Lists of what to eat in Gaziantep are easy to find; actually tasting the city is another matter — it takes the right dish, in the right order, at the right hour. Gastronomy Routes brings together tasting itineraries, food guides and culinary discoveries that stretch from kebab to baklava.
Every article here turns one corner of Gaziantep's kitchen into a walkable route: the city's signature kebabs, the dessert universe beyond baklava, and a genuinely meat-free Antep table. These are not plain lists of Gaziantep food; they explain which dish belongs to which hour of the day, in what order it should be eaten and what to pair it with — in short, how to build a full day around the table.
When you want the full story behind a dish you meet on a route, the site's permanent pages are ready: the kebab varieties section covers everything from pistachio kebab to ali nazik, while the Antep desserts page maps the whole sweet landscape, from baklava crowned with pistachio and syrup to kaymak-filled katmer.
In Gaziantep, the kitchen runs on a clock: beyran belongs to the early morning, katmer to breakfast, kebab to midday, and late afternoon is when the dessert shops come into their own. A traveller who follows this rhythm tastes three different faces of the city in a single day. The second golden rule is to eat little but often — share portions, split the day into small stops instead of one heavy meal, because it is the only way to keep up with the sheer breadth of the Antep table. Walking between stops through the historic bazaars turns the gaps into digestion breaks and the route itself into a discovery.
Gaziantep has been a City of Gastronomy in the UNESCO Creative Cities Network since 2015 — not a marketing badge, but recognition of a food culture that has been running for centuries. The routes in this category are therefore never just about filling a plate; they look at the story, the craft and the daily ritual behind each dish. To go deeper, the Gaziantep cuisine section profiles the dishes one by one, and the Culinary Museum — the first museum of its kind in Türkiye — presents this heritage not behind glass but as a living tradition. Read the route, then step into the street and taste it: in Antep, appetite is the best guide there is.