We meet at the industrial station!

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SUGGESTIONS FROM YAREN ÇARPAR, THE HEAD OF HOUSE OF ECRİA

REGIONAL MANTI, ETLI PA, CAG KEBAP…
Museum of Turkish Taste

It is an address where the most unique products of our country are offered together, from cheese to olive oil, from tea to soda, and where you can see the tastes and buy them . There are 36 restaurants and shops from different regions of Turkey. Yaren Çarpar “I make up for my little shortcomings at the Turkish Flavor Museum, which is full of local ingredients. The biggest plus for me is that the products come from local producers.” There are many stops together for a lunch break, such as the Bursa kebab shop, Malatya dishes, lamb tandoori, meatloaf, ravioli and Konya çibörek shop, cağ kebab shop, künefe maker and Erzurum Hünkar 1950. (0212) 276 42 42

COFFEE BREAK
Boxx Coffee Roasters Co.

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As you can see from the large roaster at the entrance to the shop, the beans are freshly roasted here every day. Many varieties of seeds from Central and South America are also sold in packets. Stating that he often stops by for a coffee, Çarpar said: “When I go early in the morning, I stop by Boxx and have my coffee. I also recommend the fresh-from-the-bake chocolate, almond or hazelnut croissants for breakfast .” (0212) 328 28 08

Homesickness with reservation
Rib Cabbar

We are in the industrial station

The suggestion of the chef of Cabbar, one of the establishments where Adana-style delicacies are prepared in the closest way to the original… Çarpar “You should try their Lahmacun. Contrary to what we are used to eating here in Istanbul, they are close to the hazelnut lahmacun. Crisp on the edges, soft in the middle and with lots of ingredients. Fatty ground beef and ground beef kebab prepared with lamb loin are also delicious.” The company sources its meat from Adana. (0544) 669 30 01

GOOD FOOD, GOOD ATMOSPHERE
Markus Prime Ribs Society

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Çarpar said: “If I want a good lunch and a chat, or if I have guests, my address is Markus to take them. It’s one of the right places in the automotive industry for really quality food and an atmosphere nice. They make absolutely amazing ribs. Of course, the conversation I have with my friend Sinan (Budeyri), who is their boss and partner, is also polished.” Ribs are the focus of the space proposed by photographer Özgür Ölçer Long beef or lamb chops accompanied by mashed potatoes, homemade rib sauce and chutney sauce are the highlights of the menu. (0212) 252 26 52

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NEW IN THE NEIGHBORHOOD
Industry 1A

One of the innovations in the sector, 1A is a place where craft beers are sold. Çarpar said: “It is very nice to spend time here, but there is no food service. You can choose your drink from the menu and order your food from outside. “It’s a practical and economical solution to enjoy the atmosphere.” (0536) 301 08 34

AMAZINGLY SWEET
Darwin Fitness & Food

We are in the industrial station

It’s a gym where dietitians and trainers meet… Çarpar “What interests me is the small cafe section inside. It also caters to foreign guests. In the morning, there are healthy smoothies, protein waffles or breakfast alternatives like a bowl of granola. At noon, there are mainly grilled meat and vegetable dishes. For me, the solution to sweet cravings is Darwin’s protein bars, cinnamon rolls, donuts… Usually when it comes to healthy, protein-rich desserts, we question their taste. However, once you taste it, things change here. They are all very successful,” he says. (0850) 220 79 15

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SUGGESTION BY EBRU ERKE / AUTHOR OF GASTRONOMY HÜRRİYET EKLER

INTERESTING ELECTRIC MENU
House of Ekria

We are in the industrial station

It is an address where you can spend a good time with both designer products and delicious food. The head chef is Chef Yaren Çarpar, who has experience in kitchens such as Le Petit Maison, Swissotel and Zuma, and was the kitchen coordinator of Arda Türkmen. Erke: “It has an eclectic menu that contains few pencils, but it works wonders. I definitely recommend dishes like mutton gyoza, rice chips with ginger pear chutney, spicy lamb sausage stuffed with intestines, one of the flavors of Hatay. (0212) 230 91 10

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FOR BRUNCH
Industry 313

We are in the industrial station

Its terrace, adorned with huge green plants, is both pleasing to the eye and attractive to work on. The menu includes beluga lentil soup, firik chicken salad with sorrel and citrus, roast beef dish with mustard sauce and baked vegetables, kokorec on paper and rice pudding with cardamom. There are also ‘take away’ products such as Grissini and biscotti, which are responsible for sourcing the materials from local producers. Ölçer said: “It is an elegant place built in a large area where designer products are also sold. Their food is also always meticulous,” he says. On Saturdays, there is an all-day brunch service from 10:00 a.m. to 6:00 p.m. Ingredients such as Trabzon butter or village eggs from Bolu also come from the local producer and region.Closed on Sundays.(0212) 286 38 37

DOUBLE CHEESE BURGER
fire room

We are in the industrial station

Fireroom is one of the addresses Özgür Ölçer suggested for a burger break at lunchtime. This is renowned chef Hazer Armani’s street food establishment. In addition to the burger, there are many options on the menu, including grilled kokorec slices, falafel, grilled wings, wraps and tacos, and the dessert of Spanish churros. The hamburger they called Fatboy, one of their signature flavors; It is made with charcoal black hamburger buns, meatballs, tandoori beef patty, smoked meat, homemade barbecue sauce, cheddar cheese and caramelized onions. The cheeseburger is served with both the cheddar cheese inside and the cheese sauce they pour over it. (0212) 328 28 38

THERE’S NOTHING LIKE CHICKEN RICE
Maslak Rice Shop

It is very close to Maslak Oto Sanayi metro stop… Özgür Ölçer “It is very good pilaf. It is one of the most famous among artisanal type rice fields. It’s assertive enough to be called perhaps the most delicious.” It’s also known for the long lines that form out the door, especially at noon. The menu includes classic chickpeas and fluffless chicken rice. Served with open buttermilk and pickled hot peppers for those who prefer it on the side (0212) 346 08 03

RECOMMENDATIONS OF THE PHOTOGRAPHER ÖZGÜR OLÇER

ARTIFICIAL DISHES FROM THE CHEF
Industrial garden

We are in the industrial station

Each day, 10 to 15 types of main course, soup and dessert are served at the counter, and the company offers artisanal meals. Dishes such as stuffed leaves, cobbled liver, sour meatballs, roast beef with shallots, dry beans, baked lamb sleeve find their place on the sideboard every day. Owner Doğuş Şahin holds a degree in gastronomy and culinary arts from Yeditepe University. After working in the kitchens of high-end restaurants such as Eleven Madison Park and Noma abroad, he returned to the country and founded Sanayi Bahçesi. Recently, it has also implemented the concept of fire. You can eat grilled varieties such as Adana kebab, shish shish, fatty minced beef, chicken wings, liver, lamb skewers from the hands of their owners. You can also find traditional flavors such as baked rice pudding, Kemalpaşa dessert and Hayrabolu. The menu changes daily. (0532) 276 28 34

THERE’S ALSO HAMSİKÖY MILKER
New Hamshen

We are in the industrial station

Known as Hemşin Sofrası with Black Sea dishes such as roasts and black cabbage rolls, the business has moved to two side streets under the name Yeni Hemşin. Juicy dishes, grilled varieties, pita and lahmacun cooked in a wood-fired stone oven are loved. “There is also the famous Hamsiköy rice pudding,” says Özgür Ölçer. (0212) 276 28 34

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