Restaurants, hotels, bars and wineries in Gaziantep from the En Primeur Club guide.
Accolades in Gaziantep
These are the places for Gaziantep's savoury core, where wraps, kebabs and lokanta cooking define the meal.
Durumcu Recep Usta is a dürüm-focused restaurant in Şahinbey, one of the city's street-food counters, serving a la carte. The nohut dürüm wraps are filled with chickpeas, liver and grilled vegetables.
Metanet Lokantasi is a Kozluca lokanta for traditional Gaziantep Turkish cooking, served a la carte. Its best-known dish is beyran, a traditional Gaziantep breakfast of slow-simmered mutton broth over 12 hours.
Kebapçı Halil Usta is a Şehitkamil restaurant for traditional Gaziantep kebabs, served a la carte. It is recognised as the inventor of küşleme kebab and has been a kebab house since 1972.
Gaziantep's baklava shops and katmer stops are specialist pastry houses. Katmer is a breakfast pastry, and Baklavaci Zeki Inal, founded in 1830, makes baklava with low-sugar şerbet.
Kocak Baklava is a Şehitkamil restaurant known for handmade Gaziantep-style baklava, served a la carte. Pistachios are sourced from the surrounding Antep orchards, and the pastry is built on paper-thin yufka and butter.
Baklavaci Zeki Inal is a Şahinbey baklava shop selling traditional Turkish baklava a la carte, by weight from copper trays. The shop was founded in 1830 and is known for low-sugar şerbet.
Metanet Katmer is a Suyabatmaz restaurant for traditional Gaziantep katmer, served as breakfast. Its pastry is flaky and hand-rolled, layered with pistachios and clotted cream, and cooked in a wood oven.
Şahinbey and Şehitkamil hold the strongest concentration in our guide, with 6 venues in Şahinbey and 4 in Şehitkamil. Suyabatmaz and Kozluca each have one venue in our Gaziantep guide.
Gaziantep has no Michelin-starred restaurants in our guide. The city's 17 restaurants in our guide include specialists in kebab, dürüm, baklava and katmer. Kebapçı Halil Usta in Şehitkamil is known for inventing küşleme kebab.
Durumcu Recep Usta, Kebapçı Halil Usta and Metanet Lokantasi serve the wraps, kebab and lokanta cooking. Durumcu Recep Usta is in Şahinbey for nohut dürüm, Kebapçı Halil Usta is in Şehitkamil for küşleme kebab, and Metanet Lokantasi is in Kozluca for beyran.
Baklava and katmer belong at Kocak Baklava, Baklavaci Zeki Inal and Metanet Katmer. Baklavaci Zeki Inal in Şahinbey was founded in 1830 and uses low-sugar şerbet. Kocak Baklava in Şehitkamil makes handmade Gaziantep-style baklava, and Metanet Katmer in Suyabatmaz bakes katmer in wood-fired ovens.
By Emmett Haley · Updated October 8, 2026 · Editorial standards
Gaziantep
Selected entries from the current guide for Gaziantep.
Gaziantep, Turkey
In Gaziantep, the city that holds UNESCO Creative City of Gastronomy status and produces more baklava per capita than anywhere else in Turkey, Baklavaci Zeki Inal occupies a place in the older generation of family-run pastry houses. The format is familiar to anyone who has spent time in the city's historic bazaar district: counter service, copper trays, and baklava sold by weight against a backdrop of decades of accumulated practice.
Gaziantep, Turkey
In Gaziantep's dense network of specialist street-food counters, Durumcu Recep Usta holds a specific position: a dürüm-focused operation in a city that takes flatbread wraps as seriously as its baklava. Gaziantep earned UNESCO Creative City of Gastronomy status in 2015, and places like this are part of the reason why. Come for the wrap, stay to understand what southeastern Turkish street food actually means at its most direct.
Gaziantep, Turkey
On a narrow lane in Gaziantep's historic Mithatpaşa quarter, Kebapçı Halil Usta represents the kind of address that locals use as a reference point rather than a destination, a working kebapçı embedded in a city whose grilled-meat tradition is among the more technically codified in Turkey. For visitors tracing Gaziantep's food culture beyond baklava and katmer, it is a necessary stop on the city's savory side.
Gaziantep, Turkey
In Gaziantep, the city UNESCO recognized as a Creative City of Gastronomy, baklava is not a dessert category so much as a technical discipline. Kocak Baklava operates within that tradition, where sourcing pistachios from the surrounding Antep orchards and working with paper-thin yufka are the baseline expectations, not differentiators. For anyone tracing serious Turkish pastry craft, Gaziantep is the reference point, and Kocak sits within that conversation.
Gaziantep, Turkey
Metanet Katmer is a Gaziantep institution built around one of southeastern Turkey's most specific breakfast preparations: katmer, a paper-thin, flaky pastry layered with pistachios and clotted cream. In a city that treats its culinary traditions with the seriousness of a protected craft, this address sits at the centre of that conversation, serving a dish whose construction leaves almost no room for variation or shortcut.
Gaziantep, Turkey
Metanet Lokantasi sits inside Gaziantep's dense network of neighbourhood lokanta traditions, where the cooking is rooted in the southeastern Anatolian pantry rather than adapted for outside audiences. The menu draws on the same spice logic and technique that underpins the city's UNESCO Creative City of Gastronomy designation. A practical stop for those eating the way locals do, at the pace locals do it.
Gaziantep
Selected entries from the current guide for Gaziantep.
No venues found.
Gaziantep
Selected entries from the current guide for Gaziantep.
No venues found.
Gaziantep
Selected entries from the current guide for Gaziantep.
No venues found.
Continue exploring
