Trying to choose between gastronomy and law as a major at the age of 18, I found myself studying law but practicing gastronomy (at least in my kitchen). Since then, within this 7 years I had the opportunity to express my creativity in kitchen while cooking to my friends and family. Growing up in Istanbul, while having the roots back to Black Sea region through my mother (Northern Turkey) and to Aegean region through my father (Western Turkey), combined with my fortunate travels to several countries hence experiencing different cultures, led me to combine all those flavors in one plate.

Naturally, being a foodie and being raised in this beautiful Istanbul, first makes one to pursue the traditional Ottoman menu, or in short what we cook in our family kitchen. Although it is an infinite menu with a variety of different flavors and recipes, even detailed to the length of cooking time the same ingredient, I had the passion to combine this cuisine with in a harmony of other cultures cooking styles and flavors.

An example can be; a very Turkish recipe as minced meat in the bed of eggplant is being served with a home made dried tomato and saffron flavored kinoa cooked as a risotto with an Italian touch, or modifying the mediterranean recipe Cacik (cucumber with yoghurt) with a Czech twist (black pepper and sugar rested cucumber).

Sharing not only a house but also the passion to cook and host, me and my boyfriend do enjoy to welcome guests in our house regularly. Living in the center of the city, with a great view of Bosphorus leads us to enjoy parties with our friends, where there are always two types of everything (As he used to work in a hotel kitchen, his recipes does differ than mine :) )

Cooking as being a passion and a way to enjoy the life for us, we would be very happy to share our table and perspective of this beautiful life. Our guests are also welcome to taste the very local selection of wines and enjoy other desires of ours such as painting, cinematography and vinyls, of course all in a very Turkish way.