Coskun’s contemporary take on Turkish cuisine combines recipes of his childhood with modern techniques and premium seasonal produce. His intriguing menu features: cilbir, smoky yoghurt, poached egg, paprika butter sauce, burnt butter biscuit crumble and crisp slivers of chicken skin; warming barley, chickpea and rice yoghurt soup with mint powder brown butter; olive oil and orange juice and coriander seed braised celeriac served with ginger carrot puree and thinly sliced pear covered with celeriac powder; and to finish, nostalgic sekerpare, semolina biscuits steeped in sweet syrup with hazelnut mousse and Turkish tea sorbet. Not to be missed!
Childhood recipes with modern techniques
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