Serving with four different restaurants in Istanbul and Bodrum. Inari OmakaseWith its menu that blended traditional Far Eastern techniques with modern interpretations, the restaurant offered guests a flawless experience in terms of both aesthetics and taste. The elegantly set tables and the festive atmosphere created an unforgettable evening for the attendees.

The first part of the New Year's menu, which consists of flavors that will leave an unforgettable mark on the palate, features iceberg lettuce, salmon, tuna, and yellowtail fish combined with yuzu beurre blanc sauce. Tartar Trilogy was presented. Appetizing with its balanced sweet and sour taste. Edamame Following its delicious taste, it is prepared with tropical touches. Salmon Ceviche with Passion Fruit SauceIt stands out with aromatic notes of dill and Seçuan oil; Unagi Gyoza The menu featured sophisticated dishes such as eel, goat cheese, and butter with sumac. For the main course, guests enjoyed slow-cooked meat with soy sauce and red wine. Beef Ribs or served with fresh herbs and caper cream Grilled Whole Sea Bream She chose between them. Oyster and yuzu kosho cream enriched with... Mixed Grilled Vegetables The menu continues with, and finally... White Chocolate Tahini Tart...and pumpkin ice cream completed New Year's Eve with a sweet touch.

An alternative selection with "All Time Favourites"

Inari's "All Time Favourites" menu, featuring its signature and most beloved dishes, was offered as an alternative to the New Year's Eve menu at this special event. Guests enjoyed a delightful gastronomic evening with their favorite flavors.

Source: HORECA TREND and Inari Omakase

Bringing together Aegean and Mediterranean cuisine with a contemporary interpretation Barbarossa Bodrum, continues to raise the standards of fine dining in the region, having been featured in the same category in the İncili Gastronomy Guide, one of the most respected assessments of the gastronomy scene, for three consecutive years.

Barbarossa Bodrum is known for its culinary approach inspired by the Greek coast, its fresh produce-focused recipes, and its sophisticated seasonal presentations. Integrating with Caresse Bodrum's delightful atmosphere, the restaurant welcomes guests with a range of dishes, from light Aegean flavors throughout the day to fine dining in the evening.

The Pearly Gastronomy Guide, prepared by Türkiye's leading gastronomy authorities, stands out as an independent evaluation system that takes into account culinary techniques, ingredient quality, creativity, and service standards. Barbarossa Bodrum 4 Pearl category for the third time Its presence is considered a strong indicator of the restaurant's sustainable quality approach and the holistic experience created by the kitchen team.

Source: HORECA TREND and Barbarossa Bodrum

mykOriniOn this special night, as we bid farewell to 2025 and step into 2026, we invite our guests to a New Year's Eve celebration that embodies the timeless spirit of the Greek islands. Poised to become one of the city's most notable New Year's Eve destinations, the evening aims to offer guests a seamless experience with its fluid program, from dinner to the countdown.

New Year's Eve at mykOrini will go beyond a classic dinner and offer its guests a unique night with a special menu of modern Greek cuisine, performances reflecting the islands' musical culture, dance shows, plate-breaking tradition and an atmosphere that intensifies as the night progresses.

An Unforgettable Night with DJ Panthelis on New Year's Eve 

The evening's stage program will feature renowned Mykonos DJ Panthelis. DJ Panthelis will set the tone for the evening with his special selection, creating an energetic atmosphere for the New Year's Eve celebrations. A live performance by Santorini clarinetist Dimitris will add a unique touch to the program, while Zeibekiko Maestro Christos will also perform with his unique choreography. MykOrini's traditional dance performances will also be featured in this year's program, while the Sirtaki and Zorba dances, along with the tradition of breaking plates, will elevate the evening's rhythm.

Special Flavors to Accompany New Year's Eve

The New Year's Eve menu, prepared by mykOrini Executive Brand Chef Dimitris Koumis, will combine the refined techniques of modern Greek cuisine with the warmth of island culture. Each dish offers a feast of flavors, specially designed for the last night of the year.

The menu begins with Royal Caviar, followed by a culinary experience featuring specially marinated lobster served with roasted cauliflower puree, vanilla beurre blanc, and cauliflower tartare; sea bass prepared with celery puree, fennel, and leeks; and octopus orzo served with tomato, cinnamon, and feta cheese. The main course features lamb served with chestnut cream, truffle sauce, and roasted shallots. The evening's dessert finale is the Golden Ember, a warm chocolate soufflé with gingerbread spices, honey pecan ice cream, and caramelized pecans.

Source: HORECA TREND and mykOrini