Urla, a town known as the Riviera of Turkey, is the most popular region where the ancient traditions of viticulture and fishing thrive. Chef Osman Sezener, who combines his inherited experience in the restaurant industry with training at the CIA, operates Od Urla, the most prominent restaurant in the area.

Following a farm-to-table concept, Od Urla’s seasonal menu, curated by Chef Sezener using local ingredients, skillfully incorporates the cooking techniques of foreign cuisines, presenting Turkish dishes in unexpected ways to delight its guests.

Since the first day of our THT Anatolian Road Trip tours, Od Urla has been a must-visit destination. As of 2024, the restaurant has earned both a Michelin star and the green Michelin star, symbolizing sustainability.

One of the most enjoyable places to visit in Izmir, an old coastal trading city, is the historic Kemeraltı Bazaar. This bazaar, which has been satisfying travelers for centuries, offers the everyday meals of both Izmir and different parts of the Aegean region.

Throughout the tour, you will experience a variety of local and unique flavors, from köfte to local eateries, from şambali dessert to kokoreç. This is a true street food tour!

Join us on an exhilarating street food tour in Adana, the kebab capital of the world.

We’ll immerse ourselves in a world of diverse kebabs, ranging from the classic to the unconventional. Our journey includes stops at famed pastry shops serving cheese-stuffed delights, succulent lamb rib skewers enjoyed beside an unassuming auto repair workshop, and Adana-style kebabs enriched with local pistachios.

We’ll also uncover hidden kebab eateries known only to culinary insiders. Remember to bring your fennel tea, an essential companion for this gastronomic adventure in the streets of Adana!

When you follow the grill smoke emanating from the narrow streets where the sun has just revealed its new face in Adana, the pathways of the auto industrial site will lead you to the “Ciğerci Kel Mahmut Restaurant.”

It is one of the places where the idea of “kebabs for breakfast,” a concept deeply rooted in one of Anatolia’s most significant cultures, is best executed. It’s hard to imagine a better version of grilled lamb liver on skewers!

It wouldn’t be wrong to call “the breakfast of champions” the Anatolian version of the beyran dish.

Tender lamb neck meat, which falls apart into threads due to a 12-hour cooking process, is accompanied by slightly boiled rice and the cooking broth of the lamb to balance the flavors.

When this dish combines with plenty of garlic and spicy red pepper flakes, all that’s left for you is to squeeze some lemon on top!

A special dough, thinner than capes that breakfast fairies could use when they get cold, is prepared by stretching and waving it in the air to create the unique dessert called “Katmer.”

For those experiencing it for the first time, it could be described as nothing short of “a piece of heaven.” Thanks to the clotted cream from cow’s milk and the local pistachios of Gaziantep, it can somehow be interpreted as a transformed version of baklava. Yet, surprisingly, for some, it’s even better than baklava!

How about taking a tour of the world’s oldest operating baklava workshop?

In an exclusive factory tour prepared by Murat Güllü, one of the latest representatives of the Güllüoğlu brand, for the THT team, we will learn all the intricacies of making baklava from start to finish and indulge in tasting a variety of baklava afterward.

Ciya Restaurant, located in Istanbul’s vibrant Kadiköy district, stands as a beacon of traditional Turkish and regional Anatolian cuisine. Its chef, Musa Dağdeviren, is renowned for his commitment to preserving and celebrating the rich culinary heritage of Turkey.

Dağdeviren, a culinary anthropologist at heart, travels extensively across Turkey to unearth forgotten recipes and regional specialties, bringing them back to life at Ciya.

The restaurant’s menu is a tapestry of flavors, offering dishes that range from obscure regional delicacies to well-loved classics. Dağdeviren’s passion for authentic Turkish cooking and his dedication to culinary diversity make Ciya much more than a restaurant; it’s a cultural journey through the tastes of Turkey.

İstanbul, a culinary haven and home to some of the world’s most exceptional dining establishments, offers a diverse array of restaurant choices. Yet, among the plethora of options, those rare gems effortlessly capture the hearts and palates of all who encounter them.

In the charming district of Tarabya, one such culinary oasis thrives – Kıyı, a restaurant that stands as a beacon among the city’s gastronomic treasures. Kıyı’s crowning glory lies in its exceptional variety of fish, with close to twenty different types expertly prepared throughout the year.

In this culinary haven, the mezze takes a backseat, allowing the spotlight to shine on the star of the show – the seafood. From the legendary turbot to the seasonal fish stews, each dish is a gastronomic masterpiece, celebrated by those who appreciate the finest in Anatolian seafood cuisine.

Right on the edge of the Grand Bazaar, in a shop one might colloquially call “the hole in the wall,” one of Istanbul’s most special döners has been crafted since 1969.

Dönerci Şahin Usta emphasizes simplicity and proper cooking in his döner, made entirely from veal. The only thing we advocate is that we must catch the first cut of the döner!

A lifetime dedicated to grilling… A restaurant that serves meals to world leaders. Iconic, institutional, and still everyone’s favorite! Beyti Lokantası stands tall as the fortress of Anatolian meat grilling in Istanbul. Experiencing lamb chops, döner, and the eponymous “Beyti Kebab” in this sanctuary is a privilege!

Some refer to him as the “fish doctor.” Kahraman, the fisherman who garners the most attention in Turkey, grills over 250 turbot fish daily during the season.

With over 50 years of experience, he sources even the extra virgin olive oil for his salad from his own gardens. He bakes his bread in his own stone oven using wood. People from all around the world visit him to taste the turbot fish (Kalkan) he prepares. And for some, Kahraman is even better than “Elkano.”

The grand finale of the THT Grand Turkey Tour takes place at Fisherman Kahraman’s!

Istanbul’s culinary landscape is anchored by four essential pillars: köfte (meatballs), döner (rotating meat), pide (Turkish flatbread), and sulu yemekler (stewed dishes).

Köfte recipes, abundant and varied, have been cherished and passed down through generations across Anatolia and the former Ottoman territories. This tour highlights Istanbul’s finest, including the beloved Balkan-style köftes.

Döner offers a realm of exploration: from debates over using beef or lamb to cooking methods and accompaniments. Through Sinan The Hungry Tourist’s insights, you’ll delve into these nuances and taste the difference.

Pide, akin to köfte in diversity, has many regional variations. Our top pick is the Black Sea-style pide, known for its crispy dough and lavish toppings, offering a distinct experience beyond its pizza-like appearance.

Lastly, the universally adored stewed dish is the dry bean stew, famed for its dream-invoking butter-to-bean ratio. It’s a staple favorite among many of our tour participants.

Istanbul – 3 nights at The Four Seasons Hotel at the Bosphorus

Izmir – 2 nights at Marriott İzmir

Adana – One Night at Sheraton Adana

Gaziantep = One night at Gaziantep Divan