The biggest secret of Fidanka's legendary cuisine is, apart from the fact that we have been working with the same great chef and kitchen team for many years, we closely follow the gastronomy world, which continues to grow every year in the world and in Turkey. Our cuisine is the result of our insatiable appetite for new tastes, with the consultancy and training we received from expert chefs.
On one hand, we constantly follow the developments in the international cuisines, on the other hand, we bring to our table the geographical flavors of our country, which has an endless range of natural products. All regions around Turkey are like our local bazaar... We bring cheeses, tomato paste, spices, sauces, pomegranate syrups from Kars, İzmir Menemen, Antakya, Antep, sourdough breads from Istanbul, jams, smoked meats from Denizli, olive oil from Ayvalık. This year, we are entering a very exciting new period.
Umut Karakuş, who graduated with a grand diploma from Le Cordon Blue, one of the most prestigious gastronomy schools in the world and did his internship in Munich Pageu with Michelin-starred Ali Güngörmüş, works on Anatolian cuisine, modern appetizers and spices enriched by the migrations that brought the flavours to the present. Umut Karakuş, who established Turkey’s first spice library and received the most creative chef awards of the year many times, is revising our menu and cuisine from top to bottom. We create our new menu by combining centuries-old traditional Anatolian recipes with modern European techniques
We meticulously protect our country’s geographically indicated, natural and organic local products, while supporting small local producers.
