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14 km
Distance
300 dk
Duration
5
Stops
We start the day with Emine Göğüş Mutfak Müzesi. This museum, established in a traditional Antep mansion, showcases the centuries-old history of Gaziantep cuisine. Copper vessels, stone mortars, and ancient cooking techniques come to life with the hundreds of authentic kitchen tools on display here. In the museum's garden, seasonal herbs are grown to preserve the traditional agricultural culture. Starting the day in the early hours with Antep Beyranı is a tradition in Antep; the deep aroma of lamb bone broth and the softness of the rice grains will warm you deeply.
Our second stop is Gaziantep Mutfak Sanatları Merkezi. Here, Gaziantep's gastronomic heritage is narrated through interactive exhibits. You can follow the preparation process of local dishes step by step, and even participate in workshops to prepare your own Antep Katmeri. The thin dough of Katmer, combined with clotted cream and pistachios, is one of Gaziantep's most beloved breakfast delights.
At noon, we move on to Udma Peynir Müzesi ve Restoran. This unique place documents the production process of Gaziantep Peyniri and keeps the cheese culture alive. Gaziantep's braided cheese is made using traditional fermentation and boiling techniques that have been practiced for centuries. While trying the dishes prepared with fresh cheese in the museum's restaurant, don't forget to make room for the unique flavor made from the finest cuts of Gaziantep Küşleme Kebabı's lamb.
Gaziantep Fıstık Müzesi is an interesting museum that tells the journey of pistachios from the ground to the plate. Every detail, from the growing conditions of the pistachio tree to the harvesting process, drying techniques, and its place in the kitchen, is exhibited here. The Gaziantep Fıstık Ezmesi you taste here is an intense flavor obtained by grinding freshly roasted pistachios, bursting in your mouth.
The last stop on our route is Kayna Sabun ve Pekmez Müzesi. This museum showcases the traditions of molasses and soap production in Antep. You can observe the process of boiling grape molasses in large cauldrons and see the handmade production of laurel oil soaps. After this delicious journey, ending the day with a slice of Antep Baklavası will once again prove that Gaziantep deserves its title as the gastronomic capital.
1. Day
1. Day
Opened in 2008, the culinary museum welcomes its visitors with its local architecture and exhibition reflecting the rich culinary culture. In addition to the tools and equipment used in Antep cuisine, the process from local dishes to beverages, from cooking methods to their preparation is presented.
The Culinary Arts Centre is open every day for those who want to discover Gaziantep's rich culinary culture and gastronomic heritage and experience local pot dishes.
Gaziantep Metropolitan Municipality Udma Cheese Museum Restaurant; is a complex formation in one of Gaziantep's oldest double baths. The museum is commonly referred to as 'Eski Hamam' or 'Pazarcık Hamamı' and dates back to the 14th century. Within a historical atmosphere, the history of Antep cheese is conveyed to visitors room by room. It hosts visitors with simulation displays of the fermentation elements, containers, and models of Antep cheeses related to the registered Antep Cheese.
The Pistachio Museum, located in Gaziantep Pistachio Park, is a museum where the history, cultivation process and harvesting process of pistachio, one of the main agricultural products for Antep geography, are introduced.
The building, which was restored by Gaziantep Metropolitan Municipality, serves as Kayna Soap and Molasses Museum in order to transfer the production of grapes, soap and molasses from the past to the present. The museum explains the process of making soap and molasses through visual materials, video presentations and interactive information kiosks. It is a museum inspired by the traditional boiling techniques used in the production of soap and molasses.