Venn Boutique Hotel Introduced Samsun Cuisine at the Culture Route Festival
Venn Boutique Hotel & Restaurant Introduced Samsun Cuisine at the Culture Route Festival
The gastronomy events held in Samsun as part of the Culture Route Festival, organized by the Ministry of Culture and Tourism, brought the city's rich culinary culture together with visitors. Featured as a "Flavor Point" on the first day of the festival, Venn Boutique Hotel & Restaurant presented regional flavors unique to Samsun to the guests.
The event, organized under the coordination of the Ministry of Culture and Tourism and with the contributions of the Türkiye Tourism Promotion and Development Agency (TGA), Samsun Provincial Directorate of Culture and Tourism, and Samsun Metropolitan Municipality, was also visited by Atakum District Governor Murat Bulacak and Samsun Metropolitan Municipality Deputy Secretary General Necmi Çamaş. The gastronomy gatherings held within the scope of the festival contributed to the promotion of Samsun's cultural and gastronomic values.
Samsun's Regional Flavors Drew Great Interest
During the festival, flavors unique to Samsun cuisine were presented to the visitors with the contributions of expert chefs. While the participants had the opportunity to get to know the city's deep-rooted culinary culture closely, they also gained information about regional products and traditional recipes. While the tastings and gastronomy presentations held in the event area attracted intense interest from the visitors, the potential of Samsun in terms of gastronomy tourism was revealed once again.
Flavors Reflecting Gastronomic Heritage
Within the scope of the festival, regional flavors reflecting Samsun's gastronomic heritage such as Kaldırayak Roasting, Water Pastry with Water Buffalo Cheese, Water Buffalo Yogurt, Nettle Dish, Black Cabbage Roasting, Çarşamba Famous Meatballs, Black Cabbage Rolls, Yahni, Baldırcan Şakşakı, Çıtlama, Yakakent Ravioli, Fosul, Kavak Goose Tirit, Bafra Nokul, Melocan Tomato Salad, Bafra Turkish Delight with Cream, Chard Borani, Leek Koruklama, Samsun Simit, Green Tomato Pickle Roasting, Chestnut Honey, Bean Leaf Wrap, Çarşamba Kıvratma, White Cabbage Wrap, Sırık Kebab, Stuffed Leeks, Çakallı Menemen, Meat Kazan Pilaf, Samsun Döner, Akıtma, Salep with Water Buffalo Milk, Dry Yufka Pastry, Starch Carrot, Derecik Village Couscous, Çökelek Söndürme, Keşkek, Nebiyan Beans, Cornbread, Haluçka, Vine Leaf Pita, Canik Cookie, Dry Yoka Dessert, Çarşamba Pita, Rice Pudding, Hazelnut Flour Halva, Bastik, Lepsi, Corn Soup, Bafra Pita, Pickle Roasting, Branch Pickle Roasting, Koca Karı Gerdanı, and Kırçan Roasting were brought together with the visitors. In addition, special recipes belonging to the forgotten exchange and Circassian cuisines, as well as Turbot fish, one of the important gastronomic values of the Black Sea, took place in the event, and Samsun's rich culinary culture was introduced once again.
Important Names of the Gastronomy World Came Together
Gastronomy ambassador Adnan Şahin, Chef Duran Özdemir, Academician and Chef Asuman Kerkez, Journalist Zeynep Kakınç, and Chef Deniz Şahin also took part in the festival. Prominent figures with their works in the field of gastronomy came together with the visitors while contributing to the promotion of Samsun cuisine.
Vennas Akyol Haznedar: "We Bring Our Local Flavors Together with Wider Audiences"
Venn Group Chairman of the Board Vennas Akyol Haznedar stated that they are pleased to bring Samsun's gastronomic heritage together with visitors within the scope of the Culture Route Festival; "As Venn Boutique Hotel & Restaurant, we take responsibility not only in the field of accommodation but also in the promotion of the cultural and gastronomic values of the city we are located in. It is a great pride for us to introduce Samsun's rich culinary culture to our guests in important organizations such as the Culture Route Festival. We will continue to contribute to reaching wider audiences with our local flavors and to support Samsun's gastronomy tourism potential." she said. The festival, which took place with intense participation, contributed to Samsun's deep-rooted culinary culture and gastronomy tourism potential reaching wider audiences.
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