Gastro Event

The Peninsula's Special Gastronomy Series in Istanbul

GALLADA is hosting an unforgettable experience as part of The Peninsula's special gastronomy series, "Three Chefs, Three Feasts." Bringing together two-Michelin-starred chefs from The Peninsula's European hotels, the finale of this special series takes place in Istanbul on October 21st, following events in Paris and London.

It was published

1 months ago

Zafercan Çapar

The Peninsula's Special Gastronomy Series in Istanbul | HORECA TREND

In these meetings that offer a unique experience to the guests in three different cities, Chef Claude Bosi, Chef David Bizet and Chef Fatih Tutak They offer both their signature flavors and creative touches to their guests. Each plate reflects the chefs' unique culinary approach, deep connection to local produce, and passion for craftsmanship.

At this special dinner in Istanbul, guests will enjoy a special six-course tasting menu prepared by three internationally renowned chefs, accompanied by views of the Bosphorus and the Historical Peninsula. GALLADAwill experience in.

This special gastronomic experience, which takes place in three different cities with three separate banquets, will be held first on May 13th at L'Oiseau Blanc, the terrace restaurant of The Peninsula Paris, and the second on September 30th. The Peninsula It took place at Brooklands by Claude Bosi, located on the terrace of London.

On October 21st, The Peninsula Istanbul's signature restaurant, GALLADA, will host the grand finale of the series in Istanbul.

The Master Chefs Behind the Flavors

Conductor David Bizet – L'Oiseau Blanc, The Peninsula Paris
Chef Claude Bosi - Brooklands by Claude Bosi, The Peninsula London
Chief Fatih Tutak – GALLADA, The Peninsula Istanbul

Source: HORECA Trend and The Peninsula

Related Topics:Fatih Tutak gallada Highlights The Peninsula

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Gastro Event

Michelin-Starred Hide London's Chef Visits Istanbul

Josh Angus, Executive Chef of the world-renowned Michelin-starred Hide London restaurant, will be meeting gastronomy enthusiasts in Istanbul on October 21-22. This special two-night event, taking place at Inari Piku in Etiler, is preparing to offer an unforgettable experience, combining British modernism with refined interpretations of Japanese cuisine.

It was published

4 weeks ago

Zafercan Çapar

Michelin-Starred Hide London's Chef in Istanbul | HORECA TREND

Josh Angus, a founding member of London's renowned Hide London restaurant and executive chef of three venues: Hide, HideAway, and The White Horse, is coming to Istanbul. The renowned chef, who has worked in Michelin-starred restaurants for over 15 years, will offer gastronomy enthusiasts a unique experience at Inari Piku in Etiler. Known for his creative cuisine at Hide London, particularly for his dishes prepared with local and sustainable produce, the chef will be presenting this special Istanbul gathering: Inari Piku EtilerWith menus combined with the spirit of 's omakase (chef's own selection), it will add a brand new taste and interpretation to the gastronomy scene.

Located in the heart of Etiler, Inari Piku Etiler stands out with its spacious area, modern design, private dining rooms, and energetic atmosphere. This event, which will be enlivened with the special touches of Chef Josh Angus on October 21-22, stands out not only in terms of gastronomy but also as a cultural gathering.

The chef's special menu, prepared for his guests, includes seasonal specialties such as Konzo grilled trout with smoked butter, broccoli, and kaffir lime; barbecued beef ribs with green peppercorn sauce, labneh (labneh) and red pepper; shrimp kadayıf (shredded shrimp); pickled rose petals, black pepper and oyster sauce; green figs, fig leaves, and sorrel. For those with a sweet tooth, there are also hot chocolate tarts, Hojicha caramel, and miso ice cream.

Inari Piku Etiler, a restaurant that has earned a prominent place in Istanbul's culinary scene, aims to offer gastronomy enthusiasts a transcendent experience with this special event. Reservations for these limited-seat dinners are already attracting significant interest.

Source: HORECA Trend and Inari Piku Etiler

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