Restaurant

Rize's Local Flavor Moved to Istanbul

The flavors of the Black Sea know no bounds. It is spreading all over Turkey, just like Dubai chocolate conquered the world. It is time for Rize's stone roasting. The restaurant, which brought roasting, one of the deep-rooted flavors of Rize cuisine, to Istanbul with a thousand-year-old cooking method, has managed to appeal to a wide audience in a short time by offering the subtleties of roasting on a pileki stone to metropolitans. The brand, which offers traditional roasting techniques in a modern environment, offers its guests both a taste and a nostalgic experience.

It was published

6 months ago

21 Nov 2024

Author:

Elif Akin Yuksel

Türkiye'of nöresel flavors, tıpkı Dubai çchocolateınındünyayı as if conquering, üOur country is differentı kushreach your handsğru travelerğa three ofkıyor. Aegean'of olive oilğlıhomeıfrom the Internal Anadolu'nun göThe series extends to the tracesüsells sıra artık Black Sea'The pearl of Rize'nin roastingıcame to Rize kitchenfiednınköklü roasted from its flavorsını thousand yearsıllık pişirme yöwith the ntem İIstanbul'a ta side Taş braised'nın Founder Murat Y.spindlecı, pile of ta Roast in theın details of the metropolisüs içby presenting inısa sürede geneş to appeal to an audienceşardı.

"BoardşOur hope is ÜstüFrom Henüz 3 Months LateçMene Rağmen Long Queuesşsleeping"

İIstanbul'da, Rize roastınıFor those who want to experience the authentic version of pileki tasi upi onşThey offer a traditional taste with their tender meat.ını Murat Y. statedspindlecı, "Rize'of thousand yearsıllık traditional pişirme yöntemini İIstanbul'a ta dık. Pileki ta nın ömake it specialısı, ısının all around eşdog toofiedlmasını sağby tearing the fleshçthe softness of the denşacık, dheatnıIf n three oftır beını guarantees. YüzyıllardırsüThis is the regular pişirme techniqueği, meat doğAl aromasını without spoiling pişmeh sağlıto ourselves ömade with our special recipeLIGHTmıOur baguettes also received full marks from our guests.ıBoard of Directorsşhope üstüFrom hereüz 3 months lateçmesirağbannedşOur business önüThere are long queues inşsleeping" dedicate.

"Türkiye'A First in RealityçaddşTirdik"

Türkiye'also a firstçaddşand what they have doneısa sürede büyük an interest gördüexpressing their views Taş Kavurma Founder Murat Y.spindlecı, "MeşHur Rize Roastını thousand yearsıllık is a traditional yöThe pile that is ntemsi upi onşWe present it to our guests. Pileki ta , andüKsek ısıyı long süre preservative and meatç kısmını eşdog one şin the figure pişhelp to growımcı do what isğtake a taş türü. this n ümeat on itşThe meat becomes more deliciousğIt turns the meat into flour andlight outtır, içi is yumşstay flowing and hydratedıThis pişirme techniqueği, meat tüm doğTake your tastes protectionını sağlıIn a pan or in a frying panırıin pişdifferent from roasted chickenı, more özgün promises a taste.

In the pile with roasting in the ovenöresel foodültürünü yaşatıwe are both tired andşWe offer you a taste experience. öenjoy with our special recipeırdadLIGHTmız baguette breadğwith our delicious tastebaseGet full marks from our sweatıYöresel and doğPrepare with Al MaterialsıI roasted rlananız, pişirme yöIn terms of both taste and techniqueğalmostthree ofsıfrom sectömake a difference in rımain courseğin backısweet thanı without forgetting the loversşHur Hamsiköysütlacı with traces on the palateırakıWe are tired" He used the expressionsı.

"Our guests Coğa luğThis is Familiesşis hanging"

Özgün flavor, mbasesweat satisfaction and yöthey give to real tastes ömoisture sektörde emin nameıEmphasizing that they will continue to progress with m.ş Kavurma Founder Murat Y.spindlecı, "70 to 80% of our guests'from ini familiesşHe sleeps. Between food andı not good çEven children love eating kavurma. This interest, öespecially çChildrenın enjoyment of foodıIt becomes more meaningful withıYOR. Mbasecustomer satisfaction, feedbacks are important for usçin çOk kıymetli. 11:00 in the morning'from 03:00 at night'He served untilğOursşIn our company, noğaccording to our paceğI mbaseMaximize sweat satisfaction üst düDon't hold backı başarıWe yr. Öso that every hourıI don't roast itız is located. Approach k 150-200 kişwith our marrow capacity, günün welcomes our guests at all hoursfiedrlıWe are tired" stopic asşhere.

"Every ShBranch Ourselves Açto thatfiedz"

Taş Kavurma Founder Murat Y.spindlecı sötheir tracks söHe finished withı:

"Taş Roasting, özgün pişirme yöIn short, it does not only offer a taste,ı sect in timeötraditional understanding in rbusinessalso challenges. Türkiye'pileki which is a first in pişirme techniqueği, just roastın Increase the tasteıstay with meıWith this technique üroasting produced, itself özgü a character and eşyou gain a tasteıThis innovationçi approach m, we sectör in the diğer işMonth of the enterprisesıdifferent from rarakı holds in a position. Kısa sürede büyük reach the massesşmayı başardık. ŞUbelşme süReciçin first nameıDo you haveımızı atıWe are writing. Hızlı great şin the figure büyüWe aim to. Every şWe personally established the branchçto thatfiedz."

Source: HORECA TREND and Stone Roasting

Related Tags:Murat Yigci Stone Roast

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Restaurant

“Ospitalità Italiana” Quality Certificate to 5 Italian Restaurants in Türkiye

Within the scope of the “Marchio Ospitalità Italiana” project, which aims to protect and popularize Italian culinary culture worldwide, the Italian Chamber of Commerce and Industry (CCIIST) awarded five distinguished Italian restaurants in Türkiye at a ceremony held at the Venetian Palace in Istanbul, with the participation of the Italian Ambassador Giorgio Marrapodi.

It was published

1 days ago

May 23 2025

Author:

Elif Akin Yuksel

The Italian Chamber of Commerce and Industry (CCIIST) presented quality certificates to five distinguished Italian restaurants in Türkiye within the scope of the “Italian Hospitality: Italian Restaurants in the World” (Marchio Ospitalità Italiana) project, which aims to protect and popularize the Italian gastronomy heritage worldwide.

At the award ceremony held at the Venice Palace in Istanbul under the patronage of the Italian Ambassador Giorgio Marrapodi; Eataly Istanbul, Filo D'Olio, Gina Kanyon, Monteverdi Ristorante and Terrazza Italia restaurants were honored with the “Marchio Ospitalità Italiana” quality certificate.

“This certification process represents a comprehensive commitment not only to the quality of the food, but also to the Italian culinary heritage, hospitality standards and cultural identity. Today, more than 60 Italian restaurants in 2.230 countries around the world have this prestigious certification. Behind these impressive figures lies a rigorous evaluation process that examines various aspects of the restaurant’s business, from the originality of the recipes to the quality of the ingredients, from the chef’s expertise to the atmosphere of the dining area,” said Stefano Kaslowski, President of CCIIST, during his speech at the ceremony.

Emphasizing that the award-winning restaurants’ dedication to Italian culinary culture enriches Türkiye’s gastronomic landscape and strengthens the cultural bridges between the two countries, CCIIST President Kaslowski said, “I look forward to seeing the ‘Marchio Ospitalità Italiana’ seal proudly displayed at these distinguished establishments and to their continued service as beacons of Italian culinary excellence in Türkiye.”

In his speech, Italian Ambassador Giorgio Marrapodi emphasized the important work of the five-award-winning restaurant, which brings the excellence of Italian cuisine to Türkiye by staying loyal to traditional Italian ingredients and recipes every day.

Awarded Restaurants

Opened in Zorlu Center in 2013 Eataly, is a gastronomy center for Türkiye with its restaurants inspired by traditional Italian cuisine, fresh produce areas and practical culinary workshops.

A restaurant chain founded by Chef Danilo Zanna, with each branch inspired by a different Italian city Fleet D'Olio, offers original tastes of Italian cuisine and is included in the Gault&Millau gourmet guide.

One of the most exclusive Italian restaurants in Istanbul Gina, interprets traditional Italian cuisine with innovative touches and offers classic Italian flavors such as handmade fresh pastas, risottos and pizzas.

Located in Conrad Istanbul Bosphorus Monteverdic, brings the rich culinary heritage of Italy’s Lombardy region to Istanbul with the mastery of Chef Nicole Scandella. The restaurant was recently awarded the “Gourmet Table” award in the Gault & Millau Türkiye 2025 Guide.

Under the direction of conductor Claudio Chinali Terrazza Italia, blends traditional Italian recipes with the rich flavors of Türkiye, offering original flavors prepared with handmade pasta and fresh ingredients.

About the “Marchio Ospitalità Italiana” Certificate

The “Marchio Ospitalità Italiana” certificate, a prestigious quality measure used to evaluate the quality of Italian restaurants around the world, is awarded within the scope of a project carried out in collaboration with the Italian Chamber of Commerce (Unioncamere), the Italian National Tourism Research Institute (ISNART) and the Association of Italian Chambers of Commerce Abroad (Assocamerestero).

Restaurants are evaluated according to various criteria such as Italian identity and authenticity, quality of presentation, chef experience and competence, use of Italian DOP and IGP products, gourmet presentation, wine list and extra virgin olive oil quality, while the certificates are renewed annually, ensuring that the restaurants maintain consistently high quality standards.

Source: HORECA TREND and the Italian Chamber of Commerce and Industry (CCIIST)

“Four Hands Dinner” Experience Bringing Chinese and Japanese Cuisine Together at Shang Palace

Shangri-La Bosphorus, Istanbul, is hosting a special meeting that will be closely followed by the gastronomy world at its award-winning restaurant Shang Palace on Thursday, May 15th.

It was published

1 weeks ago

May 13 2025

Author:

Elif Akin Yuksel

Chef Cheng Lu, the master of authentic Chinese cuisine, and Kenji Kume, the Executive Chef of Maromi, the refined representative of Japanese cuisine, come together for the first time in the same kitchen to create the “4 Hands Dinner” experience, which will be offered exclusively for tonight. The 8-course, meticulously curated menu, bearing the signature of two visionary chefs, will take guests on an unforgettable taste journey between two deep-rooted cuisines of Asia.

Istanbul's first Far East hotel, Shangri-La Bosphorus, Istanbul, is preparing to offer a new peak in fine dining experience by bringing together the cultural heritage of two great Asian cuisines at the same table at its signature restaurant, Shang Palace. The event is being organized three days later, exclusively for the evening of May 15th.

8-Stage Far East Menu Where Art and Modern Touches Meet

Shang Palace's Head Chef Cheng Lu, represents China's Cantonese and Sichuan cuisines with over 40 years of experience. Known for his authentic recipes, Lu will present the refined techniques and timeless flavors of Chinese cuisine to guests on this special night. Kenji Kume, who specializes in Japanese cuisine and has been serving as Maromi's Executive Chef for over 20 years, is known for his interpretation of classic Japanese cuisine with modern touches. Standing out with his aesthetic presentations and delicate balance of flavors, Kume brings the refined character of Japanese cuisine to the menu.

The menu brings together many elements, from Far Eastern seafood to traditional steaming techniques, from contemporary presentation styles to centuries-old flavors. In this exclusive experience consisting of eight stages; guests will be presented with creative plates such as oysters marinated in Shaoxing wine, “Lo Hei” sashimi, steamed bun with beef, Peking duck sushi, Tanmen noodles with foie gras, lychee crystal dessert and an elegant choux presented in the form of a swan. The menu is designed as a taste story that reflects the technical mastery and cultural richness of the two cuisines.

Make your reservation now so you don't miss this unique experience in the stylish and elegant atmosphere of Shang Palace.

Source: HORECA TREND and Shang Palace

BigChefs Opens a New Page in Taste with Its New Summer Menu

Türkiye's leading full-service restaurant chain brand BigChefs* is preparing to welcome its guests with a brand new menu reflecting the freshness and comfort of summer as of May. Always focusing on customer satisfaction and flawless service with the motto of "Always better, always eat better", the brand is bringing traditional flavors together with modern interpretations and bringing them to its menu this season.

It was published

1 weeks ago

May 13 2025

Author:

Elif Akin Yuksel

It is possible to see the freshness of summer in all the products newly added to the BigChefs menu. In the new summer menu of BigChefs; “Beluga Lentil-Based Bulgur Salad”, which literally reflects the green spirit of summer with bulgur, beluga lentils, fresh herbs, and “Purslane-Ayran Soup” served cold, stand out as the coolest and most traditional of the summer menu.

Smoothies that add coolness to summer with dragon fruit, peach and peanut options take their place in BigChefs' new menu, while grapefruit, dragon fruit and peach flavored "Special Spring Waters" add an exotic taste to summer. BigChefs, which added Virgin Petit Beurre to its menu in moctails, one of the trending drinks of the recent period, also adds a fresh and light touch to its dessert menu with "Warm White Chocolate Mountain Berries".

Indispensable Flavors

BigChef's new summer menu invites its guests to open a new page in taste. The most striking plates on the menu are candidates to be favorites of every season; "Big Shish Kebab" and "Chicken Schnitzel with Eggplant". Bringing together the strong ingredients of Anatolia, Big Shish Kebab stands out with both its devotion to local production and its taste.

BigChefs' summer menu, which diversifies the classic flavor of chicken schnitzel, which is much loved by its guests, to suit every palate, features new schnitzel varieties with mushroom sauce and eggplant puree, as well as Chicken Milanese, whose flavor deepens with different cheeses.

A Menu Enriched with Flavors That Can Be Consumed All Day Long

The menu also includes a delicious plate that can be preferred all day long with sour cream, avocado, marinated salmon and fresh herbs on sourdough village bread. The “Fried Salmon Salad with Crispy Lentils”, which offers a healthy and nutritious meal with salmon pieces in teriyaki sauce and sprouted legumes that have been on the rise recently, emphasizes the lightness and freshness of the menu.

BigChefs, which invites a gastronomic discovery with each new menu, both inspires and emphasizes the sustainable approach in its cuisine once again with this selection prepared specially for the summer months. Saying “We are opening a new page in taste”, every page turned in the brand’s menu is inspired by nature, nourished by tradition and shaped by the expectations of the age.

Commitment to Sustainability and Safe Food

BigChefs prioritizes sustainability in its menu by supporting local producers with the “Women of the Soil” project. In addition, it continues its commitment to providing healthy and safe food to its guests with the Safe Food Certificate agreements made with the Association of Out-of-Home Consumption Suppliers (ETÜDER).

*According to the results of Deloitte “Türkiye Food Service Market Report” published in 2022.

Source: HORECA TREND and BigChefs