Labada Brasserie Celebrates its 5th Anniversary with a Gastronomic Experience

Labada Brasserie embraces the Aegean, Mediterranean and Anatolian cuisine and has been carrying out projects to ensure that the region's flavor accumulation gets the value it deserves since the day it was opened; It celebrated its 5th anniversary with a special trip under the leadership of its founder Gonca Saldanlı. During the two-day event, guests visited the cultural points of the city and had the opportunity to experience Denizli's gastronomic richness on-site. Project sponsors of the event include; Aydem Enerji, Tabea, Tale's, Buldan's and Sevilen Group took part.

From Fertile Lands to Labada Menu

As the symbol restaurant of Denizli, Labada Brasserie, which protects the gastronomy and cultural richness of the region, continues this mission in its 5th year. The first stop of journalists, writers and subject experts, who are candidates to become Denizli Gastronomy Ambassadors, was Buldan Culture House, which has a 230-year history in Buldan. Guests listened to the social life of Buldan, which was influenced by all cultures in the region, with the narration of philosophy teacher Aytekin Kılınç, who transformed the mansion into a cultural center. Sait Yalçın told the short history of the region on the streets of Buldan. The breakfast was held in the field of Murat Yeşildağ, who is engaged in agriculture with his family of 4, in the Tekke Mevkii region at an altitude of 700 meters. Traditional breakfast was served on the regional table, with Girye Tomatoes picked from the field in the early hours of the morning, Nacur Kale Pepper Rubbed Cheese, Labada-made sujuk and bend pastry, Labada-made jam, acuka and Buldan Simit. Menemen with 5 tomatoes made over an open fire was the star of the breakfast. Tale's brand olive oils accompanied this special breakfast. After breakfast, the guests harvested heirloom tomatoes in the field with the narration of Murat Yeşildağ.

Denizli Kebab was experienced within the scope of the event at Kebapçı Enver, which has an important place in the gastronomy culture of the city. The 5th anniversary dinner held at Publin Labada started with the opening speech of Gonca Saldanlı. In the menu accompanied by popular wines, Founder Enis Güner gave information about the products and their harmony with the menu. Kale Pepper Soup, Stuffed Labada Herb, and Roasted Green Beans with Tahini Çameli were among the most popular local flavor interpretations of the menu.

“We Are Inspired by the Hospitality Values ​​of These Lands”

Under the umbrella of BND Group; brasserieGonca Saldanlı, who made evaluations for the 5th anniversary celebration of Labada, which promises a holistic taste experience in Denizli with its catering and patisserie services; “Our Labada journey started in 2019 with our service approach inspired by the hospitality values ​​of these lands. As Labada, the gastronomy representative of the city, preserving the rich culinary culture of the region, revealing these flavors and adding our own interpretation to these flavors when necessary, has further strengthened our passion for our job. The signature flavors we created using seasonal local products of the region were appreciated by our guests, and the feedback we received became our source of motivation on this journey. Today, we are celebrating our 5th anniversary with the pride of all the work we have done to make Denizli a leading gastronomy destination. "While we continue to contribute to the city's gastronomy, we will continue to bring the real tastes of the region to taste lovers," he said.

Vineyard Harvesting Experience at Sevilen Taş Ev Vineyards

On the 2nd day of the event, a pleasant breakfast was organized at Labada central branch with the flavors offered in Denizli's breakfast culture. The program continued at Sevilen Vineyards in South Denizli. After the grape harvest experience at Sevilen Vineyards, guests tasted delicacies specially prepared for the grape harvest by Labada Catering. An unforgettable gastronomic experience was experienced with local cheeses served with popular wines, Kale Pepper Stuffed and Tavas Göveci, unique to the Tavas region, followed by Chickpea Halva.

Source: HORECA TREND and Labada