Have you tasted Ekşi Aşı?

The second stop of “Regional Cuisine Days,” held in the Restro Restaurant of BTA Catering, was Antakya.

BTA Catering, offered guests the best samples of “Antakya Cuisine” such as Ekşi Aşı, Tuzda Tavuk, Humus, Serimsek, Kömbe and Künefe (oven shredded pastry with soft cheese filling in thick syrup), between the 26th of April and 7th of May at Restro, as part of “Regional Cuisine Days” in cooperation with Association of Anatolian Folk Cuisine (Anadolu Halk Mutfağı Derneği) and Sultan Restaurant.

BTA Catering General Manager Sadettin Cesur, asserting that traditional cuisine can only be maintained through practice, states that; “We aim to contribute to the promotion of the Antakya region of our country by introducing our guests to Antakya’s rich cuisine, with the responsibility of introducing guests to the many different tastes of Turkey.” Cesur further explains that the company holds new events in order to broaden their services. He said, “We have the pleasure of offering our guests the most delicious regional tastes which remain largely undiscovered. They are prepared by the master chefs of BTA Catering during some specific times of the year.”

Restro Restaurant previously served samples from the cuisine of the Middle Black Sea Region.