ONE OF US: YAŞAR KEMAL

ÇEVRE İNOVASYON MERKEZİ 4 YAŞINDA

ÇOCUKLAR KÜLTÜREL DEĞERLERİNİ ÖĞRENİYOR

25-31 MAYIS HAFTANIN ÖZETİ

GENÇ PİLOT ADAYLARI BİR ARAYA GELDİ

ARI GİBİ ÇALIŞANA BAL GİBİ DESTEK

SEWER LINE CLEANING WORK

WHAT IS A DAY IN THE LIFE OF AN ASAT EMPLOYEE LIKE?

ALTINTAŞ VE ERMENEK’E DEĞER KATAN YATIRIM

THE ADDRESS FOR HOLIDAY BREAKFAST IS EKDAĞ SOCIAL FACILITIES

CEDRİC'İ TÜRKİYEDE KİM SESLENDİRDİ? I KİMİN SESİ

KURBAN KESİM YERLERİ VATANDAŞIN HİZMETİNDE

ONE OF US: TURKAN SAYLAN

18-24 MAYIS HAFTANIN ÖZETİ

ALO ASAT 185 KESİNTİSİZ HİZMETTE

SOCIAL FACILITIES ARE READY FOR THE HOLIDAY

ANTALYA METROPOLITAN MUNICIPALITY IS READY FOR EID AL-ADHA

CEMETERY PREPARATIONS FOR EID AL-ADHA

MEANINGFUL SUPPORT FOR CELIAC PATIENTS

24/7 MOTORIZED TRAFFIC ENFORCEMENT

ILLER BANKASI JUNCTION ROAD WORK

MAY 11-17 WEEKLY RECAP

GÖKTEPE YAYLASI KAR KÜREME ÇALIŞMASI

HAPPY MAY 19TH COMMEMORATION OF ATATÜRK, YOUTH AND SPORTS DAY

ÜNİVERSİTE ÖĞRENCİLERİNE SICAK ÇORBA

HAPPY MAY 19TH COMMEMORATION OF ATATÜRK, YOUTH AND SPORTS DAY!

FISHERMAN'S SHELTER SEAFLOOR CLEANUP

ANTFEST EVENT HELD DURING DISABILITIES WEEK

DIGIFEST ATTRACTS INTENSE INTEREST ON ITS FOURTH DAY

3x3 BASKETBALL TOURNAMENT

TECHNOLOGY AND ENTERTAINMENT MET AT DIGIFEST

Breathtaking HADO Championship at DIGIFEST Antalya

DIGIFEST ANTALYA CONTINUES

HADO UNICUP COMPETITION AT DIGIFEST ANTALYA

ALANYA CENTRAL TREATMENT PLANT CAPACITY INCREASE

DGIFEST ANTALYA HAS BEGUN

A HUGE INVESTMENT OF 4 BILLION TURKISH LIRA IN MANAVGAT.

FOODFEST ANTALYA HOSTED A GASTRONOMY-FILLED FINALE ON ITS LAST DAY

PANELS AND INTERNATIONAL CHEFS ATTRACT GREAT INTEREST ON THE FINAL DAY OF FOODFEST ANTALYA

GASTRONOMY STUDENTS COMPETED FIERCELY AT FOODFEST ANTALYA

THE GASTRONOMY WORLD MET AT TALKS AT FOODFEST ANTALYA

A CULINARY JOURNEY AT THE WORKSHOPS ON THE FINAL DAY OF FOODFEST ANTALYA.

PANEL ON HOW GEOGRAPHICAL INDICATIONS PROTECT LOCAL VALUES AND TRANSFORM THEM INTO ECONOMIC VALUE.

ŞEF VİCKY SEVİLLA’NIN IDENTITY AND CONNECTION IN THE KITCHEN WORKSHOP’U

PANEL: HOW TRADITIONAL FLAVORS ARE KEPT ALIVE TODAY AND CARRIED INTO THE FUTURE

DESIGNING NEXT-GENERATION LEARNING MODELS IN GASTRONOMY EDUCATION PANEL

PANEL: HOW CULINARY LANGUAGE IS SHAPED FROM TRADITION TO MODERN INTERPRETATION IN TURKISH GASTRONOMY

CHEF SYLVAIN SENDRA’S TAHINI GREEN PEAS STRAWBERRY AND BONITO WORKSHOP IS LIVE

HOW FOOD CULTURE WRITERS TELL THE STORY OF THE TABLE PANEL

PANEL ON HOW CONTEMPORARY CUISINE IS SHAPED BY LOCAL PRODUCTS IN RESTAURANT KITCHENS.

OTEL MUTFAKLARINDA BÜYÜK ÖLÇEKLİ GASTRONOMİ OPERASYONU NASIL YÖNETİLİYOR PANELİ

HOW CULINARY ACADEMIES ARE BUILDING THE FUTURE OF GASTRONOMY PANEL

CREATIVITY IN PROFESSIONAL PASTRY MAKING: HOW IS PRODUCTION AND OPERATION MANAGED? PANEL

STREET FOOD CULTURE IN MODERN URBAN GASTRONOMY PANEL

AT FOODFEST ANTALYA, VISITORS FULLY ENJOYED THE FESTIVAL ATMOSPHERE.

FOODFEST ANTALYA’DA STANTLAR LEZZET VE KEŞFİN BULUŞMA NOKTASI OLDU

MAY 4-10 WEEKLY WRAP-UP

THE MAIN INGREDIENT IN OUR MOTHER'S RECIPE BOOK WAS LOVE

MOTHER'S DAY FLOWER DISTRIBUTION AT FOODFEST

PANEL MEETINGS AT FOODFEST ANTALYA WERE INSPIRING.