Our base for the week will be the Daphne Hotel, located in Sultanamet – no more than a ten minute walk to any of the magnificent architectural monuments of Istanbul – among them the Ayasofia, the Blue Mosque, Topkapi Palace and the Basilica Cistern, and with a panoramic view of the Bosphorus. The hotel offers a comfortable and relaxing base and all of the amenities we’ll need to recuperate from our busy days.

Itinerary
Day 1 Sunday - D
You’ll be met at the airport and transferred to the hotel for your six night stay. After check-in and a short rest, we’ll enjoy a welcome dinner and orientation.

Day 2 – Monday – B/L/D
Following breakfast, we’ll walk the short distance to the cooking school for our 1st class where we’ll learn the first of many traditional Turkish dishes. We’ll enjoy the fruits of our labour for lunch. After lunch we’ll embark on a guided walking tour, visiting Topkapi Palace where we’ll see the impressive collection of priceless jewels, crystal, silver and porcelain, robes worn the by the sultans and relics of the Prophet Mohammed. Leaving Topkapi, we’ll walk through the Hippodrome before visiting the Blue Mosque, which takes its name from the mostly blue Iznik tilework decorating the interior. Built between 1609-1616, the mosque provoked great hostility as the 6 minarets were considered a sacrilegious attempt to rival the architecture of Mecca.
We’ll return to the hotel for a short rest before dinner at Hamdi Restaurant – renowned for their kebabs.

Day 3 – Tuesday – B/L/D
After breakfast, our second cooking class, followed by lunch. This afternoon, our guided tour will take us back to Sultanahmet Square to visit the Ayasofia , one of the world’s greatest architectural achievements and a testament to the magnificence of the 6th century Byzantine capital. From there we’ll visit the cavernous Basilica Cistern, another Byzantine marvel, constructed to meet the growing needs of the Great Palace. From there we’ll walk the short distance to the Grand Bazaar – with over 4000 shops filled with clothing, fabrics, carpets, jewellery and so much more!!
Dinner tonight will be at Yeni Kaptan Restaurant located on the shores of the Bosphorus.

Day 4 – Wednesday – B/L/D
Today we’ll have a full day of touring. We’ll begin our day at the Istanbul Crafts Centre where we’ll have an opportunity to watch skilled artisans at work. From the Crafts Centre we’ll walk the short distance to Eminonu to catch the ferry for a cruise up the Bosphorus, including a leisurely stop for lunch along the shore.
We’ll return by van and head to the Egyptian Bazaar (the Spice Bazaar) and the New Mosque. The Spice Bazaar was built in the early 17th century as an extension of the Mosque complex. Here we’ll find a myriad of herbs, spices and a wide variety of foods and other goods.
Tonight we’ll travel to the Asian shore for dinner at Ciya Sofrasi to enjoy the traditional Anatolian foods of renowned chef Musa Dagdeviren.

Day 5 – Thursday – B/L
After breakfast this morning we’ll return to the kitchen for our 3rd cooking class. Again, lunch will consist of the dishes we’ve made that morning. Afternoon and evening at leisure. (this is an opportunity to shop for souvenirs and gifts or perhaps to visit the local hammam.)

Day 6 – Friday – B/L/D
After breakfast this morning, our final cooking session followed by lunch. This afternoon we’ll take a guided tour of Dolmabahce Palace. The façade of Dolmabahce, built in the mid-19th century, stretches for 600 metres along the European shore of the Bosphorus. We’ll return to the hotel before leaving for Istiklal Caddesi, a pedestrian street in Beyoglu filled with cafes, restaurants and bars. At the bottom of the street, we’ll find Sofyali 9 where we’ll enjoy a farewell dinner

Day 7 – Saturday – B
After breakfast at the hotel we’ll transfer to the airport for your trip home – or to continue on with your visit to other parts of Turkey.

Program includes:

• Six nights accommodation based on twin occupancy with private facilities.
• 4 - 1/2 day cooking classes
• Airport transfers and ground transportation
• All meals as outlined on itinerary. Local wines served with dinner.
• All scheduled excursions with local English speaking guides
• All entrance fees on excursions
• All tips and gratuities
• Mediterranean Kitchens apron and recipe booklet

Cost per person:
Cooking participant: $2575 US (not including airfare)
Non-cooking participant: $2350 US
Single supplement $400 US
Group limited to 8 cooking participants and 4 non-cooking participants
Led by: Lindan Toole

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For more information about Turkey go to: www.kultur.gov.tr