Page 31 - Turkinsurance Digital Magazine

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Kiva Galataport Babayani Bakery

Babayani Bakery, which opened its doors in the past months,
quickly took its place among the favorite places of Fener-
bahçe with its fresh flavors and attractive atmosphere. In Ba-
bayani Bakery, which sets out with the slogan “The pleasure
of eating by hand,” you can find delicious bread, croissants,
sweet and savory puff pastry, and cake varieties.

The team bakery, which offers daily prepared products, re-
ceives support from different suppliers to achieve the best re-
sult in terms of taste. Ricotta used in creams is bought from
Napoli Antica, sesame is the main ingredient of tahini, and
black tahini is bought from Adana, pistachios in cakes are
bought from Gaziantep, vanilla is bought from Madagascar,
and fruits and vegetables are bought from organic markets.
The bakery’s sweet puff pastry and pastry aisle, which in-
cludes classic recipes such as pistachio cake, strawberry puff
pastry, almond croissant, and lemon tart, is diversified and
renewed with seasonal fruits. Thus, you can be pleasantly sur-
prised every time you visit the place.

The bakery, open every day of the week except Tuesdays,
welcomes you with bread and coffee varieties from the early
morning hours. The croissant and pastry aisle starts to fill up
at 10.00. Flan, which is very popular with the regulars of the
bakery, takes its place on the counter at noon because it needs
a four-hour resting time. Be sure to discover the fresh flavors
of Babayani Bakery.

After Bomonti, KİVA welcomes its guests at Galataport with
its menu and inspiring plates inspired by the deep-rooted food
culture of these lands. The place’s menu, which can be de-
scribed as the best contemporary interpretation of Anatolian
cuisine, draws attention to its daily lunch menu and the evening
concept that turns into a modern tavern. Kiva, which offers
a privileged dining experience with its impressive Bosphorus
view, stands out with its mosaic kitchen concept.

Seasonal olive oil dishes are served with appetizers specific
to various regions of our country and dishes cooked in oak
wood. The chef’s specialties are Kiva Balkan meatballs, Istan-
bul-style kokoreç, Bosphorus bonito Lacerda, buttered liver,
baked grounded wheat beef ribs, grilled gum artichoke with
olive oil, sea bass on paper, and bean salad. So whether you’re
dreaming of long celebration tables that you can enjoy slowly
with appetizers or a quick but gourmet dinner, Kiva manages
to make you happy under all conditions. Baked rice pudding
with plenty of hazelnuts and crispy zucchini dessert are among
the desserts you should never miss. With its modern, spacious,
stylish atmosphere and magnificent view, Kiva has quickly be-
come one of the city’s popular spots. The citrus shrimp and
unique cheeses from various regions of Turkey are also a boon
for gastronomy lovers looking for new tastes.