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Fresh thyme, prized for its delightful aroma, flavor, and healing properties, is harvested from the high-altitude
In the Tokat region, grape leaves harvested in May and June are blanched and placed in
Einkorn bulgur is a type of wheat with a history dating back 10,000 years, accepted as
Produced through natural fermentation. The products contain no additives or preservatives. Because no filtration process is
In the production of this pomegranate sour made from Hicaz pomegranates, 800 to 900 grams of
The chemical analysis of our Munzur natural spring salt, which is used exactly as it comes
The seed, brought from Bulgaria in 1928 through the population exchange, was passed down from generation
Madımak is an edible, herbaceous plant species with woody stems and small pink flowers. Harvested in
Produced by the locals of Hatay who practice traditional olive farming, this Halhali olive salad is
It is produced from natural, fresh wild thyme growing on rocky and steep parts of mountains
Rock purslane is a low-growing, fleshy herb with long leaves that grows naturally on the seaward
Karacadağ is an extinct volcanic mountain located on the border of Şanlıurfa and Diyarbakır provinces in
Pumpkins grown in Hatay differ from other pumpkins due to the region's geographical location. Having a
Considered the ancestor of bulgur, freekeh bulgur is a type of wheat obtained during the stage
Seaweed is a natural plant source belonging to the spinach family. Known as the saltiest food
Produced through natural fermentation. Most products sold on the market today are made using a fermenter.
An heirloom seed variety cultivated for years at an altitude of 1800 meters in the soil
A regional product unique to Antakya, walnut jam is made from green walnuts harvested in June.
The dough, meticulously kneaded and rolled out by the partners of the women's cooperative (contains eggs),
Tuesday - thursday 4pm - 11pmFriday & saturday 12pm till late
