Page 28 - Turkinsurance Digital Magazine

28 gourmet corner

Mucha Yeldeğirmeni Moin Moin Kadıköy

Meet the new address of SOURDOUGH NAPOLI pizza in
Kadıköy: Moin Moin. Taking its name from the cheerful word
“moin moin”, which means “Hello, good morning” in the
everyday colloquial language of Northern Germany, this tiny
place with an open kitchen gives its guests the intimacy of
home. Sourdough adds a different flavor to pizzas. Let’s take
a look at the favorites of the winter menu to get to know Moin
Moin, whose menu is updated according to seasonal ingredi-
ents, more closely: Smoked beef pizza, pumpkin sauce pizza,
chorizo pizza for bitter lovers, pepperoni pizza and quattro
formaggi. Although all pizzas make you smile on the side of
taste, we can open a separate bracket for pumpkin pizza. This
pizza, which contains pumpkin sauce, fresh basil, fresh moz-
zarella, pumpkin seeds and extra virgin olive oil, promises a
different experience both in appearance and taste. Marinara
burrata, served with tomato sauce, fresh basil, oregano, con-
fit garlic, pomegranate sour, powdered pistachios and 130 g
of fresh burrata cheese, is also an appetizing kind. Quattro
formaggi, a four-cheese pizza from the classic pizzas, surpris-
es with the harmony of mozzarella, gorgonzola, Izmir tulum
cheese and Divle obruk cheese. Don’t forget to grab one of the
place’s special sourdough village bread when returning home
after the pizza feast at Moin Moin. Moin Moin also offers
takeaway service within the borders of Kadikoy.

Mucha, which opened in Yeldeğirmeni in the FIRST days
of the NEW YEAR, is the newest of the cool Kadıköy ven-
ues that bring together good food, beautiful ambience and
good music. It defines the space style as bistronomy; that is,
we are talking about a creative concept in which menus or
plates that can be considered classic are reinterpreted, mys-
terious and stylish elements are added to a comfortable and
haphazard ambience. The most striking element of the deco-
ration, which is dominated by pastel tones, brass details and
marble, is the long bar located in the middle of the space. It
may be unfair to others to highlight any flavor on the menu,
but let’s note that kargı tulum pasta and sea bass marinade
are options that should not be skipped. Mucha style kokoreç,
graniez, beef cheek and lamb neck are among the other spe-
cialties that deserve attention. Gluten-free, vegan and veg-
etarian options are also available on the menu. The locali-
ty of the ingredients in the kitchen is admirable. Plum and
quince syrup comes from Kusadasi, kokorec from Gemlik,
green cracked olives from Hatay and goose oil from Kars...
Behind the Mucha Windmill is Küff Kolektif and Zeki Kulac,
the founder of Küff Windmill. The chef’s chair is shared by
Kerem Küçükkınacı and Barbaros Özoktar, who have signed
many good places in Istanbul. Don’t forget to make a reser-
vation before going to the venue.