Page 39 - Turkinsurance Digital Magazine

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Located in Silivri, Grandma’s Wonderland is one of the fa-
vorite getaway spots for those looking to escape the bustling
pace of Istanbul without venturing too far. It’s an ideal re-
treat for those seeking a few days of tranquility, surrounded
THE BARN by nature. In addition to its meticulously designed rooms,
the highlight of this experience is The Barn at Grandma’s
Wonderland, located at the heart of the farm.

This charming venue offers a unique culinary experience,
where farm-fresh produce is brought directly to the table.
Under the leadership of Chef Buğra Özdemir, the menus
blend the delicate flavors of Scandinavian cuisine with the
rich tastes of Thracian cuisine. Chef Özdemir has a special
connection with The Barn. He was involved in the restau-
rant’s establishment and has previously worked in Miche-
lin-starred restaurants in Denmark. Now, he brings his ex-
periences to The Barn, incorporating zero-waste kitchen
practices and the farm-to-table concept. Özdemir shapes
the dishes with a nature-respecting approach, ensuring that
no ingredient goes to waste. Each plate, created in line
with the zero-waste philosophy, is innovatively and uniquely
interpreted using the ingredients provided by nature. The
menu, enriched with vegetables, fruits, and wines from the
garden and local vineyards, is updated seasonally. The ven-
ue offers à la carte menus for breakfast, lunch, and dinner,
with pesketarian and vegetarian options available.

Chef’s restaurant, Salazar, blends Mediterranean cui-
sine with Asian sauces and spices to offer guests an un-
forgettable dining experience through its extensive and SALAZAR
creative menu. Highlights from the Salazar menu in-
clude starters such as lobster and caviar toast, popcorn
shrimp, and truffled caviar potatoes, as well as sushi va-
rieties, duck and cashew salad, handmade fresh pastas,
and main dishes like T-bone steak grilled on the tradi-
tional Robata grill and duck slow-cooked in a three-day
marinade. Salazar also offers special options for vegan,
vegetarian, and gluten-free guests.

The restaurant sources all its products fresh from local
producers, regularly updating its menu seasonally to pro-
vide a consistently fresh and innovative culinary experi-
ence. In addition to the food, you may also want to try
the restaurant’s signature cocktails. The cocktail menu
features eight signature drinks named after famous art-
ists, each unique to the venue. Notable cocktails include
the whiskey and hazelnut liqueur-based Picasso, gin and
cucumber Da Vinci, and the tequila and passion fruit-in-
fused Frida, which are among the must-try selections.