Develi Samatya is a world-known illustrative of Antep and Turkish Cuisine and it respects its visitors at its recently improved patio with an impressive ocean see amid the mid-year. Inside the one of a kind vibe of Samatya, Develi Samatya has been inviting local and outside visitors since 1966 and it has been putting forth flavorful tastes in its recently finished porches joined by a perspective of Marmara Sea. Develi Samatya is fit for facilitating for 400 individuals in its beautifully finished patios and equipped for facilitating for around 750 individuals on account of its indoor territories.
Develi Baklava, extraordinarily cooked in Develi Samatya and a standout amongst the most interesting tastes of Antep food, is among the tastes the visitors will never forget. An extraordinary group comprised of the specialists in Antep were conveyed to Samatya. Plus, every single nearby fixing utilized for cooking baklava are brought from Antep, too.
Arif Develi advances the Antep food by a method for his own particular creativity and aptitude. Furthermore, through these new tastes, he fabricated the legend of Develi. For example, pistachio nut kebab – a sort of kebab Develi is popular for-is really a taste Arif Bey found all alone.
Nearby fixings are by and by checked by Arif Develi’s himself and buying, creation and quality control of the completed items are overseen by kitchen gourmet experts and sustenance engineers. Imitate tests are taken from the nourishment delivered and afterward these examples are kept for periodical microbiologic examination. Nourishment cleanliness is of awesome significance and all items must be served in an administration quality that must be precise under all circumstances; and because of these components, Develi has conveyed its image to its present position. It is Develi’s central goal to hand down the Develi’s tastes to the following eras without bargaining any of these key stones.
The legend of Develi spread from Antep to all over Turkey in 1912. Arif Develi’s granddad – who is still the Chairman of Develi’s Board of Directors began filling in as a kebab cook in Antep. While his dad was carrying on the convention of a kebab eatery, Arif Develi conveyed the custom of Develi to Istanbul and its recorded town called Samatya in 1966.
Arif Develi is still the Chairman of Develi’s Board of Directors. Be that as it may, Develi’s legacy has been professionally conveyed to the future by his two children, Ali and Nuri Develi. The rest of the beneficiaries of this legacy are ace cooks and administration group who have been prepared by the lessons of Arif Bey. What’s more, one must not overlook that the individuals who know about Develi’s taste and quality have likewise a noteworthy part in supporting this legacy.
Develi has won the endorsement of numerous experts in the business and has additionally won many honors. Among them, it was picked as the “fifth best eatery of Istanbul’s” in 2002 by Zagat Survey choosing the best eateries of Europe and in this manner, it outperformed some notable eateries. Besides, Develi Samatya was additionally incorporated into “The Best 100 Restaurants” rundown of The Observer – the acclaimed British Newspaper-in 2006. Develi – which has turned into an exemplary in Samatya and a prevalent place for gourmets-mirrors the wealth and effortlessness of Turkish food in the most ideal way it can. Develi does not limit itself to Gaziantep cooking and it additionally offers diverse tastes from the foods of Aegean, Mediterranean, and Central Anatolian areas’.