Page 35 - Turkinsurance Digital Magazine

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Hane Kadıköy Poutine

Poutine is a famous dish from Canada. The original rec-
ipe is quite simple. You fry the potatoes and add a sauce
of meat broth and cheese on the top. Begüm Şahin and
Buğra Adanır, both graduates of the MSA (The Culinary
Arts Academy), created a concept inspired by this simple
recipe. At their small food bar in Kadıköy, they interpret
this famous Canadian dish. The main chapter of their menu
is called Poutine, and each option in this section includes
fried potatoes. Other ingredients come from the cuisines
they have been inspired by. Turkish Poutine (34 TL) in-
cludes fried liver and şakşuka (a Turkish appetizer); Greek
Poutine (32 TL) has hash browns, Peruvian Poutine (36
TL) is prepared with bass ceviche, Thai Poutine (36 TL)
has fried chicken, and Vegan Poutine (36 TL) is prepared
with tempura oyster mushroom. They plan to renew their
menu and change the selections on a monthly basis. The
bar inside has high bar stools, so you can eat according
to the fast food culture here. If you plan to have a late
breakfast, we recommend you to get a hold of one of the
tables outside. Çılbır (poached eggs with yoghurt - 26 TL)
is served with or without garlic depending on your prefer-
ence. Or you can order eggs Florentine with hollandaise
sauce (30 TL) and enjoy watching the Kadiköy residents.
There is no calculating calories at Poutine. Fried Oreos
(22 TL) includes buttercream, and they use Nutella to in-
crease the appeal of fried cookie (26 TL). This duo of
Hane Kadıköy sincerely pays attention to customer satisfac- chefs, who used to work for Bi Nevi Deli, are now hosting
tion. Berk Sayan, one of the founding partners, is also a found- those wishing to give a break from their healthy diet, or
ing partner of Kosmos in Beşiktaş and is a former maestro. those who never go down that path.
He tells the story of their foundation very sincerely; which ex-
plains the time and effort they spent to recreate this place. As
a result, they created a highly attractive pub where you can
select one of the three floors to enjoy according to your mood.
We loved their garden. It is surrounded by the rear fronts of
buildings where Kadıkoy residents live, which gives it a domes-
tic and cozy atmosphere. You can also see the sky clearly. This
also helps sooth your mind. The music’s volume is low in the
garden, so you do not feel tired while eating and slowly enjoy
your meal. Second and third floors are enclosed and attract
those who like to party during the weekends. This makes the
venue a good alternative both for people looking to have a qui-
et dinner and those wanting to whoop it up. They buy the ingre-
dients for the menu from different regions of Anatolia. Their
salty yoghurt and pomegranate syrup are procured from An-
takya, cheese from Ezine, butter and fried meat from Rize. As
to their appetizers, we can say we loved the Tirokafteri (Greek
cheese dip) with hot spices (20 TL), and we think that sesame
is very delicious in this recipe. ‘Cercerun’ (18 TL), which is
an appetizer special to Antakya, is another outstanding op-
tion to taste; roasted onions served on top of salty yoghurt
can accompany every stage of your meals. Lakerda (32 TL)
is procured from Tunç Balık in Beyoğlu and is served with red
onions. Shrimps in the ‘Shrimp Patty’ (32 TL) are wrapped in
baklava sheets, which are served on top of yoghurt. You will
definitely enjoy and get full with the appetizers, but you should
still try the Bass with Oranges (46 TL) from the main course
menu.