Page 35 - Turkinsurance Digital Magazine

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Spago Istanbul The Grand Tarabya / The Brasserie

The Brasserie, main restaurant of the The Grand Tarabya
Hotel which is located against a magnificent Bosphorus view,
offers mountain mushrooms as the harbinger of autumn with
different and delicious recipes with the aim of offering a feast
of flavors for those wishing to enjoy creative mushroom dish-
es.
Prepared by Selçuk Gönen, master chef of The Grand Tarab-
ya, the mushroom menu includes many selections ranging
from soups to salads and desserts made with mushrooms.

Grilled Porcini Mushroom Salad Marinated with Balsamic
Sauce and Presented with Fresh Garden Herbs is ideal for
those looking for a light but delicious alternative. If you want
to start your meal with a hot soup, you can enjoy “Creamy
Mountain Mushroom Soup” served with croutons covered
with mushroom.

In addition to hot appetizers such as Kanlıca Mushroom
Cooked on Clay Tile or Quiche With Wild Mushrooms; you
can also enjoy main dishes of Steak Fillet Stuffed with Moun-
tain Mushrooms and Chicken Drumstick Stewed in Mush-
room Water. Wild Mushroom and Apple Strudel will definite-
ly daze dessert-lovers and turn your dinner/lunch into a feast.

The world famous chef Wolfgang Puck, who has managed to
serve as official chef for the post-Academy Awards® celebrity
banquet for 22 consecutive years, and won 2 Michelin stars so
far, is coming to İstanbul with Spago, the iconic restaurant of
Beverly Hills.

The iconic Spago by master chef Wolfgang Puck maintains a
cutting-edge role as a culinary force and leader in fine dining,
and is still the preeminent trendsetter in cuisine, service and
style. Spago İstanbul, the first international Spago restaurant
outside US, brings a brand new culinary culture to the city
with a signature farm-to-table philosophy of its famous chef
Wolfgang Puck.

The specials of Spago include Hand Made White Corn Ag-
nolotti with Truffle Oil, Mascarpone, Parmigiano-Reggiano,
Blue Crab and Lobster “Louis” Cocktail With Spicy Toma-
to-Horseradish, Traditional Roasted Duckling “Peking Style”
With Blood Oranges, Steamed Sea Bass “Hong Kong” Style
with Garlic, Chili Oil, Ginger, Bok Choy; Grilled Lamb Chops
with Soy Sauce, and Charred Eggplant. Desserts complement-
ing the main dishes stand out with seasonal fresh fruits and
are offered to guests with surprising and witty presentations.

The extensive wine cellar offers an uncompromising Califor-
nian and international array, elevating lunch and dinner to an
unforgettable experience. The lounge provides a seductive set-
ting to continue the evening in style, where guests can enjoy
signature cocktails saluting the classics and creating provoca-
tive and modern mixtures at the same time.