We gathered at the Sirene Belek Hotel for an unforgettable dining experience on the beach. A captivating laser show and a delightful summer breeze, it was the perfect setting to savour our last dinner before starting our summer holidays.

To heighten the evening's thrill, we had the honour of extending a warm welcome to two distinguished guests: Yves Léon, Bailli Délégué of Turkey who is a Member of the Conseil Magistral, and Ferruh İsman, Bailli of Black Sea.

Under the guidance of talented Executive Chef Ercan Acaroğlu, the culinary team at Sirene Belek Hotel skilfully crafted a culinary selection that would leave a lasting impression.

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Gambero rosso red shrimp
Hennessy Cognac, Mediterranean avocado
Beluga caviar, hot chili sauce
Sancerre ‘Grand’Chaille’
Domaine Thomas & Fils, Loire Valley, France

Stuffed morel mushroom
chicken and cheese trio
Frescobaldi Tenuta Ammiraglia Alìe
Toscana IGT - Italy

Erdek scallop with edamame puree
flavoured with truffle
forest fruits, fresh asparagus
honey mustard sauce
Asarcık Roussanne/Marsanne
Bozburun, Türkiye

Sour cherry sorbet

‘Turf & Turf’
coated lamb tenderloin with pistachio
suckling veal tenderloin
Vindemia Toprak Öküzgözü Elazığ
Yedi Bilgeler, Türkiye

Pumpkin bavarois
white chocolate, walnut
Savalan Moscato - Azerbaijan

Sirene chocolate atelier selection

The team at the Sirene Belek Hotel, led by Ercan Çek, the hotel’s General Manager and a Chaîne member, surpassed expectations in delivering exceptional service.

As the night came to an end, we felt a sense of gratitude for the incredible memories created. The last dinner before our summer holiday had been truly unforgettable. Laughter, camaraderie, and delicious food brought us immense joy and satisfaction.

We also celebrated the birthdays of four beautiful ladies! What a coincidence. Such an excellent way to celebrate a birthday.

Have a great summer dear friends.

Vive la Chaîne!

Leonie Kılıç
Vice-Chancelier