The Energy Market Regulatory Authority (EPDK) has increased the electricity usage fee for the private services sector subscriber group due to the increase in energy production costs. percent 15 announced that it has increased. The increase in electricity prices has brought a serious cost burden to the cafe and restaurant sector, like many other sectors.

Commenting on the increase in electricity prices, Çukurova Heat Marketing Manager Osman ÜnlüHe explained that the cost burden caused by electricity price hikes can be alleviated by heating cafes and restaurants with the right technologies.

“In cold weather, cafes and restaurants heat not only indoor areas but also outdoor areas such as terraces, verandas and balconies. This increases the electricity consumption of the businesses. In order to alleviate the effect of the increase in electricity bills in cafes and restaurants and at the same time create comfortable spaces, it is necessary to heat with the right electric heater. Because the right electric heater reduces energy consumption. to 40 percent It contributes to the economic sustainability of businesses by reducing their costs by up to 50%.

40 Percent More Efficient

Our Goldsun Supra Plus and Goldsun Aqua series electric heaters, which we produce in accordance with IP55 water and dust protection standards, convert 99 percent of the electrical energy they consume into heat thanks to their high-density halogen bulbs, providing 40 percent more efficient heating compared to standard resistance electric heaters. Thanks to the efficient operation feature of Goldsun Supra Plus and Goldsun Aqua, the system amortizes itself in a short period of 1 to 3 years with the savings achieved.”

Source: HORECA TREND and Çukurova Heat

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