Advantageous journey to Türkiye's gastronomic cities!
Dating from the Seljuk and Ottoman periods, Türkiye’s rich culinary traditions have influenced those of neighbouring countries while catering to a wide range of dietary preferences, From the recipes of the palace kitchens to the enormous variety of products found in the Asian and Anatolian lands, the country’s culinary diversity is extraordinary. Regional and local, kebabs, vegetable dishes, soups, baked goods, and desserts are just a few of the menu options that make dining in Türkiye a delicious delight.
Dusseldorf (DUS)to
Trabzon (TZX)Wed, September 23 - Wed, September 30FromEUR286Last update 4 hrs agoRound-tripEconomy
Frankfurt (FRA)to
Gaziantep (GZT)Thu, September 24 - Mon, September 28FromEUR285Last update 5 hrs agoRound-tripEconomyHamburg (HAM)to
Trabzon (TZX)Mon, November 16 - Mon, November 30FromEUR286Last update 4 hrs agoRound-tripEconomyHamburg (HAM)to
Gaziantep (GZT)Mon, November 30 - Mon, December 14FromEUR286Last update 4 hrs agoRound-tripEconomy
Hamburg (HAM)to
Kayseri (ASR)Wed, January 20 - Wed, January 27FromEUR286Last update 5 hrs agoRound-tripEconomyParis (CDG)to
Gaziantep (GZT)Fri, December 11 - Tue, December 15FromEUR383Last update 4 hrs agoRound-tripEconomyMunich (MUC)to
Trabzon (TZX)Wed, December 16 - Wed, December 23FromEUR295Last update 4 hrs agoRound-tripEconomyFrankfurt (FRA)to
Trabzon (TZX)Thu, November 19 - Mon, November 23FromEUR285Last update 4 hrs agoRound-tripEconomyStuttgart (STR)to
Trabzon (TZX)Tue, November 03 - Tue, November 10FromEUR285Last update 16 hrs agoRound-tripEconomyDusseldorf (DUS)to
Gaziantep (GZT)Wed, September 23 - Wed, September 30FromEUR286Last update 5 hrs agoRound-tripEconomyMunich (MUC)to
Kayseri (ASR)Tue, February 23 - Tue, March 02FromEUR295Last update 5 hrs agoRound-tripEconomyDusseldorf (DUS)to
Kayseri (ASR)Thu, October 01 - Thu, October 08FromEUR286Last update 5 hrs agoRound-tripEconomyStuttgart (STR)to
Kayseri (ASR)Thu, December 03 - Mon, December 07FromEUR285Last update 17 hrs agoRound-tripEconomyHanover (HAJ)to
Gaziantep (GZT)Mon, November 02 - Mon, November 16FromEUR285Last update 5 hrs agoRound-tripEconomyFrankfurt (FRA)to
Kayseri (ASR)Mon, November 02 - Mon, November 16FromEUR285Last update 5 hrs agoRound-tripEconomyStuttgart (STR)to
Gaziantep (GZT)Wed, November 04 - Wed, November 11FromEUR285Last update 16 hrs agoRound-tripEconomyCologne (CGN)to
Trabzon (TZX)Tue, February 09 - Tue, February 16FromEUR286Last update 4 hrs agoRound-tripEconomyBerlin (BER)to
Kayseri (ASR)Thu, October 01 - Thu, October 08FromEUR286Last update 5 hrs agoRound-tripEconomy
Paris (CDG)to
Hatay (HTY)Sat, January 09 - Sat, January 23FromEUR383Last update 4 hrs agoRound-tripEconomyStuttgart (STR)to
Hatay (HTY)Mon, October 12 - Mon, October 26FromEUR408Last update 1 day agoRound-tripEconomy
Hatay: A Fusion of Culture and Flavors
The flavours of Hatay can be traced back to the area’s ancient past. Accorded the title of “Table of Civilizations”, UNESCO has registered Hatay’s distinctive gastronomic culture, a culture that arose due to Hatay’s location on the Spice Road and the variety of spices available. This serendipitous convergence led to the one-of-a-kind spice combinations found in many of the region’s delicious recipes. One of the most popular dishes in Hatay’s culinary circles is hummus which is a rich and creamy dish known for its blend of chickpeas, tahini, garlic, lemon, and olive oil, often garnished with pine nuts or herbs.
Adana: A Culinary Heritage Beyond Time
In Adana's culinary culture, the presentation of the dish is as important as its taste. Heavily influenced by its geographic location, the cuisine of Adana is notable, with the Adana-style kebab considered among the premier dishes. Şırdan dolması (stuffed şırdan) is prepared with minced meat, rice, onion, and many other ingredients, while other popular local flavours include acılı ezme (hot spicy tomato dip), halka tatlısı (halka dessert), and Adana kaynar, a drink made by brewing spices, sugar and water.
A Taste of Trabzon: Exploring the Rich Flavors of Black Sea Cuisine
Trabzon’s cuisine, deeply influenced by its coastal location along the Black Sea and its rich cultural history, offers a variety of distinctive dishes. Anchovy, or hamsi, is a staple ingredient, featured in local favorites such as hamsi tava (fried anchovies) and hamsi pilavı (anchovy rice). Another beloved dish is kuymak (also called muhlama), a rich, buttery mixture of melted cheese and cornmeal, often enjoyed for breakfast. Trabzon is also known for Akçaabat köfte, flavorful grilled meatballs, and pide, a boat-shaped flatbread filled with cheese, meat, or eggs.
Dusseldorf (DUS)to
Round-trip
Economy
Frankfurt (FRA)to
Round-trip
Economy
Hamburg (HAM)to
Round-trip
Economy
Hamburg (HAM)to
Round-trip
Economy
Hamburg (HAM)to
Round-trip
Economy
Paris (CDG)to
Round-trip
Economy
Munich (MUC)to
Round-trip
Economy
Frankfurt (FRA)to
Round-trip
Economy
Stuttgart (STR)to
Round-trip
Economy
Dusseldorf (DUS)to
Round-trip
Economy
Munich (MUC)to
Round-trip
Economy
Dusseldorf (DUS)to
Round-trip
Economy
Stuttgart (STR)to
Round-trip
Economy
Hanover (HAJ)to
Round-trip
Economy
Frankfurt (FRA)to
Round-trip
Economy
Stuttgart (STR)to
Round-trip
Economy
Cologne (CGN)to
Round-trip
Economy
Berlin (BER)to
Round-trip
Economy
Paris (CDG)to
Round-trip
Economy
Stuttgart (STR)to
Round-trip
Economy
İzmir: Olive oil dishes and seafood
Set on the shores of the Aegean Sea, İzmir beckons with sparkling sunshine, a deep-blue sea, and fresh, delicious flavors. In İzmir, you can sample a wide variety of seafood, as well as tasty olive oil-based dishes like stuffed artichokes and zucchini blossoms. As you stroll through the streets of İzmir, we also recommend trying boyoz—made with a special dough—and kumru, served hot or cold and a refreshing alternative to classic sandwiches.
Mardin, with its distinctive flavors and fruity, spicy dishes
Kiliçe, sembusek, firkiye, irok… These local specialties are unique to Mardin, a city that captivates visitors with its architecture and evocative atmosphere. Rib dolma stuffed with pilaf, sembusek—a meat-filled pastry, ikbebet—boiled stuffed meatballs, and firkiye—made with meat and fresh young almonds—are among the city’s most authentic dishes. If you have a sweet tooth, don’t leave Mardin without sampling kahiye, made with cheese and syrup; harire, made with grape molasses; and zingili, sweet fried dough balls.
Istanbul: Ottoman Palace cuisine and street delicacies
Bisected by the Bosphorus, Istanbul— a city replete with history, and cultural and artistic events—is also renowned for its gastronomy. You can savor the city’s flavors both on the streets and in polished restaurants offering Bosphorus views. Dishes from the palace kitchen such as hünkar beğendi, stuffed melon, and cherry-stuffed grape leaves await you, as do Eminönü’s fish sandwiches, Sultanahmet’s meatballs, Sarıyer’s börek, and the crown jewel of street snacks, the Istanbul simit.
Gaziantep: A Registered Gastronomic Feast
The city, UNESCO-registered in the field of gastronomy and world cuisines, is the country's flavour capital. In terms of notable Gaziantep dishes, the first to come to mind is patlıcan kebabı (eggplant kebab). Made with premium lamb meat and special spices, this local delicacy is baked on a wood fire. Antep baklava is the city's most famous dessert, with a popularity extending far beyond Türkiye.
Şanlıurfa: A Distinctive Culinary Experience from the Southeast
Şanlıurfa is a gastronomic paradise where Halil İbrahim Sofraları (abundant and bountiful table, open to all) are set with its culinary events (Sıra Gecesi) and packed banquets. The historical and cultural context of the city’s cuisine are a key factor in its exceptional quality. Urfa-style ciğer kebabı (liver kebab), lahmacun, and üzlemeli pilav are staples in this city known for its meat-based cuisine.
Diyarbakır: A Rich and Authentic Culinary Journey in the Southeast
Diyarbakır offers an extraordinary culinary experience, steeped in history and tradition. Diyarbakır’s tables are often adorned with iconic dishes such as Diyarbakır kebabı, crafted from succulent lamb, and Meftune, a tangy stew made with lamb and eggplant. Another signature dish is Kaburga Dolması—a mouthwatering stuffed rib made with lamb, rice, and a mix of spices.