The heart of the Historical Peninsula Located in Sirkeci Orient Occident HotelLocated on the terrace of , Roof Mezzepotamia is ready for winter with its brand new menu… Taking its guests on a unique gastronomic journey with its carefully prepared winter menu, the venue offers a feast of flavors with its delicious menu, carefully prepared cocktails and impressive view. 

Unique Flavors Prepared with the Principle of Seasonal Consumption…

Roof Mezzepotamia's kitchen is entrusted to Gökberk Özbay and his team, who started their career journey at a young age... Roof Mezzepotamia, which prepares its menu inspired by Mesopotamia's heritage of creating a new civilization and culture, reinterprets the traditional flavors of Turkish cuisine with modern touches. The venue, which draws attention with its extensive menu bearing traces from the 7 regions of Turkey, wins the appreciation of food lovers with the most innovative touches and cooking techniques. The chef, who prepares the winter menu with products provided by local producers with the principle of seasonal consumption, offers a complete gastronomy experience. The flavor adventure, which starts with black garlic butter, cold-pressed olive oil and halhali olives served as a pre-appetizer, continues until the end of the night. As a cold starter, arugula oil, pomegranate syrup and  prepared with crispy leeks Charred Leeks in Olive Oil, prepared with confit cooking technique Beetroot Spread; scraped pumpkin, pumpkin seeds, onion oil and  prepared with smoked yogurt Sinkonta; Prepared with Denizli kale pepper, clotted Antakya yoghurt and dukkah spice Atom; prepared with sea bass, capers, arugula, green oil and red chili pepper Sea Bass Marinated; prepared with eggplant, konya steppe tahini and samandağ hot pepper oil prospective ranks.  Prepared with Balıkesir lamb kokerec as a hot appetizer Kokorec Pide; Prepared with Syriac style stuffed meatballs, bone broth and salted yoghurt Kitel Raha; comes to the fore. In the main course, it is cooked on low heat Veal Cheek Veal cheeks served with truffle keşkek, beef jus and chives are a feast of flavors. Mezzopotamia Soil The meal ends with a different and delicious dessert. 

Roof Mezzepotamia is Quite Ambitious with Its Cocktails…

The venue, which draws attention with its cocktails as much as its food, offers a completely different taste with signature cocktails prepared with special recipes and only available at Roof Mezzepotamia. Cocktails prepared with premium drinks inspired by the cultures of civilizations that lived in Mesopotamia bear the names of kings, gods and important people who lived in this geography. That man (Sumerian God of Beer), Hammurabi (Sixth Babylonian Emperor), Purattu (Old Name of the Euphrates River), Inanna (Goddess of Love and Fertility), Bartender's Signature - Eucalyptus Margarita, Mezepotamian ve Basirethan Among the signature cocktails…

Enjoyable Moments with Special DJ Performances

Bringing together taste and music in a unique harmony, Roof Mezzepotamia brings a new breath to the food and beverage sector. The venue, whose music consultant is the popular name of ethnic electronic music, DJ Majnoon, hosts important DJs of ethnic music on its stage. Roof Mezzepotamia, which is preparing to offer an unforgettable night to its guests who are carried away by the rhythm of ethnic electronic music, hosts the most enjoyable moments accompanied by taste and music.

Source: HORECA TREND and Roof Mezzepotamia

The origin of paella, a type of rice dish specific to Spanish cuisine, dates back to the 15th century. Cooked as a lunch in the fields by Valencian farmers, the dish takes its name from the Arabic word “paella” and means “a meal cooked in a large pan”. Traditionally served hot in a paella pan, paella is made with seafood such as shrimp, mussels, oysters, squid, crab and lobster. Paella, which is usually yellow-orange in color due to saffron, can also be prepared with chicken or vegetables, in addition to seafood. It is usually served with lemon slices and aioli sauce.

One of the taste stops that stands out with its paella in Istanbul is Misina in Göztepe. Owner and chef of Misina Restaurant, Suat Yılmaz; explains the secret of traditional Spanish flavor as follows: “There are many different types of paella, but we prepare one of the most common ones, Seafood Paella, with seafood such as shrimp, mussels, oysters, calamari, crab and lobster. The rice used in making paella is different from Risotto rice, which breaks down a little and develops a creamy texture. We prepare it with fresh daily seafood. It is a filling and nutritious flavor. It is a flavor that especially accompanies crowded tables, family and friend meals. Paella, which is considered one of the most important legacies of Spanish cuisine, is also one of the favorite flavors of our restaurant. We prepare it with fresh seafood in Misina's kitchen, and it is on our menu for 12 months. It is highly preferred in special occasions and celebration meals. In Misina Paella, we use at least four or five different types of seafood, depending on the season, including shrimp, calamari, mussels, akivades, octopus, baby calamari, oysters, sea creechie, sea lice, black cod, scallops, bangole, subye, baby octopus and fish. We also prepare it with special lobster and insect-style seafood upon your request.''

Source: HORECA TREND and Misina Restaurant

Having a 65 percent market share in radiant heating systems, Çukurova Isı continues to take steps to reinforce its mission of being a pioneer and leading company in the sector.

Another First in Turkey with its Radiometer Laboratory

Çukurova Isı, which is the solution partner of many businesses such as industrial facilities, cafes and restaurants with its advanced technology radiant heaters, continues its R&D investments without slowing down in line with its sustainability goals. The company, which aims to develop efficient and high value-added products with its latest radiometer laboratory, is proud to have signed another first in Turkey.

The company, which measured the performance of the GOLDSUN CC ceramic plate radiant heater and the competitor product frequently seen in the market after GOLDSUN in the radiometer laboratory, shared the test results with the public. Within the scope of this study, Çukurova Isı 11 kW Goldsun CC ceramic plate radiant heater product with 2000 W power, rival company 12 kW The performance of the ceramic plate radiant heater product with a power of 1000 watts was measured with the Elvhis Radiometer, and their radiant efficiency and the amount of energy they consumed per kW were calculated. In addition, the kW/m² measurements obtained in the study were converted into temperature increase dT graphs, and a visual of the perceived temperature increase of the devices was prepared. Accordingly;

While the GOLDSUN CC ceramic plate radiant heater created a temperature increase (dT) of 2 °C in the environment from a distance of 8,24 m, the competitor's product was able to provide a maximum temperature increase (dT) of 5 °C in the effective heating zone.

Radiant efficiency of GOLDSUN CC percent 60,19 while the competitor's product percent 44,67 is; GOLDSUN CC to produce 1 kW of radiant heat 1,66 kW, while the competitor's product 2,23 kW was seen to be wasting energy.

Goldsun CC is 35 Percent More Efficient

Measurements made with the Elvhis Radiometer show that the GOLDSUN CC ceramic plate radiant heater is more effective than the competitor's product. 35 percent more efficient that and 181 Euros/year so about 6.721 TL/year showed greater savings.

Source: HORECA TREND and Çukurova Heat