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Operations that scale from 10 to 1,000 people.
Overview
The Hatay corporate culinary discovery trip is a tasting programme that introduces the food culture of Hatay, which joined the UNESCO Creative Cities Network for gastronomy in 2017, through its masters, bazaars and producers. The duration is set as a full day or an overnight programme, depending on the team's preference. The programme is prepared in the economy segment for SME and corporate teams of 10-80 who want to bond over food.
What is in the programme?
Hatay cuisine took shape where Mediterranean, Arab and Anatolian cooking meet; olive oil, pomegranate molasses, zahter, sumac and chilli flakes form the foundation of the table. Tasting these products and seeing how they are made sits at the heart of the programme: dishes such as künefe made with shredded kadayıf, hummus with tahini, muhammara, kağıt kebab, oruk and içli köfte are introduced at local restaurants and alongside the masters who make them.
The route is enriched with bazaar and producer visits, where the preparation of local products such as zahter, laurel soap and pomegranate molasses is explained on site. The exact stops are confirmed according to current conditions once the date is set, and a workshop or a shared cooking session can be added to suit the team's interests.
Highlights
- A tasting-led exploration of a cuisine recognised as a UNESCO City of Gastronomy
- Dishes unique to Hatay, such as künefe, hummus and kağıt kebab
- The production stories of local products such as zahter, pomegranate molasses and laurel soap
- A programme structure built on direct contact with local traders and producers
Who Is It For?
Suitable for SME and corporate teams of 10-80, it appeals to organisations that want to bond over food, plan a trip that contributes to the regional economy, or host dealers and clients. Physical effort is light, with short walks between the bazaar and restaurants.
Planning Notes
- As many historic buildings and businesses in Antakya are still being rebuilt after the February 2023 earthquakes, the visit points are confirmed close to the date.
- Spring and autumn are the best seasons; the summer months are hot and humid.
- The services included in the package, along with transport and meal items, are finalised at the quotation stage.
- Gluten, dairy and nut sensitivities should be notified in advance so that the tastings can be adapted.
Corporate Fit
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Suitable Team SizeSME and corporate teams of 10-80
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SegmentEconomy
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Extra FeaturesLocal economy, Accessible
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FAQ
Hatay Culinary Discovery is particularly suited to SME and corporate teams of 10-80. The flow of the programme can be adjusted to your headcount, department structure and intended motivation outcome.
This tour is positioned in the economy segment. Pricing is finalised based on the number of participants, dates, transport, meals, guiding and additional activity requirements.
The programme's featured extras are support for the local economy and an accessible programme. Low-carbon transport, low-waste operations and local sourcing options can be added where required.
Share your participant numbers, date range, destination, budget segment and specific needs on the tour request form. We will then prepare price and programme alternatives for your corporate team.
