Nöbetçi Eczaneler
In Türkiye, airports are no longer just transit points for travel; they are increasingly becoming spaces where culture, production, and solidarity intersect. One of the most recent and meaningful examples of this transformation is Tadında Anadolu’s Hatay Flavors Days, an initiative by BTA that brings Hatay’s rich gastronomic heritage to travelers. Following its successful run in Istanbul, the event continues at İzmir Adnan Menderes Airport.
Taking place in Izmir between 24–30 November, Hatay Flavors Days is more than a curated menu. The initiative aims to make visible once again the producers of the earthquake-affected region, women’s cooperatives, and Hatay’s deeply rooted gastronomic identity. Menu consultancy for the project is led by Metin Tansal, founder of Hatay Sultan Sofrası, who lost two of his businesses in the devastating earthquakes of 6 February. After receiving strong interest at Istanbul Airport, the event will continue to its third stop at Ankara Esenboğa Airport from 1–7 December.
Hatay’s Table Lands at the Airport
Throughout the event, visitors are introduced to the cuisine of Hatay, a city designated by UNESCO as part of the Creative Cities Network for Gastronomy. The menu features a wide selection of regional dishes, including yogurt aşı soup, zahter salad, öcce, kaytaz pastry, Belen tava, walnut-pepper paste, cabbage rolls with salted yogurt, and lime-cured pumpkin.
Many of these flavors are sourced from 10 local producers in Hatay, five of which are women’s cooperatives. From Altınözü olive oil to traditional spicy flatbread, each product reflects the region’s craftsmanship and deep-rooted culinary memory.
Metin Tansal’s Story Adds Meaning to the Project
Born in Antakya’s Kurtuluş district, Metin Tansal has been known since the 1990s as a cultural custodian who documents and preserves the traditional recipes of Antakya’s cuisine for future generations.
Despite losing both his city and two businesses in the 6 February 2023 earthquakes, Tansal reopened a new restaurant in Arsuz Konacık in August 2023, continuing his commitment to keeping Hatay’s culinary heritage alive.
For this reason, Hatay Flavors Days under Tansal’s consultancy go beyond a gastronomic event; they represent a story of solidarity, collective memory, and resilience, now carried into airport spaces.
Anatolian Cuisine Meets Travelers
Baha Bülbül, CEO of BTA, summarizes the purpose of the initiative as follows:
“Since 2011, we have been introducing Anatolia’s culinary heritage to the world. This year, we wanted to contribute to Hatay not only through promotion but also through solidarity. By supporting earthquake-affected producers, women’s cooperatives, and cultural heritage, we aim to keep the table of civilizations alive.”
Welcoming thousands of travelers daily at its Istanbul, Izmir, and Ankara locations, Tadında Anadolu serves as a powerful bridge between Türkiye’s gastronomic identity and international travelers, connecting local, geographically indicated products with a global audience through its strong local supply network.