Restaurant

“Heritage Plates” with the Commentary of Master Chefs

Cevahir Han, known for its mystical atmosphere intertwined with the historical texture of Şanlıurfa and the traditional flavors of Urfa cuisine, has launched a new gastronomy project titled "From Tradition to the Future; Heritage Plates with the Interpretation of Chefs".

It was published

3 months ago

March 4, 2025

Author:

Elif Akin Yuksel

Şanlıurfa, whose history dates back 12 thousand years'Adopting the principle of keeping alive the culinary culture and civilization of Turkey and introducing it on an international scale, Cevahir Khan'Our country's leading chefs Cüneyt Asan, Hazer Amani, Doğa Çitçi, Yaren Çarpar and Yalçın İnam entered the kitchen in Şanlıurfa'They created their own plates with the inspiration they got from the local products of the region.

Chief Nature Farmer'The menu, which starts with Isotlu Omaç prepared as a Palate Pleasure by Yalçın İnam, Eggplant Söğürme Bostanası, Hazer Amani Lamb Tandoori Bread Dish, Cüneyt Asan and Doğa Çitçi'Firik Kebabı and Yaren Çarpar's Bi Nevi Şıllık dessert, which they created together, were presented on plates from Bonna's Mesopotamia series, inspired by ancient mosaics. Special designs reflecting traditional textures, "Integrating with “Heritage Plates”, guests were provided with an unforgettable experience.

The Story of Their Plates from Chefs

Chef Doğa Çifçi-Returning to the Essence of Urfa Cuisine with Omaç

Şanlıurfa'Omaç, one of the traditional flavors of Turkey, is a delicious and satisfying dish prepared with the most natural products of this land. When designing Omaç with Isot, I combined Isot, one of the most valuable products of the region, with local agricultural products. Isot added both its characteristic bitterness and its unique aroma to the dish. At the same time, a waste-free plate emerged.

Chef Yalçın İnam-A Fresh Start with Eggplant Söğürme

The base of the plate is the smoky and intense aroma of Birecik Eggplant. I set out from the traditional eggplant söğürme recipe. I included the indispensable salad of Urfa tables with a modern touch. Isot jam flavored with rich Urfa spices gave the plate a strong Urfa touch. I created a great refreshing effect with Suruç pomegranate and pomegranate syrup.

Chef Hazar Amani-Bread Soup and Urfa Flavors Meet

I am proud to be one of the 5 chefs who took part in the Heritage Plates from Tradition to the Future project. In order for a civilization to form, first a soup needs to boil and then bread needs to be baked. I also wanted to add my interpretation to the bread soup, which is a bit like trite. The plate we created together with the Cevahir Han team included the indispensable leftover pide, eggplant söğürme made with isot paste, lavash, yoghurt with lots of garlic, plain oil, a piece of lamb tandoori on top, and on top of that we finely chopped Urfa pistachios to make it clear that we were in Urfa.

Chef Doğa Çitçi and Chef Cüneyt Asan – Firikli Kebab from History to Tables

At the zero point of history, in the lands where agriculture began, in the heart of the fertile crescent, we wanted to make a kebab from the story of wheat, whose roots date back 12-13 thousand years, and from the milk form of wheat. Firik is the most special product of these lands, the immature and smoked form of wheat. It makes a difference with its taste, aroma and structure. And kebab is more special in these lands. Think of a kebab with Firik, with roasted sauces on the side…

Chef Yaren Çarpar-Modern Touch "Bi'“A Kind of Smut”

We got our inspiration from the fact that when Şanlıurfa and desserts are mentioned, the first flavor that comes to mind is Şıllık dessert. We added a delightful interpretation to this heritage flavor with modern techniques. Anatolia'We brought together different ingredients such as Urfa pistachio, isot, and molasses, which are unique products with geographical indications from one of the most established cuisines of Şanlıurfa cuisine, and turned the crepe dough of the dessert into a crispy structure. We turned the syrup into a praline filling with local pistachios and walnuts inside the crispy layer, not on top. Although we created a base with kaymak, which we think is a must for a dessert with syrup, we thought that using isot only in dishes would be unfair to the ingredient, so we prepared a sauce with currants and isot.

"Our Goal is to Expand Throughout Türkiye”

AK Party Şanlıurfa Deputy and Cevahir Han Board Chair Cevahir Asuman Yazmacı, 'Heritage Plates from Tradition to the Future with Chefs' Interpretations' Şanlıurfa, which has the oldest culinary culture in the world with its deep-rooted history of the project'He stated that he played an important role in the promotion of the region and emphasized that the regional and geographically indicated products and the special plates prepared for the first time by valuable chefs are a legacy to be left to the future.

Deputy Yazmacı continued as follows: ""The sustainability of the project, which was carried out for the first time this year, is important for our beautiful city. Making it a tradition and even spreading it throughout Türkiye is among our team's goals."

“Plates Shaped by Chefs”

"“The plates shaped by our chefs who came to our city without disappointing us, with the deep aroma of isot, the smoky flavor of firik, the characteristic texture of Urfa cheese and the unique taste of Urfa pistachios, reflect the rich culinary culture of our region,” he said. Ceren Odabaşı, the manager of Cevahir Han He drew attention to the important role of local products in carrying cultural heritage to the future, their contributions to the economic development of the regions and gastronomy tourism.

Source: HORECA TREND and Cevahir Han

Related Tags:Cevahir Khan

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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

22 hours 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