Page 36 - Turkinsurance Digital Magazine

36 gourmet corner

A regular of Firuzağa Square, Zerze is practically a
paradise for those who prefer vegetable-based cuisine.
At Zerze, eight types of cold dishes, four types of hot
dishes, and soups are served daily. In addition to the
Zerze Cihangir daily menu, the kitchen also offers quality coffee, home-
made cakes and cookies, menemen, omelets, breakfast
plates, fried dough (pişi), and pancakes. Service starts
with breakfast and continues through lunch and early
dinner. Zerze also provides catering services. Olive oil-
based vegetable dishes, fellah meatballs, zucchini with
yogurt (kabak tarator), lamb with celery, and spinach
with couscous are among the most popular, mouthwater-
ing, and healthy options.

This home-style cuisine is complemented by a warm and
welcoming interior design. The venue has a minimal,
modern, and bright atmosphere, with outdoor seating
available at the front. The serving plates have been col-
lected from family sideboards and display cabinets, as
well as from antique shops in Çukurcuma and the Feriköy
Antique Market. On the upper floor, a workspace has
been created, allowing guests to bring their laptops and
work peacefully on the balcony while enjoying a cup of
coffee. The owner, Dilara Eren, has beautifully reflected
her passion for creating recipes in Zerze Cihangir in a
well-balanced way. The energy of both the kitchen and
service teams is also truly commendable..

The kebab restaurant Chef Erdal, led by chef Erdal
Çetinkaya—who brings the rich flavors of Adana cuisine to
Istanbul—welcomes its guests at Six Senses Kocataş Man- Chef Erdal
sions. Located at a truly unique spot along the Bosphorus,
Six Senses Kocataş Mansions operates within two historic
waterfront mansions dating back to the Ottoman period.
This exceptional venue in Sarıyer offers not only accom-
modation but also ideal options for those seeking gourmet
experiences. Most recently, the addition of Chef Erdal to
its portfolio has further reinforced the hotel’s strong ambi-
tion in this area.

Chef Erdal welcomes its guests with an exceptionally rich
menu that includes Adana kebab—one of the first dish-
es that comes to mind when it comes to regional cuisine.
Alongside a wide selection of hot appetizers, mezes, and
starters, the menu also features various meat dishes, pan-
cooked specialties, stone-oven pides, and lahmacun. Pan-
fried lamb chops, ezme salad, crispy oven-baked wings,
roasted eggplant (söğürme), and stuffed bulgur meatballs
(içli köfte)—served either fried or boiled upon request—
are among the venue’s signature, addictive flavors. If you
are looking for something different, you can try sushi kebab
or sesame ring kebab with vegetables (sebzeli simit kebap).
Chef Erdal also elevates the Adana feast with its desserts—
be sure to try simit katmer, künefe, and pumpkin dessert.