One of the leading companies in the hotel, gourmet products and food and beverage sectors Divan Groupcontinues to receive the most prestigious awards in the sector with its service approach based on quality and customer satisfaction. While Lokanta by Divan, one of the Divan Group brands that was deemed worthy of two awards in the Pearly Gastronomy Guide, was given the 4th, Safranhan Brasserie was given the 'Future Menus' "Special Category Award" determined by Unilever Food Solutions, which was added to the guide for the first time.

“Future Menus” Special Category Award to Safranhan Brasserie

Safranhan Brasserie was deemed worthy of the Unilever Food Solutions “Menus of the Future” special category award, which was included in the guide for the first time this year, prepared with Turkey’s first and only original gastronomy rating system, with its menu consisting of classic Divan flavors as well as flavors specific to Ankara. Safranhan Brasserie was deemed worthy of this award with its menu that adopts Divan’s zero waste principles and aims to offer its guests both a delicious and ethical gastronomy experience.

The award was presented for its success in sustainability, creativity and capturing future gastronomy trends.

It was presented to Safranhan Brasserie located in Divan Çukurhan. Safranhan Brasserie, which brought a unique breath to Ankara's gastronomy scene, crowned its success with this award.

4 “Pearls” Came to Lokanta by Divan This Year from the 'Pearl Gastronomy Guide'

Gastronomy Guide with Pearls 2024 - 2025 At the Awards Ceremony, Lokanta by Divan took its place among the best in the gastronomy world in the restaurant category. Located in the Divan Istanbul hotel, inspired by the history of Turkish cuisine, offering a timeless gastronomic experience by combining traditional flavors with modern interpretations, Lokanta by Divan was presented with the 4 Pearls of Turkey venue award this year as well. Lokanta by Divan was also deemed worthy of the 2023 Pearls of Turkey venue award in 4.

Source: HORECA TREND and Divan Group

Doğanay Şalgam, which first changed its bottle and logo with the innovation movement it started, then released its new commercial with the phrase “It suits Doğanay Şalgam!” that is on everyone's lips these days. Doğanay Şalgam, which aims to make you say “It suits” with every meal, offered a special gastronomy experience to its guests it hosted in Feriye to showcase the best examples of this. At the event hosted by Doğanay Beverage Marketing Assistant General Manager Gözde Balkan, Executive Chef Birkan ErkoyluIn the "Delicious flavors that go well with turnip juice" menu prepared by , different flavors such as meatless raw meatballs, sea bass in paper, bagels, mini hamburgers, tacos, and risotto received full marks from the guests. Cocktails containing turnip juice prepared with the contribution of Food and Beverage Expert Oğul Türkkan also received great appreciation from the guests.

Introducing turnip to Turkey Doğanay Turnip, is determined to be a popular drink consumed with every meal with the innovation movement it has initiated! For this purpose, Doğanay Şalgam, which first became younger by changing its bottle and logo without giving up the authentic spirit coming from its roots, then released its new commercial with the slogan “It suits Doğanay Şalgam!” which is on everyone's lips these days. Determined to transform this delicious drink into a popular and national drink with its new campaign “It suits Doğanay Şalgam” and carry it to both traditional and modern tables, Doğanay Şalgam introduced the flavors that go best with it with a special gastronomy experience it organized. Hosted by Doğanay Beverage Marketing Assistant General Manager Gözde Balkan and attended by Executive Chef Birkan Erköylü and Food & Beverage Expert Oğul Türkkan, the guests at the reception held in Feriye with the participation of Executive Chef Birkan Erköylü and Food & Beverage Expert Oğul Türkkan, from meatless çiğ köfte to sea bass in paper, from bagels to mini hamburgers, from tacos to risotto, experienced the dishes that turnips go best with, as well as delicious cocktails made with turnips.

Doğanay stated that their biggest goal as a company is to ensure that turnip juice, a drink specific to Çukurova, is recognized throughout Turkey. Doğanay Beverage Marketing Deputy General Manager Gözde Balkan“Thanks to Doğanay, the awareness of turnip juice has increased considerably in our country. The fact that our brand awareness is at a very high level of 98% proves this. However, there are also those who have never tasted turnip juice before. We see that those who know and consume it prefer it more with certain dishes such as kebab. We wanted to overcome these barriers and show that turnip juice is more inclusive because this drink really goes well with dishes and flavors that have never come to mind or even imagined before, and with this feature, it actually appeals to a very wide audience. We said ‘It suits’ to be able to explain this to consumers. With our new campaign, we are determined to show that Doğanay Turnip Juice is a drink that suits every dish, every consumer and every consumption occasion.”

Balkan: Doğanay Turnip Greens Will Be More Common in Every Meal

Within the scope of the new campaign, Balkan stated that Doğanay Şalgam primarily focused on rejuvenating itself without abandoning the traditionalism that comes from its roots, and said, “We started our work by renewing both our bottle and our logo and visual world. Then came our commercial that is on everyone's lips these days and makes everyone say 'Dogany Şalgam goes with every meal'. It is very pleasing that our song, which draws attention to the fact that turnips go with every meal, every environment and everyone, has become a household name in a short time. In order to discover the renewed world of Doğanay Şalgam and the flavors that go with it, we presented flavors that go very well with turnips at the invitation we organized in Feriye, even though they have never been tried before. Our menu of flavors that go very well with turnips, including Tophane Simit, Meatless Raw Meatballs, Sea Bass in Paper, Turnip Orzo Risotto, Chicken and Shrimp Taco and Mini Hamburger, prepared with the support of Executive Chef Birkan Erköylü, was very much appreciated. The turnip cocktails prepared with the contributions of Food and Beverage Expert Oğul Türkkan also received full marks from the participants. With the feedback and comments we received at this special invitation, we saw once again that with our new campaign, Doğanay Turnip will be more present on the tables with every meal from now on,” he said.

Erköylü: The Acidic and Salty Taste of Turnip Goes Well with Many Dishes

Executive Chef Birkan Erköylü, who prepared a very special menu that makes you say “It suits” for the invitation held in Feriye, stated that the acidic and salty taste of turnip goes well with many dishes and said, “We see that the use of fermented beverages is increasing in world gastronomy. The use of these beverages both in and with dishes is a very high trend. While designing our ‘It suits’ menu, we made matches in line with this trend and aimed to offer the flavors that go best with turnips, from traditional to modern. The salty and acidic taste of turnips goes very well with many dishes. You can prefer turnips with every dish, from stews to fish, from bread sandwiches to fast food, and even use turnips in sauces, salads and drinks to increase the flavor.”

Oğul Türkkan, who provided a special beverage experience to the guests with the cocktails he prepared, said, “Fermented beverages, which have started to gain an important place in world cuisines, add a different flavor to cocktails, especially with their earthy taste. In this special invitation where we presented the flavors that turnip suits, we wanted to show the value that this unique beverage adds to cocktails with Turnip Margarita and Turnip G&T. The reactions we received from those who tried them are that these beverages are very popular. I believe that turnip will take more place on tables from now on, not only neat but also combined with different beverages.”

Source: HORECA TREND and Doğanay Turnip

Aroma, one of the well-established and leading fruit juice producers of our country, took its place in the second 2023 list of the Istanbul Chamber of Industry (ISO), where Turkey's largest industrial organizations come together in 500. While Aroma leads the market in offering new products and segments with its commitment to people and nature, with its responsibility of being a local and leading brand in its sector, it has once again proven that it has an important share in Turkey's development with its position in ISO's Second 500.

Having left 56 years behind, Aroma continues to add innovations to the market in its transformation journey with a vision beyond being a fruit juice brand. The well-established company, which is one of the pioneers of innovation in Turkey's food industry, offers consumers a different experience by offering traditional flavors with a modern interpretation, while setting an example for the sector with its sustainability and quality-oriented approach.

Aroma General Manager Sefer KılınçIn his statement regarding being among the second 500 companies announced by ISO, he made the following statements: “I see the fact that we are one of the largest industrial organizations in Turkey as a proof of the efforts we have made and the successes we have achieved as a company. We set out with the mission of adding value to the resources provided by nature and transforming them into delicious, high-quality and healthy products that can be consumed safely. While we lead our industry with firsts through our investments in innovation and R&D, as Aroma, we always think innovatively. Now we are in a greater transformation where we invest in innovation with this approach. Being among the largest industrial organizations in Turkey is a result of the devoted work of all our employees and the trust of our consumers in us. “We aim to make greater contributions to the economic development of our country by continuing to grow and develop in the coming period.”

Source: HORECA Trend and Aroma