Sanasaryan Han Opened the Doors of Its New Istanbul Restaurant Sini | HORECA TREND
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Sanasaryan Han Istanbul Opened the Doors of Its New Restaurant Sini

Located on the historical peninsula, representing luxury hospitality, Sanasaryan Han, A Luxury Collection Hotel, Istanbul; Sini Restaurant, which reflects the original presentations of local cuisine, brings Turkey's rich culinary culture to its guests.

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Welcoming its guests within the neo-classical masterpiece Sanasaryan Han, which brings together the heritage of the district and the contemporary culture offered by the city, Sini Restaurant; It invites its guests to an epicurean journey in the center of the historical peninsula with the signature flavors of Istanbul and the Eastern Mediterranean. Bringing together regional flavors and contemporary cuisine in an exclusive menu to impress sophisticated palates, Sini, the signature 'fine dining' restaurant, offers its guests various epicurean experiences with Turkey's unique hospitality.

The Luxury Collection Sini Restaurant, which blends the city's gastronomy heritage with its vision and stands out by offering an unforgettable culinary experience, Executive Chef Alper Adiller Under its leadership, it promises its guests a traditional feast of taste adorned with modern touches. It offers its guests a new meeting point where they can come together in the center of the old city, accompanied by cocktails and original dishes that reflect the spirit of Istanbul.

Istanbul's Rich Culinary Heritage: Sini Restaurant 

Located in the heart of Istanbul, Sini Restaurant, in addition to its signature dishes, takes the 'fine dining' experience to the next level with its seven-stage exclusive tasting menu paired with local wines from Chef Alper Adiller. This flavor journey offers a gastronomic experience inspired by the 'Byzantine, Ottoman, Mediterranean and Anatolian' flavors that touch the history of Istanbul.

While "Lakerda", an old and well-established Istanbul appetizer, is the signature flavor of the Sini Restaurant menu, another unique part of the tasting menu is "Marble Grouper", known as the pearl of the seas. "Gergo fish" is; When combined with Taşköprü garlic, saffron, almond milk butter and clotted cream, it creates an unforgettable feeling on the palate. To end the dining experience on a sweet note, blueberry sorbet, which showcases tahini-sesame seeds in a delightful flavor component, is paired with the traditional dessert "Pişmaniye" and served to the guests.

A Taste Journey at Sini from Executive Chef Alper Adiller

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Organized monthly by Executive Chef of Sanasaryan Han Epicurean Workshoptakes guests on a journey of taste. In these special meetings, guests Chef Alper Adiller Enjoying the flavors of Istanbul with Guests visit the historical fish market in Karaköy and combine the fresh fish they choose with the traditional spices they buy from the Spice Bazaar. Guests, who prepare their meals under the leadership of Chef Alper Adiller, experience a transformative gastronomic experience while revealing the culinary secrets behind the city's gastronomic heritage. 

Where Timeless Elegance and Poetic Touch to Istanbul Meet

The ambiance of Sini Restaurant reflects the spirit of Istanbul by blending the charm of the historical peninsula with a contemporary touch. Sini Restaurant, where every detail from decoration to table setting has been carefully designed, creates an elegant atmosphere with its stylish leather chairs and pearl white tablecloths while offering a perfect taste experience.

Sini Restaurant, which has its own terrace area, also allows its guests to enjoy the open air with delicious meals. A blend of timeless elegance and modern sophistication, Sini Restaurant stands out as a taste stop in Istanbul by blending the city's architectural past with an epicurean flair, with its stylish venue design and delicious signature dishes.

Multi Hotels General Manager Volkan Öztürkler, “Sini Restaurant is much more than a culinary destination; "It's a journey through time," he says. Emphasizing that chefs are creative and at the same time sustaining and conveying Executive Chef Alper Adiller; ”From wood to embers, from embers to coal, from soil to plate... Chiefs are the ambassadors responsible for ensuring the correct transfer of the conceptual ties between the past and the future. "Just as people transmit their languages ​​and cultures from generation to generation, when it comes to food, we are obliged to transmit and protect cultures to future generations," he says. Adiller, who adopts an approach that feeds on his roots and synthesizes this experience with different cultures, inspires the world of taste with his words: "I believe that we are the ambassadors responsible for the correct transfer of the conceptual ties between the past and the future, by remaining faithful to the product and the story, and I fully integrate this original approach into the narrative."

Source: HORECA Trend and Sini Restaurant

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From Tradition to Modernity, the Address of the Legendary 'Lakerda': Misina!

Istanbul is a city known for its rich world cuisine, and one of the delicious stops in this cuisine is Misina Fish Restaurant in Göztepe. Specializing in seafood, Misina draws attention especially with its bonito, which is prepared from bonito caught in Misina.

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From tradition to modernity, the address of the legendary 'lakerda': Misina!

In Misina, bonito is prepared with one of the oldest preservation methods of bonito fish. Bonito fish caught in season are preserved with salting or smoking methods and appear as bonito delicacy. Bonito, made from bonito fish, has not found the place it deserves in gastronomy as an important part of traditional Turkish cuisine. However, when made with the right methods, it has the potential to be a gourmet product known in world cuisines.

Oily and lively bonitos from Poyrazköy, the secret of lakerda comes from its chef 

The secret of the lakerda eaten at Misina Balık lies in the oily and firm bonitos supplied from Poyrazköy in November. Chief Suat Yilmaz By blending traditional methods with a modern touch, the chef presents the lakerda in slightly salty and delight-like pieces. According to the chef, it is important to soak it in clean water for 4-5 hours before serving, remove the salt thoroughly and cut it into thin slices. The chef also says, “If it shines when reflected by light, it reveals its flavor and quality.” He explains the tricks of lakerda as follows: “The one made with bonito is acceptable. However, it can also be made with oily fish such as mackerel, salmon and bonito. Its flavor changes depending on the salting time and the fish used. It preserves its freshness for a long time when kept in a glass jar in the refrigerator. The best accompaniments are red onion and dill, tomato salad, olive oil and lemon if desired. It goes well with seafood appetizers. You can also obtain a different flavor by soaking it in vinegar.”

Chef Suat Yılmaz states that Misina Balık is the choice of those looking for fish and seafood with its unique appetizers blended with fresh flavors and its special cooking methods, and adds: ''We can especially call it the Misina love for Lakerda. We have established ourselves in the hearts of flavor lovers as the love of lakerda. Those who taste lakerda at Misina once leave our restaurant saying that they have had an unforgettable gastronomic experience.''

Source: HORECA TREND and Fishing Line

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Take Sushi Opened in Cihangir, Istanbul

Take Sushi, one of the newest concepts of Dorak Holding, which is growing every day with its investments in the tourism sector both at home and abroad, is growing with new branches.

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Offering different options to lovers of Far Eastern cuisine, Take Sushi's second branch, which was opened in Cappadocia in recent months, is now meeting with food enthusiasts in Cihangir, one of the most popular locations in Istanbul.

Growing every day with tourism and accommodation investments in Turkey and all around the world Dorak Holding implemented by Take Sushi; now aims to offer its guests the most original and exclusive flavors of Japanese cuisine in the building that best reflects the impressive historical texture of Cihangir.

Named After World-Famous Chef

The Take Sushi Cihangir branch, which has a boutique hotel belonging to Dorak Holding on the upper floor and Sur Balık, another investment of the holding and the first chain fish restaurant in Turkey, on the terrace floor, brings together Far Eastern cuisine lovers in Istanbul with the specialties of Japanese chef Hiroki Takemura after Cappadocia.

Named after the world-famous Japanese chef Hiroki Takemura, who is also the venue's consultant, Take Sushi offers a brand new taste experience with more than 70 alternatives on its menu, as well as the most exquisite sushi options from Japanese cuisine.

Offering its guests an unforgettable experience not only with its uniquely delicious sushi options but also with alternative flavors consisting mainly of Japanese cuisine. zAmong the signature flavors of Take Sushi, which attracts attention with its vast menu, ramen shoyu Including set menus, approximately 74 different It awaits its guests with sushi, noodle varieties and main dishes.

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Source: HORECA TREND and Take Sushi

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Vegan Delicacies from the City's Mexican

Ranchero, run by a Turkish & Mexican family and famous for its authentic local Mexican cuisine, also offers special alternatives for vegan guests. Serving the most popular Mexican cuisine, Fajita and Taco, in a vegan form without any meat or animal products, the venue welcomes those who want to celebrate November 1st, World Vegan Day, in a special venue.

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Vegan Fajitas at Ranchero

Ranchero, the true representative of Mexican cuisine in our country, also offers special flavors for vegan guests that will not require them to compromise their diet. The venue prepares the Mexican classic Fajita with mushrooms sautéed with caramelized onions, colorful peppers, vegetable oil, garlic puree, mountain thyme, cumin, smoked paprika and coriander, and serves it in accordance with vegan culture with special sauces and handmade corn tortillas. 

Ranchero's menu also features a vegan version of another famous Mexican delicacy, the taco. The vegan taco includes cultivated mushrooms, caramelized onions, garlic puree, finely chopped lettuce, colored peppers, shoestring potatoes, soy sauce, avocado sauce and borracha sauce. 

Vegan Cajun Burger with Vegetable Meatballs

Vegan burger lovers can also try the Vegan Cajun Burger, prepared with a plant-based patty, when they visit Rancheo. This special flavor, which includes a special dip sauce, plant-based patty, colorful peppers, cultivated mushrooms, greens, tomatoes, pickled gherkins and red onions in a toasted burger bun, is served with shoestring potatoes. 

Those who want to try Ranchero's vegan dishes on November 1, World Vegan Day, can visit the venue's branches in Istanbul and Ankara. 

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Source: HORECA TREND and Ranchero

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