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Turkish cuisine is regarded as one of the finest in the world. It is the result of a cultural heritage of good cooking using the freshest of ingredients and sophisticated recipes. The ancient alluvial river valleys between the high mountains grow a remarkable range of salads, vegetables and fruit. Cauliflowers, purslane, celeriac, shallots and onions, aubergines, tomatoes, peppers, pulses and fresh herbs. Lemon juice, olive oil, black and green olives, morello cherries, strawberries, plums, peaches, apricots, sweet oranges, melons and grapes. Succulent fresh mullet, mercan and chipra is bought from passing fishermen in the early morning. Young lamb and free range chicken is seasoned with fresh herbs like basil, oregano, tarragon, thyme and paprika. Your chef works in this tradition and has been highly commended by our clients.
Europe
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