One kitchen, food that takes its time.
Gören Mutfak Atölyesi cooks in its own kitchen and delivers from Maslak to Vadistanbul. There is no dining room, only a small waiting area; everything happens in the kitchen and on the plate.
Few plates, a great deal of care.
We do not go beyond what one person can genuinely tend to. When the number climbs, the hand that touches the plate is no longer the same.
Some dishes only begin after you order: those that cook for hours, or are rolled out by hand. That is why we talk these through a day in advance.
Fuat Gören.
- Ankara state protocol kitchensThe state protocol tables
- SerafOpen kitchen
- Anantara The PalmHotel kitchens · Dubai
For twenty-five years he worked in kitchens with no margin for error: the state protocol tables in Ankara, the open kitchen at Seraf, hotel kitchens in Dubai. He also set up kitchens, designing how the flow would run and where each counter would sit.
To him a kitchen is not a place for cooking but a discipline that has to be kept to its measure. It is also why he counts Turkey lucky: the spice of Asia and the technique of Europe meet on the same counter here. Gören's kitchen is those years rebuilt to its own scale.
Seasonal produce
The menu follows what the market and the season give; when an ingredient is gone, we do not look for a substitute.
Set numbers
The number of plates for the day is set each morning; when they run out nothing is held over; we cook again the next day.
Plain presentation
There is nothing on the plate that will not be eaten; remove what is not needed and the food itself remains.