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Istanbul + the Turkish Aegean | April 9th-18th, 2026

Istanbul + the Turkish Aegean | April 9th-18th, 2026

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    Join Bold Fork Books' founder Clementine Thomas and actor/filmmaker + Turkey-lover Clare Louise Frost for a 9 day, 9 night culinary journey of Istanbul and the Aegean. 

    Embark on an unforgettable gastronomic adventure through two of Turkey’s most captivating regions—vibrant, diverse Istanbul and the rich green landscapes of the early-spring Aegean.

    You’ll explore the history, culture, and flavors that make up Turkey’s rich culinary landscape. 

    You can find our detailed itinerary here.

    Trip Overview

    Istanbul: A Crossroads of History, Culture, and Cuisine

    We’ll begin our journey in Istanbul, the storied city, Byzantine crown jewel, Ottoman capital, and now Turkey's most populous and vibrant city. Often called the meeting point of Europe and Asia, today's Istanbul is a melting pot of Anatolian and international cultures. 

    From our base in Karaköy, we’ll explore the city’s historic heart - its lively bazaars, aromatic spice stalls, grand mosques, and ferry-lined waterfronts. Our days blend guided walks with meals that introduce us to Istanbul’s diverse culinary traditions, from meyhane tables full of meze to neighborhood kebab joints. 

    We’ll also gain insight into Turkey’s emerging wine scene through a tasting with expert Gözdem Gürbüzatik, one of the women leading the movement to revitalize Turkey’s wine industry. Our tasting will highlight indigenous Anatolian grapes and the country’s long, complex winemaking history - a perfect prelude to our time on the Aegean coast.

    The Aegean & Urla: Spring Produce and Wine Country

    After our short flight south to Izmir, we’ll make our way to the seaside village of Alacati and settle into our B&B, housed in a 19th century villa with lush gardens and patios.

    We’ll spend the next two days diving into Aegean cuisine with Chef Ayşe Nur, visiting the local markets and touring her kitchen gardens. We’ll roll up our sleeves and learn to cook traditional dishes defined by the Aegean''s spring abundance - wild herbs, greens, artichokes, and asparagus - in her beautiful restaurant kitchen. 

    Next, we'll venture to the nearby Urla wine region for relaxed vineyard visits and tastings with winemakers leading Turkey’s exciting wine revival. A stay at a vineyard hotel will offer a peaceful pause before we return to Istanbul for final explorations of the city’s neighborhood markets, historic sights, and a celebratory farewell dinner.

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