Greek chefs captivated by Turkish hospitality in Türkiye’s Fethiye
Happy hiker man with trekking backpack at a viewpoint of Lycian Way trail in Oludeniz, Fethiye. Travel and adventure in Türkiye. (Adobe Stock Photo)
Mugla’s Fethiye district recently hosted Greek chefs as part of the International Gastronomy Culture and Friendship Festival, where they expressed their admiration for Turkish hospitality.
The event was organized in collaboration with the Fethiye Municipality, the Chamber of Commerce and Industry, gastronomic expert Maria Ekmekcioglu, and the Fethiye Lycian Women’s Initiative Production Enterprise and Development Cooperative.
Greek chefs’ delightful culinary experience
Greek chef Stavros Koustenis shared his impressions of the festival, saying, “Our dishes are nearly the same, but some flavors here have truly delighted me. Greeks and Turks gathered around the same table, and we enjoyed wonderful meals.”
Dimitris Kozas, another participating chef, noted the cleanliness and beauty of Fethiye. He mentioned that he runs an age-old restaurant in Rhodes, which attracts many Turkish customers. Kozas said, “In Greece, we have more cold appetizers, while in Fethiye, hot appetizers are more prevalent. We were warmly welcomed, and I am very happy to host Turkish guests. I have many Turkish friends.”
Warm welcome
Koustenis emphasized the warmth of their reception, stating, “The hospitality was exceptional, and we were very well taken care of. The table prepared for us was beautiful; I have never seen anything like it.”
The festival not only showcased the culinary ties between Greece and Türkiye but also fostered a spirit of friendship and cultural exchange, highlighting the shared heritage of both nations through their gastronomy.
The International Gastronomy Culture and Friendship Festival in Fethiye served as a vibrant celebration of culinary artistry and cultural exchange between Greece and Türkiye.
The heartfelt appreciation expressed by the visiting Greek chefs underscores the deep-rooted hospitality and shared gastronomic heritage that binds the two nations. As flavors mingle and friendships flourish, events like these pave the way for greater understanding and collaboration in the culinary world.
