The zero-waste principles that we have been dealing with individually until now have now moved out of our personal kitchens and into restaurants… Among the most important issues for restaurants that embrace zero-waste gusto are menus that are dominated by plant-based foods, the ingredients used are produced by local producers, and making choices that take seasonality into account. Sustainability in the restaurant is shaped by minimizing the impact of the food business on the planet by addressing issues such as sustainable agriculture, carbon footprint, shortening the supply chain, food leftovers, packaging, energy consumption, recycling and more. Bringing reservation processes and restaurant management together with technology with a special software developed for restaurants, Ayrım lists environmentally and nature-friendly sustainable restaurants.
Neolokal Winner of the Green Michelin Star Award…
Combining traditional Turkish cuisine with modern techniques and an innovative perspective, Neolokal creates a refined and new perception; It aims to design honest food inspired by mother earth and taking examples from its traditions and present it to its guests. While doing this, it examines traditional recipes in fine detail and blends them with products that are on the verge of extinction because they are not consumed. Having recently managed to enter the top five restaurants in the Michelin Guide Istanbul, one of the most respected restaurant evaluation systems in the world, by the vote of taste inspectors, Neolokal has also added the Green Michelin Star award, which is given to restaurants with a more sustainable gastronomy approach. Setting out to recreate our traditional dishes known for centuries and pass them on to future generations, each flavor served at Neolokal comes with an explanatory note.
Vino Locale Prepares Its Menu With Seasonal Consumption Principle
Welcoming its guests in the heart of nature in Urla, Kuşcular Village, Vino Locale; brings its guests together with nature and seasonal flavors with the taste experience it offers. The founders of the venue are Seray and Ozan Kumbasar, who are closely interested in every detail… The venue, which is the first chef restaurant of the region; is located right in the middle of century-old olive trees, artichoke fields and vineyards. Acting with the sensitivity of not harming the nature of the region, the venue, which welcomes its guests with the excitement of the first day, brings together innovative flavors and comfort in a unique ambiance with the inspiration it receives from the rich food culture of the region. The Vino Locale menu, which bears the signature of Chef Ozan Kumbasar; A Mediterranean Cuisine nourished by the soil and fertility of the Aegean… The menu, which includes plenty of local producers and local flavors; is prepared with innovations every month seasonally. Adopting sustainable agricultural practices, the restaurant, which ensures that every dish is based on ethical resource use, also won the Green Michelin Star award.
Grandma's Wonderland The Barn Offers an Eco-Friendly Taste Adventure
Grandma's Wonderland The Barn, which started the year with its commitment to sustainability from farm to table and zero waste approach, offers a unique and environmentally friendly taste experience with the menu prepared by Chef Buğra Özdemir. The restaurant, which grows the vegetables and fruits used in the preparation of the menu carrying traces of Anatolian Cuisine from heirloom seeds in its garden; provides meat and dairy products from the pastures of the Thrace region, seafood from the Silivri port, and herbal teas from aromatic herbs in its garden. Grandma's Wonderland The Barn, which focuses on efficiency and benefits from sustainable energy sources, The restaurant carefully selects recyclable materials. It advocates sustainable gastronomy throughout the production process and values increasing the potential of local producers and establishing long-term partnerships with regional farmers.
TURK Fatih Tutak Offers a Taste Feast with the Most Special Ingredients of the Season
TURK Fatih Tutak, a strong representative of Turkish culture and cuisine, has been welcoming his guests at Now Bomonti since December 2019. Reinterpreting traditional Turkish flavors with the experiences he gained during his world travels, Tutak uses the most special seasonal ingredients offered by nature in his recipes while also placing a strong emphasis on sustainability. Always keeping his loyalty to the micro-seasonal principle alive, Tutak supplies his ingredients from local farmers, fishermen and artisan producers. Adopting the zero-waste principle and attaching importance to the use of preservation techniques such as fermentation and dry aging, reveals how much Tutak values sustainability. Chef Tutak, who prepares the traditional flavors of Turkish cuisine with the meticulousness of a work of art without straying from its roots, was awarded two stars in the Michelin Guide Istanbul.
Od Urla Brings Seasonal Ingredients from Farm to Table
Od Urla, which transformed its 17-acre olive grove in Urla into a boutique hotel and restaurant, offers a “fine dining” experience in nature. Offering its guests recipes prepared entirely with Aegean products and carrying seasonal ingredients from the field to the table, Od Urla, offers a new menu every month with flavors that change seasonally. Blending its recipes with nature, the venue uses vegetables and fruits grown in its own fields and gardens, as well as olive oil obtained from its own garden. In addition, Od Urla, which only works with local farmers and fishermen from nearby villages, takes its name and inspiration from fire and cooks its flavors over wood fire.
Reservem Brings Technology to Restaurants That Add Value to Gastronomy
With a special software developed for restaurants, Yedekem combines reservation management with technology, unlike traditional methods. It takes the dining and drinking experience to a perfect point. The company, which integrates next-generation technologies into its reservation systems today, directs the future of restaurants with a professional perspective with its strong software infrastructure. Ayrım, which includes Michelin star and fine dining restaurants in the system, is preparing to provide services in the B2C field in the near future. Setting out with the slogan “The Future of Hospitality” and currently Technological solutions for more than 140 restaurants and hotels Offered by My Reservation, It increases the efficiency of restaurants with its customizable service approach and permanent solutions. Reservem, which also allows feedback from guests, enables guests to analyze their entire restaurant journey in detail. The company, which provides financial tools for restaurants' nightmare, no show, significantly increases the efficiency of restaurants. At the same time, it makes a great contribution to increasing restaurant revenues by systematizing reservation and occupancy planning. My reserve; Following guest approaches, increasing guest satisfaction, It offers services to restaurants in many areas such as measuring guest expectations, direct marketing opportunities with data management, control over guest experience and strategy development.
Source: HORECA TREND and My Reservation