ITINERARY

Fusing the most creative elements of modern and traditional Ottoman and mediterranean cuisine, ATurkey Travel offers unique and exotic culinary lessons for today's sophisticated travelers, through the Ottoman palace kitchen, experienced in authentic banquetting rooms of former sultans, to anatolian village rock hewn carved homes.

DAY 1 . ISTANBUL

Early morning we will go to the Spice Market to taste some genuine turkish product such as Tulum peynir ( cheese in a goat skin), Pastirma (dry beef covered with hot-spicy paste), dry fruits (especially fig and apricot) , and rare spices.

The van will take us then to Fatih’s district along the Golden Horn,  where we will see the unique Church of the Holy Savior of Chora. The mosaics and frescoes are by far the most important and extensive series of Byzantine paintings in the city and among the best and most beautiful in the world.

Lunch at the none less famous Asitane restaurant specialized in Ottoman cuisine. Delicious old dishes such as Incik kebabi (Baked lamb shinbone with spinach leaves and feta cheese served on a baked dough plate) Genjiyye (Carrot slices sautéed with ground meat, onions, rice, chickpeas and mint served in a garlic yoghurt sauce, Helatiyye  (Gum-mastic pudding, served with almonds, pistachio nuts, seasonal fruits, and pomegranate seeds in a rose-scented syrup).

After lunch, our next stop will be the Pierre Loti Café, where we will enjoy a traditional Turkish coffee, and the amazing view on the Golden Horn.Then we drive back to the historical district of Sultanahmet to visit Hagia Sophia and the Blue Mosque.

Optional: Turkish bath (Hamam) at the Cagaloglu Hamam.

Evening free.

DAY 2 . ISTANBUL

We begin our day with a visit to the Dolmabahce Palace – last residence of the Ottoman Sultans, famous for its outstanding collection of European antiques and 4.5 tons of chandeliers.  Next we visit Ortakoy which is a lovely little seaside area with a real Bohemia flavor, which sports terrace restaurants and cafes dotted along the waterway, food stands side by side with displays of local handicrafts, the beautiful tiny mosque, all which come together to create a picturesque and favorite Sunday walking place for Istanbulites. 

For lunch you will be able to try Ortakoy famous gozleme (flat salty crepe filled with cheese, potato, meat) and Kumpir (baked potatoes filled with meze).

After which, accompanied by your escorting guide, you will discover the Beyoglu district, real center of Istanbul, the impressive Galata Tower, built by the Genoese in 1348, and enjoy a walk through the famous Balik Pazari (Fish market) followed by a drink in the Cicek pasaj (Flower passage), before returning to your hotel.

For diner we will take you by boat to one of the best fish restaurant on the asian side, located in a tiny lovely bay which is famous for serving great fish specialties (salt –encrusted turbot for example) with delicious Turkish Mezze (cold appetizer- like Humus ( mashed chickpeas with sesame oil) Eggplant salad (Grilled mashed eggplant with olive oil) , Ezme ( Hot spices mixed with onion, tomatoes and pepper), Haydari (Thick yogurt with garlic and dry peppermint).

Day 3 . ISTANBUL

Today , we will visit the great architecture Mimar Sinan’s Suleymaniye Mosque Complex. After visiting the mosque we will take you to a place which used to be the official banqueting room of the Ottoman Empire.You will have there your cooking lesson on Ottoman cuisine and then enjoy for lunch some of their specialities such as the Sultan’s Delight (Lamb stew served on mashed eggplant), Kuzu firin (Baked Lamb with rice, onions, nuts, diced liver and currants, Daruzziyafe Meatball  (enveloped in dough), Kadayif  baked in syrup & topped with crushed nuts and their magnificent Serbet ( fresh fruit syrup).

In the afternoon, you will visit the marvelous Topkapi palace that served as the palace of the Ottoman Sultans between the 16th and 19th centuries .Included here are entry to the Treasury, where the extensive exhibits include priceless world-class collections of jewellery, porcelain, textiles and costumes of the Sultans, as well as to the Harem quarters, which is an absolute highlight . Then accompanied by your guide you will  explore the Grand Bazaar (Kapalicarsi), the world's oldest "shopping mall", to look for treasures in its 4000 shops.

Evening free.

DAY 4 . CAPPADOCIA

Morning transfer to the airport for your flight to Kayseri. Upon arrival transfer to the Museum Hotel, an exquisite boutique hotel, entirely hewn out of the rock.Enjoy a traditional lunch at the Hunkar sofrasi, which terrace’s offers the most beautiful view on the Cappadocian landscape.

After lunch, view some of the fascinating frescoed and rock carved churches of the Göreme Open-Air Museum, a UNESCO world heritage. Visit the historic village of Cavusin and continue to Avanos to visit the pottery artisans in the traditional rock carved village. Stop at the majestic fairy-chimneys of Pasabag by taking a gentle stroll among the naturally sculptured rock shapes of the Devrent Valley.. Enjoy a panoramic view over Göreme from the Red and Rose Valleys before returning to your hotel.

Evening free

DAY 5 . CAPPADOCIA

Optional : Morning flight on a hot air balloon at sunrise.

After breakfast, join the chef Mustafa  (Bronze medallion, Classical Turkish Cuisine @ International Gastronomy Festival 2006 - Bronze medallion, Modern Turkish Cuisine @ International Gastronomy Festival 2007) for shopping in one of the big local market, before starting your cooking lesson. You will learn how to cook some of the traditional dishes of the area, which are cooked in a pit-like oven.Enjoy your preparation at lunch.

In the afternoon, we will visit one of the two largest fascinating multi-level underground cities, namely Kaymakli or Derinkuyu, a unique feature of this region. Continue to Mustafa pasha (Sinasos), renowned for its excellent Ottoman and Greek architecture. Then we go to Urgup to sample some of the wine produced in the area, before returning to your hotel.

Evening free

DAY 6. CAPPADOCIA

Optional : Early morning enjoy a 2 hours walk in a valley, to discover the hidden beauty of Cappadocia.After breakfast, enjoy some leisure time on the pool side.For lunch, we will take you to a private house, to share a local meal with a family. Assist to the preparation of the traditional flat bread. Enjoy with them the traditional tea, symbol of the famous turkish hospitality.

The afternoon is free, and you can if you want have an educational carpet lecture at the Indigo Gallery.

In the evening , sunset cocktail near the pool and diner at the hotel.

DAY 7. ANTAKYA

Early departure to Antakya, also known as Antioch, which cuisine is famous all over Turkey.On the way stop for lunch in Adana, reknown for the quality of its meze and kebab.Arrive Antakya at the end of the afternoon, and check in your Hotel.

For diner we will take you to Harbiye where Nurettin , the owner of the Kule Restaurant  will walk you to the kitchen where perhaps 40 staff are hard at work making the specialties of the restaurant.

Menu : zahtar salad, humus, sac orugu (cheese dish), icli kofte (stuffed meatball), biberli ekmek (bread with paprika), tuzlu yogurt (salty yoğurt) and lastly, peynirli irmik helvasi (semolina dessert with cheese).

DAY 8 . ANTAKYA

We will start our day by visiting a simit (circle bread with sesame seeds)bakery  . A primitive wood burning oven, 2 bakers and 2 apprentices all turning out a full 30 cm diameter simit  You will  spend some time with these fellows looking at how they made the dough, how they shape and then using a primitive peel, place each simit in the oven without losing the circular shape

Then we will walk through the Uzun Carşisi (which was probably in the same place since the time of Christ) a covered market where you will be able to buy and taste pekmez (grape molasses)  a 100% grape reduction that had become like crystallized honey, but as smooth as cream ,  every herb and spice imaginable as well as  some local fantastic cheese varieties and a superb pepper salca (paste).

You will also visit a pide (Turkish pizza) oven. Using pide dough, instead if simply baking it off, they have a mixture of local cheese, zahtar and red pepper salca that they smear on the dough before placing it in the oven.We will then have a typical lunch at Master Ibrahim from Halep -mashed broad beans and humus. Ibrahim is a character and after having spent a few years working for the famous ezme makers in Halep, he decided to come back home and open his own place He makes every order by hand using a wood pestle to mash all the ingredients together.

After wandering a little more through the covered market, we will explore the sites of “Antioch” which is believed to be the place where the word “Christian” was first used by St. Peter in his famous cave church. Antakya is now a rich blend of Arabic and Turkish cultures. We visit the Mosaic Museum, reputed to house the finest collection of Roman Mosaics in the World.

Evening free

DAY 9. ISTANBUL

Morning transfer to Adana Airport for your flight back to Istanbul.

Possible extension trip to the coast, or possible connection with your ongoing flight.