel stations. The physical effort is moderate: the bazaar walks, the Göbeklitepe site and Mardin's steep, stepped streets require regular walking. ### Planning Notes - Summers in the region are very hot; spring and autumn are the best seasons. - Flights to and from Gaziantep are not included in the package but can be added separately. - Comfortable, non-slip shoes are recommended for the old town streets of Mardin. - Meals outside the programme and the single room supplement are covered by the participant or the organisation. ** ### Additional Services ** 3 nights' accommodation (centrally located, breakfast included) ** Private vehicle transport between cities and transfers ** Professional guiding ** Two hands-on cuisine workshops (baklava and regional cuisine) ** Museum and archaeological site entry fees ** Group meals and tasting sessions within the programme ** On-site coordination, travel insurance, a single contract / single invoice ## Corporate Fit - Suitable Team Size Corporate teams of 15-100 - Segment Standard - Extra Features Local economy, Special menu / dietary, Team building, On-site coordination, Single contract / invoice Corporate Program Summary The GAP Corporate Gastronomy Trip is a 4-day, 3-night route starting in Gaziantep and continuing to Şanlıurfa and Mardin, with two cuisine workshops and museum visits; it is designed for teams of 15-100. ## Included Services / Excluded Services - 3 nights' accommodation (centrally located, breakfast included) - Private vehicle transport between cities and transfers - Professional guiding - Two hands-on cuisine workshops (baklava and regional cuisine) - Museum and archaeological site entry fees - Group meals and tasting sessions within the programme - On-site coordination, travel insurance, a single contract / single invoice - Flights to and from the city (optional, a separate item) - Lunches and dinners outside the programme - Personal expenses - Single room supplement ## Tour Gallery ![Southeastern Anatolia (GAP) Corporate Gastronomy Trip](https://cdn.kurumsalgeziler.com/storage/tours/2c8cfac1-e079-4347-916b-ed4b1580c91a.webp) ** ** ## Tour & Event Plan Day 1: Day 1 — Gaziantep Airport meet and greet, the coppersmiths' quarter and spice bazaar, a visit to a pistachio processing facility, group dinner in the evening Day 2: Day 2 — Gaziantep Baklava workshop, Zeugma Mosaic Museum, transfer to Şanlıurfa Day 3: Day 3 — Şanlıurfa Göbeklitepe, Balıklıgöl and the historic bazaar, regional cuisine workshop, an evening programme in the sıra gecesi format Day 4: Day 4 — Mardin A city walk through the stone architecture, a Syriac cuisine tasting session, a monastery visit and the return journey ## FAQ How many days does the programme last? 4 days and 3 nights. The route combines Gaziantep, Şanlıurfa and Mardin in one programme; transfers between cities are made by road and built into the flow of the programme. Which corporate purposes does it suit? Incentive trips, dealer meetings and executive team programmes. What sets a gastronomy route apart is how memorable it is: the team remembers not the places it saw but the tables it shared. What group sizes does it suit? 15-80 people. The workshop and tasting sections are run in sub-groups of 20-25; for larger groups these sections are split into parallel sessions and the group moves through them in rotation. Are special dietary preferences catered for? Yes. Vegetarian, vegan and gluten-free alternatives are planned for every meal. Because GAP cuisine has a broad repertoire built largely on vegetables and grains, these alternatives are not options set apart from the programme but part of the same table. Preferences are collected 2 weeks before the programme. How is transport planned? The programme begins with a meet and greet at Gaziantep Airport. Transfers between cities are made by private vehicle; the return can be planned from Mardin or Şanlıurfa airport, so the same route is not travelled twice. How far in advance should it be planned? **8-10 weeks.** Boutique accommodation capacity in the region is limited and group bookings close early. Spring and autumn are the busiest periods. Can it run in the summer months? Technically possible, but not recommended. In July and August daytime temperatures make outdoor programmes difficult. The most productive periods are **April-May and September-November**. 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