Restaurant

The ONE Opened Its Doors on Bagdat Street

Happy Group, the founder of the leading food and beverage venues Happy Moon's, İkon, Manhattan and Little Buddha brands, is bringing a brand new concept to life.

It was published

11 months ago

January 21, 2025

Elif Akin Yuksel

The ONE Opened Its Doors on Bagdat Street | HORECA TREND

The venue, which meets food lovers on Bağdat Caddesi Suadiye with its brasserie concept, offers a unique experience to Istanbulites with its cuisine that brings together the flavors of 4 continents and its architectural concept that offers elegance and comfort together.

Turkey's Happy Group, one of the leading food and beverage brands continues to invest and create new concepts without slowing down. Happy Moons, Ikon, Manhattan and Little Buddha The group, which owns its brands, has this time implemented a brand new "Brasserie" concept.

Flavors of 4 Continents Under One Roof

The ONE combines Turkey's culinary history with a modern approach, bringing together different tastes from four continents on a single table. Pampering the palate with both familiar and original combinations, the venue offers its visitors surprising tastes and a delightful experience.

The ONE blends the rich culinary culture of Turkey with the different flavors of four continents. With its menu inspired by Peruvian, African, Italian, French, South American, Anatolian and Far Eastern cuisines, it offers classic techniques with innovative touches. Reflecting the perfect combination of traditional and modern flavors in its menu, The ONE makes a difference with its spices and sauces inspired especially by South America, the Arabian Peninsula and the Far East. Both familiar and surprising flavors await gastronomy enthusiasts.

The ONE also makes a difference with its signature cocktails such as Naish, Satsuma, Nalu, Butterfly, as well as its special cocktails and stylish presentations.

The venue, which integrates with the unique atmosphere of the bar, becomes the indispensable address of Bagdat Street nights with its elegant and warm details. Its ambiance, blended with special cocktails and music, offers its guests moments full of pleasure.

Ready to Become Istanbul's New Meeting Point!

The open kitchen concept, where many products, from fresh homemade pasta to a variety of breads, are freshly produced and can be seen from many points of the venue, adds a different visual to The ONE's high energy and enjoyable atmosphere.

The venue offers a comfortable experience with its 450 m² spacious seating area and 160-person capacity. Designed with a modern and contemporary architectural approach, The ONE bears the signature of Laxmi Interior. Designed with a garden concept intertwined with nature, the area aims to offer its guests elegance and comfort together. Opened in Suadiye, in the heart of Bağdat Street, The ONE offers a unique option with special dishes for every hour of the day. The venue, which will bring together gastronomy enthusiasts with world flavors, promises a unique experience to Istanbulites with its modern architecture and warm atmosphere.

Source: HORECA TREND and The ONE

Related Topics:bagdat Street Happy Moon's The One

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Inari Omakase Hosts a Delightful Pre-New Year's Gathering

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Inari Omakase Hosts a Delightful Pre-New Year's Eve Gathering | HORECA TREND

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

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Restaurant

Barbarossa Bodrum Awarded 4 Pearls in the Pearly Gastronomy Guide

Barbarossa Bodrum, part of Caresse, a Luxury Collection Resort & Spa, Bodrum, has confirmed its consistent success for the third consecutive year by being awarded 4 Pearls in the Pearly Gastronomy Guide.

It was published

1 weeks ago

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Barbarossa Bodrum Awarded 4 Pearls in the Pearly Gastronomy Guide | HORECA TREND

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

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mykOrini Welcomes 2026 with a New Year's Eve Program Inspired by the Greek Islands

Located in Tersane Istanbul, mykOrini is preparing to welcome the new year with a special night reflecting the modern feel of the Greek islands. With its New Year's Eve program that combines gastronomy with live performances, mykOrini offers guests a stylish and fun-filled celebration option.

It was published

1 weeks ago

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mykOrini Welcomes 2026 with New Year's Eve Program Inspired by the Greek Islands | HORECA TREND

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

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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

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