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Akra Hotels' 6th International Meze Festival Brings Local and Global Meze Together

It was published

9 months ago

The 6th International Meze Festival hosted by Akra Antalya created the most talked about gastronomy event of the city for 2 days. The festival, which started with “Meze Talks” on Friday, October 25, gave its guests the secrets of gastronomy. The festival, which saw intense participation, brought together gastronomy enthusiasts with the doyen chefs of our country’s and the world’s leading restaurants. Throughout the festival, the delicious mezes prepared by chefs from different corners of Turkey and Russia received full marks from everyone.

The Story of Hünkar…

It has become a traditional taste meeting and this year The 6th International Meze Festival started with “Meze Talks”. The panel, moderated by Ebru Koralı and Tolga Atalay and attended by students of Akdeniz University Gastronomy Department, commemorated the owner of Hünkar restaurant and one of the doyens of Turkish gastronomy Feridun Ügümü, who passed away in recent weeks. Uğurcan Ügümü, who was a guest on the panel, talked about the recipes in the book “Hünkar” written by his father Feridun Ügümü before his death and his memories in the kitchen with his father.

in Anatolia Archaeology of the Spoon

The second panel of the day hosted Nur Başnur, who highlights the cultural heritage of Anatolia through her art research. Başnur explained the historical journey of the spoon, the food and spoon habits of the Turks, and all the ways and purposes of use in Anatolian culture from the Ottoman period to the present day in her presentation titled “Archaeology of the Spoon in Anatolia.”

Kastamonu Cuisine and Pastrami

In the third panel of Meze Talks, Kastamonu and Kastamonu cuisine were discussed. Answering the questions of Ebru Koralı and Tolga Atalay, Duygu Ece Aydın from Kastamonu İksirli Çiftlik drew attention to Kastamonu cuisine and product variety while talking about the city's secret and interesting flavors. The manager of Kastamonu Ala Restaurant, Ömer Karabıyıkoğlu, talked about the history and production techniques of pastrami. Drawing attention to the fact that pastrami has multiple types and areas of use, Karabıyıkoğlu served Kastamonu pastrami to the guests.

Journey to Boğatepe

In the last panel of the day, İlhan Koçulu, Founder of Boğatepe Environment and Life Association and the person who introduced Kars kashar – gruyere to the world, told the Story of Boğatepe. Koçulu emphasized the importance of good, clean and fair production by stating that protected nature provides food to people.
Koçulu, who also touched on cooperatives, made remarkable statements regarding food costs and cheese production. Koçulu stated that villagers, farmers and small producers should be protected and that food, soil and water should be protected.

Qiyaam / Qiyaam

The guest of the panel titled What Remains on the Table from Antiquity to Today, moderated by Ebru Koralı and Tolga Atalay, was Ece Baysal from Kapurcuk Gastronomy House. Speaking about Kapurcuk Gastronomy House, where they feature local products from Marmaris, Ece Baysal stated that although Marmaris stands out with tourism, it is also very rich in terms of culture and gastronomy. Baysal, who also made a separate mention of the 250-year-old dessert called Gıyam, said that Gıyam emerged when pistachios and sesame met with pine honey. During the panel, Gıyam produced in Kapurcuk was served to the audience.

Discovery of Garos

Assoc. Prof. Dr. Elif Gözler Çamur from the Marmara Island Slowfood Community was the guest at the last panel of the Meze Festival. She touched on the journey of Garos, the traditional flavor of Marmara Island, from Ancient Rome to the present day. Describing Garos, which is made with the liver and caviar of mackerel or chub mackerel fish, Assoc. Prof. Dr. Elif Gözler Çamur said that Garos is a beautiful representative of waste-free cuisine.

Appetizers Were Tasted

On the evening of the second day of the 6th International Meze Festival, mezes prepared by chefs from different parts of Turkey and the world were presented to gastronomy enthusiasts. The mezes that were showcased and tasted at the taste meeting held in the pleasant garden of Akra Antalya were greatly appreciated by the guests.

Participating in the night with their appetizers, Alaf, Bağarası, Birch, Trilye, 7 Mehmet, Lokanta Bahar, Girida Port, HSVHN, İZA, Klasik Dükkan, Konak, Mahir Lokantası, Kaplan Restaurant, Parlak Restaurant, Yalova Restaurant, TheLifeCo and Akra Antalya contributed to an important taste meeting in Antalya.

The only topic discussed at the taste meeting, which was attended by distinguished guests chasing delicious food as well as many members of the press, was which appetizer was more delicious.

Gastronomy Students on Duty

In addition to being a meeting point for tastes, the Meze Festival was also an important educational platform for gastronomy students. 35 students from Akdeniz University Gastronomy Department took their first steps in the sector in the kitchen of Akra Antalya within the scope of the Meze Festival. The students, who were in the Akra kitchen for a week, both helped their masters and took their first steps towards their future professions.

Source: HORECA TREND and Akra Hotels

Related Topics:6th International Appetizer Festival Accra hotels

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Haute Grandeur Returned with 8 Awards from the Global Awards

Elite World Grand İstanbul Basın Ekspres won a total of 2025 awards in the “Best Hotel” and “Best Spa” categories at the Haute Grandeur Global Awards 8, one of the world's most prestigious tourism awards.

It was published

15 hours ago

July 15, 2025

Elif Akin Yuksel

Elite World Grand Istanbul Basın Ekspres, a subsidiary of Elite World Hotels & Resorts, one of Türkiye's leading hotel chains, returned with awards from the "Haute Grandeur Global Awards 2025", one of the world's most prestigious organizations in the hospitality and SPA fields.

The hotel received the “Haute Grandeur Global Hotel Awards” in a total of 8 categories in the “Best Hotel” and “Best SPA” categories. Elite World Grand İstanbul Basın Ekspres received awards in the “Best Hotel” classification with its international service quality in 4 categories: “Türkiye’s Best City Hotel,” “Türkiye’s Best Congress Hotel,” “Turkey’s Best Design Hotel,” and “Türkiye’s Most Modern Hotel.” The “Haute Grandeur Global SPA Awards,” a reliable and prestigious award that selects the best SPAs worldwide, also received awards such as “Europe’s Best Business Hotel Spa,” “Europe’s Best City Hotel Spa,”

It received four awards in the categories of "Best City Spa in Europe" and "Best Spa Design in Türkiye." This brings the company back from the Haute Grandeur Global Awards with a total of eight awards. Since 4, the Haute Grandeur Global Awards have been recognized as a prestigious initiative that recognizes exceptional hotel, spa, and restaurant experiences globally. The initiative is considered the pinnacle of global achievement in hospitality.

“As a Registration of Our Services at Global Standards”

Emel Elik Bezaroğlu, Elite World Hotels & Resorts Board Member responsible for Sales and Marketing, said, “At Elite World Hotels & Resorts, we offer our guests from around the world our globally recognized service quality every year. We see these awards, which we have won in both the hotel and spa categories of the Haute Grandeur Global Hotel Awards, one of the world's most prestigious travel awards, as a testament to our guests' global appreciation for our services. This success encourages us to elevate our service quality to even higher levels. We thank everyone who has deemed us worthy of these awards and are committed to always elevating our service quality to even higher levels.”

About Elite World Hotels & Resorts

Elite World Hotels & Resorts, one of Turkey's leading hotel chains, represents Turkish hospitality with its hotels in Turkey and around the world with its 50 years of accommodation experience. It opens the doors of a delightful world to its guests with its brands that appeal to different types of tourism and its hotels in Turkey and abroad from Istanbul to Van, Samsun to Kuşadası, Marmaris to Yamusukro. The chain is moving forward with the goal of reaching 2030 hotels by 50 within the scope of its growth strategy with a franchise business model.

Elite World Grand, which meets guest needs at high standards with its robust technological infrastructure and well-equipped halls, enabling large-scale meetings and congresses, as well as comprehensive spa centers; Elite World Collection, which offers privileged experiences with its storied architecture bearing a historical texture; Elite World, which combines traditional hotel service with simple and luxurious comfort in central locations; Elite World Residence, which provides home-like comfort for long-term stays with its modernly designed rooms; Elite World Homes, which offers a high-quality and accessible alternative to the residence concept with its simple and stylishly designed functional rooms in central locations; Elite World Village, which offers guests a stay immersed in nature as well as extensive green spaces for corporate events and other various events; Elite World Comfy, which distinguishes itself with its contemporary lines and smart technological infrastructure in easily accessible central locations; Elite World Nest, with its modern approach built on flexible design and an atmosphere that maintains its originality; Elite World INN, which blends innovative trends and technology with superior service quality in rooms notable for its functionality; and Elite World GO, which responds to dynamic travel needs with a simple, friendly, and flexible service approach. meets.

The Grill, which offers unique flavors from Turkish and world cuisines; the Coffee Company, which offers a privileged atmosphere for coffee lovers; the Fit Life Spa & Health Center, which offers a healthy lifestyle, sports, and SPA area; Savlo, a fish restaurant offering refined flavors from the Aegean region in a special atmosphere; and Vington, which offers special coffee and wine presentations along with delicious snacks, elevate the travel experience with a holistic approach.

Source: HORECA TREND and Elite World Hotels & Resorts

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Çırağan Palace Kempinski Istanbul's Summer Venue C BAR Opened

Çırağan Palace Kempinski Istanbul, one of the most important symbols of the city with its unique location, eye-catching architecture, rich history and unparalleled beauty, welcomes summer with C Bar, located right next to the Bosphorus.

It was published

15 hours ago

July 15, 2025

Elif Akin Yuksel

Blending iconic history with contemporary energy, C Bar, an open-air venue, is poised to become one of Istanbul's most exclusive gathering spots with its stylish decor inspired by the "Red Passion," meticulously crafted cocktails reflecting Italian aperitif culture, delicious snacks, and live DJ performances. Reopening with the arrival of summer, C Bar offers entertainment enthusiasts signature cocktails, savored as the sunset, accompanied by captivating views of the Bosphorus, paired with DJ performances that capture the rhythm of the music.

Welcoming its guests every day of the week except Tuesdays between 18.00:01.00 and 18.00:23.00, C Bar continues to get lively with live DJ performances every Friday and Saturday between XNUMX:XNUMX and XNUMX:XNUMX.

Source: HORECA TREND and Çırağan Palace Kempinski Istanbul

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Izaka Terrace's New Summer Menu Brings Flavor and View Together

With its elegant and intimate ambiance, accompanied by unparalleled views of the Bosphorus and the unparalleled Istanbul skyline, Izaka Terrace, one of the city's privileged meeting points, offers its guests an unforgettable culinary experience with its updated summer menu. The new menu, meticulously prepared by Head Chef Serhat Eliçora and his team, is inspired by the freshest and most delicious seasonal produce. Each plate features special recipes, imbued with the chefs' artistry, reflecting the refreshing spirit of summer and leaving a lasting impression on the palate.

It was published

2 days ago

July 14, 2025

Elif Akin Yuksel

Izaka Terrace, one of Istanbul's most exclusive gastro-terraces, is making a bold entrance into the summer season with innovative flavors accompanied by unparalleled views of the Bosphorus. Blending carefully selected flavors from around the world with local ingredients and touches, the venue invites gastronomy enthusiasts to a multifaceted experience.

The new menu, specially designed for summer, features creative appetizers prepared with fresh seasonal produce, hot appetizers enriched with seafood, meat and fish-based main courses, and desserts with modern touches. The new summer flavors combine the refreshing aromas of the Mediterranean with the refined flavors of Italian and Far Eastern cuisines with the traditional elements of Turkish cuisine.

With its specialty flatbreads baked in a stone oven and unique appetizers, Izaka Terrace offers rich flavors perfect for sharing. Flatbreads prepared with diverse ingredients like burrata, kokoreç, smoked salmon, and truffle-infused toppings complement the table with modern appetizers.

IzakaTerrace, a restaurant, bar, and lounge, welcomes guests seven days a week from noon to 7:12.00 p.m. It also hosts DJ performances every evening and, throughout the summer, hosts local and international DJs with its Sunset Groove concept every Wednesday, Friday, and Saturday evening from 23.30:18.00 p.m. to 02.00:XNUMX a.m.

Izaka Terrace continues to be the first choice for those seeking both taste and quality, with its menu featuring the refreshing tastes of summer and exquisite versions of world flavors that will appeal to every palate.

Source: HORECA TREND and Izaka Terrace

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