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Batard Loggia

Akatlar has another level of quiescence. The district has a
brand new restaurant that can be visited by the neighbor-
hood residents without having to mingle up in the chaos of
the city. It will definitely attract the lovers of the Italian
cuisine to Akatlar from other districts as well. Located
right beside the Mayadrom Business Center, Loggia offers
a non-pretentious atmosphere. The interior design by Esra
Kazmirci is so non-extravagant that you may feel inside
a black & white movie. Marble tables and light fixtures
on the wall mirrors are highly impressive; with the add-
ed touch of elegant flower paintings. The stairs going up
to the kitchen and bathrooms are located are covered in
carpets. They both block noise and create a homey atmos-
phere with their domestic vibe.

Eggplant hash browns served with yoghurt and mint dip
sauce is among the special flavors. Grated beet blended
in citrus juice is fried very shortly and served as a flavor
that is crispy on the outside but soft in the inside. Squash
blossoms filled with mountain mushroom and ricotta
cheese are extremely delicious. The accompanying tomato
sauce is served after being strained. From among the se-
lections of pasta, we have tried the seafood linguine which
is cooked al dente. Sand mussels, calamari, shrimps and
octopus inside the linguine are really delicious. The res-
taurant has a seating capacity for nearly 50 people, and a
very elegant bar.

The new restaurant Batard will enjoy the social traffic of its Reference: Timeout
excellent location. It will probably stand out among other
restaurants in the neighborhood with its French-style de-
sign. You may feel yourself in Paris thanks to its traditional
French canopy and seating arrangements outside. The in-
terior is dominated by light colors and the successful light
fixtures create a cozy atmosphere. The most outstanding
feature that we like is its open kitchen. Despite being a fre-
quent concept, this open kitchen offers customers to eat on
the very same counter where chefs cook and get themselves
warm by the heat of the furnace. Here you can watch your
order being prepared and witness the kitchen team’s conver-
sations about the ingredients. Unless you coincide in a rush
hour, you may even have a little chat with them. Naturally,
being watched have given them some sort of performative
act. In a sense, Batard offers behind the scenes! The kitch-
en is managed by Cihan Kıpçak, the successful chef who was
responsible from the Turkish food offered in 2018 Oscar
ceremony. He is also the chef of Spago. He runs Batard
together with the team of Zula, of which he is among the
founding partners. There are very few but fulfilling choic-
es in the menu. For instance, Waldorf twist avocado with
roquefourt cheese and a light but nutritious salad enriched
with flax seeds. Or seabass served on celery puree and with
roasted celery slices. If you are in love with Zula’s burgers,
the 4” pulled beef burger will definitely whet your appetite.
Small portions also leave room for delicious desserts, so
you should definitely try out ‘le baklava’ which is prepared
with cake filling.