Gaziantep's smartest dining is within this caravanserai where suited waiters zip between the courtyard tables delivering trays laden with meze dishes of hummus and sizzling clay-pot-baked Antep cheese, and meaty kebap-based mains. Check out the seasonal menu for regional specialities such as pirpirim aşı (purslane soup), erik tavası (lamb with green plums) and ayvalı taraklık (lamb chops with quince).
As well as an extensive meze selection that includes many non-meat options, the menu has a small but interesting vegetarian mains selection. We can recommend the kabak kavurma (courgette casserole slow cooked in a clay pot).
