After many years of overseas experience, Murat Bozok, who works with the best chefs in the world and who has proved his own fame with his creativity, has combined his knowledge and perfection and introduced Mimolett in Istanbul. When I saw a historical building on the right side of the thoroughfare that goes to Sıraselviler, it was hard for me to predict the sophisticated place that I was to encounter. The building also hosts Kayra Academy, which is the first wine academy of Turkey.
Mimolett reminds us of a modern castle with its high roof and bright walls. Soft brown colors look both luxurious and austere with tables draped in white covers. Before I talk about the delicious delights on offer, I should underline the remarkably rich wine menu. You can select one of the most delicious wines with the help of a Somelier, namely, the wine consultants who are to be found in such elegant places. Do not shy away from all this as the prices aren’t going to rocket! If you think the wine you have chosen is way too expensive, you may buy one or two glasses of that particular one instead.
With respect to the food, the chestnut soup for the starter was aromatized with truffier oil and it was delicious. You may try it in a coffee cup and increase your portion if you want to. Foie gras, which has been introduced to the restaurant menus lately as a speciality, is one of the tasty dishes that is in dispute, concerning where it should be imported and how it should be cooked. The expertise of Mr. Bozok steps in at this point and the best product has been imported. The Foie gras from Hungary was absolutely flawless with its freshness, consistency and presentation.
While I continued my dinner with Shrimp Risotto, I realized that there were no spices on tables, including salt. This is also an important subject in prominent restaurants of the world. The chefs use salt and spices in such a way that guests do not have any extra needs. Even though I am a salt-addict of moderate means, I never really needed salt for my food. And again, another dish of significance; stag sirloin grilled on mashed potatoes. The presentation is a design masterpiece. The flavor was exquisite with passion fruit, blueberry and bitter chocolate that I have heard about in alternative medicine. I never thought that I would try cheesecake in a martini glass. Moreover, it was accompanied by their home-made ice cream. I have added this to my light deserts catalogue. The price of meals in Mimolett range between 30 TL and 70 TL.
Special notes on Mimolett • Wine consultants available on request • Cheesecake in martini glasses • No salt shakers or cruets on tables • You may buy your wine by the glass.
Beyoglu lovers, take notice of this place! Beyoglu is probably the district, which nestles more restaurants and bars than any other place in Istanbul. Nature & Peace is a place that I have discovered for you.
The place, where the green colors that represent nature are widely in evidence , is in Büyük Parmakkapı Street, and it is a place, where you can have your lunch in peace by leaving all the noise and crowd outside. The place, where I went at noontime has a really nice ambience. The feeling of comfort reflected itself in the decoration. The friendly manner and attention shown by the waiters is also another plus. The owner of the talented hands in the kitchen of Nature & Peace is Ahmet Ali Imal.
This time, I wanted to try the chef’s recommendations. First, a light start-up suitable for lunch: grilled fillet of chicken with vegetables in season. Falafel, served with limonene sour sauce, was so delicious. I had tried tortellini in so many places before, but the one I had in Nature & Peace seems like it is going to call me out every time I go to Beyoglu at noontime. I finished my lunch with tart, which was prepared with mashed pumpkin. According to Mr. Erhan, who runs the place, the concept completely changes at night and a party that runs rings around the most prominent bars begins. According to the guest book on the web page, Nature & Peace is a popular hangout of many celebrities.
Special Notes on Nature & Peace
• Healthy foods on menu at all times • A popular hangout for celebrities • The Pumpkin pie is just great
Büyük Parmakkapı Street No: 15/A Beyoğlu (212)252 86 09 TAPS BEBEK
How would you like your beer?
Taps is one of the seafront places in Bebek. I really like the cool atmosphere of Taps, where they offer world-famous aromatized beer that they manage to preserve as fresh as ever. I set off to try both their cuisine and aromatized beer and upon arrival chose a table on the terrace. With Taps Sampler, you order four types of sample beers of 10 ml, and select the one that appeals to your taste buds. One always has a dilemma about what to eat with beer. Taps obviously noticed that and prepared a delicious dish of appetizers: Taps Combo. This included shrimps, calamari, sweet corn, nuggets, stick chicken and additional tasty offerings… Taps Combo is the ideal appetizer that goes well with your beer. Taps is one of the few places that re-vamp their menu frequently. I would like to talk about the varieties of beer in Taps, which also has a wide range of food on offer. The most favourite beer is banana and clove flavored Hefeweizen. This is a silky German beer and leaves a smack of taste in your mouth. Taps Pilsener is really delicious with its fruit flavor and flowery taste. Vienna Lager of Austria, Amber ale of Britain, Cream ale of Britain and sooty Rauchbier are all on the menu. The price range is between 10 TL and 40 TL. Summer is just round the corner, so I would recommend you stop by Bebek Taps when the seafront places start to overflow with regulars.
Special notes on Taps
• Very own choice of beer with the sampler • A sumptuous plate of tasties accompanies the beer • Menu is frequently revamped
Café D’Alfredo, which was opened in Akaretler, brings the famous pasta of Italy to the center of Istanbul. They offer both the sales of their own pasta produce and professionally cooked pasta. I would also like to state that as soon as I saw the warm welcome, I decided that they have made the right choice in personnel. I tried Fettuccine, Cannelloni with cheese and spinach, Ricotta and Ravioli with strawberry sauced sirloin. The pastas are so successful in terms of both service and taste that I am sure there is no significant difference between these and Italian pastas. When it comes to pizzas; Calzone with mushrooms and Mozzarella cheese, which I strongly recommended to my friends, is so delicious. Calzone, which looks like thin dough, particular to Eskişehir, becomes one of my favorite pizzas with fresh tomato sauce and green vegetables decorating the plate. As with pastas and pizzas, the desserts are Italian too. While Tiramisu with Mascarpone cheese takes its final form with special preserving finesse of Chef Turgut Şimşek, it comes to your table with a melted freshness. Preparing and preserving the tiramisu in a hot pot is a method that I’ve encountered in Café D’Alfredo for the first time. Since this place is in Akaretler, I thought the prices would have been astronomically high; in fact, the price list was so surprising that I had to take a look at the menu a couple of times. The price range between 8 TL and 27 TL is very cheap, considering the indescribable feasts on your table.
Special notes on Cafe D’Alfredo
• All the ingredients are their own products • Tiramisu in hot pot is a must • Strawberry Ravioli is really delicious
Süleyman Seba Cad. No: 59 Maçka (212) 327 03 17
Rich treats, surprising prices
Işıkhan is a three storey, spacious and chic kebab house on the Maltepe seafront. Since they make you feel like you are eating in the place where that particular food originated, I think they are masters of their domain. One of the exceptional restaurants that make me says, ‘How come everything is so tasty and delicious?’ Of course, the principles behind this success are the tremendous team and the art of providing customer satisfaction at affordable prices. While you are trying to decide what to eat, they set the table in such a way that all the appetizers from bryndza (tulum cheese) and sour salad to dip sauce and hummus are laid before your eyes. Although it looks like South Eastern flavors are prevailing, there are selections such as Edirne style liver and chicken shish. Edirne style liver is cooked in a pot in a stone oven. It is delicious. For a good kebab, the meat should be fresh, lean and boneless and well-marinated. Işıkhan has good reasons to claim that it is the best; because while eating kebab, I realized that the meat has been prepared just as explained above. I have tried Adana, Urfa and mixed kebabs. Let me talk about the service before their taste. Kebab is not removed from the shish and put on a plate; it is served on sauced lavash. Kebabs have their unique taste, as if you are eating in Adana, Antep or Urfa. Mixed kebab is covered with grilled cutlet. It was a great experience for me to eat kebab with onions on cinder. Rich treats and well-prepared kebabs at surprising prices are to be found in Işıkhan.
Special notes on Işıkhan
• Richest appetizers on offer • They import and use the best ingredients • Mixed kebab with grilled cutlet is a MUST
Would you believe me if I say that I found the coziest and most comfortable place in Cihangir? I am in one of the most alternative districts of Istanbul. You already know what you see. And there are others, who are like a snowdrop and do not care about being in the public eye.
Beynelmilel Cevizli Biber is one of those places. Ms. Aysegul, who is the daughter of famous actor Erol Günaydın, and her friend Ms. Sibel are running this place. Even though it is very small in size, the crazy mosaic of colors, nostalgia of the walls that remind one of a photography exhibition and with Edith Piaf singing in the background, all help to massage your weary spirit l. Let’s talk about the food. Two women, who have never lost their childlike ways , are bending over backwards in order to satisfy their guests .An olive oil platter, which has been prepared with zahter, the famous spice of Gaziantep, and filled with hummus, artichokes and fresh beans are the appetizers which soon appear on the table. It sounds perfect already, doesn’t it? Dried corn breads prepared with Bolognese sauce, which has been cooked in a pot, is Ms. Aysegül’s masterpiece; and it was delicious. Between the little dough balls, which have been prepared with corn flour, there were beefsteak pieces, sautéed in Bolognese sauce. There is a wide range of sauces. If you don’t like Bolognese sauce, you can change the sauce. One of the unique flavors of Italy, Crostone, takes on a delicious form with the help of the creative hands of Ms. Sibel. She vertically cuts vakf-ı kebir bread peculiar to Trabzon, makes the slices crispy like a toast bread and roasts them after covering them with Crostene dressing, Even writing about it makes me crave for this food. Pesto sauced Gniocch is another famous Italian food. It has plenty of parmesan and fresh pesto sauce. When it comes to desserts, I would recommend hot brownies with bitter coffee. Even if the prices are affordable, let me give you an interesting detail: You had your dinner; you asked for the bill and thought it was a bit expensive. If you let them know about this, you can find a compromise on an average price in Cevizli Biber.
Special notes on Cevizli Biber
• The Dried corn breads are delicious • You get to choose your sauce • You can reach a compromise when paying the bill !
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