Refined Aegean cuisine
" Chef Serkan Anavatan presented products sourced from the Urla region "
The Bailliage organized a dinner at Gia Urla with the participation of 40 members. The theme of the night prepared by Chef Serkan Anavatan and his team was "Refined Aegean Cuisine".
Chef's “tiny treats”
Vinkara Yaşasın Kalecik Karası 2016
Celery and quince
Grechka burst, fresh basil
Blue Tail shrimp, tangerine, fresh coriander, inked tuile
Plato Narince 2020
Barbun and fennel
salted caramel vinaigrette, octopus
Jerusalem artichoke, crispy vine leaves
Sevilen ‘Innocent Angel’ Rosé 2020
(Sauvignon Blanc and Syrah)
green apple, inky bisque, Aegean herbs cream
Isabey Chardonnay 2021
Refreshing beet and pomegranate sorbet
lime zest, thyme sprouts
Roast veal and leek
mountain mushroom, sweet potato
Centum Syrah 2018
Chestnut and almond Dacquoise cake
crunchy praline, chestnut mousse
Isabey Bornova Misketi 2021
Chef Serkan Anavatan presented products sourced from the Urla region, using simple cooking techniques and completing the dishes with a modern presentation.
The Blue Tail Shrimp - a special species seen only in Urla and the Aegean Sea - was inspired by the Teruar Urla Vineyard Hotel. Chef Serkan’s preference is to use seasonal vegetables and crops. Many products from the Aegean Sea were introduced to us in different combinations and courses, of particular mention, was dessert where chestnuts were presented with different textures.
At the end of the meal, Bailli Bülent Akgerman with Bailliage officers Haluk Özyavuz and Enis Güner thanked the kitchen team led by Chef Serkan Anavatan and the service team led by Restaurant Manager Hakan Susamcılar.
Vive la Chaine!
Celebrating the 'art of the table'
Celebrating in person at last
Green - the colour being so beautiful that it represents life