Known for its gastronomic heritage and culinary excellence Zeffirino, has hosted world-famous names such as Frank Sinatra, Muhammad Ali, Sophia Loren, Céline Dion, Rihanna, Kendall & Kylie Jenner and Gal Gadot. After its success in Monte Carlo and Paris, the restaurant has now come to Istanbul with the vision of Riccardo Giraudi. Giraudi is also known as the creator of world-famous restaurants such as Beefbar, Le Petit Beefbar, African Queen and Song Qi.

Italian-Monegasque Riccardo Giraudi is known for his limitless creativity in the restaurant world. Having successfully grown the Beefbar concept in the world’s most prestigious cities, from Paris to São Paulo, Mykonos to New York, and passionate about Italian cuisine and the heritage of Zeffirino, one of the most iconic addresses in Genoa, Giraudi is thrilled to bring Zeffirino to Istanbul, where culture and gastronomy meet in perfect harmony, by convincing the Belloni Family to take this gastronomic treasure beyond the borders of Italy, following successful openings in Monte Carlo and Paris.

Zeffirino 1939 has a distinguished place in the international gastronomy scene with its unique flavors and its famous Genovese pesto, considered one of the best pesto sauces in the world. With its recipes carefully preserved by the Belloni Family for three generations, it offers all the subtleties of Italian hospitality and impeccable service. Each dish is prepared with an artistic approach and the presentation by the professional team turns into a visual feast.

Bringing Italy's rich culinary heritage to its new location in Ortaköy overlooking the Bosphorus, the restaurant offers its guests an unforgettable experience with its 360-degree Bosphorus view surrounded by iconic structures such as the Ortaköy Mosque and the Maiden's Tower. This impressive view and cultural location in Istanbul are among the most special details that distinguish Zeffirino Istanbul from its other branches.

Zeffirino 1939 also offers an interactive gastronomy experience. Some signature dishes are prepared and served at the table, so guests can watch the process and enjoy the flavors. This unique presentation makes the authentic spirit of Italian cuisine even stronger.

Zeffirino Istanbul's menu includes the famous Genovese pesto, daily fresh handmade pastas and carefully selected classic and modern Italian flavors. Guests can enjoy flavors such as; slow-cooked Focaccia Formaggi prepared with Zeffirino's signature Stracchino Cheese; handmade Mandilli al Pesto served at the table in a traditional Mortaio bowl with special pesto sauce and thick, homemade Gelato Pistacchio with pistachios.

The restaurant design was imagined by Cedric Capron and implemented by SAVATLI Architecture. The venue is shaped by the natural warmth of terrazzo, marble and wood, and polished walnut panels and handcrafted details bring together traditional craftsmanship and modern aesthetics. Soft-textured fabrics and unique patterns add a warm and inviting character to the venue. This elegant atmosphere, which can adapt to any time of day, promises its guests a flawless experience.

Source: HORECA TREND and Zeffirino Istanbul

As part of the campaign, retirees will be able to consume turbot for 990 lira per kilogram every Sunday during the month of Ramadan. Fishing Line FishAiming to share the abundance of the months when turbot is caught with its retired guests, it offers turbot, which it serves with two different cooking methods at affordable prices for everyone. Tandoori cooking, which is not available in any other restaurant, adds flavor to the taste of turbot.

The campaign aims to offer affordable fish feasts to retirees, Suat Yilmaz, Founder of Misina Fish, “Normally, turbot is 7 thousand liras per kilo in businesses on the Bosphorus. The price of a 6,5-kilo turbot goes up to 55 thousand liras with this calculation. However, we offer it to our guests for 3 thousand 950 liras per kilo. Our guests pay 6,5 thousand liras for a 26-kilo turbot. In other words, we offer turbot to our guests at a price that is equal to minimum wage more affordable than other businesses,” he said.

Misina Balık Founder Suat Yılmaz: We Are Waiting for All Retirees

Yilmaz says, “Since our establishment, we have aimed to share the unique fish flavors of the Marmara and Aegean regions with our guests at affordable prices. Our motto is fresh, delicious and accessible fish in season. We aim to make fish accessible not only for taste but also for health. We invite our retirees to the turbot feast we offer at affordable prices every Sunday between 12.00:00.00-XNUMX:XNUMX during the month of Ramadan.”

About Fishing Line

Founded by Suat Yılmaz, Misina Balık aims to offer fresh and seasonal anchovy, bluefish, mackerel, sea bream, sea bass, red mullet, bonito, bonito and turbot fish from December to February. The fish, which are served with the appropriate cooking methods according to their species by its team, are accompanied by a wide range of Turkish meze culture. Misina Balık, which offers its palate-tearing flavors to taste explorers in Istanbul, continues to introduce new tastes to its guests.

Source: HORECA TREND and Fishing Line

Operating under SWOT Hospitality, Piazzetta Italiana aims to take the brand's understanding of quality and originality to the next level by entrusting the kitchen management to Alessandro Bertinetti. The experienced chef will shape the culinary concept of the brand's existing restaurants in Rixos Premium Belek and The Land of Legends, as well as the new locations planned to be opened in Saudi Arabia and the United Arab Emirates.

Alessandro Bertinetti's Global Culinary Journey

Bertinetti, who received his culinary training in Turin, proved himself in Michelin-starred kitchens at a young age. The chef, who assumed critical roles in places such as Villa Feltrinelli (2 Michelin stars) and Trattoria Zappatori (1 Michelin star), two of Italy's most prestigious restaurants, quickly transferred his competence in the kitchen to the international arena. He served as a consultant for Grano Rastaurant in Romania, leading the kitchen for five years and ensuring that the restaurant gained an important place in the gastronomy scene. Bertinetti, who served as Head Chef at Hilton Seychelles Labriz Resort & Spa in 2019, returned to Italy in 2020 and managed the reopening of Ristorante Flipot, which previously held 2 Michelin stars. The restaurant he led received renewed appreciation from major Italian gastronomy guides. He later served as Executive Chef at Rotana Hotels & Resorts and Independent Food Company in Dubai. Now, he is preparing to offer his guests a unique gastronomic experience by interpreting traditional Italian cuisine with his own innovative perspective at Piazzetta Italiana.

A New Era Begins at Piazzetta Italiana

CEO of SWOT Hospitality Mouhamad Hadla, stated that Bertinetti’s joining the team is an important step for Piazzetta Italiana and said: “Chef Alessandro Bertinetti’s passion for the kitchen and his superior talent will take Piazzetta Italiana to the next level. His innovative approach, his respect for traditional flavors and the experience he has gained over the years will add great value to our brand’s culinary understanding. Under Bertinetti’s leadership, Piazzetta Italiana will continue to offer the best examples of Italian cuisine.”

Piazzetta Italiana, which operates in Rixos Premium Belek and The Land of Legends, will continue to grow with new restaurants to be opened in Saudi Arabia and the United Arab Emirates soon. Under the leadership of Chef Bertinetti, it will continue to offer its guests Italian cuisine with a modern perspective.

Source: HORECA TREND and Piazzetta Italiana