10 Apr Hatay Visit
The Gastronomic Society of Turkey was once again in Hatay in recent days.
The visit to Hatay—one of Turkey’s most prominent gastronomic cities—was organized to support the region in the aftermath of the 2023 earthquake and to observe ongoing developments in the food and beverage sector on site. With the contributions of member Elif Ovalı, the program began at Teofarm with an artichoke harvest, followed by a wine-paired lunch featuring Antioche wines made from the region’s Barburi grapes.
The group also received information about the Hatay Agricultural Art Design Entrepreneurship Center (HASAT), which supports post-earthquake development by bringing together agriculture, art, and entrepreneurship. As the visit continued, members met Ali Mürdün, recipient of the 2024 Altın Kaşık Awards in the “Traditional Restaurant of the Year” category.
His menu—featuring dishes typically found only in local homes—included ekşi aşı soup, zucchini borani, öcce, aşur, kaytaz böreği, oruk, and spinach börek, along with kerebiç served with çöven cream, leaving a lasting impression.
At the gastronomy bazaar, established to help revive local businesses and home to many shops, dinner was held at Altı Kapı, one of Antakya’s notable establishments. The menu featured sarma içi, hummus, olive salad, Şeyhudi with pomegranate molasses and Samandağ peppers, tray oruk, and lamb shank served with firik pilaf. The künefe was enjoyed at Çınaraltı Künefe Yusuf Usta.
During their stay in Antakya, the group visited the Necmi Asfuroğlu Archaeology Museum located within The Museum Hotel Antakya, where they saw the world’s largest single-piece floor mosaic. They also visited Aççana Höyük on the Antakya–Reyhanlı road for the first time.
With a presentation by excavation director Prof. Murat Akar, they learned that the site contains remains of the ancient city of Alalakh, as well as unique findings related to olive and olive oil culture, including 4,300-year-old carbonized olive pits. Hatay Provincial Director of Culture and Tourism Abdullah Dinç accompanied the group and provided insights into the progress of the excavations.
Before concluding their visit with tray kebab and beyti at Tugay Kasap, the group continued with visits to local tradespeople in the cultural bazaar, spice shopping, and stops along the revitalized Kurtuluş Street, including visits to Habib-i Neccar Mosque and St. Pierre Church.
Throughout the visit, members of the Gastronomic Society of Turkey expressed their solidarity with the people of Antakya and promised to return again soon.
