The Hungry Tourist is Proud to Present:

AROUND ANATOLIA WITH SINAN

TRIP THROUGH THE HEART OF TURKEY’S TERROIR AND TRADITIONS


March 21 – 27, 2020

At A Glance

 

Cities explored:  Istanbul, Urla, Izmir, Tire, Adana, Gaziantep, Turkey 

Length: 7 days

Date: March 21st to – 27th, 2020

Availability: Limited to 12 guests

Highlights

 

From the beaches of the Aegean to the towns along the ancient caravan spice routes, Western Anatolia is where Empires met and swapped recipes. 

You will understand the cuisines of the different peoples who settled the region, Arab and Greek, Armenian, Circassian and Ottoman. 

Street food crawls, markets and mezze, you will taste and learn about the wines of the region, the many different varieties of baklava and — most importantly, the difference between doner, kebab, and kofte. This is a tour that takes you from the smoky grilled delicious of local inns to some of the very best fine dining restaurants around the Mediterranean.

Hungry Tourist tours are fun and friendly. Like-minded people from around the world, around the table, sharing stories and experiences and tastes. Couples, singles, family groups — everyone fits right in.

Sinan

Sinan Hamamsarılar or as many in Turkey know him, Tatdedektifi (The Taste Detective) is the guy you want to have to navigate Anatolian cuisine.

Sinan is one of Turkey’s most serious and popular culinary experts and influencers, a consultant to the food industry and food writer for “Hürriyet”, Turkey’s biggest newspaper and Turkish Airlines’ ’“Skylife” magazine. He knows every grand restaurant and every delicious doner hole in the wall from Sultanahmet to Gaziantep. 

On top of all this, Sinan is a great cook, an encyclopedia of Turkish wine, has a passion for the hundreds of different kinds of Turkish cheese and is a world-class expert on hamburgers.

but as you know, a picture is better than 1000 words,
so play this little clip


Itinerary

Saturday, March 21

Meeting at FS lobby
Bayramoğlu Döner
Köfteci Odabaşlar
Haçapuri Pide
Çömlek Fasülye
Hatay Gurme
Bosphorus Cruise to dinner at Kıyı
Dinner at Kıyı

Hotel: Four Seasons at the Bosphorus, Istanbul

sunday, March 22

Meeting at FS lobby
Kastamonu farmers market tour
FS Brunch

Flight – Istanbul to Izmir
Transfer to Od Urla from İzmir Airport
Dinner at Od Urla

Hotel: Swissotel İzmir

Monday, March 23

 

Street food crawl for all day long in İzmir

Dinner at Ferdi Baba Alaçatı

Hotel: Swissotel İzmir

Tuesday, March 24

Tire farmers market opening ceremony
Breakfast at Babaoğlu Kebap
Tire market tour
Olive oil tasting
Private chef lunch at Gastrotire

Flight – İzmir to Adana

Dinner at Kazancılar Çarşısı
Börekçi Rıza
Şırdan

Hotel: Adana Divan

Wednesday, March 25

Pre-breakfast with lamb liver
Street food crawl for 3 hours
Börek
Fermented black carrot juice
Local banana milkshake
Local kadayıf shop
Kebap

Drive – from Adana to Gaziantep

Dinner at Küşleme Kebaphan

Hotel Gaziantep Divan

Thursday, March 26

Baklava factory (Güllüoğlu)
Metanet Beyran
Metanet Katmer
Tahmis Kahvesi
Güllüoğlu “baklava” tasting
Elmacıpazarı local market tour
Lunch at Halil Usta
Dinner at Bayazhan
Cumba Künefe

Hotel: Gaziantep Divan

Friday, March 27

Dukat Beyran
Elmacıpazarı local market tour
İmam Çağdaş
Zeki İnal “şöbiyet” tasting

Flight –  Gaziantep to İstanbul

Landing in Istanbul at 14:45

Tour Fees

Per person, shared room: Euro 3900

SINGLE OCCUPANCY SUPPLEMENT: Euro 790

Price includes all food, beverages (not wine), taxes, service charges, domestic transportation and 6 nights of accommodation.

Price does not include airfare to and from Istanbul, and any travel or medical insurance.

Extra nights: before or after the tour can be booked at the Four Seasons at the Bosphorus hotel in Istanbul at special rates.

Apply to Join The Tour

A Note on Set Menus

The menus offered during the tour are selected by The Hungry Tourist with the help of our local partners. We believe they represent the best culinary fare these cities have to offer. Guests may order outside of these menus at their own expense.

Wine: Not offered in most restaurants and not included.

Payment

A non-refundable deposit of Euro 1000 per person will be charged upon reservation.

The balance will be charged to your credit card 60 days prior to the first day of the tour.


Cancellation Policy and Penalties

If cancellation is received up to 30 days before the first day of the tour, the deposit will be forfeited.

If cancellation is received up to 10 days before the first day of the tour, a penalty fee of 50% of the remaining balance will be charged. If cancellation notice is received within 10 days of the first day of the tour or the guest is a no-show, the entirety of the remaining balance will be charged.