Burger KingWhile reinforcing its position as the brand that comes to mind when you think of milkshakes, Burger King is now combining the new beverage trends it catches each year with a local flavor. Salep, which is associated with the winter months and holds a special place in our cultural memory, is now taking its place on the menus as a cold milkshake experience thanks to Burger King's innovative approach.

Traditionally consumed hot, salep is being taken beyond the usual norms with the brand's expertise in milkshakes. With the Salep Milkshake, Burger King is both giving a traditional flavor a new form and strengthening its innovative stance in the beverage category. Prepared with locally sourced salep flavor, this special product combines a familiar taste with a different drinking experience.

A New Interpretation of a Famous Flavor

Available at all city restaurants and airport branches across Turkey, Salep Milkshake stands out as a strong example demonstrating that Burger King's milkshake category is not limited to the summer months. With this new product, the brand offers a seasonless alternative that appeals to different consumption moments, while once again emphasizing its leadership in the milkshake field. Salep Milkshake will be available on menus for a limited time.

Burger King aims to do more than just enhance its menu with the Salep Milkshake; it showcases its new perspective on taste. Each year, the brand blends beverage trends with traditional flavors, continuing to offer its guests both familiar and innovative experiences.

Source: HORECA TREND and Burger King

The Peninsula Istanbullocated on the terrace, which enchants with its view of the historic passenger terminal building. GALLADAGALLADA offers its guests exquisite flavors in every season. Prepared meticulously under the direction of Fatih Tutak, Türkiye's first two-Michelin-starred chef, and with Taylan Yücel as the head chef, its menu stands out with its creative presentations and refined culinary language. With its elegant atmosphere intertwined with Istanbul's historical and cultural fabric and its unique gastronomic approach, GALLADA promises its guests a multi-layered culinary journey.

At GALLADA, Time, Technique, and Flavor Meet: Tandoori Duck

Under the leadership of Chef Director Fatih Tutak, GALLADA stands out with its signature dishes that combine seasonal creativity with high-tech culinary techniques, along with its panoramic city views and inviting atmosphere. Awarded three toques by Gault & Millau, GALLADA's special dishes reflecting its culinary vision include the Tandoor Duck, which stands out as a dish centered on time, technique, and a culture of sharing.

This unique dish begins with a whole duck marinated for 72 hours in a special marinade that infuses it with intense aromas. Following this lengthy preparation process, the duck is cooked using traditional tandoor techniques, achieving a characteristic texture with a juicy interior and a deep, smoky exterior. The tandoor technique gives the meat a unique identity with its density and layered flavor profile.

The Tandoori Duck is served with fresh lettuce and onions, a balanced tahini-molasses sauce, and GALLADA's signature homemade duck sauce. These complementary elements enhance the dish's aromatic depth, creating a refined balance between sweet, salty, and umami notes. Designed for sharing with 3 to 5 people, this signature dish reflects GALLADA's approach to celebrating communal dining, transforming the table into a moment of gathering and sharing.

Kaynak: HORECA TREND and Gallada

Helsinki Group Food Industry and Trade Ltd. is preparing to introduce a brand new product to the world of gastronomy. Helsinki Pizza, completely take away Helsinki Pizza, with its innovative concept designed in a unique format, will soon begin serving customers. Adapting to the fast pace of city life, Helsinki Pizza redefines the pizza experience with its practical consumption, ergonomic design, and accessible pricing. Developed by moving beyond the classic round pizza... square pizza shapeThis unique shape makes it easy to eat while standing or on the go. Thanks to this special form, pizza becomes a more functional and convenient alternative in the fast-paced rhythm of daily life.

Fast consumption, low cost.

Helsinki Pizza concept;

With its entirely take-away format, small-sized, boutique-style and kiosk-style locations, low setup costs, three-person operational structure, and more affordable pizza prices, it offers a sustainable model for both consumers and investors. The brand aims to reach a wide audience with a more accessible pricing policy without compromising on quality standards.

The story of the vision

The culinary philosophy that forms the basis of Helsinki Pizza is actually rooted in a long international gastronomic journey. At the heart of this journey lies a story of craftsmanship stretching from Gaziantep to Finland. (Founder of Pizza Rucola) Levent KerimogluIn 2006, he went to Finland and spent 4,5 years working in various restaurants, specializing in pizza. Then, he opened his own restaurant in central Helsinki, blending Gaziantep's culinary culture with European pizza traditions. His unique flavors quickly gained popularity. The number of branches in Finland reached 8. During this time, he not only managed restaurants but also became one of the few masters specializing in pizza, training Italian chefs.

Return after 10 years

After an adventure in Finland that lasted approximately 10 years, Kerimoğlu, longing for his homeland, decided to return to Türkiye and joined the Helsinki Group. Pizza Rucola The brand was launched. The most important factor that distinguishes Pizza Rucola from its competitors is the quality of the ingredients used and the production approach.

• The dough is made using special flours imported from Finland.
• The dough is made entirely by hand, not by machine.
• Mozzarella is produced using brand-specific recipes.
• The sauces are prepared with special spices brought from Gaziantep.
• The artichokes used in artichoke pizzas are specially sourced from Peru.

Levent Kerimoğlu summarizes this approach as follows:

“In pizza, the dough, sauce, and mozzarella are the fundamental elements. We control every product from its source. We choose the right path, not the easy one.” Before new products are added to the menu, demo tastings are always done with customers, and the final version is made based on their feedback.

The same quality standards across 6 branches.

The overwhelming interest shown in the first Pizza Rucola branch, which opened in Bostanlı, Karşıyaka, İzmir, led the brand to expand its network.

Today, Pizza Rucola is located in Istanbul (Kurtköy, Caddebostan), Izmir (Göztepe, Bornova), Bodrum, and Manisa. In 6 branches Levent Kerimoğlu manages the brand's kitchen operations, while his brother handles the financial and operational processes. Bülent Kerimoğlu Responsible. The brand, which prioritizes quality in its franchise model, follows a controlled growth strategy where chefs are directly trained by Levent Kerimoğlu, rather than simply granting the right to use the name.

“We have to offer the same taste in every branch of Pizza Rucola. That’s why we train our own chefs,” says Kerimoğlu, emphasizing that they will not compromise on quality. Helsinki Group is now leveraging the strong culinary infrastructure it has built with Pizza Rucola. Helsinki Pizza It is moving towards a faster, more economical and more accessible model with its brand.

With its new generation takeaway pizza concept, Helsinki Pizza is preparing to take its place in the gastronomic world very soon.

Kaynak: HORECA TREND and Helsinki Pizza