GAZETE: TWO-DAY CULINARY ESCAPE

FOOD AND TRAVEL magazine’s annual ‘Gastro Weekend’ event, organized for the 8th time this year, took place last weekend at Grandma’s Wonderland hotel in Silivri. The event, moderated by our writer Ebru Erke, featured guest chef Umut Sakarya from Denmark and the hotel’s head chef Buğra Özdemir, who prepared menus inspired by traditional Danish flavors. Located only 40 minutes away from Istanbul, Grandma’s Wonderland offers a retreat for those who seek to escape the city life with its vineyards, own fields for harvesting, pool, and The Barn restaurant. Owner Özgün Akbayır has created a gastronomy-focused hotel in their family-owned lush land, emphasizing the restaurant’s sustainability and focus on fresh ingredients.

DESIGNED FOR SUSTAINABILITY

Under the helm of young chef Buğra Özdemir, who had previously worked in green-starred restaurants in Denmark after his thesis on sustainability and zero-waste kitchens, The Barn restaurant embodies this ethos. The menu is a reflection of both traditional Danish flavors and a commitment to fresh, waste-free practices. The blend of these elements creates a unique dining experience where guests can savor the essence of sustainability with each bite.

A CULINARY JOURNEY

The collaboration between Danish guest chef Umut Sakarya and local talent Buğra Özdemir resulted in a culinary journey at Grandma’s Wonderland that delighted the attendees. The fusion of Danish culinary heritage with a modern approach towards sustainability showcased the versatility and creativity in the kitchen. Guests were treated to a delightful array of dishes that harmoniously combined tradition with innovation, leaving a lasting impression on their taste buds and minds.