Mardin Gönül Mutfağı was established to transform the solidarity model created by the Gönül Mutfağı Community Kitchen—founded in İskenderun, Hatay after the 6 February 2023 earthquake—into a permanent and sustainable structure. More than a place to dine, this restaurant stands at the heart of a development model that connects the table with social impact.
A pivotal moment in strengthening this initiative came when Chef Ebru Baybara Demir transferred the €100,000 award fund she received in 2023 from the Basque Culinary World Prize, often referred to as the Nobel of gastronomy, directly to Gönül Mutfağı. With this support, the model evolved into a revenue-generating structure through the Mardin Gönül Mutfağı Restaurant, while simultaneously contributing to children’s access to healthy meals.
Through the income it generates, Mardin Gönül Mutfağı aims to expand the “Gönül Mutfağı – Setting the Tables of the Future” programme, which currently reaches 3,300 students in 12 primary schools. The restaurant also supports local development by creating 25 new jobs, with a strong focus on women’s employment and local production.
The menu brings together iconic flavours of Anatolian and Middle Eastern cuisine in an accessible yet high-quality format. Alongside classics such as lahmacun and döner, highlights include Sürk cheese from Antakya, sembusek from Mardin, sorgül wheat bread, and a variety of traditional flatbreads.