Haluk DURSUN

EMANNAME Magazine

April 2005

_____"Köprübaşı Antakya" headed article:

_____... We want to eat something speacial to Antakya and find exact place. We are going towards Sultan Sofrası situated near the main bridge. Because whoever we asked whom is an expert about this subject offers us there. Mr. Bülent Tenekecioğlu and Mr. Metin Tansal who in love of this work is running this restaurant...

_____... We ate such a lot that it can be defined exactly as a wonderful meal like a royal feast or with a more right speach of style Sultan Sofrası...

_____... Thanks to God we have tried “künefe” in Hatay Sultan Sofrası, otherwise it will have been burried in history in our point of view...

GOURMETS, FOOD CULTURE WRITERS, AND AMATEURS CONSTITUTED THE JURY CHOSE

Hürriyet Newspaper

15 April 2005

_____“Lezzetli Pilavın En İyi 10 Adresi” headed article:

_____Hatay Sultan Sofrası

_____It has 15 years past in Antakya. There are 7 different “pilav” which prepare from rice and pounded wheat. The managers are Metin Tansal and Bülent Tenekecioğlu. Mercimekli bulgur pilavı, kimyonlu biberli bulgur pilavı, firik aşı ile siyah havuçlu pirinç pilavı, nohutlu pirinç pilavı, bademli pirinç pilavı ve iç pilav are presented in weekly order. The restaurant has 110 pax capacity. There are many local food in its menu except “pilav”. Şevket Kazan, İnal Batu, Müşfik Kenter, Nejat Uygur, Muazzez Ersoy, Erkin Koray, Doğa Rutkay are some of regular customers of this restaurant.

Güngör URAS

Milliyet Newspaper

3 April 2005

_____“Antakya’da –çan, ezan, hazan- “ headed article:

_____... We ate “ekşi aşı, sac oruğu, katıklı ekmek, mumbar” at Metin Tansal’s Sultan Sofrası with recommendation of Meziyet Gökalpay, manager at the office of governor ...

Yaşar ÖZEN

GÜÇLÜ ANADOLU

October 2004

_____"Hatay ah Hatay" headed article :

_____... I think, it is a real absence that coming to Antakya and not to eat at Sultan Sofrası. While I was in Antakya, I made some evaions as soon as I found opportunities and had a rest at Sultan Sofrası.

_____I liked so much this restaurant where it is prepared with a great care many kind of “pilav”, pastries, vegetable food and local meals. I lived again the taste of “İstanbul Konya Lezzet Lokantası” as if 40 years ago.

Hatay Newspaper

19 April 2003

_____“Şavkar ve Zaimoğlu Antakya’ya hayran kaldı” headed article :

_____... Hürriyet Newspaper writer Tuğrul Şavkar and Chairman of Society of Tourism Hotel Managers of Çukurova has visited historical places of Antakya in Tourism Week as guests of Directorship of Tourism.

_____In order to know and to introduce local food in Tourism Week, the manager of Directorship of Tourim, Aysun Çakar, explained that their aims were to introduce Antakya’s local food to the whole country and to mark some of them.

Tempo Magazine

Hatay Booklet

December 2003

GOURMET
Tuğrul ŞAVKAY

Hürriyet Newspaper

Food Page Writer

18 May 2003

_____"Sola, perduta, abbandonata" headed article :

_____... Meanwhile I will not forget Sultan Sofrası which convert the lunch to feast and its owner Metin Tansal who struggle not to make any fault for service. I would like to send my compliments one more time to this kitchen missionary who tries to keep alive countless food peculiar to Antakya.

_____Antakya’s kitchen is being tried to keep alive there, lonely, by a volunteer group formed from local people ...

Chairman of ÇUKTOB
Tayyar ZAİMOĞLU

Hürriyet Newspaper
Çukurova addition

20 Mayıs 2004

_____"Bizim Çukurova'da 'Ağız Tadı' " headed article :

_____Antakya, another world of taste

_____I had gone to Sultan Sofrası, where situated in city centre, with my close friend Tuğrul Şavkay, who died last year. I still can’t forget delicious food prepared by Metin Tansal who is owner of that place. Tuğrul was so impressed that he wrote about Antakya’s food about half page of a newspaper in Hürriyet newspaper and announced them again to Turkey.

Osman S. AROLAT

Dünya Newspaper

Economy Page Writer

27 October 2003