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Cooking Classes Bodrum
 
Turkish Flavours Culinary Journeys

EXPLORE TURKISH FLAVOURS-A CULTURAL and CULINARY EXPERIENCE

A 12 day- 11 night Culinary journey in Anatolia

The ideal journey featuring each destination's must-see highlights with culinary experiences. Enjoy hands-on cooking classes, market tours, gourmet Turkish Cuisine dining and luxurious accommodation. Explore Istanbul's magnificent Hagia Sophia, Blue Mosque and Topkapi Palace. In Cappadocia, visit the rock-carved churches at Göreme. Discover ancient Ephesus, the best-preserved classical city in the eastern Mediterranean, and the seaside town of Bodrum with its Museum of Underwater Archaeology.

EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 1 ISTANBUL - BODRUM

Upon arrival from your international flight take the connecting flight from Istanbul to Bodrum. Arrive at Bodrum airport. You will be driven to a small village in Ortakent, Yarbasan. Each home in this village is a replica of the original ancient homes of the region and has a private pool. After a short rest dinner will be served at one of Bodrum’s popular restaurant, Erenler Sofrasi on the premise. Overnight at Yarbasan Stone Houses (D)

EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 2 BODRUM

After breakfast you will visit the Bodrum Castle that occupies a promontory at the center of Bodrum. A fine example of medieval architecture, it has courtyards, turrets, galleries and sunken gardens, and you will see the collections of the Museum of Underwater Archaeology housed inside the Castle. Relax over lunch at a local restaurant where owner brings together Bodrum women as his ‘tasters’ to maintain the quality and consistency of his food, and personally selects the best olive oil and the freshest herbs and vegetables from the markets, then we return to Yarbasan to freshen up. Dinner is suggested by the shore in one of Bodrum’s pretty villages. (B, L)
Overnight at Yarbasan Stone Houses (D)

EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 3 BODRUM

After breakfast drive to a local market, shop for the ingredients for the cooking class. Enjoy a five course cooking class at Yarbasan, and taste the menu. Afternoon is spent at leisure. In the evening walk down to the Yahsi beach for a casual dinner on your own. (B, L)
Overnight at Yarbasan Stone Houses (D)

EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 4 BODRUM

After breakfast drive to the cruise port to board a spacious wooden Gulet Yacht for a full day cruise to the bays around the peninsula, where you can also swim. Lunch will be served on board. (B, L,)
Overnight at Yarbasan Stone Houses.

EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 5 BODRUM- IZMIR – KAYSERİ

Leave Yarbasan early in the morning to be driven to Ephesus to visit the site and the museum. Drive to Izmir airport for flight to Kayseri via Istanbul.
Overnight in Kale Konak Hotel (B, L, D)

EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 6 CAPPADOCIA

In Cappadocia we will focus on the very particular culture and foods of Anatolia.
We’ll begin with a visit to an ecological farm and then continue with cooking in a home with village women .They will show us how to make gozleme, stuffed vine leaves and manti, a traditional dish whose heritage stretches back to the Central Asian origins of modern Turkey. Lunch will be in the home of your hosts with her family, grandsons and everybody.
Then we will introduce you to the lunar landscape of Cappadocia at Dervent Valley, and we head on to Zelve Open Air Museum, which is one of the earliest inhabited and last abandoned monastic settlements of Cappadocia. Seeing the best examples of the fairy chimneys at Pasabag Fairy Chimneys Valley, we drive further to Avanos. From here you will stop at Avanos, a centre of terracotta art since 2,000 BC, for a demonstration in a traditional pottery workshop. Then we will try our hands at it under the supervision of a master potter.
Before dinner you will stop at a Winery. This is the biggest and oldest winery (since 1943) of Cappadocia. We will have a detailed tour of the winery while tasting their local wines. The Öküzgözü-Bogazkere combinations (grape varieties 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.
Today dinner will be at Ziggy’s restaurant with Cappadocian wine.
Overnight in Kale Konak Hotel (B, L, D)
EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 7 CAPPADOCIA

Early morning optional balloon ride: transfer to the balloon launching site to meet the balloon crew. The gentle and stable wind conditions are ideal during the early hours of the day in Cappadocia. It is also the ideal time for photography, with splendid colours 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 an awaiting champagne breakfast!
Today you will visit 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. For lunch you will try making pide –Turkish flat bread. You will then explore the underground city of Kaymakli; one of the largest and deepest of Cappadocia’s many such settlements
Then while sipping your Turkish Tea or coffee you will enjoy a demonstration and explanation of Turkish carpet making techniques, symbols and different types of carpets. Dinner is taken at a local restaurant.
Overnight at Kale Konak Hotel. (B, L, D)

Day 8 CAPPADOCIA- ISTANBUL

Take flight to Istanbul. On arrival, transfer to your hotel in Istanbul.
Overnight in Istanbul (B)

EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 9 ISTANBUL

Your guide will pick you up at 9:00am. You will visit St. Sophia- the church of the Divine Wisdom, the Blue Mosque- a 17th century mosque that dominates the skyline of Istanbul, and the Byzantine Underground Cisterns. For lunch you will taste delicious kofte- meatballs at a specialized restaurant operating since 1920.
After lunch you will visit the magnificent Topkapi Palace, the residence of the sultans for almost three centuries. Lastly, you will continue to explore ninety-two streets of the famous Grand Bazaar.
You will then proceed to your hands-on Turkish cooking class at an authentic Turkish home. In the evening you will have dinner at a Turkish home and enjoy wholesome home-cooked specialties: a truly unique opportunity to experience Turkish hospitality and local homelife.
Overnight (B. L. D)
EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 10 ISTANBUL

Today we will visit the Gulluoglu Baklava Factory in Karakoy. We will tour the area where the baklava dough is rolled out, and watch baklava production. We will then taste various kinds of Baklava along with Turkish coffee.
Then you will tour the Spice Bazaar with our culinary specialist and stop at shops for tastings. 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. Despite the fact that the bazaar is becoming so popular with tourist groups, there is still plenty to discover for the "foodie." We will stop at shops tasting and discovering some typically Turkish delicacies.
You will then get on board a local ferry and disembark on the Asian side of Istanbul. After visiting some specialty shops walking through the colorful market of Kadiköy –an open air street market, very different from the Spice Market and more in tune with the way most Istanbul folks cook and eat. Lunch will be served at one of Turkey’s foremost cook’s restaurant. The chef is devoted in letting the world know about the glorious food of his homeland. The ingredients used in the dishes travel from South Eastern Anatolia to arrive at your plate in Istanbul: aromatic red pepper, pistachios, chickpeas, olive oil and pomegranate molasses. After lunch we will take ferry back to the European side.
Restaurant suggestions will be given for your dinner on own.
Overnight in (B, L)
EXPLORE TURKISH FLAVOURS A CULTURAL CULINARY EXPERIENCE

Day 11 ISTANBUL

Today you will cruise to the Prince’s islands enjoying the view. You will disembark on the largest of the Princes’ Islands (Principio -Büyükada). Büyükada is a beautiful summer resort with ancient style wooden houses and old summer residences. There are no museums, no cars even just horses and carriages to get around (the only alternative is riding a donkey) viewing grand houses and mansions wreathed with wisteria and bougonvillea, the cliffs, and piers.
You will stroll along the harbourfront, visit the island's local market and stop for a light lunch.
A horse -drawn carriage will drive you throughout the pine woods. You will cruise back to town after your experience. Our Farewell Dinner in one of Istanbul fine dining restaurants!
Overnight inIstanbul (B, L, D)

Day 12 DEPARTURE

Transfer to the airport for your departure flight.

Price per Person based on double occupancy

Single Supplement

Price Includes


CAPPADOCIA AND BODRUM TASTES

May 11 ISTANBUL – CAPPADOCIA – Saturday

In the morning transfer to the airport for your flight to Cappadocia .Upon arrival at Kayseri Airport you will be transferred to visit a local market. In Cappadocia we will focus on the very particular culture and foods of Anatolia.
We’ll begin with a visit to a local market and then join a cooking demonstration in a home with village women. They will show us how to make gozleme, stuffed vine leaves and manti: a traditional dish whose heritage stretches back to the Central Asian origins of modern Turkey. Lunch will be shared in the home of your hosts.
Then we will introduce you to the lunar landscape of Cappadocia at Dervent Valley, and we head on to 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, we drive further to Avanos. From here you will stop at Avanos, a centre of terracotta art since 2,000 BC, for a demonstration in a traditional pottery workshop. Then we will try our hands at it under the supervision of a master potter.
Before dinner you will stop at a winery. This is the biggest and oldest winery (since 1943) of Cappadocia. We will have a detailed tour of the winery while tasting their local wines. The Öküzgözü-Bogazkere combinations (grape varieties 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.
Today at dinner you will taste the delicious Testi Kebab- Pot Kebab (meat stew cooked in a seamless pot, broken with a hammer upon service) as well as varieties of Turkish meze selections and local Cappadocian wine.
Overnight at YUNAK HOUSES or similar. (B, L, D)

May 12 CAPPADOCIA – Sunday

Early morning optional balloon ride - transfer 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 colours 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 an awaiting champagne breakfast! Today you will visit 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. For lunch you will try making pide –Turkish flat bread. You will then explore the underground city of Kaymakli, one of the largest and deepest of Cappadocia’s many such settlements Then while sipping your Turkish Tea or coffee you will enjoy a demonstration and explanation of Turkish carpet making techniques, symbols and different types of carpets.Dinner on own is suggested at Ziggy’s restaurant.

Overnight at YUNAK HOUSES. (B,L)

May 13 CAPPADOCIA / IZMIR/ KUSADASI – Monday

This morning take flight to Izmir via Istanbul. Mrs Aslı Mutlu will greet you at airport.
Drive to an Ecological Organic Farm near Kusadası. Walk around the farm to meet the people who work at the farm and watch and join the preparation of organic products. Visit the Olive-oil Museum. Lunch comprising of organic products will be at the farm. After lunch visit Ephesus, one of the most incredible archaeological wonders of the world.
Overnight at Kısmet Hotel or similar (B, L)

May 14 KUSADASI / BODRUM - Tuesday

After breakfast we drive to Tire, a 5000 year old town and one of the largest towns in the area. Its long cultural heritage includes periods under the Hittites, Phrygians, Lydians, Persians, Romans and Byzantines, and it developed strong links with the economy during the Ottoman period. The Tuesday Market is a market where the fresh vegetables and fruits are cultivated and harvested by the village people selling to you.
You can find handicrafts such as clogs/pattayas (shoes) and Beledi weaving in the local shops. Enjoy your lunch at a local restaurant and drive to Bodrum. You will be driven to a small village in Ortakent, Yarbasan. Each home in this village is a replica of the original ancient homes of the region and has a private pool.
After a short rest dinner will be served at one of Bodrum’s popular restaurants.

Overnight at Yarbasan Stone Houses (B.L.D) www.yarbasanholidayhomes.com

May 15 BODRUM Wednesday

After a local market tour you will learn how to cook dishes from the Aegean Turkish cuisine featuring lots of olive oil and herbs. For lunch you will taste what you have cooked.
After lunch you will visit the Bodrum Castle that occupies a promontory at the center of Bodrum. A fine example of medieval architecture, it has courtyards, turrets, galleries and sunken gardens, and you will see the collections of the Museum of Underwater Archaeology housed inside the Castle.
If you like to wander in town in Bodrum this could be your night out.
Overnight at Yarbasan Stone Houses (B, L)

May 16 BODRUM Thursday

Today you will enjoy a Gulet cruise around the bays of Bodrum with lunch on board.
Dinner at the Erenler Sofrası www.erenler-sofrasi.com
Overnight at Yarbasan Stone Houses (B, L, D)

May 17 BODRUM   Friday

After breakfast at Yarbasan, you will be going to one Bodrum’s largest food markets on a guided tour; again you will be shopping for the meals that will be prepared today. You will meet local farmers who are selling their products directly to the public. Today’s hands-on cooking class will be based on hot starters and you will be learning to make three different courses and tasting them.
Tonight’s dinner will be at one of Bodrum’s fine dining restaurants overlooking the Castle and the harbour.

May 18 BODRUM Saturday

Today we will have a superb breakfast in an artist’s studio where his mother makes the bread and the jams, and olives are processed by them, also as well as the homemade cheese. She will be teaching you how she makes jam from citrus skin or other fruits depending on the season. After breakfast you will be walking through the fields to hunt wild herbs that are used for local meals, and learn how to recognise them
Dinner will be at Erenler Sofrasi tonight with a guest chef demonstrating how he makes two different meals.

May 19 BODRUM Sunday

Fishing and sponge-hunting were, in the old days, the major source of income for the inhabitants of Bodrum. With tourism in place this has changed, but the old trades are still being practiced. This day’s excursion is to Tuzla, where we will participate in old-fashioned fishing. When you go fishing it is natural that you feast on fish at lunch. We will practice that time-honoured tradition at a sea-side fish restaurant, where they will regale us with ultra-fresh fish and also show us how to tenderize an octopus (by pounding it on the rocks) before using it in a salad. There is a forty-five minute drive each way to this very memorable and increasingly hard- to-find, time-tested culinary highlight.
Challenge night to night! When you return in the afternoon you will find some ingredients in your fridges and we will be expecting you to cook a dish each to share with all tonight.

May 20 Departure Monday

A last lunch - at a local restaurant where owner brings together local Bodrum women as his ‘tasters’ to maintain the quality and consistency of his food, and he personally selects the best olive oil and the freshest herbs and vegetables from the markets.
Transfer to the airport.

Price Per Person based on double occupancy

Single Supplement

Price Includes: