Gastronomy Experiences in Turkey — Taste the Land

Good travel has a flavor.
Warm bread, peppery olive oil, herbs you crush between your fingers, a dish you’ll try again at home.
With Holitat, food days are simple: small groups, local hosts, clear timing, room to linger.

Tell us what draws you in—wine, olive oil, gourmet stops, or cooking classes—and we’ll shape a day (or a short series) that fits your route and pace.

Wine Tasting Tours — Aegean & Thrace

Vineyards with sea breeze, slow lunches, unhurried flights.

• Urla Peninsula (Aegean): coastal vineyards, cellar tastings, light pairings.

• Thrace (Tekirdağ–Şarköy–Mürefte): rolling hills above the Marmara, boutique estates, sunsets over the rows.

We handle bookings, drivers, timing between estates, and a snack break so tastings stay easy.

Olive Oil Routes — Groves, Presses, Simple Plates

See how oil is made, then taste the difference.

• Walk an Aegean grove, meet small producers, try early harvest vs. mature fruit, filtered vs. unfiltered.

• Learn to read labels and pair oil with tomatoes, greens, and local cheeses.

• Optional: make a small olive-oil soap to take home.

Gourmet Experiences — Markets, Meze, & Street Corners

Eat like locals do—standing, sitting, sharing.

• Istanbul: market walks, meze trails, street grills, baklava and boza stops.

• Gaziantep: pistachio and baklava craft, kebab houses, spice shops, the Zeugma stop if you want art with lunch.

• Aegean coast: fish by the pier, herb mezes, lemon and olive oil on everything (in the best way).

• Black Sea: corn bread, kuymak/mıhlama, trout by cold rivers.

We balance rich and light plates and build in short walks between bites.

Cooking Classes — Market to Table

Shop, cook, eat—then take the recipes home.

• Market shop: choose olives, cheeses, herbs, seasonal veg with a local cook.

• Kitchen session: gözleme, sarma, menemen, meze spreads or simple seafood—hands-on and practical.

• Table time: you eat what you cook, with tips you’ll actually use.

Dietary needs (vegetarian, gluten-free, kid-friendly) are planned from the start.

How a Holitat food day works

1. You tell us the focus (wine, oil, markets, cooking—or a mix) and your pace.

2. We plan the route: start times, transfers, bookings, tastings, hosts.

3. You enjoy a clear flow with space to pause or add a stop.

4. We backstop with steady drivers, fair pricing, and small fixes done fast.

When to go

• Spring & autumn: best for vineyards, markets, and mild kitchen days.

• Summer: early markets, shaded lunches, sea time later.

• Winter: deep market walks, cooking classes, cozy tastings.

Bring: comfy shoes, a light cover for markets or holy sites nearby, and an open appetite. We handle the rest.