TR · Southeastern Anatolia · 37.07°N 37.38°E
gaziantep
Pistachio baklava, coppersmiths' lanes and the Roman mosaics of Zeugma.
- Best time
- April–May and September–October are the best months for walking and eating. July–August is intensely hot; winter is cold, with the odd snowfall.
- How long
- 2–3 days
- Getting there
- Fly with one stop via Istanbul, about 15–17 hours all in. The airport is about 30 minutes from the centre. Turkey is 5 hours behind KL all year.
gaziantep
Dear group chat,— gowherelahTo: whoever’s drivingGaziantepTR, Southeastern Anatolia
Photo: HALUK COMERTEL · CC BY 3.0 Photo: HALUK COMERTEL · CC BY 3.0 Photo: HALUK COMERTEL · CC BY 3.0 Photo: Made form the original imageof Nevit Dilmen (talk) by Manco Capac · Public domain Photo: Dosseman · CC BY-SA 4.0
Photos: Wikimedia Commons, credited on each.
Many Turks would call Gaziantep the country's food capital, and UNESCO lists it as a City of Gastronomy, built on pistachios, kebabs and baklava. Between meals there are coppersmiths' lanes, old covered markets and one of the world's great mosaic museums.
Makan
Things to do
- Zeugma Mosaic MuseumHuge Roman floor mosaics rescued from a city flooded by a dam on the Euphrates, including the famous 'Gypsy Girl'.Map ↗
- Coppersmiths' BazaarNarrow lanes ringing with hammers, where trays, pots and coffee sets are still beaten by hand.Map ↗
- Zincirli BedestenAn old covered market of spices, dried peppers, pistachios and local goods.Map ↗
Good to know
- Beyran and katmer are morning dishes, so plan at least one big breakfast out.
- Meat is halal as standard. Baklava shops box it for travel, so buy it on your last day.
Last checked October 2026. Things change, so check opening times, fees and transport before you go.