Özsüt is ready for the summer of 2025 with its highly anticipated "Summer Menu"! Özsüt, which prepares two menus every year, summer and winter, and offers its guests the freshest and most natural flavors according to the season, expands its menu by adding refreshing flavors suitable for summer in addition to indispensable classic recipes.

The new menu, meticulously prepared by Özsüt's skilled chefs without using any preservatives, includes dozens of flavors ranging from breakfast options to lunch and dinner, from milk and syrup desserts to delicious cakes, from refreshing ice creams to ice-cold special drinks. Özsüt, which offers light flavors with intense use of fresh fruits such as lemon, strawberry and raspberry, special for summer, provides a sweet refreshment on the palate. The surprise flavors newly added to the menu create excitement as always.

For Those Who Can't Give Up on Cake in Summer

Özsüt is inspired by the freshness of lemon, the red of raspberry and the unique taste of figs in summer flavors. In the menu, which includes brand new fruity flavors suitable for the lightness of summer, the cakes stand out with their designs and forms as much as their flavors. White sponge cake is decorated with pastry cream and strawberries. Angel's Food Cake, with a fresh lemon taste Lemonella, An extraordinary combination of strawberry mousse, white chocolate and almonds Berry Bubble and the wonderful harmony of pistachio and raspberry Berrymist, These are just a few of the innovations that will sweeten the menu this summer.

Summer's New Favorite Box Cakes and Sweet Cups

Özsüt, which introduces innovative touches to its traditional flavors and introduces them to its regulars, delights taste lovers with its brand new rice puddings served in cups and mango and pistachio alternatives. Özsüt's new rectangular box cakes, which are more delicious than the other, are perfect for summer with their lightness and feature that can be eaten by the spoonful.

The Flavor That Turns Eating Cake Into Sweet Fun: Miss Tin

Özsüt continues to shine like a star in the summer menu with its Miss Tin cakes, which are presented in specially designed cake boxes, broken with a spoon and eaten, and which have created a trend. Miss Tin cakes, which are much loved for both their taste and enjoyable presentation, strawberry is added. Miss Tin Strawberry   this summer The pleasure of eating cake will turn into sweet entertainment.

72-Year-Old Yeast Prepared in 50 Hours

The biggest difference of Capri Cafe Bistro is hidden in the special techniques used in pizza dough. The dough, which goes through a meticulous 72-hour fermentation process, is prepared with a 50-year-old traditional yeast. Thanks to this technique, the dough gains a more aromatic, easy-to-digest and intense flavor structure. This recipe, which emerged with Chef Angelo's detailed R&D process, offers a flavor experience that leaves a long-lasting impression on the palate with its strong structure that emphasizes protein.

“The Wizard of Dough” in Nişantaşı

At Capri Cafe Bistro, where every detail from the water to the flour used in the preparation of the pizza dough is analyzed, the dough developed with experiments with different types of flour and special fermentation techniques bears the signature of Chef Berardinelli. Presenting traditional recipes with a modern interpretation in every plate, Capri aims to create a strong taste identity that will be etched in the palate's memory.

Italian Spirit with Local Products

Capri's kitchen uses quality local products grown and produced entirely in Türkiye. Italian recipes are reinterpreted with ingredients from this geography. The kitchen team consists of a strong staff trained by Chef Angelo himself and remaining loyal to Capri's flavor philosophy.

Two Powerful Names of the Gastronomy World Together

Murat Çetintürk, one of the pioneers of French wine production, and Mehmet Uzunöz, an experienced name in the food and beverage sector, brought their passion for gastronomy together under the roof of Capri Cafe Bistro. This visionary partnership brings Nişantaşı not only a stylish Italian restaurant, but also a characterful, original and permanent gastronomy brand. 

Capri: A Vineyard of Taste

Capri Cafe Bistro offers its guests not only food but also a lifestyle and culture. With its atmosphere that makes you feel the warmth of the streets of Italy, its menu that offers the characteristic texture of Italian cuisine in every bite and its sincere service approach, Capri invites you to an unforgettable taste journey in Nişantaşı.

Source: HORECA TREND and Capri Cafe Bistro

Aslı, a cafe-bakery chain operating under Eksim Holding's Food Group, has launched a sustainability-focused food compost project as part of the "Enough" social responsibility campaign. Aslı, which has one of Türkiye's largest integrated food production facilities, aims to reduce waste and minimize environmental impacts with this project it has implemented for the recycling of food waste.

An average of 2 tons of waste is transformed per month

Sustainable Living and Environmental Protection Association (KORU) In the project carried out in cooperation, food waste from Aslı's production facilities is turned into compost in KORU's recycling facility. In this direction, an average of 1.200 tons of food waste per month from the Aslı Dudullu factory, which has a monthly food production capacity of 2 tons and is suitable for recycling, is sent to KORU's compost production facility operating in Ümraniye at certain intervals. The composting process that begins here is carried out with the hot compost method. The waste is first physically sorted and cleaned of foreign materials such as plastic, glass and metal. Then, it is put through a shredder and brought into a form that will accelerate decomposition.

Used in the cultivation of vegetables, fruits, ornamental and field crops

The compost obtained at the end of this process, which is completed within 24-36 hours thanks to microorganisms working at high temperatures, is used especially in the cultivation of vegetables, fruits, ornamental and field plants with its rich organic matter content. These natural fertilizers, which facilitate the aeration of the soil, increase its water retention capacity and support the nutrient intake of plants, are donated to the Parks and Gardens Directorates of local governments with which KORU cooperates, contributing to the sustainability of green areas.

Sustainable Practices Continue in Branches

Composts transformed from waste from the Aslı factory are offered to guests at Aslı’s 34 branches. In addition, different sustainability-focused practices for guests are also noteworthy. Aslı encourages an environmentally friendly approach by offering a 50 percent discount on coffee purchases to guests who come with a thermos. This practice aims to reduce the consumption of single-use products and support sustainable consumption habits.

Source: HORECA TREND and Aslı