Cezve&More

Cezve and ibrik at the centre of the bar

The name sets the terms. Cezve is the small long-handled pot used for Turkish coffee, and it is the technique Cezve&More is built around, with More covering the contemporary specialty service that sits beside it. The house calls itself Gaziantep nitelikli kahve, the address for quality coffee, and the emphasis falls on craft and carefully selected beans rather than a broad menu. What separates it from a general café listing is the level the technique is practised at: the team includes a barista who took second place at the 2024 World Cezve/Ibrik Championship in Copenhagen, run by the Specialty Coffee Association.

Roasting and brewing behind the counter

The competition record runs past the cezve. The bar also counts a roaster who won both the 2024 Turkish national roasting championship and the national brewing championship, and who placed eighth at the World Roasting Championship, which puts bean development and cup preparation in the same room as the traditional pot. That combination is the identity: heritage technique beside modern roasting and brewing knowledge, rather than nostalgia on one side and specialty coffee on the other. The house language talks about kahve aşkı, coffee love, and invites guests to taste Gaziantep specialty coffee, which is a fair description of what the counter is for.

Before you go

Expect a coffee-first visit. The room is fresh and airy, with carefully selected specialty coffees and a mix of traditional and modern touches, so it reads as a bar shaped by cezve and ibrik culture and by current specialty practice at the same time. The order that makes the most sense is the one the name points to, coffee prepared in the cezve, which is where the technique is on show and where the championship experience is easiest to taste. A modern brew or an espresso is the natural second cup, given the roasting and brewing credentials behind the bar. The house does not put a food or pastry programme forward, so treat the coffee as the reason to come and anything beside it as incidental. That is the shape of a visit here: one cezve, one modern cup, and no need to make an occasion of it. In a city better known for baklava and pistachio, that focus gives Gaziantep a sharper specialty coffee address than a standard café description suggests.