Implemented with its carefully designed concept in Bağlarbaşı Abdülmecit Efendi Grove Telezzüz's award-winning and creative chief Bahtiyar Büyükduman, said the following about the restaurant being honored with such an important award in its first year: “For us, Telezzüz is a story full of excitement, creativity, conscience and effort, where common dreams intersect. Our simple, natural and sensitive culinary philosophy; started to achieve proud successes in a short time thanks to our team and guests who have been working hard since the first day. We would like to thank everyone who contributed and believed in us.”

Telezzüz, which means “tasting with all senses”, “enjoying”, reshapes plant-focused cuisine with its menu designed in light of principles such as seasonality, use of local products, and zero waste principle. Telezzüz, which is part of a movement that observes ethical and sustainable values ​​beyond being a restaurant, shows its respect and commitment to nature in every plate.

Telezzüz's kitchen team, led by Bahtiyar Büyükduman, reinterprets each recipe on the menu with a modern approach, drawing on vegan traditions, while offering dishes that are good for both the stomach and the conscience with their flavor and story.

Telezzüz’s vision of sustainability is reflected in its innovative applications that are compatible with nature. Organic waste from the kitchen is converted into fertilizer in a compost device; this fertilizer is used for the plants grown in the restaurant’s garden, providing a cyclical production. Rainwater collected on the roof is used for garden irrigation, while modern heating and cooling systems operate with “green gas” that does not harm nature. The electrical system is designed with eco-friendly features and can be controlled remotely and adjusted.

Telezzüz also reflects its commitment to the philosophy of sustainability in its spatial details. All materials used in decoration are recyclable or supplied in accordance with environmentally friendly criteria. All personal care products offered to guests consist of vegan options. Cloth napkins, linen towels instead of paper towels, and toilet papers made of 100% recycled material are preferred.

To experience Telezzüz's tasting menus featuring plant-based recipes that inspire the future and carefully selected wines accompanied by the attentive hospitality that is the hallmark of the Divan Group (0216) 576 76 71 You can make a reservation by calling .

Source: HORECA TREND and Telezzüz