Three regions, different questions
This nine-day suggestion is for travellers who want food to organise the whole journey. Istanbul introduces neighbourhood eating and the movement of ingredients through a large city. Gaziantep gives time for a concentrated regional kitchen. The İzmir and Urla area adds an Aegean perspective through produce, wine or olive oil. The goal is comparison and context, not a competition to try the greatest number of dishes.
Days one to three: Istanbul
Begin with arrival time and a neighbourhood orientation before the first food-led day. A private market walk can be paired with a seated meal and a separate coffee conversation. Leave another period free for your own discoveries or a requested cooking session. Cultural visits are selected to complement the food theme, and do not need to fill every hour between meals.
Days four to six: Gaziantep
An internal connection changes the setting. Allow an arrival period before concentrating on regional breakfast, savoury cooking and pastry traditions over the following days. One optional demonstration can replace a tasting sequence when confirmed. Keeping a single base here avoids unnecessary packing and makes it possible to revisit an ingredient or question that caught your attention.
Days seven to nine: the Aegean
Continue to the İzmir region for a slower finish. A Urla producer appointment and a food-led coastal or town visit can be arranged, with wine or oil tasting according to your interests. Actual flight connections may change the order or add time. Share the regions and foods you prioritise, and we will prepare a balanced proposal with meals, free periods, accommodation and transport clearly distinguished.
