Page 43 - Turkinsurance Digital Magazine

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Cantinery at the Square Ziba

The street that snakes away from the hustle and bustle of Is-
tiklal Caddesi and down past Ara Kafe leads to one of Beyoğ-
lu’s most vibrant corners. Ziba which has spread into three
floors upon its terrace was put into use in the summer as a
bar having its community. First of all, its excellent alternative
music always leads you to use Shazam. Thanks to its interior
design by Serkan Aka, you feel like wandering around a film
set with a good art director while walking around the bar.
The tables in the street are not fixed, the staff is ready to help
to join the tables when groups of friends come by. T may be
useful to analyze the facial expression of its customers to find
out the soul of a place. The natural smiles of Ziba’s customers
show that they come to see their friends, drown their sorrows
and cheer up by chatting. As this is a place of haunter, you
can go again to see someone that you cannot forget.

How is the atmosphere? A kind, relaxed and attractive
community that starts to have a steady life however does
not neglect to enjoy their youth. It is cosmopolitan and LG-
BT-friendly.

When to visit? Whenever you want after early black.
What about the beverage menu? Those who have a chat while
standing prefers bottled beer.

Address: Tomtom mah. Akansu Sok. No:10
Galatasaray, Beyoğlu
İstanbul

What is it? A refined restaurant in Emaar
Why go? For delicious foods in a vibrant and positive en-
vironment.

The last place of Cem Mirap, founder of Lucca in Bebek
and Cantinery in Zorlu, in Istanbul was opened in Emaar
Mall in Üsküdar. So that, a new restaurant was added to
the developing gastronomy scene of the Anatolian side. It
has a hygienic and refreshing atmosphere which we are used
to seeing in restaurants having healthy food concepts. The
decoration is dominated by light colors and the lighting is
dynamic rather than being tiring.

The menu focuses on a mainstream option such as burg-
er, pizza, and pasta, which comply with the food culture of
malls. The ingredients and services make the familiar foods
more refined. In addition, they focus on developing inno-
vative and delicious recipes rather than being striking and
remarkable while being a gastronomical inventor.