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MAY 1-8, 2026

Türkiye: Cesme, Izmir & Ephesus

There’s so much to love about Türkiye that we keep returning with Chef Ana Sortun of Oleana and Sofra in Cambridge, Massachusetts. This week in Türkiye was an exploration steeped in tradition and history, as well as discovery of a few areas that you might not know.

Along with Chef Ana Sortun, our food and cultural guides offered equally exciting views of the food, history and culture of the Aegean region. It’s not just Türkiye that we experienced. We also spent one day in Greece, on the island of Chios, best known for mastic, an important ingredient in Eastern Mediterranean cuisines. It was fascinating to see the differences and similarities between the cuisines of the two countries.

The Culinaria provided a well-rounded picture of the region, visiting farms, historical sites, city markets, and restaurants that run the full spectrum – from small village cafes and restaurants to a Michelin farm-to-table experience.

We included an add-on program in Istanbul after the Culinaria, with a special dinner and craft Raki tasting, plus visits to the Kadikoy Market, Netflix-covered Ciya Restaurant, The Blue Mosque, Cistern, Hippodrome, Hagia Sophia and the Grand Bazaar.