Tablet food becoming popular in Antalya

The Rixos Downtown Antalya hotel has begun offering guests 21st-century molecular kitchen practices with the introduction of tablet foods.

The kitchen team at the hotel in the Mediterranean province has is adapting Turkish foods for the molecular kitchen with rakı, watermelon and cheese all on the special menu.

Created by Rixos Downtown Antalya’s executive chef, Şeref Özalp, the molecular tablet food is created through the fusion of different ingredients using technology.

The secret of molecular food is hidden in its molecular structures, Özalp said. “We have taken cheese, rakı and watermelon. We slice them into very tiny pieces. Then we assemble the tablets. The assembly process includes sodium and calcium.”

It is necessary to consume the molecular foods within five hours, Özalp said, adding that the preparation process takes one day.