Paylaşımlıklar / to Share Mezeler & Zeytinyağlılar / Mezzes & Olive Oils

Total Page:16

File Type:pdf, Size:1020Kb

Paylaşımlıklar / to Share Mezeler & Zeytinyağlılar / Mezzes & Olive Oils Paylaşımlıklar / To Share Mezeler & Zeytinyağlılar / Mezzes & Olive Oils Dishes Deniz Börülcesi / Sea Beans Bostandan Cibes Otu Kavurma / Sauted “Cibes Weed’’ from Garden Rokalı Haydari / Yoghurt with Aragula Atom / Spicy Yoghurt with Smoked Eggplant Tekmilli Fava / Mashed Broad Beans Tahin Soslu Topik Onion and Forest Currant Filling Check Pie Puree with Tahini Sauce İsli Patlıcan Salatası / Smoked Eggplant Salad Mandıradan Beyaz Peynir / White Cheese Kavun / Melon İskenderun Karides Söğüş / Boiled Prawn from Iskenderun Cunda Ada Ahtapotu Söğüş / Boiled Octopus from Cunda Island Domates Pastırması Üzerine Tarama / Fish Roe on Tomato Pastrami Ev Yapımı Somon Lakerda / Homemade Salmon Lakerda Sızma Zeytinyağlı Sarımsak Pilaki “Pilaki” with Extra Virgin Olive Oil Cooked Garlic Domates Özünde Pişirilmiş Zeytinyağlı Enginar Extra Virgin Olive Oil Cooked Artichoke in Tomato Essence Zeytinyağlı Yaprak Sarma Stuffed Grape Leaves with Extra Virgin Olive Oil Karışık Peynir Tabağı / Mix Cheese Plate Karışık Meze Tabağı (6 çeşit) / Mix Mezze Plate (6 selection) Soya / Soybean Glüten / Gluten Balık / Fish Kabuklu deniz ürünü / Shellf ish Süt / Milk Kuruyemiş / Nuts Susam / Sesame Alkol / Alcohol Kereviz / Celery Hardal / Mustard Fıstık / Pistachio Yumurta / Egg Salatalar / Salads Deniz Mahsulleri Salatası / Seafood Salad Roka Domates Salata / Rocket and Tomato Salad Çıtır Hamsi Salatası / Crispy Anchovy Salad Mevsim Yeşillikleri, Kiraz Domates, Pancar, Parmesan ve Balsamik Sos Seasonal Greens, Cherry Tomato, Beetroot, Parmesan Cheese and Balsamic Sauce Tütsülenmiş Burrata Peyniri Salatası / Smoked Burrata Cheese Salad Fırınlanmış Armut ve Kara Üzüm Çektirmesi Baked Pear and Black Grape Syrup Ara Sıcaklar / Hot Starters Balık Kokoreç / Chopped Fish, Tomato, Pepper with Spicy Pan Fried Balık İçli Köfte / Kibbeh with Anchovy and Peanut Balık Kebabı / Fish Kebab Kalamar Tava / Pan Fried Calamari Ahtapot Izgara Hardallı Patates ile Grilled Octopus Potato Puree with Mustard Tereyağında Sarımsaklı Karides / Garlic Prawn Sauteed Izgara Jumbo Karides / Grilled Jumbo Prawn Soya / Soybean Glüten / Gluten Balık / Fish Kabuklu deniz ürünü / Shellf ish Süt / Milk Kuruyemiş / Nuts Susam / Sesame Alkol / Alcohol Kereviz / Celery Hardal / Mustard Fıstık / Pistachio Yumurta / Egg Çorbalar / Soups Süzme Mercimek Çorbası / Lentil Soup Közlenmiş Domates Çorbası Ekşi krema ile Roasted Tomato Soup with Sour Cream Safranlı Balık Çorbası / Fish Soup with Saffron El Yapımı Makarna & Risotto Handmade Pasta & Risotto Deniz Mahsullü Spaghetti / Seafood Spaghetti Ispanaklı ve Somonlu Maltagliati Maltagliati Pasta with Spinach and Salmon Alaska Yengeçli Melek Saçı Makarna Alaskan King Crab with Angel Hair Pasta Karidesli ve Bezelyeli Risotto Risotto with Shrimp and Green Pea Soya / Soybean Glüten / Gluten Balık / Fish Kabuklu deniz ürünü / Shellf ish Süt / Milk Kuruyemiş / Nuts Susam / Sesame Alkol / Alcohol Kereviz / Celery Hardal / Mustard Fıstık / Pistachio Yumurta / Egg Ana Yemek / Main Courses Denizden / From Sea Deniz Levreği / Seabass Norveç Somonu / Norway Salmon Kalkan Balığı / Turbot Dülger Balığı / John Dory Fener Balığı / Angler Fish Çupra / Cupra Fish *Mevsim balıklarımız için lütfen servis personeli ile irtibata geçiniz. Please ask service employe for seasonal daily fish. **Tüm balıklarımız körpe roka yaprakları, taze tere, fındık turp, kumpir patates, kırmızı soğan, limon ızgara sebze şiş, renkli biber reçeliyle servis edilir. / All f ish served; rocket leafs, fresh pepper weed, radish, oven cooked potato with cheese, red onion, lemon, grilled vegetable skewer, red and yellow bell pepper jam. Mezze Mave’den Lezzetler Tastes from Mezze Mave Tavada Kızartılmış Haşhaşlı Somon, Pan Fried Salmon with Opium Poppy, Polenta Kreması ve Çıtır Rezene ile Polenta Cream and Crispy Fennel Kibrit Patates Üzerinde Levrek Külbastı Grilled Slice Sea Bass on Fried Fine Julienne Potato Kremalı ve Kaparili Sebze Sos Caper and Vegetable Cream Sauce Ağır Ateşte Pişirilmiş Dana Yanak Slowly Oven Cooked Beef Cheek Trüflü Patates Kreması, Kuşkonmaz Cream Potato with Truffle Oil, Asparagus Ricotta Peyniri ile Doldurulmuş Ördek But Konfit Ricotta Cheese Stuffed Duck Leg Conf it Safranlı Keşkek, Şarap Sosu Wheat Rice with Saffron, Wine Sauce.
Recommended publications
  • Crudités 7.50 Çıtır Kalamar 9.50 Isli Patlican 7.50 Turkish Spoon Salad
    TO PONDER Crudités 7.50 Çıtır Kalamar 9.50 Börek 7.50 Muhammara 7.50 Isli Patlican 7.50 raw vegetables, simit coated baby squid, filo wrapped feta cheese with roasted red pepper, aubergine purée with walnuts, (N/G) red pepper yoghurt (D) avocado haydari (D/G) carrots, courgette & walnuts (N/D/G) tomato & walnut dip crispy coated aubergine chips (N/G) COLD STARTERS Cig Köfte 13.00 Levrek 1 5.00 Fırın Pancar 13.00 beef tartare with bulgar & baby gem (G) thinly sliced raw seabass, mustard, roasted baby beetroot salad, goat's cheese & corn bread (N/D) apple & shaved radish (N/D/G) Lakerda 15.00 Karpuz Peynir 12.00 salt-cured bonito, Freshly Shucked Jersey Oysters 19.50 burnt watermelon, sheep's cheese, compressed cucumber & tarama (G) tomato & pine nuts (N/D) with tomato, preserved lemon & pomegranate HOT STARTERS Lamb Mantı 16.50 Grilled Black Cabbage Sarma 15.00 tomato, roasted garlic yoghurt, thyme (D/G) Kaz Ciğeri 18.50 with a spiced lamb & rice, lamb consommé (D) seared spiced duck liver, Umut’s Bayıldı 12.00 pickled Turkish cherries, simit (G) Zeytinyağlı Ahtapot 19.00 grilled confit of aubergine, slow-cooked onions, tomato sauce & goat’s cheese (N/D) Acılı Kanat 12.00 marinated grilled octopus, chilli grilled chicken wings with maresh pepper black eyed beans & apple vinaigrette Terbiyeli Bıldırcin 17.50 raki, fennel and fig marinated quail with quinoa salad, nuts and grains (A/N) THE BREAD OVEN FROM THE GRILL FROM THE OVEN Lahmacun 15.00 Lamb Cutlets 28.00 Butter Poached Lobster 42.00 spicy lamb, vegetables and herbs (G) smoked aubergine,
    [Show full text]
  • Dips & Breads Mezzes
    Dips & Breads 1. Mixed Dip Platter: Jajik, Antep, Hummus,Carrot, Babagannush $25.00 2. Each Individual Dip $8.00 3. Turkish Pitta Bread $6.00 : with garlic $7.00 : with garlic and cheese $8.00 5. Turkish Olive Oil Bread: with Turkish goats cheese,olive tapenade and chilli pickles $12.00 4. Chemen Bread (g): Turkish bread topped with capsicum pesto and Tulum cheese $8.00 Mezzes 6. Yaprak Sarma: Vine leaves filled with rice, pine nuts, currants and fresh herbs, cooked with olive oil $14.00 (v gf) 7. Cerkez Tavugu: Shredded chicken breast with fresh herbs, capsicum, and walnut pesto $12.00 8. Lakerda: Smoked ocean trout, caviar, and goats cheese $15.00 9. Kurutulmus Domates Salatasi: Sundried tomatoes, capers, red onions, goats cheese, and olive oil $13.00 (v gf) 10. Imam Bayildi: Eggplant boats topped with onions, capsicum, tomato, and herbs; braised in olive oil $14.00 (v gf) 11. Pastirma: Turkish spiced lamb backstrap with rocket and tulum cheese salad (gf) $16.00 Hot Entrees 12. Hellim Peyniri: Hallumi cheese and chargrilled vegetable stack (v gf) $14.00 13. Kalamar: Tender squid dusted with salt and pepper served with rocket, red onion and sumak salad $14.00 14. Cigar Bourek: Hand opened pastry rolls filled with feta cheese and parsley (v) $13.00 15. Pacanga Bourek: Home made pastry rolls filled with spiced lamb backstrap and vegetables $13.00 16. Mucver: Crispy zucchini and carrot fritters with feta cheese, yoghurt, and mint sauce $13.00 17. Saka Suka: Pan fried eggplant, potato and capsicum with rich tomato and garlic yoghurt dressing (v $13.00 gf) 18.
    [Show full text]
  • Dikkatiniz Için Teşekkür Ederiz…
    Dikkatiniz için teşekkür ederiz… Manos, paylaşım üzerine hazırlanmış olan yemekleri masaya hızlı ve sürekli olarak servis etmektedir. ❖ Servis personelimiz size gerekli açiklamalari yapmaktan ve yemek seçiminde yardımcı olmaktan mutluluk duyacaktır. ❖ Taverna tabağı kırmak ekstra ücrete tabidir. 12 ₺ / ADET Minimum sipariş 30 adettir. ❖ Odun ateşinde hazırlanmış taze ekmek sepeti ve zeytin ezmesi içeren kişi başı kuver ücreti 20 ₺ dir. ❖ Tüm fiyatlarımız Türk Lirasıdır ve fiyatlara KDV dahildir ❖ MANOS FİKS MENÜLER Fisherman on the Boat (2 kişilik) Tek tabakta karışık kızartılmış balık çeşitleri (karides, kalamar, balık) 800 * Tuzda Izgara Balık (2 kişilik) Yılların Manos Spesiyali. Tuzda ızgara levrek, salata ve tarama ile 1000 * Solo Meze (4 kişilik, Yunan usulü) Yunan Salatası ile 2200 * Solo Meze (2 kişilik, Yunan usulü) Yunan Salatası ile 1200 * Mix Manos Half & Half (2 kişilik) Salata, meze çeşitleri, balık 1300 * Santa Marina Karışık Izgara (2 kişilik) Karışık deniz ürünleri tabağı. Karides, kalamar, ahtapot, balık ve salata 1300 * Manos Symi Özel Tabağı (2 kişilik) Salata, deniz ürünü mezeleri, karides, balık ve ıstakoz 2000 * DİPLER VE TADIMLIKLAR VEJETERYAN SICAK BAŞLANGIÇLAR Taramosalata (G)(S) harmanlanmış 80 Domates (V) Yunan Adası usulü, 130 morina balığı yumurtası sarımsak ile Cacık (D) yoğurt, salatalık, sarımsak 60 Taze Patates Kızartması (V) 50 Scordalia (V) sarımsak, patates 60 Kabak Kızartması (D)(G) cacık ile 75 salatası Karışık Biber Çeşitleri (D) ızgara veya 75 Humus (V) nohut ezmesi, tahin sos 60 kızartma Fava
    [Show full text]
  • Thank You for Your Kind Attention…
    Thank you for your kind attention… Manos serves dishes that are prepared for sharing and are brought to the table steadily and continuously through out the meal ❖ Your server will be happy to provide explanations and assist you in choosing a menu ❖ Breaking tavern plate has an extra charge 12 ₺ / each Minimum order 30 plates ❖ Cover charge will be added to your bill as 20 ₺ per person, which includes freshly baked bread basket in oven with olive pate ❖ All prices are presented in Turkish Lira and VAT is included ❖ MANOS FIX MENUS Fisherman on the Boat Mix Fried Fish for 2 persons in 1 plate ( prawns, calamari, fish ) 800 ❖ Fish Grill in Salt for 2 persons Manos speciality for many years LOCUM. Manos sea bass in salt with Greek Salad and tarama. 1000 ❖ Solo Meze for 4 persons ( Greek Style ) with Greek Salad 2200 ❖ Solo Meze for 2 persons ( Greek Style ) with Greek Salad 1200 ❖ Mix Manos Half & Half for 2 persons Half meze, half fish grill, including salad 1300 ❖ Santa Marina Mix Grill Seafood mix grill plate for 2 personsPrawns, calamari, octopus, fish and salad 1300 ❖ Manos Symi Special Plate for 2 persons Salad, seafood mezes, prawns, fish and lobster 2000 ❖ DIPS & SPREADS VEGETERIAN HOT STARTERS Taramosalata (G)(S) blended smooth 80 Tomato (V) Greek island style with 130 cod fish roe garlic Tzatziki (D) yoghurt, cucumber, garlic 60 Fresh Fried Potatoes (V) 50 Scordalia (V) garlic, potato salad 60 Fried Zucchini (D)(G) with tzatziki 75 Humus (V) velvety of chickpeas 60 Fried or Grilled Peppers (D) 75 and tahini dip Grilled Vegetables
    [Show full text]
  • Exports: the Heart of Nep
    How to Export to 2018 Turkey This report includes all the information related to trade basics and detailed data regarding export from Brazil to Turkey. This report is for information purposes only and Tumer Eng. will not be liable to any direct, indirect, incidental, special, consequential or exemplary damages, including but not limited to, damages for loss of profits, goodwill, use, data, or other intangible losses. Ver:1.0 2018 1 Contents 1 Why Turkey.................................................................................................................................... 12 1.1 General Information .............................................................................................................. 12 1.2 Geography ............................................................................................................................. 13 1.2.1 Distances ....................................................................................................................... 18 1.2.2 Climate of Turkey .......................................................................................................... 19 1.2.2.1 Air temperature changes until now .......................................................................... 20 1.2.2.2 Precipitation changes until now ................................................................................ 21 1.2.2.3 Air temperature changes in the 21st century ........................................................... 21 1.2.2.4 Precipitation changes in the 21st century ................................................................
    [Show full text]
  • FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
    FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”
    [Show full text]
  • 00Trilye Sayi26
    TR‹LYE’DEN YEN‹ LEZZETLER Y›l: 7 Say›: 26 Yeni umutlarla balık sezonunu açıyoruz. Her türlü olumsuz rüzga- Temmuz-A¤ustos-Eylül 2012 ra karşın beklentilerimizdeki olumlu gelişmeler moral veriyor. ISSN:1306-6595 2005 yılında ığrıp ile avlanmaya getirilen düzenlemeler sonucunda Mavi fiemsiye Turizm Ltd. fiti. Ad›na sinarit popülasyonu arttı. Çünkü ığrıp ile avlanma kıyılardaki eriş- ‹mtiyaz Sahibi ve Genel Yay›n Müdürü telik dediğimiz otluk alanlarda büyüyen yavru balıkları imhaya yö- Süreyya ÜZMEZ nelikti. Sorumlu Yaz› ‹flleri Müdürü Trilye’de de menülerde inovasyon ürünlere devam ediyoruz. Soğan- Mahmure ÜZMEZ lı ahtapot sote, karamelize soğanlı ılık lakerda, mürdüm erikli ar- Yay›na Haz›rlayan ve magnaclı sütlaç, makarnalı sütlaç, ahtapot pane, ahtapotlu çıtır pa- Yay›n Koordinatörü tates gibi yepyeni ürünler damaklarınızda heyecan yaratacak. Recep Peker TANITKAN [email protected] Üçüncü çeyrekte ve son çeyrekte durağan ekonomi kıpırdama sin- yalleri verecek, hiçbir zaman umudu yitirmeyip işimize dört elle sa- rılacağımız günlerdeyiz. Editör Söylediklerinizi duyurmak için kimseyi kolundan tutmayın, çünkü Ayflegül DO⁄AN insanlar sizi dinlemeye istekli değilseler onları tutacak yerde çene- Kapak Foto¤raf› nizi tutmanız daha hayırlıdır. London Eye Bol balıklı ve sağlıklı bir sezon diliyorum Reklam Servisi Mavi fiemsiye Turizm Ltd. fiti. Süreyya Üzmez Yay›n ‹dare Merkezi Trilye Restoran Reflit Galip Caddesi Hafta Sokak 11/B Gaziosmanpafla-ANKARA Tel:(0312) 447 12 00 (pbx) www.trilye.com.tr friendfeed.com/trilye facebook.com/trilyerestaurant www.blog.trilyerestaurant.com/ www.social.trilyerestaurant.com/ twitter.com/trilyefish Grafik-Tasar›m Yusuf MEfiE [email protected] Bask› & Cilt Ajans-Türk Gazetecilik Matbaac›l›k ‹nflaat Sanayii A.fi.
    [Show full text]
  • Out of the Balkans (Part Two)
    OUT OF THE BALKANS (PART TWO) by Jason C. Mavrovitis ©2002 Jason C. Mavrovitis All Rights Reserved No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations. This is Part Two of two parts available on this site as a PDF file. A complete PDF file of the book, including Parts One and Two, Appendices A and B, and the Bibliography may be obtained on a CD from the author by contacting him at: http://www.pahh.com/mavrovitis/cd.html i CONTENTS PART TWO Recollections and Celebrations CHAPTER ONE Lily 104 CHAPTER TWO Nitsa 107 CHAPTER THREE The War 110 CHAPTER FOUR Remembrances 113 CHAPTER FIVE Army Days 192 CHAPTER SIX Macedonian Easter 210 CHAPTER SEVEN Home Again 235 EPILOGUE 237 APPENDIX A The Mystery of Lily’s Father 239 APPENDIX B Third Class Travel (Steerage) 242 BIBLIOGRAPHY 244 ii 3$577:2 5HFROOHFWLRQVDQG&HOHEUDWLRQV &+$37(521( /LO\ Lily was a life force. From her commanding voice to her assertive, high-heeled walk, she dominated her environment until she suffered her first heart attack. Even after that, when she felt well she was Lily. Only when angina pain reminded her of her illness and she sensed her mortality was she vulnerable. At these times, everyone feared for her yet denied the possibility of her death. I remember my mother as a human dynamo. Her energy was boundless, and her ability to organize her activities astounding: shopping, cooking, cleaning, spending time with friends on the phone and in person, writing two hundred or more Christmas cards, preparing holiday banquets for fifteen or twenty, meeting with her bridge club, sewing dresses and blouses for herself and for Nitsa, and being the guiding force that made and kept together family marriages.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • Mandarin Oriental, Bodrum Offers Unique Gastronomic Experiences
    information Mandarin Oriental, Bodrum Cennet Koyu, Çomça Mevkii, 314. Sokak No. 10 Göltürkbükü Mahallesi, 48400, Bodrum, Muğla, Turkey Telephone +90 252 311 18 88 Facsimile +90 252 311 18 89 mandarinoriental.com/bodrum MANDARIN ORIENTAL, BODRUM OFFERS UNIQUE GASTRONOMIC EXPERIENCES Enjoying an idyllic location on Bodrum’s Paradise Bay in Göltürkbükü, Mandarin Oriental, Bodrum has twelve stylish dining facilities and bars, each with either a seaside spot or panoramic terraces. Exceptional dishes and delicacies created in innovative kitchens make the luxury resort the finest choice for those looking for a distinguished dining experience in Bodrum. Sofra Restaurant Situated in the main resort building of Mandarin Oriental, Bodrum, and designed in an open- kitchen concept, Sofra Restaurant provides a delightful atmosphere with a spacious and comfortable dining room and adjacent terrace offering great views of the pine forest. In addition to authentic local food, including homemade flatbreads, vegetable dishes in olive oil, succulent meats cooked on charcoal grills, and seasonal fresh fish, the restaurant also serves international cuisine and a selection of local and international wines and beers. Sofra Restaurant is also renowned for serving the region’s best breakfast including freshly baked breads and pastries, free range eggs cooked to order, local organic honey and jams, a variety of olives and cheeses from boutique local producers, as well as homemade yogurt and butter. Sofra Restaurant becomes a breakfast-only venue in summer, from June to September. Classic black Turkish tea is a staple of the traditional Turkish breakfast and the restaurant also offers a selection of teas prepared from the best tea leaves of the west and Asia.
    [Show full text]
  • Turkey) Destination
    ─── Economics and Management ─── Gastronomy tourism potential of Sinop (Turkey) destination Alpay Tiril1, Demet Kocatepe2, Mehmet Sedat Ipar3 1 – Sinop University, School of Tourism and Hotel Management, Sinop, Turkey 2 – Sinop University, Fisheries Faculty, Sinop, Turkey 3 – Sinop University, Vocational School, Dept. of Tourism and Hotel Management, Sinop, Turkey Abstract Keywords: Introduction. The investigation of traditional food Gastronomy heritage of Sinop and reuse of it as a touristic product in Tourism tourism market is aimed in this article. Materials and methods. In this study, the kitchen Black Sea literatures related to Sinop and personal experiences from Foods people living in the region had been complied. Made an Culture inference about the current and future gastronomy tourism Cuisine situation of Sinop by the identifying with oral interviews Sinop technique. Results and discussion. Tourism is a multi- dimensional phenomenon, interested in all natural and Article history: cultural entities and cases. In this context, nourishment as very important components of tourism sector besides some Received 18.05.2017 of the tourists travel due to gastronomic experiences. Sinop Received in revised province is little-known as gastronomic tourism in Turkey. form 30.06.2017 Sinop City is on the Peninsula of the northern part of the Accepted 05.09.2017 province. The city derived from Iron Age and colonized by Miletus in 8th century before as a part of Greek Culture. Sinop has been a little and undevelopment fishing town Corresponding during the republic period. That’s why, the town wasn’t author: impressed by the effects of industrialization. Besides the natural beauty of Sinop it is also reflected in the kitchen Demet Kocatepe with the accumulation of the effects of different civilization.
    [Show full text]
  • Out of the Balkans (Part One)
    OUT OF THE BALKANS (PART ONE) by Jason C. Mavrovitis ©2002 Jason C. Mavrovitis All Rights Reserved No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations. This is Part One of two parts available to the reader as a PDF file. A complete PDF file of the book, including Parts One and Two, Appendices A, B and C, and the Bibliography may be obtained from the author on a CD by contacting him at: http://www.pahh.com/mavrovitis/cd.html CONTENTS PREFACE ix Acknowledgment xiii About Spellings and Pronunciation xiii INTRODUCTION xiv PART ONE Out of the Balkans CHAPTER ONE Eleni and Evangelia … 1 Out of Thrace and the Black Sea CHAPTER TWO Dimitraki … 43 Out of Macedonia CHAPTER THREE Madame Helen, Louie and Lily … 65 New York, New York CHAPTER FOUR Jimmy … 82 I’ll Take Manhattan CHAPTER FIVE Jimmy & Lily … 91 Love, Marriage and Trial PREFACE I am a first generation American - a Greek-American. Ironically, neither my mother nor my father was born in Greece. My mother, my maternal grandmother, and their ancestors came from a Greek-speaking, Greek Orthodox community in Sozopolis, Bulgaria.1 They were Bulgarian citizens of Greek ethnicity. My stepgrandfather, in every way but blood my grandfather, was born a subject of Victor Emmanuel, the King of Italy. His family was from Avellino, Italy, which is located in the mountainous region east of Naples, the ancient, seventh century B.C. Greek colony of Neapolis. My father was the child of a Greek-speaking, Greek Orthodox family that lived in a mountainous Balkan region populated by Greeks, Bulgarians, Albanians, Serbians, Vlachs, Turks, and communities of Jews.
    [Show full text]