Ayvalık's Newest Venue, LoCanda, Opened Its Doors at the Rahmi M. Koç Museum | HORECA TREND
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Ayvalık's Newest Venue, LoCanda, Opened Its Doors at the Rahmi M. Koç Museum

Rahmi M. Koç Museum, which carries the industrial heritage of Ayvalık, the pearl of the Aegean, to the present day, offers its visitors and external guests a pleasant break with LoCanda. LoCanda offers a unique dining experience with a unique view of Ayvalık in a building that has witnessed history.

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Ayvalık Rahmi M. Koç Museum, which opened its doors to its visitors in January, brought a brand new breath to Ayvalık with LoCanda. Serving both museum visitors and external guests, LoCanda offers a unique dining experience accompanied by the unique view of Ayvalık, in a building that has witnessed history.

The experienced chefs of LoCanda, the newest venue in Ayvalık, the pearl of the Aegean, take guests on a taste journey ranging from local flavors of the Aegean to distinguished examples of world cuisine.

Ayvalık's New Cultural Treasure

Offering a different experience and a pleasant break accompanied by an impressive sea view with LoCanda, Ayvalık Rahmi M. Koç Museum brings together distinguished examples of world industrial history with its visitors.

On the ground floor of the museum, there are valuable objects including classic cars, motorcycles, baby carriages and steam engine models. In the upper floor exhibition area of ​​the building, there are valuable locomotive models, toys and maritime-related objects. Various archaeological artifacts can also be seen in the collection, which was created similar to the Istanbul, Ankara and Cunda Rahmi M. Koç Museums.

Ayvalık Rahmi M. Koç Museum serves in a 200-year-old historical olive oil factory, which has an important place in Ayvalık's industrial heritage. In 2021, RMK Cultural Activities Inc. The building, which was purchased by A.Ş., was repaired by preserving the original materials and construction techniques of the building, and after the meticulous restoration work, it was brought to Ayvalık with a concept focused on culture and arts.

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About M. Koç Museums

Rahmi M. Koç Museum is the first and only industrial museum reflecting the developments in Turkey's transportation, industry and communication history. Rahmi M. Koç Museum, which opened its doors to its visitors in Istanbul in 1994, is a globally recognized and appreciated cultural institution, at the end of its thirtieth year, with four separate museums, Ankara, Cunda and Ayvalık, and a library, housing valuable examples of the world's industrial heritage. Rahmi M. Koç Museums, which is the only address that can offer culture and entertainment together with its collection of more than 20 thousand objects, training and workshops for children, includes road transportation, rail transportation, aviation, maritime, machinery, communication, scientific instruments, models and toys. visible.

Source: HORECA Trend and LoCanda

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Restaurant

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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