Page 34 - Turkinsurance Digital Magazine

32 gourmet corner

Say Hello Brasserie Falyanos by Kalyon

Kalyon Restaurant continues its delicious journey of 50
years as Falyanos by Kalyon with its renewed face and
ambitious menu. Accompanied by a magnificent Marmara
landscape with dolphins that gave the restaurant its name
and the fascinating atmosphere of the Historic Peninsula,
Falyanos by Kalyon offers an unforgettable gastronomy
experience with its unique menu of delicious tastes from
Istanbul and Anatolian cuisine prepared from totally arti-
san products, as well as creative flavors and delicious fresh
seafood which cannot be found anywhere else. Combining a
half century of experience with taste, quality and excellent
service, Falyanos by Kalyon invites all flavor enthusiasts to
an adventure from the past to the future.

Falyanos by Kalyon stands out with delicious, different and
fresh appetizer options prepared by the young and talented
chef Murat Taşarer. Prepared with attention to seasonal-
ity and high quality ingredients, the menu appeals both to
palatal delight and eyes of the visitors.

In addition to delicious appetizers such as Garden Orach
with Morello Cherry, Dried Cucumber Yogurt with Turkish
Buffalo Cream, Stuffed Cabbage with Mussel, and Ermeni
Pilaki; mezzes such as Leaf Mustard, Kaleotu, Sea Beans,
and Rock Samphire appeal to those who want to stay fit
and enjoy delicious food at the same time.

Located under Riva’s Moda Butik Hotel, Say Hello Brasse-
rie is about to become the number one venue for those look-
ing for different, surprising and dynamic flavors with its new
winter menu. Appearing before the visitors suddenly along
Moda’s calm and peaceful coast, Say Hello Brasserie offers
striking flavors that will warm you up with a special seasonal
menu prepared for winter months.

Making its guests feel good with a fascinating view of the
Prince Islands, a green garden and different flavors offer-
ing real gastronomy experience; Say Hello Brasserie says a
delicious ‘Hello’ to winter with its special menu. Consisting
of flavors that embrace the international cuisine setting off
from local flavors such as Oxtail Dumpling, Smoked Beef
Cheek, Fennel Salad, Kokoreç (lamb or goat intestines
wrapped around seasoned offal), Rib Burgers, Ali Nazik
(eggplant puree with yoghurt served with seasoned ground
meat), Stuffed Chard Leaves; the winter menu appeals to
the eye and palatal delight with surprising presentations and
creative flavors. The venue also thinks about vegetarian and
vegan guests with options such as Vegan Burger, Humus,
and Winter Salad. It is an assertive venue with a winter
menu prepared by the young and talented chef Can Aras,
who combined different culinary techniques from around the
world with Anatolia’s traditional and artisan products. The
restaurant proves its difference with flavors prepared in its
creative, variable and progressive kitchen.