BTA Food & Services Brings Oktoberfest Excitement to Airports | HORECA TREND
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BTA Food & Services Brings Oktoberfest Excitement to Airports 

TAV Airports' food and beverage subsidiary BTA Food & Services is bringing the world's largest folk festival, Oktoberfest, to airports. The events to be held at BTA's Tickerdaze and Brewmark brands' Istanbul Airport, Izmir Adnan Menderes Airport, Ankara Esenboğa Airport and Milas-Bodrum Airport branches between October 3-7 will provide an unforgettable festival experience for all guests before their flight!

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TAV Airports subsidiary BTA Food & Services, brings the legendary Oktoberfest excitement that is the leader of the world's biggest festivals to its pubs in Istanbul Airport, Izmir Adnan Menderes Airport, Ankara Esenboğa Airport and Milas-Bodrum Airport. The events to be held at Tickerdaze and Brewmark operated by BTA Food & Services between October 3-7 have been prepared with the aim of providing an unforgettable festival experience to passengers who want to combine their travels with taste and entertainment,

Oktoberfest events will be held at Brewmark's Istanbul Airport and Izmir Adnan Menderes Airport branches, Tickerdaze's Istanbul Airport, Izmir Adnan Menderes Airport and Milas-Bodrum Airport branches, as well as Ankara Esenboğa Airport.

Iconic Oktoberfest Games Will Take to the Air!

As part of the events, iconic games such as holding the Bavarian glass in the air for the longest time, ring toss, beer pong, spinning the wheel, Octoberfest trivia and special menus for the festival will accompany the guests before the flight. Tickerdaze, with its live sports broadcasts on wide screens, rich drink menu and enjoyable atmosphere full of delicious snacks, will offer worldwide popular drink brands and signature cocktails throughout the festival. Brewmark will combine the spirit of Oktoberfest with the gastro pub concept. The venue, which draws attention with its comfortable and friendly atmosphere, will offer festival attendees a unique experience with carefully selected premium drink varieties, delicious pub flavors and a special Oktoberfest food menu.

Source: HORECA TREND and BTA Food & Services

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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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