Restaurant

Summer Spirit Comes to Life with Nahita Lounge!

Opened under the consultancy of Chef Ömür Akkor and embracing all the teachings of Anatolia, Nahita is preparing to welcome its guests with its new menu specially prepared for summer and the Nahita Lounge story that will revive the summer spirit.

It was published

2 years ago

July 4, 2023

Author:

Elif Akin Yuksel

In addition to presenting Cappadocia with its different layers, it continues its work to protect and preserve the culinary heritage of the region. Argos in CappadociaThe star of Anatolian cuisine, one of the leading experiences offered in Nahitacontinues to make a difference with its recipes, cooking techniques and presentations. famous chef Lifetime Incandescent Nahita, who is part of Argos in Cappadocia, under the consultancy of Nahita Lounge brings the summer flavor pleasure of its cuisine, which is inspired and nourished by its Anatolian roots, respects its geography, history and cultural continuity, uses the common sense that is missing in the new century of the world, and reflects this on its philosophy, story and plates.

Nahita, an experience point with the oldest view in the world and protecting all the teachings of Anatolia, Nahita Lounge With its opening, it invites its guests to a unique experience journey where you will be a part of the history lived and kept alive in the terrace area where you can feel the beauty and spirit of summer. Nahita Lounge promises its guests an unforgettable outdoor experience where they will integrate with the nature of Cappadocia, with its open terrace with a unique view of Güvercinlik Valley and Erciyes.

Nahita Lounge's summer snack menu interpreted with local touches; Signature cocktails containing the breeze of Argos gardens and the Cappadocia region await guests who want to experience and taste the story of the season. Nahita Lounge's other surprises include an original gastronomy experience where delicious gourmet pitas will be baked in a stone oven and you will be enchanted with their smell.

A Nahita Menu from the Summer Garden that Assimilates Anatolian Cuisine

Nahita, which deals with sustainability with Anatolian traditions and includes methods used in these lands for thousands of years in its menu, uses seasonal, local fresh ingredients, mainly grown and collected in the Argos garden, in its new summer menu.

Nahita's summer menu, which includes starters from Anatolia with its unique style, includes ""Summer Tzatziki", "Zahter Salad" and "Muhammara"” is served. Seasonal salads added to the summer menu; Garden Salad, Green Zucchini Salad, Purslane Salad, Pickled Tomato Salad and among the delicious appetizers before the meal; Nahita with Olive Oil, Black-Eyed Peas, Stuffed Cherry Leaves, Roasted Vegetable Plate, Oil In its flavors, the use of products collected from the Argos garden and the recipes of Anatolian cuisine and the use of products grown in the region come to the fore.

Moving on to the main course, the menu consists of feast-like options from Anatolian cuisine. Thousands of years old recipes of Hittite cuisine are used in main dishes. “Happena” It attracts attention with its story. HappenaHittites, who had a rich culinary culture and conveyed this culture in writing to this day. Beruwa It is served with apricot puree and is prepared by cooking the meat in olive oil at high temperatures. Added to seasonal menu ''Kırcı Pasta'', ''Grilled Küşleme'' together with “Beef Shank”, “Beef Ribs” ve “Nevşehir Pan” also stands out in this menu. These plates, prepared with Anatolian traditional slow cooking and brewing techniques, reinforce the Anatolian cuisine experience.

Nahita's dessert menu also becomes a part of the holistic experience without deviating from Anatolian tradition. Prepared with a 200-year-old recipe “Flour Halva with Molasses”Nahita, which builds a bridge between the past and the future, promises its guests a sweet ending. “Sour Cherry Bread Kadayıf” “Puffed Baklava with Pudding” ve ''Fruit Salad with Yogurt'' It takes the taste to its peak.

Argos in Cappadocia, which offers its guests a different Cappadocia experience every season with its unique story as a hotel with a village passing through it, invites its guests to experience the story of summer accompanied by Nahita and Nahita Lounge.

About Nahita

Nahita, inspired and nourished by her Anatolian roots, respectful of its geography, history and cultural continuity, processing the common sense that is missing in the new century of the world and reflecting this in her philosophy, story and plates...

Approximately 60 km, which also feeds Nahita's menuThe area covers the most important settlements of the Neolithic Age. Thanks to volcanic residues fertilizing the soil, this region becomes unique for its time with the addition of agriculture, animal husbandry and handicraft expertise. Cappadocia, one of the few places where life has continued uninterrupted for approximately 11 thousand years, is one of the most striking examples of this age when the social order changed and life and urbanization began. While Nahita reappropriates Anatolian cuisine, she opposes the waste caused by the desire for perfection and the extra resources used to achieve the "best". Nahita, which embodies approaches that will invest in the world, natural and cultural heritage and will be inherited for future generations, advocates being a "Good Place" towards its employees, guests and Anatolia's unique Cappadocia.

In the light of the "Good Place" philosophy, Nahita establishes a kitchen that is simple, connected to its past and transfers it to the future. A "good" kitchen that collects rainwater and does its own agriculture, consumes what it produces, recycles its waste, and does not go beyond a radius of approximately 60 km in material supply, and ultimately expresses its respect for the world, nature and future generations. Nahita offers its guests the opportunity to experience Anatolia with its recipes, cooking techniques and presentations, by associating food with history, geography and cultural heritage and keeping it alive.

Nahita is located in Argos in Cappadocia, in the heart of Cappadocia, which was brought to life with the restoration of the ruins of a thousands-year-old monastery settlement, associated caves, underground tunnels and historical houses. Embracing Cappadocia with special experiences, Nahita, who has created a mutually nourishing fiction with Argos in Cappadocia, fascinates its guests with Anatolian cuisine.

Source: HORECA Trend and Argos in Cappadocia

Related Tags:Argos in Cappadocia Nahita Lifetime Incandescent

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Taste of Summer at Abdi Bey Restaurant

It was published

3 days ago

June 13, 2025

Author:

Elif Akin Yuksel

A warm summer evening… Karaköy Bankalar Street with its magnificent Golden Horn view on the front facade and streets that smell of history on the back facade… On the table, stuffed grape leaves with sour cherries, green apple atom, summer tzatziki with cagla, plums with olive oil, şakşuka, köpoğlu… Müzeyyen on the background… A fine dining restaurant in the heart of Istanbul, 'Abdi Bey Lokantası'… Chief Onur Kutluca's summer menu, which ranges from olive oil dishes to special appetizers, from kebabs cooked in stone ovens to refreshing summer flavors, offers guests both traditional and innovative flavors together. Abdi Bey Restaurant, the address for having a pleasant and quality time, brings together traditional tables with a modern touch, and hosts a completely different experience with the special concept called 'Muhabbetin Dibi' with Faruk Şüyün and Reha Tartıcı.

A Little Chat, A Little Taste at 'Muhabbettin Dibi'

Located in the heart of Karaköy, Abdi Bey Restaurant offers the most special flavors of Anatolian Cuisine with modern touches., 'With a special concept called Muhabbetin Dibi, it brings together Faruk Şüyün and Reha Tartıcı, the doyens of the gastronomy world. In this special night where flavor and conversation are intertwined, guests both meet unique tastes and witness delightful dialogues. Summer flavors, delicious appetizers, indispensable olive oil dishes, tips of Anatolian Cuisine, anecdotes full of laughter, traces of history, unforgettable food stories and sweet quips come together at this table. Abdi Bey Restaurant, which adds an elegant interpretation to the classic restaurant approach, stands out not only as a restaurant but also as a meeting point that embraces and sustains food culture and quality dining. Abdi Bey invites his guests right in the middle of this warm conversation revolving around delicious appetizers. Faruk Şüyün and Reha Tartıcı invite you to a special gastronomic journey. A little chat, a little flavor, a little pleasure... On this special evening, glasses are filled with friendship and plates are filled with conversation.

Light and Delicious Flavors for Summer

At Abdi Bey, the journey of taste begins before you even start eating and continues with appetizers accompanied by warm bread, special appetizers and olive oil dishes prepared with the combination of unusual flavors, hot appetizers where local varieties play the leading role, kebabs and main course varieties. Special appetizers and olive oil dishes such as Artichoke Heart, Milky Eggplant, Fava, Smoked Mussel and Lakerda offer guests a full gastronomic experience. Summer vegetables from the branch, fresh greens and salads prepared with special sauces are indispensable for summer tables. Shrimp Lahmacun, Muska Borek, Pasrımmalı Bebek Kalamar and Altı Ezmeli İçli Kokoreç are among the favorites of the hot appetizer. White meat, red meat and kebab varieties accompany this delicious table in the main course. Abdi Bey, where Anatolian flavors are combined with modern gastronomy examples, takes its guests on a special gastronomic journey with its service quality, distinctive concept, flavors that make you feel privileged and its approach focused on guest satisfaction.

Enjoy the Sunset on the Mini Terrace

Abdi Bey's mini terrace opening to the Golden Horn view is one of the most enjoyable spots... Signature cocktails accompanied by delicious snacks while watching the sunset add to the pleasure. Summer evenings, friendly chats, meetings with friends, special celebrations, anniversaries, special invitations, business dinners and Fun friendly tables turn into moments full of flavor and joy at Abdi Bey.

Source: HORECA TREND and Abdi Bey Restaurant

PIDEM Travels Türkiye Festival by Festival with Its Mobile Restaurant

This summer, PIDEM is embarking on a delicious journey with its mobile restaurant. PIDEM will bring together its diners with fun and flavor at festivals and city squares with its mobile restaurant.

It was published

4 days ago

June 13, 2025

Author:

Elif Akin Yuksel

Türkiye's most widespread pita chain PIDEM, is starting its summer-long flavor journey once again. The mobile restaurant concept, which attracted great attention last year, will meet pita lovers at festivals and city squares all around Türkiye with a full program this summer.

PIDEM, which will take part in the Taşoda Festival organized by Boğaziçi University Music Club on June 13-14, will add flavor to the festival spirit at the Fine Arts Festival to be held on the Robert College campus on June 15. In the last event of the month, it will continue to bring flavor and entertainment together at the Women's Volleyball Match screenings organized by the Kadıköy Municipality on the Kalamış Beach between June 18-21.

During this journey that will last for four months, PIDEM will host its guests at many points from big cities to coastal towns, from festival areas to crowded squares. With its Mobile Restaurant concept, PIDEM will bring not only hot and fresh pitas, but also music, entertainment and surprise experiences.

PİDEM, which has taken on a younger, more dynamic and experience-oriented identity with the brand transformation it started last year, invites its guests to delicious moments this year by saying, “I am coming, I am eating!” It is preparing to meet pide lovers from all around Türkiye again with its mobile restaurant that will travel from street to street and square to square.

Source: HORECA TREND and PIDEM

Academy BigChefs Graduated Its First Students!

BigChefs*, Türkiye's leading full-service restaurant chain brand, has launched its training platform Academy BigChefs with the mission of being a pioneering and inspiring brand in the sector, and has brought its first graduates to the sector.

It was published

4 days ago

June 12, 2025

Author:

Elif Akin Yuksel

Türkiye's leading full service restaurant chain brand BigChefs*The educational platform that has signed with the mission of being a pioneering and inspiring brand in the sector Academy BigChefs, brought its first graduates to the sector. Opening its doors with BigChefs' 18 years of experience and quality in the sector in order to train the culinary professionals of the future, Academy BigChefs aims to train professionals who will add value to every area of the sector by acting with a vision focused on equal opportunities and sustainable growth in education.

Within its structure NumNum, NumNum Streetfood, Buselik ve Kaicy With its brands, reaching a total of 140 branches and more than 3500 employees in Turkey and around the world, BigChefs had created an education platform that aims to provide equal opportunities in the field of gastronomy education by considering the education and workforce needs in the sector. Opening its doors in recent months, Academy BigChefs graduated its first graduates with the training completed between April 16 and June 18. Aiming to provide the technical skills, creativity, innovation and operational competencies needed by the kitchen professionals of the future, Academy BigChefs has started its training to train well-equipped personnel who can work in every field of the food and beverage sector. Paving the way for young people to dream of a career in the kitchen, the academy brought together individuals who are talented in the field of gastronomy but have limited financial means with the world of professional cuisine.

In the program implemented by Academy BigChefs in cooperation with Institute Istanbul İSMEK (Eİİ) and Regional Employment Office (BİO) affiliated with Istanbul Metropolitan Municipality, young candidates who wanted to step into the kitchen were first determined and announced by BİO and Eİİ, then taken to the interview process by Academy BigChefs and suitable candidates were selected for training.

Participants who successfully completed the training took a step into their careers by starting work as assistant chefs (commis) in BigChefs branches. Participants were supported by İŞKUR's NİYEP Program incentive during this process.

Leading brands in the sector such as Unilever, İnoksan, Paşabahçe, Pınar, Robot Coupe, White Uniform, Unox, Cambro, Kapp, Bonna, Lipton, Omake, Rama Krema are among the business partners of Academy BigChefs and provided technical knowledge, equipment and material support to the program.

Graduates who successfully complete the entire training process and receive a passing grade from the assessment exam will start working at BigChefs branches as of June 19.

Academy BigChefs aims to make this education model sustainable by opening new periods regularly throughout the year. New application dates and processes will be announced on Institute Istanbul İSMEK and BİO channels. The academy, which keeps its doors open to everyone interested in culinary arts and who aims for a permanent career in the sector, will continue to bring young talents to the kitchen.

*According to the results of Deloitte “Türkiye Food Service Market Report” published in 2022.

Source: HORECA TREND and BigChefs