Hatay (Antakya) Food Guide: Künefe, Mezes & Türkiye's Levantine Kitchen
Hatay, the province around Antakya on Türkiye's Mediterranean border with Syria, is the country's Levantine kitchen and a UNESCO Creative City of Gastronomy since 2017. It is where künefe — shredded pastry over stretchy, unsalted Antakya cheese soaked in syrup — was perfected, and where Arab, Armenian, Turkish and Mediterranean cooking share one meze table built on tahini, pomegranate molasses, sumac, thyme and olive oil.
Quick facts
| Province | Hatay; historic centre Antakya (ancient Antioch) |
|---|---|
| UNESCO listing | Creative City of Gastronomy since 2017 |
| Famous for | Künefe, oruk, tepsi kebabı, humus, wide meze table |
| Key ingredients | Tahini, pomegranate molasses, sumac, wild thyme (zahter), olive oil |
| Local cheese | Antakya peyniri — unsalted, stringy, used only for künefe |
| Culinary influences | Arab, Armenian, Turkish, Mediterranean |
| Nearest airports | Adana (ADA) ~3 hr, Gaziantep (GZT) ~3 hr by road |
| Post-earthquake status | Rebuilding since February 2023; restaurants and hotels reopened progressively |
The dishes to prioritise
- Künefe — shredded kadayıf pastry around unsalted Antakya cheese, baked over embers in a copper dish and drenched in syrup; eaten hot, never reheated.
- Oruk (içli köfte) — bulgur shells filled with spiced walnut and lamb, served fried or boiled.
- Tepsi kebabı — a tray kebab of minced lamb, tomato, pepper and garlic baked in a bakery oven.
- Humus — served warm with butter and pine nuts in Antakya, unlike anywhere else in Türkiye.
- Meze table — muhammara, zahter salad, çökelekli patlıcan, sürk cheese, babagannuş and tahini-heavy dips.
- Kaytaz böreği and katıklı ekmek — bakery items eaten as breakfast street food.
- Sıkma and semirsek — thin flatbread wraps filled with cheese, thyme or lamb.
Eating in Antakya today
The February 2023 earthquakes hit Antakya harder than any other Turkish city, and the historic Long Bazaar and much of the old centre were destroyed. Reconstruction is ongoing and many of the best-known kitchens now operate from temporary premises, in Defne, or in nearby İskenderun and Samandağ.
Travel is possible and locally welcomed, but book accommodation and restaurant tables in advance, confirm addresses on the day, and go with a guide or driver who tracks which places have reopened.
Hatay versus Gaziantep
| Hatay (Antakya) | Gaziantep | |
|---|---|---|
| Character | Levantine, Mediterranean, olive-oil based | Anatolian, butter and pistachio based |
| Signature sweet | Künefe | Pistachio baklava, katmer |
| Meze culture | Very wide, tahini-forward | Narrower, kebab-led |
| Typical stay | 1–2 nights | 2 nights |
| Combine with | İskenderun, Samandağ, Adana | Şanlıurfa, Göbekli Tepe, Mount Nemrut |
How to get there and combine it
Hatay's own airport has had limited service since the earthquake, so most travellers fly into Adana (ADA) or Gaziantep (GZT) and drive roughly three hours. İskenderun, on the same coast, is an easier base with more intact hotel stock.
The strongest southeastern food route runs Adana — Hatay — Gaziantep — Şanlıurfa over five to six days, ending at Göbekli Tepe. We arrange the internal flights, the driver and the restaurant bookings as one private itinerary.
Frequently asked questions
What food is Hatay known for?
Künefe above all — shredded pastry baked around unsalted Antakya cheese and soaked in syrup. Hatay is also known for oruk (içli köfte), tepsi kebabı, warm humus with butter and pine nuts, sıkma wraps, kaytaz böreği and one of the widest meze tables in Türkiye, built on tahini, pomegranate molasses, sumac and wild thyme.
Why is Antakya a UNESCO City of Gastronomy?
UNESCO added Hatay to its Creative Cities Network for gastronomy in 2017, recognising a kitchen shaped by Arab, Armenian, Turkish and Mediterranean communities living in the same city for centuries, more than 600 documented local dishes, and an intact culture of home preserving, olive oil and dairy production.
Can you visit Hatay after the 2023 earthquake?
Yes. Hatay is open to visitors and local businesses actively want the trade, but the historic centre of Antakya is still a reconstruction site. Hotel stock is limited, many restaurants have moved to temporary addresses, and İskenderun is often the more practical base. Plan with current, locally verified addresses rather than older guidebooks.
Where is the best künefe in Türkiye?
Antakya, by consensus. The dish depends on fresh unsalted Antakya cheese, which does not travel well, so künefe made elsewhere in Türkiye uses substitute cheese. Order it from a dedicated künefeci, eat it within minutes of it leaving the fire, and expect it to arrive stringy rather than firm.
How do you get to Hatay from Istanbul?
Fly to Adana (ADA) or Gaziantep (GZT) — roughly two hours from Istanbul — then drive about three hours to Antakya or two to İskenderun. Hatay airport service has been limited since 2023, so confirm schedules before relying on a direct flight.
Is Hatay worth visiting for food?
Yes, if you are already travelling in southeastern Türkiye. One or two nights covers the meze table, künefe and the Hatay Archaeology Museum's Roman mosaic collection, and it pairs naturally with Adana and Gaziantep on a five- to six-day food route.