The Hungry Tourist is Proud to Present:

the grand turkey tour WITH SINAN



April 14 – 21, 2024

At A Glance


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

Length: 8 days

Date: April 14th to 21st, 2024

Availability: Limited to 12 guests

our best ever turkey tour


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 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.


od urla

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.

İzmir Street Food Crawl

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!

adana street Food Crawl

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!

Cigerci Kel Mahmut

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!

Güllüoğlu Baklava workshop & tasting

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.

Dönerci Şahin Usta

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!

Balıkçı Kahraman

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!

Kofte, Fasulye, Pide, Cag Kebab and More Doner

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

the essentials

Meeting at the Marriott Izmir on April 14th at 18:00

Hotel reservation: From April 14 to 21, 2024

Kick-off meal: Dinner at Od Urla on April 14, 2024

Last meal: Breakfast (or optional brunch) at The Four Seasons Hotel on April 21, 2024

Tour Fees

Per person, shared room: USD 5950


Price includes all food, beverage pairing, taxes, service charges, ground transportation, airfare from Izmir to Adana and from Gaziantep to Istanbul, and seven nights of accommodation.

The price does not include airfare to and from Turkey or 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

Our tour menus are meticulously curated by The Hungry Tourist in collaboration with our local partners, reflecting the finest culinary offerings of these cities. Guests are welcome to order beyond these selections at their own cost.

Wine: Generally not available at most restaurants and is not included in the tour package.

Payment Details

Upon reservation, a non-refundable deposit of USD 1500 per person is required.

Full payment must be settled no later than 60 days before the tour begins.

We recommend payments via bank transfer. Credit card transactions will attract an additional 4% fee.

Cancellation Policy and Penalties

Should you cancel up to 30 days prior to the tour start date, the deposit will be forfeited.

Cancellations made within 10 to 30 days of the tour will result in a refund of only 50% of the tour price. Unfortunately, for cancellations received less than 10 days before the tour start date, or in the event of a no-show, no refund will be provided.