![]() It goes well with an acidic white wine.įor the main course, we ordered sea bram, lamb chops, veal ribs, and steak fillet. Emre Şen, the chef, created an extravagant dish without using too much salt. It’s a feast of fresh, acidic but balanced raw fish, served with red and yellow bell peppers, cooked with tarragon. Sea bass ceviche is a dish I definitely recommend you to try as a starter. Grilled octopus was served with a truffle flavored chickpeas, purslane and tomato salad underneath it. Its fantastic taste stands out better when these supportive flavors are used less – and that’s how they cook it in Flamingo. I don’t like it when too much salt or wine is used with grilled octopus. The octopus we were served with after this dish was a bit tough, but you can still tell that the ingredients were fresh. My wife, my friend İdil Çelebi who has a good taste in food, and her boyfriend also gave a good mark to this specialty. It was cooked very professionally, and served with fried brioche. It was marinated with sweet wine, dark in color, fatty, soft, and of good quality. The dishes aren’t served for showoff, they are there to be eaten, and taste comes before flamboyance.įor starters, we ordered foie gras (goose liver). Same goes for the plates that come before us. Each section has its own order, and the menu isn’t full of eye-straining details. One thing that will catch your attention is the neatness of Flamingo’s menu. ![]() I recommend you to get a plate of these delicacies with a good wine before dinner. There is a good delicatessen section in Flamingo of imported cheeses, pork and beef products. I think, Turkey needs to start bringing such places into being, especially to create a more familiar atmosphere for the foreign tourists. Some of them even perform with knives while cutting bacon. If you’ve noticed, most of the Michelin-starred European restaurants have a delicatessen section that introduces the cheese culture of the country. When I think of Istanbul’s finedining restaurants, one of the biggest deficiencies is the delicatessen sections. While I was leaving the place that night, here is what I thought about this team: No one can surpass the customer satisfaction created by a team that knows and loves what it’s doing! They attend certificate programs on this subject, and I think, they love their jobs. Their knowledge of wine is not mediocre and ordinary. They choose the best dishes and wines that would accompany those dishes well from the menu, according to your taste and directions. They lead the customers brilliantly to have a great evening. ![]() His team, unlike many other restaurants, consists of well-educated people who have good knowledge of food, wine, and customer psychology. ![]() I became acquainted with him this year – a very kind gentleman, and closely involved with Flamingo. I don’t know if you know anything about Aydın Koca. It is decorated with aesthetic lights that won’t strain your eyes, and it has a creative bar that makes excellent cocktails. If a good night out means good food, drinks, fun, and fine music to you, Flamingo Restaurant is your place. Keeping up with the lively and colorful location, Flamingo gives you the chance to end your evening of good food with a vibrant bar concept. Flamingo Restaurant is at the center of Harbiye, on the ground floor of Ceylan Intercontinental Hotel’s building.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |