All activities / Culinary / Cooking / Istanbul
Culinary / Cooking in IstanbulTR
The two-continent city where Ottoman palace cuisine meets Anatolian regional depth: spice-bazaar mornings and hands-on kitchens in Sultanahmet.
Why here
Istanbul's food is an empire's archive, Ottoman palace dishes layered over the regional depth of all Anatolia, and the city has taught it hands-on for a generation: Cooking Alaturka opened in 2002 as Istanbul's first dedicated cooking school and still runs daily classes building a five-course Turkish and Ottoman menu in groups of two to ten, while Turkish Flavours, founded by an Istanbul native in 2004, walks the spice bazaar and back-street markets before the aprons go on. The curriculum is unfakeable elsewhere: mezes in their birthplace, the bazaar as the pantry, and tea culture between courses.
Best months
Year-round; April to June and September to November are the pleasant city seasons and the best market months. Classes run small and book days to weeks ahead.
Getting there & around
Fly to Istanbul (IST or SAW). The schools sit around Sultanahmet and the bazaar quarter; book ahead for spring and autumn.
Skill levels: beginner, intermediate
Schools & guides (2)
Cooking Alaturka
SchoolIstanbul's first dedicated cooking school, opened 2002, running daily hands-on classes of a five-course Turkish and Ottoman menu for groups of two to ten.
Turkish Flavours
SchoolFounded in 2004 by an Istanbul native, combining spice-bazaar and market tours with hands-on cooking classes.