Gallada's New Signature Dish: "Duck Tandoor"

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