Since 1985
The Story of Hatay Gurme

Our journey with Antakya cuisine that started with 9 tables in 1985... First kitchen experience, then service experience... We say the best food is our mother's food... Here are my mother Dahiye Sultan's dishes... Tips about service etiquette from my father Mehmet Deveci...

Antakya Grocery for you to consume our products better... A boutique family company constantly striving to renew itself in its field... Teamwork striving to ensure our professional chefs and experienced service personnel are always ready for you through continuous training... The first and true address of Hatay Cuisine in Istanbul...

With the slogan "Who does not come to Hatay falls into error"; a teamwork struggling to present beautiful examples of Antakya food and culture with you...

Reservation

(0216) 572 00 31
About Us
Mehmet Deveci
Who is Mehmet Deveci?

I started my Antakya cuisine journey with my father. My father Mehmet Deveci, born in 1950, started the restaurant business from the lowest level in Antakya to support his family. In my eyes, my father, who offers excellent service etiquette and meticulousness, ended his career with the Women's Club in Antakya.

In the 1970s, my father came to Istanbul, worked as a cook's assistant in well-known hotels, and began trying the recipes he learned from his late mother during these years.

In 1985, he established Akdeniz Restaurant in Istanbul's Laleli district with 9 tables and limited resources.. In addition to Antakya cuisine, this was a complete tradesman's restaurant.

In 2007, he moved his family and concept to a new location on Istanbul's Vatan Street as Akdeniz Hatay Sofrası.. He began serving by creating Hatay's traditional dishes with new menus, bringing products he produced under the Antakya Bakkalı brand from Antakya to Istanbul with his Antakya-origin team.

His goal is to serve as a restaurant where families can come and satisfy their longing for their homeland, and together with his family, to introduce the flavors and culture of Hatay Cuisine to the whole world beyond our country's borders.

Who is Dahiye Sultan?

While wanting to prepare and serve Antakya dishes to you, I wanted to have and serve dishes made with the recipes of our mothers, whom we all know and unquestionably accept as the best cooks. My mother Dahiye Sultan, born in 1956, still inspects both our branches at certain periods each month and checks her recipes.

She personally produces the products we produce with Antakya Bakkalı together with her own siblings and ensures they reach our branch in Istanbul.. She uses three types of traditional methods in the products produced: Low-heat cooking, drying in shade and sun, and pickling method.. The most important purpose of these traditional methods is to extend the shelf life of the products with these methods and present them to you with a food safety policy..

I am grateful first to my mother, and then to all our mothers, for the pride of producing nearly a hundred products in our own village in Hatay and the joy of presenting this to you.

Dahiye Sultan