Page 36 - TurkInsurance Digital Magazine

34 gourmet corner

Ali Ocakbaşı Parle

A modern interpretation of French brasseries, Parle Res-
taurant is a fun meeting point at İstanbul’s popular venue
Zorlu Center. It is a place where you can enjoy delicious
food in a magical atmosphere with its elegant decoration.

The decoration is strikingly dominated by wood and mar-
ble elements featuring dark and light colors, which was a
selection of Conran and Partners – a famous London deco-
ration company – to reflect the French spirit.

Parlé’s menu includes distinguished flavors from Southern
French and Mediterranean cuisines. The major appetizers
are calamari meatballs served with lentil stew, polenta
cake, buratta cheese, smoked salmon, and quinoa salad
with grilled quails. Most popular dishes in the menu are
Asparagus Soup, Beef Cheek, Roasted Turbot, Foie Gras
and Café de Paris.

Parlé has a rich menu that stands out with 150 kinds of
wines and champagnes in addition to delicious dishes.

Adding the traditional Anatolian Grill (Ocakbaşı) culture a
modern flavor without changing the traditional in it, “Ali Ocak-
başı” is ready to host their guests at their Gümüşsuyu location.

“Ali Ocakbaşı” has branches in London, Amsterdam and Tur-
key; and offers its guests a chance to enjoy the Turkish cuisine
accompanied by a magnificent Bosporus view in Gümüşsuyu.

The restaurant’s modern menu consists of Southeastern Ana-
tolian, Eastern Mediterranean and western cuisine flavors.
Its most important characteristic features is to use fresh daily
ingredients. Spices that flavor the meat are brought specially
from Gaziantep and Adana.

Offering a comfortable and cozy atmosphere with its modern
decoration, the restaurant gives its guests the pleasure to enjoy
the Anatolian Grill banters accompanied by the beautiful Bos-
porus view. “Stone Oven” inside the restaurant represents a
modern approach to the traditional “Ocakbaşı” culture.

Appetizers in the menu include lots of mezes such as “Abagan-
nus”, “Muhammara”, “Çiğ Köfte”. In addition to traditional
‘lahmacun’ and ‘pide’ (pita), customers mostly prefer Çip Şiş
(meat skewers), Kebab with Pistachio, Küşleme (a traditional
Turkish dish prepared with lamb), and Şaşlık (dish of skewered
and grilled cubes of meat).

The menu also includes special appetizers and satisfying salads
for guests who do not prefer to eat meat. Popular desserts in
the men u are Katmer, which is cooked in the Stone Oven, and
Cheesy Semolina Dessert.