Çırağan Palace Kempinski Istanbul's open-air venue located right on the Bosphorus Bosphorus Grill, continues to be one of the city's most distinguished gastronomy stops this summer. Bosphorus Grill offers its guests an unforgettable experience with its unique view extending from the Historical Peninsula to the Maiden's Tower, the fairytale silhouette of Istanbul and the Bosphorus lights colored by the sunset.

Blending refined flavors of world cuisine with modern touches, the venue turns every meal into a ritual with its chef-signed lunch and dinner menus. From fresh seafood to exquisite meat varieties, meticulously prepared plates with seasonal ingredients are presented in a pleasant atmosphere overlooking the Bosphorus.

At noon, Bosphorus Grill's light and refined flavors, in harmony with the season, come to the fore. Plates shaped with carefully selected ingredients offer an elegant lunch experience, while options that appeal to different palates promise guests a delicious break. Chef-touched main courses such as grilled sea bass with citrus sauce and beef medallion served with smoked eggplant puree are ideal for a balanced and satisfying meal. Fresh starters such as Thai-style green mango salad provide an aromatic introduction to the meal. Vegan and vegetarian options are also prepared with the same care, supporting the diversity of the menu. Tropical touches and modern presentations are at the forefront in dessert: Profiterole with white chocolate sauce served with pistachio ice cream, pavlova with passion fruit or dark chocolate mousse with mint ice cream elegantly complete the meal. Carefully created set menus offer guests who desire a balanced and refined lunch experience.

With the evening hours Bosphorus GrillThe atmosphere of 's becomes even more beautiful with the city lights. The aromas rising from the live barbecue stations, combined with the lights of the Bosphorus, prepare the ground for an unforgettable dinner. Carefully selected starters such as marinated lobster tail, jumbo shrimp, salmon gravlax, Yedikule lettuce salad add elegance to summer tables. In the main courses, interpretations such as dry-aged entrecôte, calamari stuffed with fresh herbs, homemade spaghetti served with spicy sea bass meatballs and chicken yakitori stand out. Vegetarian and vegan alternatives offer a sophisticated taste experience without compromising on lightness with inspiring plates. In the dessert finale, light options prepared with vanilla ice cream and chocolate soufflé, baklava with pistachios and summer fruits stand out.

With its magnificent location, unique atmosphere and delicious flavors, Bosphorus Grill continues to welcome its guests for enjoyable à la carte lunch and dinner right next to the Bosphorus. Offering light and refined flavors for lunch between 12:00 and 16:00, Bosphorus Grill promises an exclusive dining experience with live barbecue stations between 19:00 and 23:00.

In addition to the land route, guests who wish to reach Bosphorus Grill can also comfortably reach the restaurant by boat, one of the most enjoyable and fastest means of transportation on the Bosphorus, from the pier in front of the restaurant.

Source: HORECA TREND and Bosphorus Grill

Blending the sophisticated flavors of Italian cuisine with Turkish culinary culture Terrazza Italia, will offer its guests not only a dinner but also a story told in each plate. The event will be a special night where elegance and style meet with taste in the enchanting atmosphere of Terrazza Italia.

The special menu prepared by Chef Claudio Chinali consists of flavors that each reflect the freshness of the season and the spirit of Italian cuisine. The evening starts lightly and refined with Mersin red sugar shrimp and nectarine served with Bellini Sorbet. The refreshment specific to the summer heat of Italy is brought to the tables with Cold Tomato Soup and Burrata that follows. Cannoli di Parmigiana di Melanzane prepared with grilled eggplant, parmesan and ricotta offers a modern interpretation inspired by the classics of Italian cuisine. The menu is enriched with Saltimbocca and Spaghetti alla Nerano, while the main course, Veal Osso Buco cooked for 48 hours, reaches its peak of flavor with potato foam. The dessert finale of the night is Mulberry Granita served with red berry sauce and brioche bread.

Those who want to participate in this unique gastronomy experience, tickets biletix.com can be obtained via .

Source: HORECA TREND and Terrazza Italia

SAPA Istanbul, welcomes the summer season with its new tasting menu inspired by the fertile lands and coasts of Anatolia. Its garden, which promises a peaceful escape in the heart of the city, intertwined with nature, hosts this special menu, bringing together flavor and atmosphere in a perfect integrity.

In this special menu prepared under the leadership of Chef Ümit Dere, each plate pays homage to a different geography of Anatolia. In this selection, refined with modern culinary techniques without breaking away from tradition, liver cooked in milk meets thyme lavash, while sea bass and rice crispy combine the freshness of the Black Sea and Aegean coasts with the rice fields of Anatolia. Green lentil piyaz adds a unique touch to traditional tahini piyaz with winter vegetables and crispy fava.

Fresh lor cheese combined with Assos olive oil reaches the table from Aegean breakfasts; while it gains a refreshing interpretation with sultana peas, summer herbs and yoghurt with basil. Artichoke served with fennel, chard and burnt tomatoes; crispy pita bite that catches the taste balance with fig, sorrel and cheese brings a sophisticated look to the familiar ingredients of Anatolia.

Inspired by the Southeast's freekeh wheat stuffed peppers, the freekeh balls bring together forest mushrooms, seafood and meat products. As you move from the coast to the interior, grilled shrimp plates are supported with asparagus, mushrooms and artichokes; the open fire flavor is felt on the plate.

In the main courses, lamb shank, bearing traces of Anatolian wedding tables, is combined with shallot and liver pate. Sea bass, with its saffron and white wine sauce, integrates Mediterranean cuisine with the buttery heritage of Anatolia.

The 'First Break' dessert, served at the end of the menu, takes its name from the idea that hazelnuts hide all the flavors behind them and that they need to be 'cracked' to reveal them. Prepared with hazelnut foam, this creative dessert is one of the highlights of the menu.

SAPA Istanbul's summer menu makes a difference not only on the plate but also in the glass. The venue's signature cocktails include "Kıpırtı", "Sırtım Kum", "Dilimin Ucunda", "Sarı Sıcak", "Hatun", "Nadas", "Tanyeli", "Kabuğuna Sığmaz" and "Capcacık"; completing the menu with seasonal refreshing flavors that make you feel summer with every sip.

This summer season, SAPA Istanbul offers its guests a delightful, serene and multi-layered dining experience surrounded by nature in the city center, where food, cocktails and a stylish garden atmosphere complement each other.

Source: HORECA TREND and SAPA Istanbul