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10 Days Cultural Visits, Turkish Cuisine, and Cooking Holiday in Turkey

10 Karaköy Hotel, Istanbul, Turkey

Wine Tasting and Culinary Holidays in Turkey

Variety is the spice of life. Spice up your holidays with Turkish Flavours! Experience Turkey through the eyes, lives, and tastes of its people

Sample its diverse food and culture, meet local people and share their stories, cuisine, and passion for living like you have never done before. Learn the secrets of cuisines relished within all corners of Turkey!


  • Tours of food markets and bazaars
  • Cooking classes by local Turkish culinary experts
  • Discover the rock cut churches and fairy chimneys in Cappadocia, visit Ephesus
  • Sumptuous meals at the best restaurants throughout the itinerary
  • Guided visits to the iconic monuments of Istanbul
  • Boat journeys down the Bosphorus
  • 9 nights accommodation


8 days with instruction
Group size: 4-12 participants
Airport transfer included: Istanbul Atatürk Airport
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During the tour, you will stay at 10 Karakoy Hotel in Istanbul, Yunak Hotel in Cappadocia, hotel in Selcuk, and Yotel Airport Hotel Istanbul on your last night.


Day 1 - Istanbul

Today, you will arrive at Istanbul Atatürk Airport (IST), where you will be met by a Turkish Flavours representative and taken to your hotel.

Istanbul, the only city in the world built on two continents, provides a unique link between East and West. The guardian of the treasures of three great empires, Napoleon once said that if the world were a single state then its capital would be Constantinople. Even today, amid the traffic-choked streets of modern Istanbul, among the high-rises, the steep alleys and the glowing ancient churches and mosques, you can still feel exactly what he meant.

Later, you will enjoy a welcome dinner at one of Istanbul’s reknown restaurants. Overnight in 10 Karaköy Hotel Istanbul. Today's meal plan includes dinner.

Day 2 - Istanbul

Today, Turkish Flavours will take you on a tour of of Istanbul’s Byzantine iconic monuments - Hagia Sophia, the church of the divine wisdom, which was a church (circa 548 AD), then a mosque, and now a museum; the 1600-year-old Thedosius Cistern which provided water for the city of Constantinople. It is difficult to describe the beauty and uniqueness of this cistern.

Enjoy lunch at Asitane restaurant, Ottoman cuisine at its best. After lunch, you will visit the St. Savior in Chora Museum, known for its magnificent mosaics and frescoes dating from the 11th to the 14th centuries. Rest of the day at leisure.

Dinner will be at one of Istanbul’s popular kebab restaurant. Overnight in 10 Karaköy Hotel Istanbul. Today, breakfast, lunch and dinner are included.

Day 3 - Istanbul

Today, you will visit the Blue Mosque, a famous 17th century mosque that dominates the Istanbul skyline,Topkapı Palace the residence of the sultans for almost three centuries. It is located on the promontory jutting out between the Bosphorus and the Golden Horn. This setting provides a magnificent view.

The construction of the Topkapı Palace was completed between 1465 and 1478. Being the imperial residence of the sultan, his court and harem, the palace was also the seat of government for the Ottoman Empire. In the Treasury section, you will see the 7th biggest diamond in the world, the “Spoonmaker’s Diamond” and the Harem is a vast labyrinth of rooms and corridors once occupied by the black eunuchs, concubines, the sultan’s mother and the sultan himself.

The palace kitchens comprised of buildings arranged along a 170-meter-long courtyard / street in the second courtyard of the palace facing the Sea of Marmara appear as a separate neighborhood with their attachments. You will visit the palace kitchens, Helvahane, and quarters and learn about Turkish culinary culture of 400 years.

Lunch will be in a nearby reastaurant.

Then, you will drive to the pier for a cruise on the Bosphorus. Upon disembarkation, you will proceed to Selin’s home to enjoy a hands-on cooking class learning to cook home-style, family recipes and taste what you have cooked. A truly unique opportunity to experience Turkish hospitality and Istanbul home life.

Overnight in 10 Karaköy Hotel in Istanbul. Today's meal plan includes breakfast, lunch, and dinner.

Day 4 - Istanbul

Today you will explore Süleyman the Magnificent Mosque and the famous Grand Bazaar. Before lunch you visit the Rustem Pasha Mosque with best Iznik tiles ever produced. Lunch will be served at Istanbul’s iconic Pandeli Restaurant.

After lunch, you will walk through the Spice Bazaar, an extensive market which was built in the 17th century to finance the upkeep of the nearby mosque - Yeni Cami.

The bazaar is often referred to as the "Egyptian Market" due to the fact that spices used to come to the market from India and Southeast Asia via Egypt. You will stop for a spice tasting session in a spice shop that has been there since five generations.

A baklava tasting stop will be your last stop for the day. Dinner will be on your own. Overnight in 10 Karaköy Hotel in Istanbul. Today's meal plan includes breakfast, lunch, and dinner.

Day 5 - Istanbul - Cappadocia

Spend the morning at leisure. Then, take a ferry ride to the other side of the river that separates the European and Asian parts of Istanbul to explore the famous open-air street market of Kadıkoy. Notice the big difference in atmosphere between the spice market and the Kadıkoy which is more in tune with the way most people in Istanbul cook and eat.

Indulge yourself in the huge variety of seasonal fruits and vegetables, with plenty to discover for the "foodie." Feel the real bazaar shopping experience with the fishmongers, bakers, butchers, and grocers singing out to attract you to their stall. Take your time and explore the many pastry shops, Turkish delight and deli stores, and the aromatic spice stands. There is plenty to see and buy, with information and recommendations available.

Lunch will be at reknown Ciya Restaurant where you will taste best samples of Anatolian cuisine. After lunch, you will head to the airport for your flight to Cappadocia. You will be transferred to a cave hotel upon arrival. A light dinner will be served at the hotel.

Overnight at Yunak Hotel or another venue of similar quality. Today's meal plan includes breakfast, lunch, and dinner.

Day 6 - Cappadocia

In Cappadocia, you will focus on the very particular culture and foods of Anatolia. After walking through a local farmers market, you will proceed to a village where you will be cooking lunch in a village home with a local family. They will show you how to make manti, a traditional dish whose heritage stretches back in to the Central Asian origins of modern Turkey. You will taste what you have cooked for lunch.

After lunch, Turkish Flavours will introduce you to the lunar landscape of Cappadocia at Dervent Valley, and then head to the Zelve Open Air Museum, which is one of the earliest inhabited and latest abandoned monastic settlements of Cappadocia. Seeing the best examples of the fairy chimneys at Pasabag Fairy Chimneys Valley, you will drive further to Kaymaklı. You will explore the underground city of Kaymakli, one of the largest and deepest of Cappadocia’s many such settlements.

Before dinner, you will stop at a winery. This is the biggest and oldest winery (since 1943) in Cappadocia. You will tour the winery while tasting their local wines. The Okuzgozu-Bogazkere combinations (grapes native to Turkey) are quite promising. The family-operated winery is located underground, carved in natural rock. This natural cellar also provides excellent storage conditions for the wine.

Dinner will be at a popular Cappadocia restaurant. Overnight at Yunak Hotel or similar accommodation. Today, breakfast, lunch and dinner are included.

Day 7 - Cappadocia - Izmir

Today, you may enjoy an early morning optional balloon ride (at additional cost). If you are interested, you will be transferred to the balloon launching site to meet the balloon crew. The gentle and stable wind conditions are ideal during the first few hours of the day in Cappadocia. It is also the ideal time for photography, with splendid colors and contrasts.

The deep canyons and gentle winds carry you over places that could never be reached except by balloon. After flying over Cappadocia for about one hour, you will land to a champagne celebration!

Then, you will proceed to Avanos, a center of terracotta art since 2,000 BC. You will see a demonstration of pottery making in a traditional workshop, where the family has been making pottery for many generations. Then you will try your hands at it under the supervision of a master potter. This is also a great spot to shop for pottery.

Lunch at local restaurant. You will then drive to a village where they will show you how they produce grape molasses (depending on the season) and homemade baklava.

After lunch you will continue your day with a hike in the picturesque Red Valley. Then make your way back to the famous Goreme Open Air Museum to see the best examples of Byzantine art in Cappadocia. These are found in rock-cut churches with frescoes and paintings dating from as early as the 10th century.

Then while sipping your wine you will enjoy a demonstration and explanation of Turkish carpet making techniques, symbols and different types of carpets, and get the chance to buy some of these works of art.

After dinner you will take an evening flight to Izmir and drive to Selçuk.

Overnight in Kalehan Hotel Selçuk. Today's meal plan includes breakfast, lunch, and dinner.

Day 8 - Selcuk - Ephesus

After breakfast, you will proceed to visit the ancient archaeological ruins of Ephesus, featuring the Temple of Artemis, one of the seven wonders of ancient world. You will then proceed for lunch in an ecological farm that houses the best restaurant in the area and visit the Oleatrium, an olive and olive oil museum where you will be travelling 2500 years in time.

After having a delectable feast, Turkish Flavours will take you around the farm so you will see how people dry their vegetables under the sun, how they make tomato, pepper paste, pomegranate molasses and the making of many different organic jams. The farm tour will end at the museum where you will see how mankind first discovered that olives were edible and how olive oil was used from the beginning of time until today.

Dinner will be served at a meze and fish restaurant in Kuşadası. Overnight in Selcuk. Breakfast, lunch, and dinner are included.

Day 9 - Selcuk - Istanbul

Morning is at leisure. Lunch is on your own. Then proceed to the airport to take flight to Istanbul. Overnight in Yotel Airport Hotel Istanbul. Today's meal plan includes breakfast and lunch.

Day 10 - Departure

This is the end of your holiday.

Included excursions

During the holiday, you will have the opportunity to visit local market and bazaar, rock cut churches and fairy chimneys in Cappadocia, visit Ephesus, iconic monuments of Istanbul, and more.


The tour will bring you to fascinating places in Turkey such as Istanbul, Cappadocia, and Selcuk.


Included in your package is daily breakfast, 8 lunches, and 8 dinners.

Everywhere you turn in Turkey, there is something delicious to eat, including street food such as bread rings covered in sesame seeds, deep fried mussels with a garlic rich sauce, warm roasted almonds and pistachio nuts, pastries bathed in syrup, divine milky desserts, and chewy ice creams.

In the many restaurants and street cafés, you can dine in style eggplants stuffed, grilled or fried in endless ways; tangy salads and yogurt dips strongly flavored with garlic. Every town and city has a market where you will find a wealth of fresh seasonal produce, such as plump olives and crunchy pickles, fresh figs, ruby red pomegranates, juicy ripe peaches, pungent spices, and fresh leafy herbs, which are sold like bunches of flowers.

Culinary tradition

While the food and cooking of Turkey is inevitably shaped by its diverse geography and climate, it could be said that the country’s turbulent history has also played a key role in shaping the cuisine. Constantly in flux, the culinary traditions embody the many cultures that have had an impact on Turkish life over the centuries. These include ancient Persian and Arab practices that have been handed down from generation to generation, the influences of Islam and the Ottoman Empire and today, the growth of urbanization and tourism.

The dishes in Turkish cuisine roughly can be classified as follows:

  • Soups: wheat and derivatives, rice legumes, seasonal vegetables, yogurt are used
  • Mezes, appetizers: this list is endless - it can be a slice of melon with white cheese, beans cooked with olive oil, garlic and parsley, stewed mussels, black olives, boiled potato salad, tomato salad with roasted eggplants, bulgur salad, phyllo cheese rolls, and more
  • Fish and seafood: Turkey is surrounded by the seas on three sides. All kinds of fishes from these three seas are consumed by either grilling, frying, baking, or steaming depending on its variety
  • Poultry: Nowadays cooks try to substitute chicken with red meat since scientists say white meat is healthier. However, in olden times tasty free-range chickens were boiled; the chicken broth was to make deicious pilav or rice, and the pieces of chicken was served with it. Or boiled chicken garnished with walnut sauce, or chicken is stuffed with rice, liver, currants and pine nuts
  • Meat: it is either consumed in grilled form alone or grilled with some vegetables or fruits such as eggplants, quinces, onions, garlic, loquats, apples depending on the season and called kebabs, or it can be cooked with vegetables or fruits in pan called stews or yahni
  • Vegetables: any seasonal fresh one or two kinds vegetable is cooked with the addition of olive oil
  • Dolma, stuffed vegetables: zucchinis, eggplants, tomatoes, bell peppers, are stuffed with rice or with bulgur; one may add ground meat to the stuffing if she likes; vine leaves, Swiss chard or cabbage leaves are wrapped up with the same stuffing
  • Pilavs; mostly rice is used, but in folk cuisine bulgur is used due to availability. Either rice or bulgur is used. The pilav is always enriched by the addition of one or two of following ingredients, onions, tomato, currants, pine nuts, chestnuts, zucchini, enggplants, meat, liver, and more
  • Noodles and pasta dishes: home made vermicelli and noodles are still prepared in Anatolian provinces. Manti, a kind of dumpling or ravioli, is prepared by rolling out dough thin enough, cutting the rolled pastry into one inch squares, filling in the center by ground meat or chickpea size, pinching to seal, boiling, then serving with yogurt-garlic sauce with butter-paprika topping.
  • Breads, and boreks: Mostly with wheat, in rural areas with other grains. Pita, tandir (clay oven) bread, flat bread (unleavened) baked on sac (griddle) are some kinds. Olives, walnuts, tahini, cheese, meat are often added to bread for flavor and texture. Boreks are prepared by rolling out the dough with the rolling pin into desired size circle and filled with either by cheese - parsley mix, or ground meat onion mix, or spinach, and shaped into thin packets of pastry, and fried. Or as in lasagna, rolled out thin dough is layered with different fillings mentioned above, and baked in the oven
  • Desserts: can be dough or flour based, milk based, fruit based, rice based. These desserts can be enriched-flavored by the addition of one of them; pistachio nuts, walnuts, rose water, saffron , cinnamon, cloves cheese or clotted cream.
  • Drinks; ayran diluted yogurt drink, licorice tea, fruit based drinks or sherbets such as rose, lemon, orange, sour cherry; tea, coffee and herbal teas such as linden tea, mint tea, boza; a fermented (of ground wheat, barley or millet) soup like beverage, salep; a drink prepared by milk, sugar and a starchy powder made by drying and pulverizing the root tubers of certain plants of the orchid family, orchis latifolia.

The products people mostly use which are common to all the Mediterranean countries are olive oil, olives, cheese, fish, tomato, pepper, eggplant, zucchini, pine nuts, walnuts, basil, parsley, coriander, paste, noddles, sausages, orange, lemon, honey legumes, and grains.

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner
  • Drinks

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

Things to do (optional)

During the tour, you can enjoy an optional balloon ride on day 7 at an additional cost.

What's included

  • All domestic flights Istanbul - Kayseri / Izmir / Izmir - Istanbul (economy class)
  • All arrival and departure transfers
  • Transportation by air-conditioned vehicle
  • 7 lunches and 7 dinners
  • Accommodation on bed and breakfast basis at 10 Karakoy Hotel Istanbul and Yunak Hotel in Cappadocia
  • Turkish cooking class in a Turkish Home in Istanbul
  • Anatolian cooking experience in a village home in Cappadocia
  • Wine tasting in Cappadocia and Selçuk
  • Licensed professional tour guide in English language
  • Entrance fees to all museums, parks, and historic sights as included in the itinerary
  • 18% VAT

What's not included

  • International airfare
  • Visa fee on arrival to Turkey
  • Personal travel insurance
  • Non mandatory but customary tips
  • Optional balooning in Cappadocia
  • Alcoholic drinks where not included in menu

How to get there

Recommended Airports

Arrival by airplane

Please book your flight to arrive at Istanbul Atatürk Airport (IST). Turkish Flavours will pick you up from the airport.

Airport: Istanbul Atatürk Airport Airport transfer included: Istanbul Atatürk Airport No additional charges. You can request this in the next step.

Cancellation Policy

  • A reservation requires a deposit of 40% of the total price.
  • The deposit is fully refundable if the booking is cancelled up to 21 days before the arrival date.
  • The rest of the payment should be paid on arrival.
10 days / 9 nights
from --
Minimum group size

This trip requires a minimum number of 4 participants

Monday May 18, 2020
(10 days / 9 nights)

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