Imperia Ristorante is waiting for its guests with its new concept

Imperia Ristorante, in Etiler Armutlu, in the area where new brands are located, appears as an unexpected, colorful ambience and dynamism. The moment you enter Imperia Ristorante's comfortable, warm and spacious atmosphere catches your eye. In addition to dining seating for 20 people, the venue also has a coffee drinking area, bar and bistro area. Imperia Ristorante, whose elegance will become even more evident when the entrance doors are opened in the spring and summer months, is eagerly waiting for the moment when it will meet its guests.

Imperia, with its innovative flavors and vibrant design, is reminiscent of a shop from New York, where owner and chef Yigal Biçaço lived for a long time. The restaurant immediately captivates you with its aroma, heralding the finer flavors, as you leave the street completely behind. As Yigal Biçaço states, “This innovation essentially represents the evolution of Imperia’s flavors over time, combined with the need to present them in an intimate and warm atmosphere.”

Yigal Biçaço , who has been attracting attention in this sector for 12 years with his creative shop concepts and menus, has added sourdough bread making to his professional culinary training over time, aiming to offer his customers flavors they can only find on-site, and has also elevated his shop to a comfortable, cozy, and stylish level to best serve his customers. "We have combined the unique values ​​of our long-standing and distinctive brand with table service, and we aim to develop it without changing its original location, so that it can be a showcase for the projects we want to implement in the future," says Yigal Biçaço, also emphasizing that the shop's size is a perfect alternative for business lunches, invitations, and events.

For those who want to stay away from menus that become mechanical and copy each other, Imperia Ristorante; In addition to pizzas, which are indispensable in Italian cuisine with their thin sourdough dough and surprising combinations, he also recommends the pasta varieties included in the menu.

For those looking for more sophisticated tastes, the "tartins" prepared with sourdough bread produced in their own kitchen and seen as an appetizer in French restaurants will immediately catch your eye on the menu.

When you consider seasonal products, the venue is preparing for "surprise" flavors depending on the season and even "special dining" days where expert chefs will be invited. Yigal Biçaço,

“Our main focus is to offer our loyal customers a shop where presentations and atmosphere come together every time they visit. We want our guests who discover Imperia Ristorante to feel that we are an ambitious place with soul,” he states.

Source: HORECA Trend and Imperia Ristorante