The 7th International Meze Festival Brought Together Flavor Lovers

Hosted by Akra Antalya International Appetizer Festival This year, the International Meze Festival brought together culinary enthusiasts for the 7th time. As one of Türkiye's leading gastronomic events, the International Meze Festival, like every year, delivered a unique feast of flavors. The festival, which saw the stands of 17 distinguished local and international restaurants overflow with guests, featured a diverse selection of the most popular mezes prepared by accomplished chefs. The festival showcased the intricacies of meze culture, a crucial element of gastronomy, both domestically and globally.

The most special local and foreign appetizers were tasted throughout the festival. 

The International Meze Festival, which brings together meze culture from around the world, offered a multinational culinary experience featuring not only Turkey's distinguished restaurants but also world-renowned venues such as Gandarias Jatetxea from Spain, Ai Giorgis Restaurant from Greece, Niazi's from Northern Cyprus, Londri from Russia, and Umarfisch from Vienna. The international cuisines were accompanied by leading Turkish restaurants such as 7 Mehmet (Antalya), Asma Yaprağı (Alaçatı), Lokanta Feriye and Hodan (Istanbul), Tola (Bursa), Millocal (Nevşehir), Kurul Bitez (Bodrum), TheLifeCo Restaurant (Antalya), Güzelburç Antakya Restaurant (Hatay), and Akra Antalya. The stands of the 17 participating restaurants were highly acclaimed for their unique flavors and colorful presentations. As in previous years, the International Meze Festival offered everyone two days of sharing, where conversation and enjoyment were transformed.

A festival enlivened by gastronomy conversations

Held in Akra Antalya The 7th International Meze Festival attracted attention with its gastronomic talks, which were well-attended, as well as its meze tastings. The first day of the two-day sessions Sessions included Nilhan Aras's "Stories of Salted Fish from the Van Sea to Lake Beyşehir," Assoc. Prof. Dr. Ahmet Uhri's "Cultural History of Fermentation," and Aylin Örnek's "Lakerda Workshop." On the second day of the festival, Assoc. Prof. Dr. Elif Gözler Çamur's "A Taste of Rome at the Lycian Table" and Ferhat Bora and Çağdaş Arman Bulut's "More Than the Number of Followers" were met with great interest from visitors. The festival, which celebrated the richness and diversity of meze culture, concluded with unique tastings and enjoyable sessions.

Source: HORECA TREND and the 7th International Meze Festival