Gaziantep's Centuries-Old Flavors at Shangri-La Bosphorus, Istanbul

Gaziantep cuisine, one of Anatolia's most deeply rooted gastronomic heritages, is being reinterpreted as a refined experience overlooking the Bosphorus. Shangri-La Bosphorus, Istanbul, is hosting Hışvahan's Executive Chef Nusret Karateke as the first guest of its "Taste of Türkiye" series; the chef will be sharing his signature dishes with gastronomy enthusiasts at IST TOO between April 15-19.

Taste of Türkiye Begins: Flavors of Anatolia on the Bosphorus

Located in Beşiktaş, the heart of Istanbul Shangri-La Bosphorus, Istanbul, “Taste of Türkiye” As part of the series, each month, it aims to reinterpret local cuisines on an international stage by hosting distinguished chefs from different gastronomic destinations in Türkiye. As the first guest of the series, Executive Chef Nusret Karateke of Hışvahan, a cultural heritage of Anatolia, transforms the rooted recipes of Gaziantep cuisine into an unforgettable experience in the heart of Istanbul, overlooking the Bosphorus, at IST TOO. Limited-time Hışvahan experience at IST TOO: The flavors brought to life at Hışvahan, a 500-year-old cultural heritage of Gaziantep, with the signature and explanation of the chef, are presented as a limited-time gastronomic experience at Shangri-La Bosphorus, Istanbul, with the signature of Executive Chef Nusret Karateke. Guests will be able to experience Hışvahan's signature flavors with tasting menu or à la carte options; they will also have the opportunity to meet Executive Chef Nusret Karateke and discover the inspiration and story of the cuisine firsthand. Menu; The menu begins with appetizers such as çiğ köfte (raw meatball), yogurt-based firik (roasted wheat), and walnut-infused olive piyaz (bean salad), followed by traditional starters like yuvalama (a type of meatball soup) and çağla aşı (a type of soup with unripe almonds). After Gavurdağ salad, regional dishes like içli köfte (stuffed meatballs), Antep cheese börek (pastry), and omaç (a type of soup) take center stage. Main courses feature characterful recipes such as küşleme kebab served with firik pilaf, keme kebab with seasonal touches, and taraklık (a type of lamb ribs) with sour quince; while Antep cheese and pistachio semolina halva and bastık fried meat complete the menu with a refined touch. A culinary heritage hidden in the stones of history: 'Hışvahan'

Located at the foot of Gaziantep Castle, Hışvahan is a historical structure built in 1577 by Lala Mustafa Pasha and also known as the "Cotton Cocoon Inn". This unique inn, dating from the Ottoman era to the present day, was restored to its original form by Gaziantep Metropolitan Municipality in 2016 and brought back to life.

Awarded the 15th Anniversary Special Prize in the Historical Cities Association's "Historical and Cultural Heritage Preservation" project competition, Hışvahan today blends the splendor of the past with the comfort of the present, thanks to its architectural elegance and gastronomic vision. Distinguished by its black and white cut stones, elegant arches, and simple architecture, this inn is located on Gaziantep's cultural route, within walking distance of museums and tourist centers.

A Chef Who Blends Local Heritage with Contemporary Interpretation

Executive Chef Nusret Karateke stands out as one of the pioneering figures who approaches Anatolian cuisine from a contemporary perspective. His approach to the sustainable use of local products, the preservation of authentic recipes, and modern presentation techniques plays a significant role in Hışvahan's success in the gastronomic world.