Award-Winning Tuğra Restaurant Brings the Elegance of Ottoman and Turkish Cuisine to Summer Tables

From Ottoman Tables to Modern Banquets

Each dish on the summer menu, titled "Taâmât-ı Sâhil-i Hâssa," a nod to the exquisite Ottoman cuisine and coastal landscape, bears the traces of its origins, the culture it cultivates, and the cuisine it's prepared in. The recipes, ingredients, and presentations on the menu, prepared by Tuğra Restaurant Chef Onur Dönmez and his team, reflect the millennia-old culinary traditions of Anatolia, Rumelia, and the Levant.

An Elegant Entry to the Table of History: Şurbat-ı Latîfe and Serving Mezelikat-ı Serîn

Tuğra's summer menu begins its culinary journey with Ottoman-era healing soups. Presented under the heading "Şurbat-ı Latîfe," Sebzevat Soup and Yellow Chicken Soup greet guests with unique recipes that are both heartwarming and leave a delicate taste on the palate.

The summer menu's cold appetizers are called Mezelikât-ı Serîn. Tabak-ı Meze-i Serîn, a unique blend of appetizers inspired by the region stretching from Thrace to Damascus, Thracian and Balkan-style fried eggplant, Köp-oğlu prepared with yogurt and garlic, and Kısr-ı Şalgamlı, distinguished by turnip juice and pomegranate molasses, are among the menu's main dishes. Hummus with Dried Fruits, enriched with dried fruit, Nazuktan, inspired by the flavors of Erzurum and Van, and Muhammara, an elegant reminder of Aleppo cuisine, also stand out with its presentation. Another contemporary take on the menu is Favâ-yı Mercimek-i Ahmer, a classic yellow lentil paste that brings together the unique harmony of sea and land on a plate.

The Olive Oil Dishes Platter offers a feast adorned with aromatic herbs from Crete to the Aegean, while the Enginâr-ı Müteaddid, accompanied by artichoke dishes presented in three different ways and fermented whey, leaves a lasting taste on the palate. The Yedikule Salad, inspired by Istanbul's historic orchards, the Piyâz-ı Çandırî, made with Çandır beans, a geographically indicated dish from Antalya, and the Ayna-yı Cibillî plate, which combines Anatolia's rich cheese tradition in a contemporary dish, are all local signature dishes on the menu. Accompanying these exquisite starters is the Bostan-ı Has Salad, which brings the freshness of Istanbul mornings to the table.

Shaped with Delicate Touches Intermediate meals

The menu's hot appetizers stand out with their sophisticated presentations, shaped with delicate touches. The Lalangalı Zucchini Blossom, with its sea bass filling and almond tarator, is one of the menu's elegant stars; the Grilled Leaf Veal Liver, blended with Kapıdağ purple onion, transforms traditional flavors into a refined feast. Kesme Mantı-ı Selçukiyye, with its carrot-colored dough and lamb back-and-veal claw stuffing, is served like a work of art where Anatolia meets geometry. Tuğra's summer menu also features two special dishes that elegantly present the season's aromatic richness: Yazok Meat Katlama and Circassian Chicken. These two dishes carry refined narratives that leave a mark not only on the palate but also on the memory.

Pilaf-ı Hassa: Powerful Table Complements

Tuğra's summer menu offers a complete unity not only with its main courses but also with its accompanying pilafs. Müceddere-i Firîk-i Dîmeşkî and Dane-i Sade, special recipes that reflect the elegance and mastery of Ottoman cuisine, provide a meaningful backdrop to the main courses. They take their place on the table as the cornerstones of flavor balance in Tuğra's summer menu.

Main Dishes Have Details Reflecting the Historical Depth of the Geography

The main courses presented under the title Taâmât-ı Esâsiyye stand out with their selections that blend the splendor of Ottoman palace cuisine with modern gastronomic techniques.

Şiş-i Akya is prepared by marinating white-fleshed leer fish from the fertile waters of the Mediterranean with fennel and grilling it. Dane-i Sade offers a menu highlight inspired by the provincial traditions of Anatolia, with its Testi Kebab, combining the patience of slow cooking with the warmth of shared tables. The Octopus Fırınî Güveç is baked with Karacabey's aromatic onions, special Koloti cheese, and anise, creating an extraordinary flavor. Topkapı Chicken is presented with a splendor worthy of the palace it bears its name, building a bridge from the ambassadorial tables of the past to the refined dinners of today.

Tarak-ı Kuzû, a contemporary interpretation of the rich meat cooking culture inherited from the Ottoman era, brings the Anatolian spirit to the table with saffron-flavored cracked wheat pilaf, potato oturtmas (a type of rice dish), and kashir puree. Kuzu İncik-i Kemâlî, combining rural sophistication with palace elegance, remains faithful to the classic Ottoman shank recipe, presented in a refined presentation that appeals to today's palate. Tûrlû-yi Nâbâtî, a refined take on vegetarian cuisine, conveys the colorful and balanced harmony of summer vegetables. This contemporary, herbal interpretation possesses an elegance that expands the boundaries of the traditional stew.

Undoubtedly the menu's most iconic offering is Taâm-ı İnkılâb, a modernized take on Hünkâr Beğendi (a type of Turkish dish). Reinterpreted with a fried eggplant-skinned beğendi filling and lamb cubes, this dish reveals the menu's historical depth.

Award-Winning Tuğra Invites Guests to a Feast on Its Summer Menu

In the magnificent atmosphere of Çırağan Palace Kempinski Istanbul, each page of the menu, which blends the rich heritage of Ottoman and Turkish cuisine with contemporary touches, pays homage to the past. A Michelin Guide Recommendation List winner for many years, a recipient of the Service Award, and three toques from the Gault & Millau Chef's Table category, Tuğra takes guests on a journey through time, presenting centuries-old flavors with captivating views of the Bosphorus.

Source: HORECA TREND and Çırağan Palace Kempinski Istanbul