Mediterranean: A refuge of Antioquian tradition and resilience in Istanbul.

The atmosphere at the Akdeniz restaurant in Istanbul reflects the resilience and community that have emerged following the devastating earthquake that struck Antakya and its surroundings in February 2022. The warmth of the hospitality offered by its employees, most of whom are from this region, blends with the aroma of spices and traditional dishes that evoke memories of a distant home. In a corner of the restaurant, a cleaning worker, warm and smiling, enjoys a moment of connection with his roots by ordering salty yogurt, a delicacy that transports him back to his homeland. The situation in Antakya is alarming, as the city, a year and a half after the earthquake, is still mired in devastation, with a landscape of rubble that contrasts sharply with the vitality of the restaurant in Istanbul. While other affected areas have begun their recovery process, Antakya still faces the challenge of rebuilding not only its buildings but also its community and cultural identity. This restaurant, however, has become a bastion of Antiochian culture, a place where the culinary history of the region is celebrated and kept alive. Burak Deveci, the owner of Akdeniz, shares his commitment to the region. Through his restaurant, he strives to support the local economy by purchasing products from Antakya and bringing a piece of his home to Istanbul. “The vast majority of our products come from the towns of Antakya,” he says, emphasizing that his decision goes beyond economic benefit: it is an act of solidarity towards those who are still struggling to rebuild their lives after the disaster. The cuisine of Antakya is a rich amalgamation of cultural influences, the result of centuries of coexistence among diverse communities. This diversity is reflected in the dishes served at Akdeniz, where every bite tells a story and every ingredient carries the legacy of past generations. “It’s impossible to say that a dish is exclusively Turkish or Armenian; everything is intertwined in Antiochian cuisine,” explains Deveci, who also reveals that his mother travels back to the region to discover new recipes to incorporate into their menu. One of the restaurant's most emblematic dishes is the pepper bread, a specialty that has won over many, including those who travel from afar to taste it. “We make it with products from Antakya, and that makes it very different,” assures Ömer Sari, the head chef, who, despite not being originally from Antakya, has dedicated his career to perfecting the authentic cuisine of the region. This effort to maintain the essence of traditional dishes is a testament to the deep respect they have for their cultural heritage. The emotional connection to food is palpable in every corner of Akdeniz. Customers come not only to enjoy a meal but to relive memories of their childhood, family gatherings, and traditions that endure despite the distance. The dialogue between the waiter and the cleaning worker highlights the importance of community, even in a place so far from Antakya. “How nice it is to meet people from your own land far from home,” says the man nostalgically, recognizing in that small interaction the warmth of his culture. The struggle to preserve culinary tradition after the earthquake is not just a matter of flavors; it is an act of cultural resistance. Every dish that leaves the Akdeniz kitchen represents a conscious effort to keep alive a rich history full of nuances and meanings. “We are fighting to keep the millennia-old tradition of our area alive, which is now in danger,” states Deveci, emphasizing the urgency of his mission. As the Antakya community faces its long path to recovery, the Akdeniz restaurant stands as a symbol of hope and continuity. Every shared meal, every conversation, and every recipe brought back are steps toward rebuilding a cultural identity that, though battered, remains vibrant and resilient. The future of Antakya may be uncertain, but initiatives like that of Akdeniz are testaments that, through food and community, tradition can endure and flourish even in the most difficult times. As the cleaning worker leaves with his salty yogurt, it is clear that the spirit of Antakya endures in every corner, even in the distance of Istanbul.