The heart of the Historical Peninsula Located in Sirkeci Orient Occident HotelLocated on the terrace of , Roof Mezzepotamia is ready for winter with its brand new menu… Taking its guests on a unique gastronomic journey with its carefully prepared winter menu, the venue offers a feast of flavors with its delicious menu, carefully prepared cocktails and impressive view. 

Unique Flavors Prepared with the Principle of Seasonal Consumption…

Roof Mezzepotamia's kitchen is entrusted to Gökberk Özbay and his team, who started their career journey at a young age... Roof Mezzepotamia, which prepares its menu inspired by Mesopotamia's heritage of creating a new civilization and culture, reinterprets the traditional flavors of Turkish cuisine with modern touches. The venue, which draws attention with its extensive menu bearing traces from the 7 regions of Turkey, wins the appreciation of food lovers with the most innovative touches and cooking techniques. The chef, who prepares the winter menu with products provided by local producers with the principle of seasonal consumption, offers a complete gastronomy experience. The flavor adventure, which starts with black garlic butter, cold-pressed olive oil and halhali olives served as a pre-appetizer, continues until the end of the night. As a cold starter, arugula oil, pomegranate syrup and  prepared with crispy leeks Charred Leeks in Olive Oil, prepared with confit cooking technique Beetroot Spread; scraped pumpkin, pumpkin seeds, onion oil and  prepared with smoked yogurt Sinkonta; Prepared with Denizli kale pepper, clotted Antakya yoghurt and dukkah spice Atom; prepared with sea bass, capers, arugula, green oil and red chili pepper Sea Bass Marinated; prepared with eggplant, konya steppe tahini and samandağ hot pepper oil prospective ranks.  Prepared with Balıkesir lamb kokerec as a hot appetizer Kokorec Pide; Prepared with Syriac style stuffed meatballs, bone broth and salted yoghurt Kitel Raha; comes to the fore. In the main course, it is cooked on low heat Veal Cheek Veal cheeks served with truffle keşkek, beef jus and chives are a feast of flavors. Mezzopotamia Soil The meal ends with a different and delicious dessert. 

Roof Mezzepotamia is Quite Ambitious with Its Cocktails…

The venue, which draws attention with its cocktails as much as its food, offers a completely different taste with signature cocktails prepared with special recipes and only available at Roof Mezzepotamia. Cocktails prepared with premium drinks inspired by the cultures of civilizations that lived in Mesopotamia bear the names of kings, gods and important people who lived in this geography. That man (Sumerian God of Beer), Hammurabi (Sixth Babylonian Emperor), Purattu (Old Name of the Euphrates River), Inanna (Goddess of Love and Fertility), Bartender's Signature - Eucalyptus Margarita, Mezepotamian ve Basirethan Among the signature cocktails…

Enjoyable Moments with Special DJ Performances

Bringing together taste and music in a unique harmony, Roof Mezzepotamia brings a new breath to the food and beverage sector. The venue, whose music consultant is the popular name of ethnic electronic music, DJ Majnoon, hosts important DJs of ethnic music on its stage. Roof Mezzepotamia, which is preparing to offer an unforgettable night to its guests who are carried away by the rhythm of ethnic electronic music, hosts the most enjoyable moments accompanied by taste and music.

Source: HORECA TREND and Roof Mezzepotamia

The origin of paella, a type of rice dish specific to Spanish cuisine, dates back to the 15th century. Cooked as a lunch in the fields by Valencian farmers, the dish takes its name from the Arabic word “paella” and means “a meal cooked in a large pan”. Traditionally served hot in a paella pan, paella is made with seafood such as shrimp, mussels, oysters, squid, crab and lobster. Paella, which is usually yellow-orange in color due to saffron, can also be prepared with chicken or vegetables, in addition to seafood. It is usually served with lemon slices and aioli sauce.

One of the taste stops that stands out with its paella in Istanbul is Misina in Göztepe. Owner and chef of Misina Restaurant, Suat Yılmaz; explains the secret of traditional Spanish flavor as follows: “There are many different types of paella, but we prepare one of the most common ones, Seafood Paella, with seafood such as shrimp, mussels, oysters, calamari, crab and lobster. The rice used in making paella is different from Risotto rice, which breaks down a little and develops a creamy texture. We prepare it with fresh daily seafood. It is a filling and nutritious flavor. It is a flavor that especially accompanies crowded tables, family and friend meals. Paella, which is considered one of the most important legacies of Spanish cuisine, is also one of the favorite flavors of our restaurant. We prepare it with fresh seafood in Misina's kitchen, and it is on our menu for 12 months. It is highly preferred in special occasions and celebration meals. In Misina Paella, we use at least four or five different types of seafood, depending on the season, including shrimp, calamari, mussels, akivades, octopus, baby calamari, oysters, sea creechie, sea lice, black cod, scallops, bangole, subye, baby octopus and fish. We also prepare it with special lobster and insect-style seafood upon your request.''

Source: HORECA TREND and Misina Restaurant

Tetra Brik Aseptic Ultra Edge, which has a user-friendly and smart design, offers many practical features that make consumers' daily lives easier. Receiving positive feedback in terms of user and consumer preferences in the evaluations, Tetra Brik Aseptic Ultra Edge attracts attention with the safety and ease of use it offers.

Evaluations about the new product Tetra Pak Türkiye, Iran, Caucasus and Central Asia Marketing Director Gaye Atakan, said: “We continue our mission to protect what is good with our determination to make food safe and accessible everywhere. Tetra Brik Aseptic Ultra Edge, which we developed based on this understanding, includes all the superior features of the Tetra Pak family; while also offering high performance in terms of functionality, consumer experience, logistics and sustainability. Our innovative product makes a difference in many areas from its ease of grip and pouring to its aesthetic appearance on the shelves. We are also offering the proven success of the product in many areas around the world to our customers in Turkey. In this context, Pınar Süt, which introduced long-life milk to Turkey for the first time, has become the first brand to introduce our product to consumers in Turkey by renewing its packaging with Tetra Brik Aseptic Ultra Edge. Pınar Süt’s new packaging offers consumers an easy opening and turning experience with its special lid, while providing uninterrupted and controlled pouring performance with its wide mouth diameter. As Tetra Pak, we are happy to be a part of this innovation offered by Pınar Süt, which we have been cooperating with for many years, on its 50th anniversary.”

Smart Design to Prevent Drip and Splash

Tetra Brik Aseptic Ultra Edge, produced for 1000 ml beverage packaging, allows even small hands to hold the package with its square shape and easy-to-grip narrow diameter. Thanks to its sloping top that offers an ideal pouring angle and its wide mouth with a 30 mm opening, it allows the product inside to be poured with a powerful flow without dripping or splashing. In addition, the security strip and/or ring on the packages, which can be used in three different types of lids with easy opening and closing mechanisms, guarantees consumers that the product has not been opened. This feature provides a significant advantage in terms of food safety and increases consumers' confidence in the product. The new product, which provides an effective packaging solution by creating a strong barrier against external factors such as oxygen, light and moisture, ensures that consumers always have fresh and high-quality products as it can preserve the flavor and nutritional value of the packaged products for a long time.

New Standards in Environmental Sustainability

Playing an important role in environmental sustainability, the paperboard used in Tetra Brik Aseptic Ultra Edge comes from FSC-certified forests or other controlled sources, guaranteed by the FSC™ Chain of Custody certification. In addition, the options available with the product include lids that can help prevent waste.

It Also Reduces Logistics and Storage Costs

Tetra Brik Aseptic Ultra Edge enables efficient use of logistics resources and reduces logistics and storage costs. Thanks to its shape, which allows stacking up to five layers on top of each other without exceeding standard pallet height limits on transport vehicles, more packages can be loaded onto each pallet, meaning more packages can be transported on a single truck. While the transportation time per package is significantly reduced in warehouse operations, the compact structure of the product enables more efficient use of warehouse space and optimizes shelf use.

The shape of Tetra Brik Aseptic Ultra Edge also helps to use the market shelf space more efficiently. More products can be placed in the same shelf space compared to standard packages. The long and thin shape of the product creates a high impact on the market shelves, differentiating the brand and the product. Thanks to the design difference, it also positively affects the preferences of consumers.

 Tetra Brik Aseptic Ultra Edge at a glance

• Latest technology in production
• Functional features for consumers
• Efficient shelf impression
• Improved logistics efficiency
• High level of sustainability
• Small footprint
• Increased competitiveness for manufacturers
• Positive impact on consumer preferences

Source: HORECA TREND and Tetra Pak Türkiye