The heart of the Historical Peninsula Located in Sirkeci Orient Occident HotelLocated on the terrace of , Roof Mezzepotamia is ready for winter with its brand new menu… Taking its guests on a unique gastronomic journey with its carefully prepared winter menu, the venue offers a feast of flavors with its delicious menu, carefully prepared cocktails and impressive view. 

Unique Flavors Prepared with the Principle of Seasonal Consumption…

Roof Mezzepotamia's kitchen is entrusted to Gökberk Özbay and his team, who started their career journey at a young age... Roof Mezzepotamia, which prepares its menu inspired by Mesopotamia's heritage of creating a new civilization and culture, reinterprets the traditional flavors of Turkish cuisine with modern touches. The venue, which draws attention with its extensive menu bearing traces from the 7 regions of Turkey, wins the appreciation of food lovers with the most innovative touches and cooking techniques. The chef, who prepares the winter menu with products provided by local producers with the principle of seasonal consumption, offers a complete gastronomy experience. The flavor adventure, which starts with black garlic butter, cold-pressed olive oil and halhali olives served as a pre-appetizer, continues until the end of the night. As a cold starter, arugula oil, pomegranate syrup and  prepared with crispy leeks Charred Leeks in Olive Oil, prepared with confit cooking technique Beetroot Spread; scraped pumpkin, pumpkin seeds, onion oil and  prepared with smoked yogurt Sinkonta; Prepared with Denizli kale pepper, clotted Antakya yoghurt and dukkah spice Atom; prepared with sea bass, capers, arugula, green oil and red chili pepper Sea Bass Marinated; prepared with eggplant, konya steppe tahini and samandağ hot pepper oil prospective ranks.  Prepared with Balıkesir lamb kokerec as a hot appetizer Kokorec Pide; Prepared with Syriac style stuffed meatballs, bone broth and salted yoghurt Kitel Raha; comes to the fore. In the main course, it is cooked on low heat Veal Cheek Veal cheeks served with truffle keşkek, beef jus and chives are a feast of flavors. Mezzopotamia Soil The meal ends with a different and delicious dessert. 

Roof Mezzepotamia is Quite Ambitious with Its Cocktails…

The venue, which draws attention with its cocktails as much as its food, offers a completely different taste with signature cocktails prepared with special recipes and only available at Roof Mezzepotamia. Cocktails prepared with premium drinks inspired by the cultures of civilizations that lived in Mesopotamia bear the names of kings, gods and important people who lived in this geography. That man (Sumerian God of Beer), Hammurabi (Sixth Babylonian Emperor), Purattu (Old Name of the Euphrates River), Inanna (Goddess of Love and Fertility), Bartender's Signature - Eucalyptus Margarita, Mezepotamian ve Basirethan Among the signature cocktails…

Enjoyable Moments with Special DJ Performances

Bringing together taste and music in a unique harmony, Roof Mezzepotamia brings a new breath to the food and beverage sector. The venue, whose music consultant is the popular name of ethnic electronic music, DJ Majnoon, hosts important DJs of ethnic music on its stage. Roof Mezzepotamia, which is preparing to offer an unforgettable night to its guests who are carried away by the rhythm of ethnic electronic music, hosts the most enjoyable moments accompanied by taste and music.

Source: HORECA TREND and Roof Mezzepotamia

The origin of paella, a type of rice dish specific to Spanish cuisine, dates back to the 15th century. Cooked as a lunch in the fields by Valencian farmers, the dish takes its name from the Arabic word “paella” and means “a meal cooked in a large pan”. Traditionally served hot in a paella pan, paella is made with seafood such as shrimp, mussels, oysters, squid, crab and lobster. Paella, which is usually yellow-orange in color due to saffron, can also be prepared with chicken or vegetables, in addition to seafood. It is usually served with lemon slices and aioli sauce.

One of the taste stops that stands out with its paella in Istanbul is Misina in Göztepe. Owner and chef of Misina Restaurant, Suat Yılmaz; explains the secret of traditional Spanish flavor as follows: “There are many different types of paella, but we prepare one of the most common ones, Seafood Paella, with seafood such as shrimp, mussels, oysters, calamari, crab and lobster. The rice used in making paella is different from Risotto rice, which breaks down a little and develops a creamy texture. We prepare it with fresh daily seafood. It is a filling and nutritious flavor. It is a flavor that especially accompanies crowded tables, family and friend meals. Paella, which is considered one of the most important legacies of Spanish cuisine, is also one of the favorite flavors of our restaurant. We prepare it with fresh seafood in Misina's kitchen, and it is on our menu for 12 months. It is highly preferred in special occasions and celebration meals. In Misina Paella, we use at least four or five different types of seafood, depending on the season, including shrimp, calamari, mussels, akivades, octopus, baby calamari, oysters, sea creechie, sea lice, black cod, scallops, bangole, subye, baby octopus and fish. We also prepare it with special lobster and insect-style seafood upon your request.''

Source: HORECA TREND and Misina Restaurant

Tasarist won four awards from the Packaging Crescents and Stars 11 Competition, organized by the Packaging Manufacturers Association (ASD) for the 2024th time this year. It won the gold award from the Arko Suncare Product Family - Health and Beauty Category, the gold award from the Juss Pulpy - Graphic Design Category, the silver award from the Juss Basil Seed Beverage Family - Graphic Design Category and finally the competence award from the Kertilçam Wellness Room Fragrance Series - Other Non-Food Product Packaging Category. Tasarist Creative Director Musa Çelik stated that innovation in packaging designs, adapting to today's technology and integrating user expectations and desires into designs ensure long-term success. At the same time, he emphasized the importance of working with brand teams that have the necessary equipment and perspectives to turn creative ideas into reality. Çelik said, ''The problem with design has never been lack of impact, the real deficiency was lack of measurement. In order to achieve the right output, the brand needs to measure both the performance of its current design and how it compares to its competitors. "Due to this lack of measurement, we developed the 5-Shelf Impact methodology, which tests the design of packaging in seconds with the support of artificial intelligence."

''The 5-Shelf Effect Allows You to Create Brands That Create an Impact on the Shelf and Stand Out from Your Competitors.''

Stating that the awards they received from the Packaging Manufacturers Association (ASD) were a source of motivation and strength in reaching their goals, Tasarist Creative Director Musa Çelik, “We will continue to lead the packaging world with our creative designs by prioritizing the continuation of our work in line with the mission and vision we have determined without slowing down. We also show the importance of packaging design with our 5-Shelf System method, which we designed with meticulous studies and artificial intelligence applications suitable for today's technology. Because brands that thought that design had no effect on sales received negative results from 3/2 of the packaging they redesigned, the reason for this was not lack of effect but lack of measurement. In order for brands to obtain accurate data, they need to measure the performance of their current design and how it compares to its competitors. We offer the 5-Shelf Effect, which we designed with artificial intelligence support, as a method that allows you to reach a result with Neuronist, a neuroscience and AI tool that predicts customer responses, attention and behaviors in seconds. The designed system determines the area where the person focuses, regardless of elements such as age, gender and target audience, and thus measures the attractiveness of the design with consumer attention points. Because, in order for a packaging design to attract the attention of the consumer on the shelf, it must have a strong brand identity, be continuous and consistent, reflect the product correctly, be attractive and have a consumer-oriented design language. When all these principles come together, the 5-Shelf Effect enables the creation of brands that create an impact on the shelf and stand out from competitors, while achieving remarkable results by showing high performance in neuroscience and AI tools.''

Source: HORECA TREND and Designer