La Zucca Pizza Bar, the Stylish and Delicious Italian of Paros, Opened in Caresse Bodrum | HORECA TREND
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Paros' Stylish and Delicious Italian, La Zucca Pizza Bar, Opened in Caresse Bodrum

La Zucca Pizza Bar started to welcome its guests as of June 1.

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One of the exclusive gourmet locations on the island of Paros La Zucca Pizza BarThe wonder-working, which we are also familiar with from Barbarossa, the chef of Corporate Executive Chef Dimitrios Nikolis. After being born on Euboea, Greece's second largest island, Nikolis became interested in cooking and gourmet delicacies. After working as a kitchen chef in famous restaurants in Greece and as a private chef for many important names, he has been working as the executive chef of all Barbarossa restaurants in Greece and abroad for eight years.

Following Barbarossa, which has managed to become one of the leading restaurants in its field with its modern cooking techniques and the freshness of the ingredients in its menu, La Zucca Pizza Bar offers a unique experience to its guests. While guests enjoy the atmosphere with the stylish design of the place located by the sea, they also Caresse BodrumThey will have the chance to taste Italian flavors in the relaxing atmosphere of . Ata Marin group will accompany the guests' enjoyable gastronomic experience with their energy, especially for the evenings determined throughout the summer at La Zucca.

La Zucca Pizza Bar's menu, which winks at Italian cuisine, draws attention with carefully prepared wood-fired pizzas, handmade pastas, delicious starters and salads, while its exclusive alcohol menu also stands out. In the iconic menu consisting of daily and fresh ingredients; There are delicacies such as Burrata, arugula salad with Prosciutto cheese, pasta with Carbonara sauce, pizza with a special recipe called La Zucca, and Crispy Beef with Grilled Asparagus. For those who want a sweet ending, it offers delicious options to its guests with Italian style Canolli, Tiramisu, Calzone and ice cream consisting of fresh fruits, specially prepared with Ricotta and mozzarella.

Source: HORECA Trend and La Zucca Pizza Bar

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Restaurant

From Tradition to Modernity, the Address of the Legendary 'Lakerda': Misina!

Istanbul is a city known for its rich world cuisine, and one of the delicious stops in this cuisine is Misina Fish Restaurant in Göztepe. Specializing in seafood, Misina draws attention especially with its bonito, which is prepared from bonito caught in Misina.

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From tradition to modernity, the address of the legendary 'lakerda': Misina!

In Misina, bonito is prepared with one of the oldest preservation methods of bonito fish. Bonito fish caught in season are preserved with salting or smoking methods and appear as bonito delicacy. Bonito, made from bonito fish, has not found the place it deserves in gastronomy as an important part of traditional Turkish cuisine. However, when made with the right methods, it has the potential to be a gourmet product known in world cuisines.

Oily and lively bonitos from Poyrazköy, the secret of lakerda comes from its chef 

The secret of the lakerda eaten at Misina Balık lies in the oily and firm bonitos supplied from Poyrazköy in November. Chief Suat Yilmaz By blending traditional methods with a modern touch, the chef presents the lakerda in slightly salty and delight-like pieces. According to the chef, it is important to soak it in clean water for 4-5 hours before serving, remove the salt thoroughly and cut it into thin slices. The chef also says, “If it shines when reflected by light, it reveals its flavor and quality.” He explains the tricks of lakerda as follows: “The one made with bonito is acceptable. However, it can also be made with oily fish such as mackerel, salmon and bonito. Its flavor changes depending on the salting time and the fish used. It preserves its freshness for a long time when kept in a glass jar in the refrigerator. The best accompaniments are red onion and dill, tomato salad, olive oil and lemon if desired. It goes well with seafood appetizers. You can also obtain a different flavor by soaking it in vinegar.”

Chef Suat Yılmaz states that Misina Balık is the choice of those looking for fish and seafood with its unique appetizers blended with fresh flavors and its special cooking methods, and adds: ''We can especially call it the Misina love for Lakerda. We have established ourselves in the hearts of flavor lovers as the love of lakerda. Those who taste lakerda at Misina once leave our restaurant saying that they have had an unforgettable gastronomic experience.''

Source: HORECA TREND and Fishing Line

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Take Sushi Opened in Cihangir, Istanbul

Take Sushi, one of the newest concepts of Dorak Holding, which is growing every day with its investments in the tourism sector both at home and abroad, is growing with new branches.

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Offering different options to lovers of Far Eastern cuisine, Take Sushi's second branch, which was opened in Cappadocia in recent months, is now meeting with food enthusiasts in Cihangir, one of the most popular locations in Istanbul.

Growing every day with tourism and accommodation investments in Turkey and all around the world Dorak Holding implemented by Take Sushi; now aims to offer its guests the most original and exclusive flavors of Japanese cuisine in the building that best reflects the impressive historical texture of Cihangir.

Named After World-Famous Chef

The Take Sushi Cihangir branch, which has a boutique hotel belonging to Dorak Holding on the upper floor and Sur Balık, another investment of the holding and the first chain fish restaurant in Turkey, on the terrace floor, brings together Far Eastern cuisine lovers in Istanbul with the specialties of Japanese chef Hiroki Takemura after Cappadocia.

Named after the world-famous Japanese chef Hiroki Takemura, who is also the venue's consultant, Take Sushi offers a brand new taste experience with more than 70 alternatives on its menu, as well as the most exquisite sushi options from Japanese cuisine.

Offering its guests an unforgettable experience not only with its uniquely delicious sushi options but also with alternative flavors consisting mainly of Japanese cuisine. zAmong the signature flavors of Take Sushi, which attracts attention with its vast menu, ramen shoyu Including set menus, approximately 74 different It awaits its guests with sushi, noodle varieties and main dishes.

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Source: HORECA TREND and Take Sushi

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Vegan Delicacies from the City's Mexican

Ranchero, run by a Turkish & Mexican family and famous for its authentic local Mexican cuisine, also offers special alternatives for vegan guests. Serving the most popular Mexican cuisine, Fajita and Taco, in a vegan form without any meat or animal products, the venue welcomes those who want to celebrate November 1st, World Vegan Day, in a special venue.

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Vegan Fajitas at Ranchero

Ranchero, the true representative of Mexican cuisine in our country, also offers special flavors for vegan guests that will not require them to compromise their diet. The venue prepares the Mexican classic Fajita with mushrooms sautéed with caramelized onions, colorful peppers, vegetable oil, garlic puree, mountain thyme, cumin, smoked paprika and coriander, and serves it in accordance with vegan culture with special sauces and handmade corn tortillas. 

Ranchero's menu also features a vegan version of another famous Mexican delicacy, the taco. The vegan taco includes cultivated mushrooms, caramelized onions, garlic puree, finely chopped lettuce, colored peppers, shoestring potatoes, soy sauce, avocado sauce and borracha sauce. 

Vegan Cajun Burger with Vegetable Meatballs

Vegan burger lovers can also try the Vegan Cajun Burger, prepared with a plant-based patty, when they visit Rancheo. This special flavor, which includes a special dip sauce, plant-based patty, colorful peppers, cultivated mushrooms, greens, tomatoes, pickled gherkins and red onions in a toasted burger bun, is served with shoestring potatoes. 

Those who want to try Ranchero's vegan dishes on November 1, World Vegan Day, can visit the venue's branches in Istanbul and Ankara. 

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Source: HORECA TREND and Ranchero

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