March 2025 | VOL 14 CLEMENT BRAZILLE ‘Playing with limits is a recurring theme in my work’ words Alp Tekin portrait photo Robin Bervini Geneva-based French designer Clément Brazille enjoys exploring the potential and limits of materials in his work, focusing particularly on production methods and the shaping of objects. It's striking that you use diverse materials like ocean travertine, ceramics, and wood in your work. What’s the reason behind this? Is it the pleasure of exploring different materials or pushing boundaries? You're right; I see myself first and foremost as a designer, and I believe it's my duty to understand all materials. Each material is like a blank canvas on which I want to leave my mark. Naturally, every material behaves differently, presenting a balance of constraints and benefits, where I believe innovation thrives. For me, the aesthetic qualities of an object are rarely a primary goal; they are more often a byproduct of a gesture, an idea, or a manufacturing process. Playing with limits is a recurring theme in my work. For instance, while stone has a heavy connotation, I prefer to draw it thin and light. Ceramics often evoke images of tableware and fragility, yet I like to use them in large formats, such as furniture or load-bearing elements. Which material attracts you the most, and why? Naturally, I would say clay and, by extension, ceramics. Clay, in its natural state, is a living and empirical element; a dialogue occurs when you work with it. It’s no coincidence that clay is used in art therapy to enhance emotional and mental well-being. Historically, civilizations utilized earth and ceramics as the first medium for writing. I learned the basics of clay from a self-taught ceramist who worked with renowned artists and collections. Ceramics can be both accessible and highly technical, as seen in applications like space components or technical watchmaking. The history and potential of ceramics fascinate me! If you were to view yourself and your work from an outsider's perspective, how would you define both? Fearless, intrepid, and determined! I trust my intuition with every project I start, integrating boldness, consistency, and a touch of originality. I never compromise on quality, craftsmanship, or the energy required to execute my vision. How did the idea of reinterpreting Harry Bertoia's works and the Bertoia Loom Chair come about? Fifteen years ago, I owned a Harry Bertoia chair, which became my office chair when I began weaving scarves and eventually clothing to enhance comfort and ergonomics. The following year, I was invited to exhibit an object of my choice in Paris, with the theme being “Vintage.” This led me to create a coherent weave using velvet fabric. An art dealer noticed this personalized icon and commissioned several pieces for decorators and architects. It emerged from a pragmatic idea! Today, I design new pieces year-round for decorators, allowing them to select the chair model, color, and fabric to suit each interior project. I collaborate with an upholsterer's workshop to handle the upholstery, delivering anywhere in the world. for more Print VOL XIV - FALL & WINTER 2024-25 590,00₺ Price Add to Cart

May 2024 | Urban english below KGKG'nin tatlı su feminizmi words Onur Baştürk S erenay Sarıkaya’nın oynadığı Leyla’nın tam sekiz bölüm boyunca doğru erkek + doğru ilişki için çabalayıp durduğu, en sonunda (herhalde finali söylersem kimse depresyona filan girmez) sadık köpeğiyle harikalar diyarına doğru yola çıktığı Netflix dizisi Kimler Geldi Kimler Geçti için en çok söylenen şey şu: Bu insanlar New York’ta mı yaşıyor? Böyle insanlar gerçekten İstanbul’da var mı? Haliç’te kürek çekerken dahi ilişki muhabbeti yapanı var mıdır bilemem, ama var. Neden olmasın? Hem de çok. Sadece hareket alanları dar. Clubhouse, Beca, Momo, Lucca, Bebek Otel ve üç-beş yer daha… Bence esas sorun tüm karakterlerin ‘Elite’deki ergenlerden bile daha tasasız, dertsiz oluşları. ‘Elite’deki ergenler dakikada bir sevişiyordu evet, ama kendini bulma krizlerini, varolma çabalarını, otorite ve aileyle çatışmalarını hatırlayın. Sürekli bir yan hikâye vardı. Hatta ‘Emily in Paris’teki Emily’nin bile Paris’te bir Amerikalı olarak stresleri vardı. Bu dizide ise tüm karakterler Serenay’ın oynadığı Leyla’nın aşk hayatına odaklanmış durumda. Hepsi Leyla için yaşıyor gibi. Başka hikâye yok. Oysa Leyla’nın aşk hayatında da ekstra bir numara yok. Yıllardır süren ve rutine giren ilişkisinde aldatıldığını öğrenip ayrılıyor. Sonra ilişki denemeleri yapmaya başlıyor. Yani günümüz tabiriyle ‘takılmaya’ başlıyor. Dizinin tatlı su feminist tavrı da hayli sıradan: Özetle tüm erkekler aptal ve yalancı deniliyor , özgürleşin kızlar… Ama finaldeki özgürleşme mesajı da sahte, yine evlilik üzerinden: Leyla düğün için dikilmiş yeni gelinliği giymiyor, eskilerden kalma olanı giyip çıkıyor peşinden koşan ya da peşinden koştuğu erkeklerin arasına. Yani umudu hâlâ evlilikten, doğru ilişki + doğru erkeği bulmaktan yana… Hayatının tek amacı bu. Dizinin kendine kurduğu evren bu, anlıyorum. Ama gerçek hayattaki Leyla’lar ilişkilere bu kadar pembe gözlüklerle bakmıyor. Ya da bu kadar köşeli. Aslına bakarsanız gerçek Leyla’lar artık daha iyi yaşamanın ve tıpkı erkekler gibi ‘daha çok takılmanın’ peşinde. Dizideki Leyla bu açıdan muhafazakâr Sindrella gibi. Sadece kürek çekip barlarda shot atarak ya da şişelerce içip ertesi gün şık kombinlerle ortalıkta salınarak modernliğini vitrine çıkarma derdinde. About the series “Thank you, Next” T he most common thing said about the Netflix series “Thank You, Next”, in which Leyla, played by Serenay Sarıkaya, struggles for the right man + the right relationship for eight episodes, and finally (I guess no one will get depressed if I tell you the finale) sets off for a wonderland with her loyal dog, is: Do these people live in New York? Do such people really exist in Istanbul? I don't know if there are people who talk about relationships while rowing in the Golden Horn, but there are. Why not? There are a lot of them. They just have a narrow range of movement. Clubhouse, Beca, Momo, Lucca, Bebek Hotel and three or five other places... I think the main problem is that all the characters are even more carefree and carefree than the teenagers in another Netflix series, 'Elite'. The adolescents in 'Elite' were having sex every minute, yes, but remember their crisis of self-discovery, their struggle to exist, their conflicts with authority and family. There was always a side story. Even Emily in 'Emily in Paris' had her own stresses as an American in Paris. In this series, all the characters are focused on the love life of Leyla, played by Serenay. It's like they all live for Leyla. There is no other story. However, there is no extra trick in Leyla's love life. In a relationship that has lasted for years and has become routine, she learns that she has been cheated on and breaks up. Then she starts experimenting with relationships. In other words, she starts 'hooking up' in today's terms. The light feminist attitude of the show is also quite ordinary: In short, all men are stupid and liars, liberate yourselves girls... But the message of liberation in the finale is also fake, again through marriage: Leyla doesn't wear the new wedding dress for the wedding, she wears the old one and goes out among the men who chase her or whom she chases. So her hope is still in marriage, in finding the right relationship + the right man... I understand that this is the universe the show has created for itself, but real-life Leyla's don't look at relationships with such rose-colored glasses. They are more strict. Also, real Leyla's are now after living better, hanging out more. Leyla in the show is like a conservative Cinderella in this respect. She only showcases her modernity by rowing and taking shots in bars, or by drinking bottles of booze and showing up the next day in chic outfits.

April 2025 | Art & Culture a DYNAMIC REAWAKENING of FRENCH AVANT-GARDE words Alp Tekin photos Antoine Lippens From 14 March to 2 November 2025, the Fondation CAB in Saint-Paul-de-Vence is the stage for an electrifying exhibition that revives the spirit of the Supports/Surfaces movement alongside cutting-edge contemporary art. Curated by Hugo Vitrani—the visionary behind the Palais de Tokyo—this show spotlights a seminal chapter in French art history, breathing new life into works that shattered traditional boundaries. Supports/Surfaces, one of the founding forces of French contemporary art, transformed the landscape of both painting and sculpture. Between 1970 and 1971, a vibrant group of artists—predominantly hailing from the south of France—joined forces to stage four groundbreaking collective exhibitions. Icons such as André-Pierre Arnal, Vincent Bioulès, Louis Cane, Marc Devade, Daniel Dezeuze, Noël Dolla, Toni Grand, Bernard Pagès, Jean-Pierre Pincemin, Patrick Saytour, André Valensi, and Claude Viallat challenged conventions by declaring themselves painters, even as their work unsettled audiences accustomed to the familiar rigidity of stretched canvases. In Partenaires Particuliers, the exhibition acts as a fertile field—seeding the past with a dozen historic pieces that encapsulate the raw, unfiltered energy of this avant-garde movement. These works, ranging from brushless paintings to canvases folded, burnt, or reassembled, serve as a manifesto for La peinture en question, the initial declaration of a group that continually evolved, critiqued, and ultimately transcended its own boundaries. In 1969, Louis Cane, Daniel Dezeuze, Patrick Saytour, and Claude Viallat boldly asserted: “The object of painting is painting itself, and the paintings exhibited relate only to themselves. They do not appeal to an ‘elsewhere’... They offer no escape, because the surface, through the ruptures of form that are operated upon it, prohibits the viewer’s mental projections or dreamlike ramblings.” Adding to this rich historical tapestry, the exhibition also features an eclectic mix of works by both past and present artists from London, Mexico City, New York, Los Angeles, Toronto, Martinique, and Paris. With contributions from names like Ernest Breleur, Pierre Buraglio, Edith Dekyndt, Ladji Diaby, Miho Dohi, Torkwase Dyson, Fred Everlsey, Melinda Fourn, Kapwani Kiwanga, Renée Levi, Myriam Mihindou, Brandon Ndife, Jack O’Brien, Robert Overby, Bernard Pages, Jean-Pierre Pincement, and Hall Haus, Partenaires Particuliers promises a vibrant dialogue between eras and geographies.

Yuzu Community TR BELOW JOIN yuzu COMMUNITY - If you are open to new things and meeting new people... - If you like to share your experiences and also exchange ideas... - If you are tired of complaining that “there are the same people everywhere”... - If you're looking for a community of soul relatives. - If you enjoy designing not only products or buildings, but also your own life... - If you don't care about being neither FOMO (Fear of Missing Out) nor JOMO (Joy of Missing Out)... - If you feel close to the Swedish philosophy of “Lagom”, which means “no more, no less, just right”... Join our yuzu COMMUNITY events where we bring together creative people from all fields. These events consist of special meetings and dinners planned to get to know each other better. For these meetings, we also collaborate with brands that we speak the same language. For priority participation, just fill out the membership form below and wait for the CONFIRMATION mail from us. yuzu COMMUNITY’ye KATILIN - Yeniliklere ve yeni insanlarla tanışmaya açıksanız… - Deneyimlerinizi paylaşmaktan ve ayrıca fikir alışverişi yapmaktan hoşlanıyorsanız… - “Her yerde aynı insanlar var” diye söylenmekten bıktıysanız… - Sizinle ruh akrabası olacak bir topluluk arıyorsanız.. - Sadece ürün ya da yapı değil, kendi hayatınızı da tasarlamaktan keyif alıyorsanız… - Ne FOMO (Fear of Missing Out) ne de JOMO (Joy of Missing Out) olmaya takılmıyorsanız… - İsveçliler’in “ne çok ne az, tam kararında” anlamına gelen “Lagom” felsefesine kendinizi yakın hissediyorsanız… Her alandan yaratıcı insanları bir araya getirdiğimiz yuzu COMMUNITY organizasyonlarımıza katılın. Bu eventler birbirimizi daha iyi tanımak üzere planlanmış özel buluşmalar ve yemeklerden oluşuyor. Bu buluşmalar için aynı dili konuştuğumuz markalarla işbirliği de yapıyoruz. Öncelikli katılım için aşağıdaki üyelik formunu doldurmanız ve bizden gelecek ONAY mailini beklemeniz yeterli. Community Application Form First name* Last name* Email* Phone* your profession* your age* your instagram account link* Register COMMUNITY DINNER Partner: JUMBO April 2023, Avlu Bebek NEW SWAHA - NEW YEAR DINNER Partner: ISOKYO December 2021, Raffles Istanbul VOL.5 PRIVATE DINNER Partner: KİLİMANJARO October 2021, bomontiada GREEN MORNINGS Partner: GROHE April 2021, Avlu Bebek A GREEN CONVERSATION Partner: +1 April 2021, Komşuköy YUZU GREEN DAY Partner: Komşuköy, Miboso, Ek Biç Ye İç, DemGreen, Lucca, Homemade, Kandilli Peyzaj, Panerai May 2022, Komşuköy

February 2025 | Art & Culture HIDDEN LIGHTS words Laura Cottrell Italian visual artist Geppy Pisanelli has returned to GR Gallery in New York with Hidden Lights, a solo exhibition exploring the dynamic interplay between nature and artificiality, on view until March 15th.. Rooted in both narrative and compositional intent, the artist's latest works juxtapose natural elements—such as waterbeds, trees, mountains, and waterfalls—with artificial structures, including minimalist shelters and artificial lighting. By placing human-made objects in unexpected natural settings, Pisanelli creates a visual tension that challenges perceptions of reality. This contrast, both poetic and unsettling, invites viewers to reconsider the boundaries between organic and constructed worlds. The exhibition’s title, Hidden Lights, immediately suggests a paradox: light, traditionally linked to illumination and clarity, is described as hidden. This conceptual contradiction mirrors the layered interplay of visibility and obscurity in Pisanelli’s compositions. Through a precise balance of form, subject, and content, the artist crafts enigmatic scenes that feel at once familiar and dreamlike, triggering a sense of intellectual and visual alienation. THRESHOLD IMAGES and THE SEARCH for CONNECTION Born in 1971, Geppy Pisanelli is an Italian visual artist whose practice revolves around painting as a medium of communication. His work is deeply engaged with the creation of archetypal images—compositions that initially appear as realistic depictions but gradually reveal metaphorical and psychological layers. "At the core of my work is the idea of 'threshold images'—scenes that invite the viewer to step inside, much like entering a theatrical stage. Through recurring motifs that I call 'minimum survival units'—bridges, tents, poles, ropes, sea rafts, and human figures—I strive to transcend cultural boundaries, presenting timeless and universal forms." Pisanelli’s work echoes the notion that human existence is deeply interconnected. Referencing Thomas Merton’s reflection that “no man is an island”, his paintings suggest that our shared pursuit of connection and understanding may be essential for survival. This theme becomes particularly poignant in his latest series, where the imagery resonates with the opening lines of D.H. Lawrence’s Lady Chatterley’s Lover (1928), written in the aftermath of war: "Ours is essentially a tragic age, so we refuse to take it tragically. The cataclysm has happened, we are among the ruins, we start to build up new little habitats, to have new little hopes." With Hidden Lights, Pisanelli continues this reflection, offering glimpses of resilience and renewal in an era of uncertainty. His paintings do not merely depict landscapes but rather construct psychological spaces—thresholds between the seen and the hidden, the real and the imagined.

December 2024 | Urban ENGLISH BELOW ŞEHİRDE en son BUNLAR OLDU words Onur Baştürk Medya işinde olmanın en berbat yanı: İnsanlar sen sormadan kendini, projesini, dün yediği yemekteki sosu, hafta sonları Londra’ya gidip geldiğini, saçına/yüzüne yaptırdığı son işlemi, ne kadar çok kazandığını, hatta sevişirken hangi sesleri çıkardığını (dahi) anlatıyor, sen de dinliyorsun. Yıllar içinde dinlemeye o kadar alıştım ki, kendimle ilgili bir şey anlatmak tuhaf gelmeye bile başladı. Zaten insanlar dinlemeyi değil, anlatmayı seviyor (Bakınız bununla ilgili bir tavsiyem var, BBC dizisi The Listeners). Aslında buna anlatmak da demeyelim, ‘saçmak’ diyelim. Çünkü çağın olayı bu: Ne kadar kendini saçarsan o kadar varsın. Buna inanılıyor ve adına da “içerik üretmek” diyorlar, değil tabii. Başlangıç niteliğindeki bu sosyal hayat serzenişimden sonra şehir turuna hızlıca başlayabiliriz. İlk durak, Rixos Tersane. Şu sıra burada event yapmayan marka kalmadı gibi. Peş peşe o kadar çok event oldu ki, pes ve çoğuna da pas! Ben en çok Borusan Otomotiv'in distribütörü olduğu MINI’nin yeni modellerini tanıttığı eventi beğendim. Neden? Çünkü ana sahneden bara, canlı performans köşesinden girişe kadar müthiş özenli tasarım vardı. En az yeni MINI Cooper 5 Kapı ve yeni MINI Cooper Cabrio modelleri kadar event tasarımına bayıldım. Ayrıca o gece İcra Kurulu Başkanı Hakan Tiftik’in aktardığı şu bilgiye de şaşırdım: 2024’ün ilk 10 ayında toplam MINI satışları 3 bin adetle tüm zamanların rekorunu kırmış. Ayrıca elektrikli MINI’nin satışları da 5 kat artmış. Bu artışı yapanlarla mümkünse her gece İstanbul’un en pahalı restoranı Arkestra’da buluşup ekonomiye olan katkılarını kutlamak istiyorum. Vazgeçtim, her gece bayar… İkinci durak, İstinye Park. İstanbul’un en çok Arap turist çeken AVM’si. Burası yeni bir yeme-içme alanı doğurdu geçtiğimiz haftalarda. İçinde Cova’nın da bulunduğu bu uzun yeme-içme koridorunun karşılıklı konumlanmış yıldızları ise Epoca ve Cantinery. Epoca’da katıldığım Melis Göral Jewelry yemek davetinden gördüğüm kadarıyla burası Zorlu AVM’nin yan yana konumlanmış Morini ve Cantinery’si gibi bir yer olma hedefini taşıyor. Bu arada Melis Goral Jewelry’nin İstinye Park’taki yeni mağazasının tasarımı Enis Karavil’in liderlik ettiği Sanayi 313’e ait. Bu tasarım bilgisini de onca laf kalabalığımın arasında not düşeyim. BİR DE BUNLAR OLDU… - Frankie’nin 2’inci yaş kutlaması için yapılan ‘dinner parrty’de ambiyans, eğlence çok New York’tu, ama keşke restoranın ilk açıldığı dönemdeki yemekleri menüde kalabilseydi… - Son zamanlarda tasarımını en çok beğendiğim restoran Suadiye’deki La Plage oldu. Melisa Obertelli ve Eren Karacaoğlan’ın kurucusu olduğu Architag Design tasarımı mekanın her köşesi birbiriyle uyumlu ve zevkli. Özellikle barı nefis. - Şu sıra Kuruçeşme yükselişte, ama her türlü yükseliyor! Misal, yeni açılan restoranlardan Carla’nın menüsünde ana yemek fiyatına satılan (850 liralık) guacamole var. Sipariş verdiğimiz garsonun söylediğine göre, “Guacamolenin avokadosu çok özelmiş, ondan fiyatı böyleymiş”. Peki, öyle olsun. HERE’S WHAT’S HAPPENING in the CITY The worst part of working in media? People volunteer every detail about themselves—unasked. Their projects, the sauce they had with last night’s dinner, their weekend trips to London, their latest cosmetic tweaks, their earnings, and yes, even the sounds they make during sex. And you just listen. Over the years, I’ve gotten so used to listening that talking about myself now feels awkward. But let’s face it—people love talking, not listening. (Pro tip: check out the BBC series The Listeners for a refreshing take on this.) Actually, let’s not even call it “talking.” Let’s call it “oversharing.” Because that’s the essence of the age we live in: the more you expose yourself and your life, the more you seem to exist. People truly believe this—and call it “content creation.” It’s not, of course. Now that I’ve gotten this little reflection out of the way, let’s dive into a quick tour of the city. STOP #1: RIXOS TERSANE It seems every brand worth its salt has hosted an event here recently. There have been so many back-to-back events that I’ve lost count—and interest in most. But I have to say, my favorite was Borusan Otomotiv’s launch for MINI’s new models. Why? Because the attention to detail was incredible—from the main stage to the bar, from the live performance area to the entrance. It was as impressive as the new MINI Cooper 5-Door and MINI Cooper Convertible models themselves. Also, here’s a surprising fact I learned from Borusan Otomotiv CEO Hakan Tiftik that night: in the first 10 months of 2024, MINI sold 3,000 units in Turkey, setting an all-time record. Plus, sales of the electric MINI have increased fivefold. Honestly, I’d love to meet the people behind those sales at Istanbul’s priciest restaurant, Arkestra, and toast their contribution to the economy. STOP #2: ISTINYE PARK Istanbul’s go-to mall for Arab tourists recently unveiled a new dining zone. The stars of this extended corridor, which also features Cova, are undoubtedly Epoca and Cantinery. From what I observed at the Melis Goral Jewelry dinner I attended at Epoca, the place seems to aspire to be İstinye Park’s version of Zorlu’s Morini and Cantinery duo. A side note: Melis Goral Jewelry’s new boutique at Istinye Park was designed by Enis Karavil and his team at Sanayi 313. AND ALSO… - Frankie’s second-anniversary dinner party had a very New York vibe in terms of ambiance and entertainment. If only the menu still featured the dishes from when the restaurant first opened… - Kurucesme is having a moment—quite literally rising in every way. For instance, Carla, one of the area’s newest restaurants, serves guacamole priced at 850 lira. The waiter told us it’s because the avocados are “very special.” Sure, let’s go with that.

April 2025 | DESIGN & INTERIORS ELEGANT COUNTRYSIDE SANCTUARY words Elena Grabar photos Mikhail Loskutov architect & interior design Ariana Ahmad stylist Natalia Onufreichuk Set in the tranquil countryside of the Moscow region, this residence is more than a retreat—it is a family’s story, told through architecture and design. Created by architect and interior designer Ariana Ahmad, the house balances sophistication with warmth, offering spaces that flow effortlessly between quiet solitude and lively gatherings. Here, design is not just about aesthetics but about crafting an environment that evolves with its inhabitants. ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. A THOUGHTFUL COLLABORATION This project is the result of a long-term partnership between the owners and their trusted design team. Their shared vision has shaped a home where architectural elegance meets everyday comfort. The residence also serves as a showcase for the family’s expanding contemporary art collection, seamlessly integrating art into daily life. A HOME DESIGNED TO EVOLVE This generously proportioned 2,100 m² residence features a layout that adapts to the shifting rhythms of family life. The entrance opens into interconnected spaces where natural light highlights carefully curated materials. The main living areas unfold in a seamless flow, while a private suite ensures comfort for the homeowner’s mother. A dedicated spa area with a pool, hammam, and massage room adds an element of resort-like relaxation. Upstairs, the private quarters provide a peaceful retreat, while the attic serves as a space for creativity and leisure. Below ground, a wine cellar and thoughtfully designed storage solutions ensure effortless organization. UNDERSTATED LUXURY IN EVERY DETAIL Soft, earthy tones create a home that feels both elegant and inviting. Bespoke hand-painted wallpapers add depth and texture, while custom plaster panels by Tollis Studio in Paris introduce an artistic focal point in the spa, elevator, and master bedroom. Rich oak paneling and a built-in library enhance the sense of craftsmanship and warmth. A CURATED SELECTION OF DESIGN ICONS Throughout the home, carefully selected furnishings elevate the atmosphere. A custom Christophe Delcourt table makes a statement at the entrance, complemented by a gold-accented Lasvit chandelier. In the master dressing room, a striking white onyx bench by Charles Kalpakian blends function with artistry. The children’s rooms feature refined pieces by Pierre Yovanovitch, while the playroom is enriched with whimsical designs by Hubert Le Gall. In the living room, Zhu Hong’s "Drops" installation interacts with shifting light, adding an element of movement beneath a striking Agostino Bonalumi artwork. A HOME THAT BREATHES ART Art is deeply woven into this residence, with works by Agostino Bonalumi, Yuri Kuper, Igor Chelkovski, Simone Pheulpin, Zhu Hong, Wang Keping, Masao Yamamoto, and Daniela Busarello creating a dialogue between past and present, form and emotion. Here, architecture and design do not merely frame life—they enrich it. ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.

May 2024 | Urban english below Bir Mardin Bienali deneyimi words Onur Baştürk M ardin’e daha önce çok gittim, ama Bienal zamanı eski şehri ilk kez deneyimledim. Bekletmeden söylemeli: Bienalin iki emekçisi Döne Otyam ve Hakan Irmak gerçekten müthiş bir iş yapıyorlar. Tamamen kendi olanakları ve ilişki ağlarıyla bir bienali 6’ıncı edisyonuna kadar getirip büyütmek, geliştirmek kolay bir iş değil. Neredeyse Venedik Bienali’nden hemen sonra gördüğüm Mardin Bienali deneyiminden en çok aklımda kalanlar ise şunlar oldu: 1. Yokuşlu yollarda, merdivenlerde bir aşağı bir yukarı çıkarak, bazen kaybolup bazen de nefes nefese kalarak Bienal mekanları arasında turlamak eğlenceliydi. Her ne kadar “Neden bir yönlendirme tabelası yok?” diye söylensem de bu kendine özgü labirent deneyimini de başka bir şehirde yaşamak imkansızdır. 2. Bazı Bienal mekanlarında şu ikilemi yaşadım: Beni etkileyen sanat eseri miydi yoksa mekanın kendisi mi? İtiraf ediyorum; çoğu zaman, mesela Develi Han’da, mekanın ruhu, dokusu daha çok ön plana çıkıyordu. Bazen de tam tersi oldu: Başka fuarlarda defalarca gördüğüm bir eseri mekanın kendisi sayesinde daha dikkatle inceledim. Yani Mardin’in tarihi mekanlarının ön plana çıkması kötü bir şey değil. Aksine, burayı farklı kılan şey bu. 3. İstanbul’a döndüğümde, “İyi eserler var mıydı?” sorusuyla çok sık karşılaştım. Venedik Bienali’ne dair bu soruyu sormak mümkün. Ama Mardin Bienali’nde her şey bir bütün. Çünkü bin yıllık, bir kısmı viran halde bir yapının içinde bir dijital video izlemek ya da bir enstalasyon görmek bile yetiyor insana. Daha fazlası da olur elbette. Ama bunu “hemen, şimdi” bekliyor olmak biraz da batının o meşhur doyumsuzluğu ve sabırsızlığından kaynaklanıyor. Keza, Bienal’le ilgisiz, bir mekanın organizasyon hatasından kaynaklı dj olayının da bağlamından özenle kopartılıp bambaşka anlamlar yüklenerek, sosyal medyada çiğnenmek suretiyle bir dedikodu/linç çığına dönüştürülmesi yine batıya özgü şımarıklığa dair tipik bir örnekti. NEDEN KIRLANGIÇLAR Bienal sırasında şahane bir yemeğe de katıldım. Bienalin kurumsal sponsorlarından Beylerbeyi İçecek Pazarlama’nın düzenlediği yemek, Mardin’in yeni otellerinden Arura’nın terasındaydı ve teması da “Kırlangıç Saati”ydi. Haliyle, “Neden kırlangıçlar?” diye sordum yemeği organize edenlere… Meğer bahar ayları, özellikle de mayıs, kırlangıçların Mardin’e geldiği dönemmiş. Gökyüzü onların dansıyla şenlenir ve kırlangıçları izlemek herkese keyif verirmiş. Yemeğin temasına uygun olarak lokal sanatçılarla da iş birliği yapılmış. Bawer Doğanay bu temaya uygun şişe tasarımı yapmış, Zahit Mungan ise kırlangıç uçurtmaları… Unutmadan: Bienalin teması “Daha Uzaklara” idi. Bana kalırsa Bienal yıllar içinde şunu da sağlamış oldu: Batıda yaşayan insanların “çok uzakta olduğunu” düşündüğü bir şehri sanat sayesinde onların algısına daha yakın kıldı. A Mardin Biennial experience I have been to Mardin many times, but it was during the Biennial that I experienced the old city for the first time. I have to say this right away: Döne Otyam and Hakan Irmak, the two workers of the Biennial, are doing a really great job. It is not an easy task to bring a biennial to its 6th edition, to grow and develop it entirely with one's own means and networks. What I remember most from my experience of the Mardin Biennial, which I saw almost immediately after the Venice Biennial, are the following: 1. It was fun to walk around the Biennial venues on the hilly streets, up and down the stairs, sometimes getting lost and sometimes out of breath. Although I wondered, "Why isn't there a direction sign?", it was impossible to have this unique labyrinth experience in any other city. 2. I had this dilemma in some of the Biennial venues: Was it the artwork that impressed me or the space itself? I have to admit that most of the time, for example in Develi Han, the spirit and texture of the space was more prominent. Sometimes it was the other way around: I would look more closely at a work I had seen many times in other fairs, thanks to the space itself. In other words, it is not a bad thing that Mardin's historical sites come to the fore. On the contrary, this is what makes it different. 3. When I returned to Istanbul, I was confronted with the question "Were there any good works?" but I think this question is wrong. It is possible to ask this question about the Venice Biennial. But in the Mardin Biennial, everything is a whole. Because it is enough to watch a digital video or see an installation in a thousand-year-old building, some of which is in ruins. Of course, there will be more. But to expect it "right now" is partly due to the West's famous insatiability and impatience. WHY THE SWALLOWS Organized by Beylerbeyi Icecek Pazarlama, one of the Biennial's corporate sponsors, the dinner was held on the terrace of Arura, one of Mardin's new hotels, and the theme was "Swallow Time". Naturally, I asked the organizers, "Why swallows?" It turns out that spring, especially May, is the time when swallows come to Mardin. The sky would be alive with their dance and everyone would enjoy watching them. In keeping with the theme of the dinner, local artists were also involved. Bawer Doganay designed bottles in line with the theme, while Zahit Mungan created swallow kites... Oh, before I forget: The theme of the Biennial was "Farther Away". In my opinion, the Biennial has achieved this over the years: It brought a city that people in the West thought was "too far away" closer to their perception through art.

November 2023 | People FOR TR CONVERSATION about ARCHITECTURE with ECE CEYLAN BABA words Onur Baştürk Our first face-to-face conversation with Yeditepe University Faculty of Architecture Dean Ece Ceylan Baba took place under a "tree of life". That “tree of life” was in a familiar place. A Ficus Australis, the symbol of Yuzu Garden, which opened in 2020 within Paloma Finesse in Antalya-Side. We met with Ece in that delightful garden at the beginning of the summer and talked about sustainable architecture and architectural approaches that are expected to dominate the world in the near future. Of course, not every topic could fit into our conversation that day as part of "Yuzu Weekend". That's why I wanted to publish here the long interview we had after that conversation. Because what Ece has to say concerns us all! ONE IS UTOPIA, THE OTHER IS DYSTOPIA How do you view architects’ projects aimed at “saving” or “healing” the world? For example, BIG’s Bjarke Ingels’ “Masterplanet” project or Liam Young’s fictional film “Planet City.” Can architects really make a difference in saving the world? The argument of saving or healing the world is quite ambitious for a single profession. However, I believe in the transformative power of space. People are influenced by the spaces they inhabit, and spaces, in turn, are influenced by people. They co-evolve like two living organisms contributing to each other. From this perspective, the impact of architecture on human life is significant. While the world’s resources are depleting, the universe has the ability to heal itself. Nevertheless, our era is marked by various crises, and various professionals are taking numerous measures to postpone the possible end of humanity. In the field of architecture, principles of sustainable design, energy efficiency, and the use of environmentally friendly materials have gained importance in the 21st century. Approaches like Masterplanet and Planet City have different arguments in this regard. We can describe them as a kind of duality, one being utopia and the other dystopia, two visionary works. BIG’s Masterplanet project envisions a world that comprehensively addresses the climate crisis and foresees a world where the entire global population lives in similar ideal urban spaces. The project proposes a masterplan for the world and resembles a utopia in some aspects. It approaches environmental issues with a comprehensive solution and places technology at the center of the project. It suggests a design action on a planetary scale, highlighting the inadequacy of current building and even city-scale measures in addressing the climate crisis. The project has a pragmatic architectural approach and offers a critical perspective on local climate crisis measures. In the film “Planet City,” Liam Young explores a dystopia that reinterprets the strong relationship between colonization, globalization, and the economy through metropolises, challenging conventional thinking. It narrates events in an imaginary city where approximately 10 billion people live, and the rest of the world is handed over to the wild nature by a collective decision. The speculative science fiction film suggests that climate change is not just an environmental issue but a political and ideological problem. Both projects are produced by architects and are not intended to be realized; they aim to draw attention to the climate crisis with their manipulative features and question the possibilities of architecture beyond conventional ideas about cities, urban life, the environment, and even the planet’s scale. Do you think the homes of the future will be completely independent from city grids and self-sufficient? What are your thoughts? Or will efforts in this regard remain largely individual? A city exists with its built environment, unbuilt environment, and the lives of the people within it. This situation forms a complex pattern and inherently does not contain uniqueness. The concept of self-sufficient home(s) is bound to eventually evolve into a network of similar lifestyles. Therefore, I believe that cities in the future will enable a non-individual, community- oriented way of life. SLA'S STRUCTURE IN COPENHAGEN IS A VERY GOOD EXAMPLE SLA’s structure in Copenhagen is quite a good example with its emphasis on greenery, even making it the centerpiece of architectural design. Creating organic farming areas and mini-parks on the rooftops of buildings, for instance. The most striking example is the landscape design on the steep roof of the energy plant in Copenhagen, designed by SLA. Do you think all of this is sufficient, or is it merely “greenwashing”? Sustainable design approaches in architecture are a multidisciplinary and holistic subject that involves various stakeholders. It encompasses different areas such as material selection, the presence of adaptable and functional programs, the relationship of the building with its geographical location, energy efficiency, and the use of eco-friendly construction technologies. We cannot return a piece of land taken from the city to wild nature by placing limited greenery on the facade or roof of a massive building. Nor can we make an unsustainable building sustainable by adding some green touches later, just to use it as a marketing argument with a “green building” certificate. This subject should involve a process that starts from the initial stages of design, continues with the involvement of users, and becomes a cyclical, living, and holistic process within life. Anything outside of this framework has the potential to become a form of greenwashing. SLA’s structure in Copenhagen, which I had the opportunity to observe on-site recently, is an excellent example due to its location in the city and its design approach. It successfully integrates the building’s non-public rooftop with the city, eliminates barriers safely, and presents an original idea. IT IS IMPOSSIBLE TO DELIVERY THE WORLD TO WILD NATURE Can we control further green degradation in the next decade? Are you optimistic about this? Research indicates that the world’s population will continue to grow, and consequently, the urban population is expected to increase relative to the rural population. Urban life still seems attractive and maintains its appeal. Therefore, we can say that the need for construction in cities will increase in the next decade. I would like to emphasize one point: repurposing the idle building stock in cities can help control further green degradation unless there is a real need for more green destruction. I am not optimistic about this if methods like improving the efficiency of existing buildings and developing policies that support shared space usage are not adopted. Is it really necessary for us to return a significant part of the world to wild nature? Is this our salvation? What are your thoughts? In fact, I addressed the answer to this question in the previous one. I do not believe it is possible to return a significant part of the world to wild nature. The urbanization trend is expected to continue as the population increases, and the current approach to construction, driven by the capital-focused system we live in, exacerbates this situation, creating environmental problems. One of the reasons for this is the strong appetite for producing mega-scale projects. In my 40s, I learned the power of imperfection. IN MY FORTIES, I HAVE LEARNED THE VALUE OF IMPERFECTION When you were just starting out, in your twenties, how did you view the world, cities, and your profession? What has changed in your vision over the years, and what has remained the same? That’s a wonderful question! In the early years of my professional life, I used to work with the aim of perfection in a project, research, building, or text. I believed it could be achieved, and I dreamed of the possibility of achieving this with proper planning. Years later, especially as I delved into the search for ideal spaces and ideal cities, I confronted the fact that the idealized space being strived for was closed to development, totalitarian, and stagnant. Yet, people are evolving beings, and so are spaces. There is a symbiotic relationship between them. Today, in my forties, I have learned the value of imperfection. I realized how valuable the reality with its flaws is, not the idealized one. I believe that the world and cities continue to evolve with their imperfections, and this is what makes them unique and allows them to differentiate and progress from one another.

March 2025 | DESIGN & INTERIORS a SEASIDE HOME in BRITISH COLUMBIA words Karine Monie photos Mary McNeill Knowles Creative interior design Studio HA/WA stylist Monika Tischer On the Eastern coast of British Columbia’s Vancouver Island, a newly completed bungalow is redefining West Coast living with a burst of natural light, smart design, and local craftsmanship. Nestled along the tranquil shores of the Strait of Georgia in Qualicum Beach—renowned for its endless white sands and serene waters—this home delivers unbeatable views and a vibrant connection to its surroundings. DESIGN THAT CELEBRATES NATURE AND CRAFTMANSHIP Infused with West Coast Contemporary style and a modern twist, this two-bedroom, two-bath bungalow is all about bringing the outdoors in. Expansive windows showcase breathtaking treetops, soft ocean hues, and a calming sky, while a palette of neutral tones, warm wood finishes, and cool blue accents echoes the nearby ocean. Every detail is meticulously curated—locally sourced stone slabs from Vancouver Island Marble make a striking impact in the main bath, kitchen, and fireplace, and these textures resonate through the furniture, rugs, and even the principal bedroom walls. Local talent shines with original artwork by Victoria-based Joy Kinna, and bespoke lighting from B.C.-based AND Light adds a contemporary flourish. A STUDIO WITH VISION The creative force behind this project is STUDIO HA/WA, led by founder and creative director Erin Hannon-Watkinson, whose experience at Yabu Pushelberg informs a design approach that’s as eco-conscious as it is stylish. “Our projects are designed with their surroundings in mind to ensure longevity and lessen our impact on the environment,” Erin explains. A SEAMLESS BLEND OF FORM AND FUNCTION Inspired by West Coast Contemporary cues like vaulted roof lines and clean overhangs, the design is a masterclass in marrying form and function. Each space flows naturally into the next, unified by a consistent design language that celebrates nature. Here, large windows and doors aren’t just features—they’re dynamic frames showcasing nature’s ever-changing artwork, from lush treetops to sweeping ocean vistas. LOCALLY ROOTED, GLOBALLY INSPIRED Drawing from the calming essence of its natural surroundings, the interior blends neutral tones with subtle blue/grey undertones and warm wood accents. A strong local focus is evident, with community-sourced materials like stone, wood, and lighting fixtures enriching every corner. The natural grain of the stone—highlighted in the travertine-clad ensuite, linear fireplace stone, and pebbled-look floor tiles—brings a unique, tactile quality that grounds the entire home in its coastal character.

April 2021 | Community A GREEN CONVERSATION Partner: +1 That day in Istanbul, at Komşuköy in Cumhuriyet Village, there were five of us under that willow tree: fashion designer Aslı Filinta, Komşuköy co-founder Özden Akyıldız, chef Maksut Aşkar, actress Eylül Su Sapan, and YUZU founder Onur Baştürk. Our conversation under the tree touched on many "green" topics, from the food and drinks we enjoyed to how nature makes us feel and what steps we take in our own lives to show respect for nature. İstanbul, Cumhuriyet Köyü’ndeki Komşuköy’de o gün o söğüt ağacının altında beş kişi bir aradaydı. Moda tasarımcısı Aslı Filinta, Komşuköy’ün kurucu ortağı Özden Akyıldız, şef Maksut Aşkar, oyuncu Eylül Su Sapan ve YUZU kurucusu Onur Baştürk. Ağaç altındaki sohbette yiyip içtiğimiz şeylerden tutun da, doğanın bize ne hissettirdiği ve kendi hayatımızda doğaya saygı adına neler yaptığımıza kadar birçok ‘yeşil’ alt başlık konuşuldu.

April 2023 | Botany | Vol 9 ANATOMY of a BOTANIST Words + Photos Onur Baştürk Enverina Rina Qorraj is the manager and partner of Kandilli Botany in Kandilli, one of the historic districts on the Bosphorus side of Istanbul. Her acquaintance with the plant world began when her family started a nursery. Rina, who started to go to the nursery after high school, could closely observe the plants as she took care of them. “I walked around with a watering hose in one hand and a plant book in the other. My curiosity grew more and more; I learned the life stages of the plants and their Latin names”, she explains. Influenced by this childhood experience, Rina began studying at ITU’s Faculty of Landscape Architecture and graduated at the top of her class. During her studies, she began working in the family business, Kandilli Botany. In this way, she found the opportunity to combine theory and practice. After graduation, she both continued her occupation professionally and changed her view of landscape architecture. So much so that because of her landscape architecture work in the mansion gardens, she also did her master’s thesis on this subject. I GO AND SELECT ALL THE PLANTS MYSELF So what is it like to run a botanical business? Rina answers, “A botanical company is in a race against time. Our service involves living materials, and their needs vary depending on the season. These needs must be met in the right way and promptly”. Kandilli Botany sells native and imported plants. “Our first choice for plant supply is domestic production”, she says. “There are places in Turkey that produce well in certain regions, but the plant diversity is low and unfortunately the production capacity is limited. It is also difficult to find older plants from domestic production. This is because few production facilities go back many years, making this a tradition. Therefore, we import plants from abroad that we cannot find in Turkey. We supply outdoor plants from Italy and indoor plants from the Netherlands. Since the Italian plants grow and complete their root work in similar climatic conditions, there are no problems in adaptation when they come to us". SOME PLANTS MAY HAVE DIFFERENT NEEDS Rina says to consider the following when choosing plants for indoor use, “If your house is bright, choose Ficus Lyrata, Bucida, and Philodendron varieties; if it is semi-bright, you can go for Heteropanax and Dicksonia varieties. If you want to bring the feel of an outdoor garden indoors, you can consider strelitzia or palm species. Houseplants are normal plants that require less water, depending on the species. I do not think you will have a hard time when they are taken care of with love. Only the needs of some plants may be different. For example, the watering technique of the Dicksonia tree is different from other plants. Its whole body needs to be moistened. It is not easy to do this indoors”. THOSE WHO WANT THE SMELL OF THEIR GRANDMOTHER’S GARDEN... Rina lists the main points for a good garden landscape as follows: “Depending on the scale, tree outdoors is a must. The tree becomes determinant outdoors and creates its own space. You can spend pleasant hours in its shade and observe a tree. The type of plant we choose should also appeal to our senses. Especially our sense of smell. Based on my experience with my clients, I can say the following: people who want to create a new garden usually want the scent of their grandmother’s garden, choosing from their childhood memories. It might be the linden blossom or the peony blooming in the spring. The trees that have impressed me the most lately are Quercus (oak) species, Gingko Biloba (temple tree), Tilia (linden), Parrotio Persica (iron tree), and Platanus (plane tree). HOW THE SOIL OF THE PLANT SHOULD BE The choice of soil for the plant is also an important point. Take note of Rina’s opinions in this regard: “The soil for indoor and outdoor use is different. Especially indoors, peat rich in fiber should be used. In addition to soil, the pot size in which the plant is placed is also important. The soil loses fertility if the plant is in the same pot for a long time. For this reason, the soil must be renewed regularly. Outdoors, the mobility of the soil may cause it to fall over. In this case, additions must be made. In addition, organic and natural fertilizers can be used depending on the season and the plant’s needs”. TR BELOW BİR BOTANİKÇİNİN ANATOMİSİ Enverina Rina Qorraj, İstanbul’un Boğaz tarafındaki tarihi semtlerinden Kandilli’de yer alan Kandilli Botanik’in yöneticisi ve ortağı. Bitki dünyasıyla tanışması ailesinin fidanlık kurmasıyla başlıyor. Okul çıkışı fidanlığa gitmeye başlayan Rina, bitkilerin bakımını yaparken onları yakından gözlemleme fırsatı buluyor. O günleri, “Bir elimde sulama hortumu, diğer elimde ise bitki kitabıyla geziyordum. Merakım gittikçe artıyor, Latince isimleriyle birlikte bitkinin yaşam evrelerini öğreniyordum” diye anlatıyor. Çocukluğundaki bu deneyimin etkisiyle İTÜ Peyzaj Mimarlığı Bölümü’nü okumaya başlıyor Rina ve bölüm birincisi olarak okulu bitiriyor. Üniversite yıllarında ise aile şirketi Kandilli Botanik’te çalışmaya başlıyor. Böylece teoriyle pratiği birleştirme şansı buluyor. Mezun olduktan sonra hem profesyonel olarak mesleğini sürdürüyor hem de peyzaj mimarisine bakış açısı farklılaşıyor. Öyle ki, yalı bahçelerinde yaptığı peyzaj çalışmaları nedeniyle yüksek lisans tezini de bu konu üzerine gerçekleştiriyor. Rina için bu sürecin ilginç bir yanı daha var. Tez çalışmasının konusu olan Komili ve Moniem Yalıları’nın peyzaj tasarımı ve uygulamasını bizzat yapmış olması. “Benim için inanılmaz bir öz eleştiriydi” diyor Rina, “Teorimi, pratikte hayata geçirmiştim”. TÜM BİTKİLERİ BİZZAT GİDİP SEÇİYORUM Peki bir botanik işletmesini yönetmek nasıl bir şey? Şöyle yanıtlıyor Rina: “Bir botanik işletmesi zamanla yarış halindedir. Sunduğumuz hizmet canlı materyaller içeriyor ve mevsime göre ihtiyaçları farklılaşıyor. Bu ihtiyaçlara doğru şekilde ve zamanında müdahale edilmesi gerekiyor ”. Kandilli Botanik’te yerli ve ithal bitkiler satılıyor. “İlk tercihimiz yerli üretim” diyor Rina. “Türkiye’de belli bölgelerde iyi şekilde üretim yapan yerler var, ama bitki çeşitliliği az ve üretim kapasitesi kısıtlı. Bir de yerli üretimde yaşça büyük bitki bulmak zor. Nedeni ise uzun yıllara dayanan ve bunu bir geleneğe dönüştüren üretim yerinin az olması. Bu nedenle Türkiye’de bulamadığımız bitkileri yurtdışından ithal ediyoruz. Dış mekan bitkilerini İtalya, iç mekan bitkilerini ise Hollanda’dan tedarik ediyoruz. İtalyan bitkilerinin benzer iklim koşullarında yetiştirilmiş ve kök çalışmasını tamamlamış olmasından dolayı işletmemize geldikten sonra adaptasyonlarında bir sorun yaşanmıyor”. BAZI BİTKİLERİN FARKLI İHTİYAÇLARI OLABİLİYOR İç mekan için bitki seçerken şunlara dikkat edilmesi gerektiğini söylüyor Rina: “Eviniz aydınlık ise Ficus Lyrata, Bucida ve Philadendron çeşitlerini tercih edin, yarı aydınlık ise Heteropanax, Dicksonia çeşitlerine yönelebilirsiniz. Dış mekandaki bahçe duygusunu içeriye taşımak isterseniz Strelitzai ya da palmiye türleri düşünülebilir. İç mekan bitkileri düzenli ve türüne göre az su isteyen bitkiler oluyor. Severek bakıldığında zorlanacağınızı düşünmüyorum. Sadece bazı bitkilerin ihtiyaçları faklı olabiliyor. Mesela Dicksonia ağacının sulama tekniği diğer bitkilerden farklı. Tüm gövdesinin ıslatılması gerekiyor. Bunu iç mekanda yapmak kolay değil”. BABAANNESİNİN BAHÇESİNDEKİ KOKUYU İSTEYENLER... İyi bir bahçe peyzajı için olmazsa olmazlarını şöyle sıralıyor Rina: “Ölçeğe bağlı olarak dış mekanda ağaç, olmazsa olmazım. Ağaç, dış mekanda tanımlayıcı oluyor ve kendi mekanını yaratıyor. Bir ağacı seyretmek kadar, gölgesinde de keyifli saatler geçirmek mümkün. Seçeceğimiz bitki türleri duyularımıza da hitap etmeli. Özellikle koku duyumuz. Müşterilerimle yaşadığım deneyimlerden yola çıkarak şunu söyleyebilirim: Yeni bahçe sahibi olacak kişiler genellikle babaannesinin bahçesindeki kokuyu çocukluk anılarından seçerek arzuluyor. Bu koku ıhlamur ağacı çiçeği ya da ilkbaharda çiçek açan şakayığın kokusu olabilir. Son zamanlarda beni en çok etkileyen ağaçlar ise şunlar: Quercus (Meşe) türleri, Gingko Biloba (Mabet Ağacı), Tilia (Ihlamur), Parrotio Persica (Demir Ağacı), Platanus (Çınar). TOPRAK NASIL OLMALI Bitkinin toprak seçimi de önemli bir konu. Bu konuda Rina’nın görüşlerini mutlaka not edin: “İç mekanla dış mekanda kullanılan toprak farklı. Özellikle iç mekanda lif yoğunluklu torf kullanılmalı. Toprak ile birlikte bitkinin bulunduğu saksı ölçüsü de önemli. Bitki uzun süre aynı saksıda tutulduğunda toprak verimliliğini kaybeder. Bu nedenle periyodik sürelerle toprağın tazelenmesi gerekiyor. Dış mekanda ise toprak hareketliliğinden çökmeler olabilir. İlave yapılması gerekir. Ayrıca mevsime ve bitkinin ihtiyaçlarına göre organik ve doğal gübreler kullanılabilir”. for more Print VOL - IX SPRING 2023 Out of Stock Add to Cart

November 2024 | Travel TURKISH BELOW FLAVORS of ATHENS: WHERE to EAT + DRINK Words ONUR BAŞTÜRK 24 recommendations from Athens’ Thriving Food Scene. Note: Our guide is updated monthly! AKRA Located in Athens, Akra is a minimalist yet flavor-packed restaurant founded by chef Giannis Loukakis—known for Mourga and +Trofi in Thessaloniki—together with Spiros Pediaditakis. Loukakis, who values respect for ingredients, keeps his culinary techniques simple, just like at his Thessaloniki venues. The focus here is on seasonality, meaning the menu constantly evolves. Expect dishes that are smoked, grilled, or cooked over an open flame. Sustainability is key, with efforts to minimize food waste. Don’t miss the shared fish soup and the desserts! Instagram @akra_ath SOIL Chef Tasos Mantis, originally from Lesbos, developed his green thumb as a child, learning gardening from his father. After honing his skills at globally renowned restaurants, he returned to Greece and has spent the last decade tending his garden in Alepochori, a village an hour from Athens. This garden is an essential extension of Soil, his restaurant, where rare Greek herbs, edible flowers, and fresh vegetables often find their way onto the menu. Instagram @soilrestaurant.gr VEZENE Self-taught chef and butcher Ari Vezené is credited as one of the first in Athens to blend traditional Greek recipes with unique ingredients, creating complex flavor profiles cooked over a wood fire. Opened in 2011, Vezene remains a local favorite. Instagram @vezene BIRDMAN Birdman, another venture by chef Ari Vezené, is a cozy Japanese grill bar paying homage to Tokyo’s late-night eateries and jazz kissa bars. It serves next-gen yakitori alongside analog tunes. Must-tries include the Iberico Katsu and Mutton Tsukune. Instagram @birdmanathen s ATHENEE With a history dating back to 1939, this elegant venue has hosted iconic figures like Odysseas Elytis, Melina Mercouri, and Sophia Loren. Reopened by the Panas brothers, Athenee offers a blend of sophistication and timeless charm. Don’t miss the brunch or lunch experience. Instagram @atheneeathens PHARAOH Located in the lively Exarcheia neighborhood, known for its politically charged street art, rare record and vintage guitar shops, and vibrant live music bars, Pharaoh quickly became a popular spot after opening two years ago. This energetic restaurant and wine bar also features vinyl records spinning in the background. Don’t miss the traditional dishes by chef Manolis Papoutsakis, such as dolmadakia and beef with orzo. Be sure to explore the list of over 400 natural wines—they're fantastic! Instagram @pharaohathens LINOU SOUMPASIS & SIA This modern tavern, located in an old candle shop in Psiri, features lighting inspired by the delicate candles found in churches. Led by chef Lukas Mailer, the restaurant serves exquisite dishes like fish soup that are not to be missed. Instagram @lsandsia OKIO Casual yet stylish, Okio offers bold Asian twists on traditional Mediterranean recipes, with a focus on fish and seafood. Instagram @okio.restaurant TUDOR HALL Situated on the 7th floor of the King George Hotel, Tudor Hall stands out for its breathtaking views of the Acropolis. Perfect for a romantic evening, the menu presents modern takes on Greek cuisine through a concise à la carte and tasting menu. Instagram @tudorhallrestaurant NOLAN Just steps from Syntagma Square, this contemporary bistro defies culinary labels, blending global influences. In the summer, the team relocates to their Mykonos outpost, bringing their dynamic energy to the island. Instagram @nolanrestaurant OIKEIO A cozy two-story eatery with outdoor seating, Oikeio specializes in homestyle Greek dishes. Highlights include sardines, moussaka, and octopus in vinegar. Instagram @oikeio_restaurant COOKOOVAYA Korfu-born chef Periklis Koskinas (photo credit: Andreas Simopoulos) describes himself as an "untiring traveler”. His modern, open-kitchen restaurant focuses on fresh seafood, delivering dishes with bold flavors. Instagram @cookoovaya TANPOPO Opened in 2023 by chef Sotiris Kontzias, known for Nolan and Proveleggios, Tanpopo (meaning "dandelion" in Japanese) is an intimate ramen spot with just three tables. Start with a Tanpopo Negroni, then dive into the shoyu ramen with crispy pork and enoki mushrooms. Note: It closes at 6:30 PM daily, except Saturdays. Instagram @tanpopo.athens LINE Ranked 6th on the World’s 50 Best Bars list, Line occupies a former art gallery and stands out as a creative hub in Athens. The bar was founded by renowned mixologists Vasilis Kyritsis and Nikos Bakoulis, creators of The Clumsies, along with Dimitris Dafopoulos, co-founder of Three Cents Artisanal Beverages. At Line, ingredients aren’t just mixed into cocktails—they’re also made in-house. The bar produces its own fruit wines, beers, and artisanal bread, offering a truly unique experience. Instagram @line.athens HYTRA Chef George Felemegkas reimagines traditional Greek flavors in a modern context at Hytra. Instagram @hytra_restaurant IODIO IODIO is the latest venture of Michelin-starred chef Georgianna Hiliadaki, who also provides consultancy services to renowned restaurants like Zurbaran and Gatsby. Instagram @iodio_athens HERVÉ Hervé offers an avant-garde dining experience led by French-born chef Hervé Pronzato. With influences from French, Asian, and Italian cuisines, the seasonal menu highlights local ingredients and innovative techniques. Instagram @herverestaurant JERAR Located away from the tourist hub, Jerar is worth the trip. Chef Charis Nikolouzos crafts globally inspired dishes with Greek roots, including a standout “Mikrolimano Shrimp.” Instagram @jerar_athens DELTA Nestled within the Stavros Niarchos Foundation Cultural Center (SNFCC), Delta is a two-Michelin-starred restaurant that embodies the intersection of fine dining and sustainability. Located on the fifth floor of the building, which also houses the National Library of Greece and the Greek National Opera, Delta offers a dining experience as striking as its architectural surroundings. The restaurant is helmed by chefs George Papazacharias and Thanos Feskos, both of whom have honed their skills at some of Europe’s most prestigious establishments. Their philosophy places sustainability at the heart of their culinary approach, emphasizing local ingredients, innovative techniques, and zero-waste practices. Instagram @delta_restaurant SEYCHELLES Hidden in the vibrant Metaxourgeio neighborhood, Seychelles has been a favorite local hangout since it opened in 2014. The menu is all about simple, delicious Greek dishes with a creative touch—don’t leave without trying the wine-braised octopus and grilled beef tongue. Pair them with a glass of wine from their excellent selection and enjoy the warm, welcoming vibes. Photo Anthony Katra Instagram @seychellesrestaurant TAVERNA TON FILON The newest venture by Seychelles chef Yiannis Mousios, this cozy spot in Kolonos sources its ingredients from farms in Kimolos, Evia, and Crete. Highly recommended dishes include spinach and Rethymno Galomyzithra cheese-stuffed gigantes—a true standout! Instagram @tavernatonfilon GORLOMI Located in Kolonaki, Gorlomi is a sleek Italian restaurant designed by Bobotis+Bobotis Architects. The menu, crafted by chef Luca Piscazzi, shines with dishes like homemade pasta, risotto, and perfectly poached fish. Instagram @gorlomiathens BOTRINI’S Set in a old school building with a beautiful garden, Botrini’s is the brainchild of chefs Ettore Botrini and Nikos Billis. Their inspiration comes from the places they grew up: Ettore draws from the flavors of Corfu and Tuscany, while Nikos finds his roots in the Pelion region. The restaurant offers two exceptional tasting menus—Peripatos ("A Leisurely Walk") and Taksidi ("Journey")—featuring innovative dishes like swordfish marinated in seawater and creations celebrating Greece's tsipouradika culture. Photo Yiorgos Kaplanidis Instagram @botrinisrestaurant.official ASŌTOS A modern Greek restaurant in Pangrati, Asōtos is dedicated to high-quality, locally sourced ingredients. Chef Michael Merzenis embraces simplicity and excellent produce for a refined yet unpretentious experience. Instagram @aswtos_ ATİNA YEME-İÇME REHBERİ Atina'nın sürekli gelişen yeme-içme sahnesinden 24 öneri! (Not: Rehberimiz aylık olarak güncellenmektedir!) AKRA Selanik’in gastronomi sahnesinin halen en çok konuşulan restoranlarından biri olan Mourga ve yanı sıra +Trofi’nin (“Syntrofi” olarak okunuyor) kurucularından olan şef Giannis Loukakis’in Spiros Pediaditakis ile birlikte açtığı Atina’daki Akra, minimalist ambiyansa sahip ama lezzet açısından hayli yoğun bir restoran! Çünkü şef Loukakis büyük saygı duyduğu malzemelerle uğraşmayı fazla sevmiyor ve tıpkı Selanik’teki restoranlarda olduğu gibi burada da mevsimsellik tutkusu ön planda. Menü bu nedenle sürekli değişiyor ve neredeyse her şey tütsülenip ızgara yapılıyor ya da açık ateşte kızartılıyor. Ayrıca gıda israfı mümkün olduğunca en aza indirgenmiş durumda. Paylaşımlık gelen balık çorbası ve ayrıca tatlılara dikkat! Instagram @akra_ath SOIL Küçük yaşlarda babasından bahçe bakımını öğrenen Midillili şef Tasos Mantis, global üne sahip restoranlarda çalıştıktan sonra memleketine döndü ve son 10 yıldır Atina'ya bir saat uzaklıktaki Alepochori köyünde kendi bahçesiyle ilgileniyor. Şefin bahçesi aynı zamanda restoranı Soil'in vazgeçilmez bir uzantısı. Bu nedenle menüdeki yemeklere sık sık nadir Yunan otları, yenilebilir çiçekler ve taze sebzeler eşlik ediyor. Instagram @soilrestaurant.gr VEZENE New York doğumlu şef Ari Vezené kendi kendini yetiştirmiş bir şef ve kasap. Şef Vezené, geleneksel Yunan tariflerini farklı malzemelerle harmanlayıp odun ateşinde pişirerek karmaşık lezzet profilleri ortaya çıkaran Atina’daki ilk şef. 2011’de açılan Vezene halen popüler. Instagram @vezene BIRDMAN Şef Ari Vezene’nin bir başka restoranı olan Birdman, Tokyo’nun gece geç saatteki lokantalarına ve caz Kissa tarzı barlarına saygı duruşunda bulunan, yeni nesil yakitori servis eden ve analog melodiler sunan samimi bir Japon grill-bar. Iberico Katsu’su ve Mutton Tsukune’si özellikle tavsiye! Instagram @birdmanathen s ATHENEE Bu tarihi mekanın hikâyesi 1939’a dek uzanıyor. Öyle ki, zarif ve lüks ortamı yıllar boyunca Odysseas Elytis, Nikos Gatsos, Melina Mercouri, Sophia Loren, Anthony Quinn gibi 20. yüzyılın önemli figürlerini ağırlamış. 75 yıl sonra Spyros ve Chrysanthos Panas kardeşlerin mekanı yeniden açmasıyla tarih yeniden yazılmaya başlandı diyebiliriz. Brunch ya da lunch’ını mutlaka deneyin. Instagram @atheneeathens PHARAOH Sokakları siyasi içerikli duvar resimleriyle donanmış, nadir plak ve vintage gitar satan mağazaları ve canlı müzik barlarıyla bilinen Exarcheia mahallesinde iki yıl önce açılan Pharaoh, kısa sürede popüler olmuş bir restoran ve şarap barı. Aynı zamanda vinil plakların çaldığı hayli enerjik bir mekan! Şef Manolis Papoutsakis’in hazırladığı geleneksel yemeklerden mutlaka dolmadakia ve arpalı kızarmış dana etini deneyin! 400'den fazla doğal şaraptan oluşan listeye de mutlaka göz atın, harika şaraplar var! Instagram @pharaohathens LINOU SOUMPASIS & SIA Psiri’de yer alan bu yeni nesil taverna eski bir mum dükkânında yer alıyor ve mekan kiliselerde bulunan ince balmumu mumlarla aydınlatılıyor. Restoranın leziz mutfağı şef Lukas Mailer liderliğinde. Balık çorbasını mutlaka tatmalısınız! Instagram @lsandsia OKIO Cool ve casual bir ambiyansa sahip Okio’da geleneksel Akdeniz tariflerine cesur Asya dokunuşları yapılıyor. Restoranda balık ve kabuklu deniz ürünleri ön planda. Instagram @okio.restaurant TUDOR HALL Syntagma Meydanı'nın yanındaki King George Hotel'in yedinci katındaki Tudor Hall elbette öncelikle Akropolis manzarasıyla dikkat çekiyor. Eğer romantik bir akşam yemeği istiyorsanız burası tam size göre. Menü de yormuyor. Kısa bir alakart ve bir tadım menüsü etrafında inşa edilen menüde Yunan mutfağına modern bir yaklaşım var. Instagram @tudorhallrestaurant NOLAN Syntagma Meydanı'na birkaç adım mesafedeki bu modern bistronun mutfağında coğrafi kısıtlamalar yok. Kendilerini herhangi bir mutfak kategorisiyle sınırlandırmıyorlar. Yan tarafta bir de pastaneleri var, Sweet Nolan. Restoran yaz aylarında tüm ekibiyle birlikte Mykonos’taki yerlerine taşınıyor. Instagram @nolanrestaurant OIKEIO İki farklı katta, dışarda masaları olan, ev yemeği tarzı yemekler yapan küçük bir restoran. Menüsü taze malzemelerle hazırlanıyor. Sardalya, musakka ve sirkeli ahtapot gibi yemekler var. Instagram @oikeio_restaurant COOKOOVAYA Kendini “yorulmak bilmeyen bir gezgin” olarak tanımlayan Korfu doğumlu şef Periklis Koskinas’ın tamamen açık mutfağa sahip modern restoranında balık özellikle çok lezzetli! Instagram @cookoovaya TANPOPO Nolan ve Proveleggios’u açan şef Sotiris Kontzias’ın 2023’te açtığı ramen restoranı Tanpopo (Japonca'da karahindiba anlamına gelen taraxacum bitkisi), mütevazı bir tasarıma, üç masaya sahip ama yemekler enfes. Önce bir Tanpopo negroni söyleyin, sonra da kızarmış domuz eti ve enokili bir shoyu ramen sipariş edin. Restoranın cumartesi hariç her gün saat 18.30'da kapandığını hatırlatalım. Instagram @tanpopo.athens LINE Eski bir sanat galerisi içinde açılan Line, bu yılki The World’s 50 Best Bars listesine altıncı sıradan girdi. Global üne sahip The Clumsies’in kurucuları Vasilis Kyritsis ve Nikos Bakoulis ile Three Cents Artisanal Beverages’ın kurucu ortağı Dimitris Dafopoulos’un beraber açtığı Line’da malzemeler sadece karıştırılıp kokteyl olarak servis edilmiyor, aynı zamanda çoğu malzeme mekanın içinde yapılıyor. Öyle ki Line, kendi meyve şaraplarını, biralarını ve artizan ekmeklerini dahi üretiyor. Instagram @line.athens HYTRA Şef George Felemegkas tarafından hazırlanan Hytra menüsü, geleneksel Yunan lezzetlerinin modern bir yorumundan oluşuyor. Instagram @hytra_restaurant IODIO Zurbaran, Gatsby gibi restoranlara danışmanlık da veren Michelin yıldızlı şef Georgianna Hiliadaki’nin yeni restoranı. Instagram @iodio_athens HERVE Hervé’nin üç ortağı Herve Pronzato (Restorana adını veren Fransa doğumlu şef), George Efthimopoulos ve Grigoris Kikis’in cesur, yenilikçi, teşvik edici ve ilerici yemek deneyimine buyurun! Menüleri yılın her döneminde en iyi yerel malzemeleri yansıtacak şekilde mevsimsel olarak değişiyor. “Herhangi bir mutfak kategorisine girmiyoruz” diyorlar, “Ancak birçok mutfaktan, yerel sokak yemeklerinden ve pazarlardan, modern bir yaklaşımla sunulan geleneksel eski usul unutulmuş tekniklerden etkileniyoruz”. Merkezden biraz uzakta yer alan bu modern restoran için Fransız, Asya ve İtalyan mutfağından etkilenen füzyon yemekler içeriyor diyebiliriz. Instagram @herverestaurant JERAR Jerár, şehrin turistik merkezinden uzakta, ama iyi yemek söz konusu oldu mu mesafeler önemsizdir değil mi? Jerar’ın şefi Charis Nikolouzos, Yunan köklerini Fransız ve İtalyan mutfak detaylarıyla birleştiren global yemekler yapıyor. Özellikle “Mikrolimano Karidesi”ne dikkat! Instagram @jerar_athens DELTA İki Michelin yıldızlı Delta, Yunanistan Ulusal Kütüphanesi ve Yunan Ulusal Operası'na da ev sahipliği yapan Stavros Niarchos Vakfı Kültür Merkezi'nin (SNFCC) içinde yer alıyor. Binanın beşinci katındaki bu restoranın etkileyici iç tasarımı kadar her ikisi de Avrupa'nın en iyi restoranlarında eğitim almış şeflerine dikkat çekmek isteriz: George Papazacharias ve Thanos Feskos. İki şef de sürdürülebilirliği mutfaklarının merkezine koyuyor. Instagram @delta_restaurant SEYCHELLES 2014’te Metaxourgeio semtinde açılan popüler Yunan restoranı Seychelles’e gitmeden olmaz! Yüksek tavanlı bu davetkâr restoranda şarapta pişmiş ahtapot, ızgara dana dil ve kabak ve domatesli köfte tavsiye! Instagram @seychellesrestaurant TAVERNA TON FILON Seychelles’in başarısından sonra şef Yiannis Mousios 2023 sonlarında Kolonos'ta bu yeni mekanı açtı. Ürünlerini Kimolos, Evia ve Girit'teki çiftliklerden temin eden restoranın menüsünden ıspanaklı ve Rethymno Galomyzithra peynirli Gigantes tavsiye! Instagram @tavernatonfilon GORLOMI Kolonaki’de yer alan bu şık İtalyan restoranın tasarımı Bobotis+Bobotis Architects’e ait. Şef Luca Piscazzi tarafından hazırlanan menü ise ev yapımı makarna, risotto ve haşlanmış balıkla parlıyor. Instagram @gorlomiathens BOTRINI’S Botrini's güzel bir bahçeye sahip eski bir ilkokul binasında yer alıyor. Restoranın ilhamı bizzat şeflerinin, yani Ettore Botrini ve Nikos Billis’in büyüdüğü yerler. Ettore Botrini’nin ilham kaynakları Korfu ve Toskana, Nikos Billis'in ise Pelion Dağı. Botrini’s iki özel tadım menüsüne sahip: Peripatos (Yavaş bir yürüyüş) ve Taksidi (Yolculuk). Bu menülerde deniz suyunda marine edilmiş kılıç balığı ve Yunan tsipouradika kültürünün lezzetlerini kutlayan yemekler gibi yenilikçi kombinasyonlar var. Instagram @botrinisrestaurant.official ASŌTOS Şehrin en yeni restoranlarından biri olan Asōtos, Pangrati bölgesinde, Aminta Caddesi'nde açıldı. Modern bir Yunan mutfağı deneyimi sunan Asōtos, yerel üreticilerden tedarik edilen yüksek kaliteli malzemelere odaklanıyor. Şef Micheal Merzenis’in mottosunu hatırlatalım: Sadelik ve mükemmel malzeme! Instagram @aswtos_

February 2025 | PEOPLE AURELIEN RIVOIRE PASTRY MUST EVOLVE with the TIMES words Alp Tekin This Friday, we are hosting an exclusive Afternoon Tea at Shangri-La Bosphorus Istanbul, where we will explore the exquisite chocolate craftsmanship of Alléno & Rivoire Chocolatiers with the presence of the brand’s co-founder, renowned French pastry chef Aurélien Rivoire. The star of this inspiring and delicious event, Chef Aurélien Rivoire, worked as the Pastry Chef at Yannick Alléno’s three-Michelin-starred Pavillon Ledoyen for eight years before partnering with Chef Alléno in 2021 to establish the Alléno & Rivoire chocolate brand. Located at 9 Rue du Champ de Mars, Paris, Alléno & Rivoire offers a variety of chocolate creations, including fruit confits, pralines, and ganaches. Chef Rivoire will share the secret behind his chocolates made with birch sugar extract, known for both their exceptional taste and health benefits. A MUCH LOWER GLYCEMIC INDEX How did the idea of making chocolates healthier with birch sugar extract come about? I have always wanted to combine indulgence with real nutritional balance. My goal was to modernize pastry-making with a more contemporary approach, in line with today’s lifestyles and needs. Early on, I realized that sucrose could prevent flavors from fully expressing themselves. Initially, I created desserts for those looking to reduce their sugar intake. Over time, this vision expanded: Why not completely rethink our approach to sugar? Birch sugar, or xylitol, has a much lower glycemic index, which means it does not cause blood sugar spikes and allows for a healthier tasting experience. More importantly, it enhances the raw flavors: the subtle bitterness of grapefruit, the natural sweetness of strawberries, the intensity of cocoa… Without excessive sugar, ganaches become more intense, purer, and achieve perfect balance. My goal is not to overwhelm the palate with sugar, but to awaken it to the nuances and textures of each ingredient. How does your approach differ from traditional pastry-making? My vision is built on a balance between tradition and modernity. French pastry is an exceptional heritage, but it must evolve with the times. We no longer eat the same way we did in the 1960s. Our expectations and needs have changed, and we must respond to these changes with both creativity and precision. This awareness developed in both my personal and professional life. For years, I was so focused on creating extraordinary desserts for my clients that I neglected my own nutrition. When I removed refined sugar from my diet, I lost 15 kg and rediscovered a completely different relationship with indulgence—one that is more balanced and fair. I want to show that a dessert can be intense, indulgent, and satisfying while still being mindful of nutritional balance. BIRCH SUGAR HAS A UNIQUE STRUCTURE How does birch sugar affect the taste and texture of chocolate? Birch sugar has a unique structure that allows raw ingredients to shine. It brings out the full depth of hazelnut in a praline, the explosive freshness of grapefruit in a confit, and the roundness of vanilla in a chocolate sauce. Its sweetness is more subtle and less overpowering than sucrose, which forced me to completely rethink my technical approach. I had to rewrite everything I knew about pastry, chocolate-making, confectionery, and even ice cream, developing new structures and balances. It is a real challenge, but also an endless source of creativity. Some of your most innovative chocolate creations? - Vanilla Pod: A visually striking illusion dessert that replicates a vanilla pod with an intense vanilla caviar center. I also incorporated this concept into the small heart-shaped chocolates from the Valentine’s Day collection, symbolizing the tender heart behind the chocolatier I am. - Alléno & Rivoire Fruit Confits: A revolutionary approach that preserves the texture and aroma of fruits without adding sucrose, maintaining their pure essence. - Less caramelized, mineral-infused pralines: A praline where sugar does not dominate but rather supports the raw ingredients. The Sticks collection is a perfect example of this approach. What drew you to this profession, and how has your career evolved? Meeting Yannick Alléno in 2013 was a turning point in my career. Before that, I was a highly technical and serious pastry chef. Alléno taught me to be more instinctive, focusing on taste and emotion. THE FUTURE OF PASTRY How do you see the future of pastry in terms of healthier alternatives and new dietary trends? The future of pastry will rest on three pillars: Respect for ingredients, Respect for the human body, Respect for the planet. The biggest challenge ahead is to completely rethink our foundations. We must reinvent the puff pastry, choux pastry, and meringue of our time. We need to develop new textures and new ways to enhance ingredients, all while reducing our environmental impact. Pastry must be aligned with the times we live in. DENGELİ HAZ PEŞİNDEKİ PASTA ŞEFİ Bugün Shangri-La Bosphorus Istanbul’da, Alléno&Rivoire Chocolatiers'ın muhteşem çikolata sanatını markanın kurucu ortaklarından ünlü Fransız Pasta Şefi Aurélien Rivoire katılımıyla birlikte keşfedeceğimiz özel bir ‘Afternon Tea’ye ev sahipliği yapacağız. Bu lezzetli etkinliğin kahramanı şef Aurélien Rivoire, Yannick Alléno'nun üç Michelin yıldızlı Pavillion Ledoyen'inde 8 yıl boyunca Pasta Şefi olarak çalıştıktan sonra, 2021 yılında Şef Alléno ile iş birliği yaparak Alléno&Rivoire çikolata markasını kurdu. Huş ağacı kabuğu özünden yapılmış, hem lezzet hem de sağlık açısından öne çıkan çikolatalarının sırrını şef Rivoire bizimle paylaşıyor. ÇOK DAHA DÜŞÜK GLİSEMİK İNDEKS Çikolataları huş ağacı kabuğu özüyle sağlıklı hale getirme fikriniz nasıl ortaya çıktı? Lezzeti her zaman gerçek bir besin dengesiyle buluşturmayı istemişimdir. Amacım, pastacılığı daha çağdaş, günümüz yaşam tarzlarına ve ihtiyaçlarına uygun bir yaklaşımla modernize etmekti. Oldukça erken bir dönemde sakaroz kullanımının tatların ortaya çıkmasını engelleyebileceğini fark ettim. Önce şeker tüketimini azaltmak isteyenler için tatlılar hazırlamaya başladım. Daha sonra bu düşüncem geniş bir vizyona dönüştü: Neden şeker konusundaki yaklaşımımızı yeniden inşa etmeyelim? Huş ağacı şekeri ya da Ksilitol, çok daha düşük glisemik indekse sahiptir. Bu sayede kan şekeri dalgalanmalarına neden olmaz ve daha sağlıklı bir tat deneyimi sunar. Ama en önemlisi, ham tatlara alan açmasıdır: Greyfurtun hafif acılığı, çileğin doğal tatlılığı, kakaonun yoğunluğu… Fazla şeker olmadan ganajlar daha güçlü, daha saf hale gelir ve mükemmel bir denge yakalar. Hedefim, damak tadının şekerle doygunluğa ulaşması değil, lezzetlerin ve dokuların tüm inceliklerini keşfetmesini sağlamak. Pastacılığa yaklaşımınız başka hangi açılardan farklı? Vizyonum gelenekle modernite arasındaki denge üzerine kurulu. Fransız pastacılığı eşsiz bir miras, ancak evrilmesi gerekiyor. Günümüzde artık 1960’lardaki gibi beslenmiyoruz. İhtiyaçlarımız değişti. Bu değişime hem yaratıcılık hem de titizlikle yanıt vermek gerekiyor. Bu farkındalık hem kişisel hem de profesyonel hayatımda paralel oluştu. Yıllarca müşterilerim için harikalar yaratmaya o kadar odaklandım ki, kendi beslenmemi ihmal ettim. Rafine şekeri hayatımdan çıkardığımda 15 kilo verdim ve lezzetle kurduğum ilişkiyi yeniden keşfettim: Daha dengeli, daha adil bir haz anlayışı! Bir tatlının lezzetli ve aynı zamanda besin dengesi açısından özenli olabileceğini göstermek istiyorum. HUŞ AĞACI ŞEKERİ ÖZEL BİR YAPIYA SAHİP Huş ağacı şekeri çikolatanın tadı ve dokusunu nasıl etkiliyor? Huş ağacı şekeri, ham maddelerin gerçek lezzetlerini öne çıkarmasına olanak tanıyan özel bir yapıya sahip. Pralin içinde fındığın tüm derinliğini hissetmesini, bir greyfurt reçelinin ağızda patlamasını ya da çikolatalı bir sosun içindeki vanilyanın tüm yuvarlaklığını hissettirmesini sağlıyor. Tatlılığı daha ince, sakaroz kadar baskın değil. Bu da beni teknik açıdan tamamen farklı bir yaklaşım benimsemeye itti. Pastacılık, çikolata yapımı, şekerleme ve hatta dondurma konularında tüm bildiklerimi yeniden düşünmek zorunda kaldım. Bu büyük bir zorluk, ama aynı zamanda sonsuz bir yaratıcılık kaynağı! En yenilikçi çikolata kreasyonlarınızdan bazıları nelerdir? - Vanilya Çubuğu: Vanilya çubuğunun bire bir görünümüne sahip, merkezinde yoğun bir vanilya havyarı barındıran etkileyici bir illüzyon tatlısı. Bu fikri Sevgililer Günü koleksiyonundaki küçük kalp şeklindeki çikolatalara da uyguladım—çikolatacının arkasındaki yumuşak kalbi simgeleyen bir detay. - Alléno&Rivoire Meyve Konfitleri: Meyvenin dokusunu ve kokusunu tamamen koruyarak, sakaroz eklemeden muhafaza etmeyi mümkün kılan devrim niteliğinde bir yöntem. - Daha az karamelize edilmiş, mineralleştirilmiş pralinler: Şekerin ana unsur değil, ham maddeyi destekleyici bir unsur olarak kullanıldığı bir pralin anlayışı. Sticks bu yaklaşımın mükemmel bir örneği. PASTACILIK ÇAĞIMIZLA UYUMLU OLMALI Sizi bu mesleğe çeken şey neydi ve kariyeriniz nasıl şekillendi? 2013’te Yannick Alléno ile tanışmam kariyerimde dönüm noktası oldu. Ondan önce teknik açıdan güçlü, ama oldukça ciddi bir pastacıydım. Alléno bana daha içgüdüsel olmayı, tat ve duyguyu merkeze koymayı öğretti. Sağlıklı alternatifler ve yeni beslenme anlayışları açısından pastacılığın geleceğini nasıl görüyorsunuz? Pastacılığın geleceği üç temel üzerine kurulu olacak: Ürüne saygı, insan vücuduna saygı ve gezegene saygı. Önümüzdeki en büyük meydan okuma, temel reçetelerimizi baştan düşünmek olacak. Günümüzün milföy hamuru, choux hamuru veya beze tariflerini yeniden keşfetmeliyiz. Yeni doku ve yöntemler geliştirerek malzemeleri en iyi şekilde nasıl öne çıkarabileceğimizi düşünmeliyiz. Bunu yaparken de çevresel etkileri en aza indirmemiz şart. Pastacılık, çağımızla uyum içinde olmalı.

March 2025 | VOL 14 the ARISTOCRATIC FAMILY’S VISION of PARADISE RESCHIO words Laura Cottrell photos Courtesy of Reschio The year is 1984... Count Antonio Bolza and his wife Angelika buy Castello di Reschio, a 2700-acre estate in the wooded hills of Umbria, Italy. There are fifty ruined farmhouses and an old castle in the land. In a short amount of time, the Bolza family with five children begins to build a life in Umbria, which was not well known in those days. Years later, they decide to share this unspoiled region of the Italian countryside with similar like-minded souls who seek peace and seclusion. Benedikt, the son of the aristocratic family who studied architecture in London, also returned and joined the family operation with his vision. Ultimately, Benedict meticulously reconstructs 22 of the 50 houses in 13 years and even wins prizes in the sector. This includes Architectural Digest's title of ‘one of the top 100 architects working in the field of architecture and design’. Thus, the Reschio that everyone knows today, gradually emerges. NOT JUST A HOTEL Count Benedict Bolza is now described as 'one of the rare nobles who built his kingdom with his own hands’. Bolza continues to transform the centuries-old ruins of Castello di Reschio into exquisite residences with a team of 120 people. ‘I think luxury comes from beauty and harmony. At Reschio, we design everything around us, from the staff uniforms to the furniture in the bathroom,' Benedikt said in an interview. Benedikt is in charge of everything at Reschio and still lives on the estate with his family. Today there are different acclaimed areas in Reschio aside from the hotel, including the barn of 40 spectacular Spanish horses that Benedikt's father raised for ’dressage’. One of them is Tabaccaia, a tobacco warehouse from the 1940s, where Benedikt's architecture and design studio is located. Furniture and lighting made by local craftsmen are sold under the brand name B.B. for Reschio. SIP YOUR NEGRONI IN THE PALM COURTYARD Reschio has two interconnected courtyards within the castle where the hotel is located. The first is the Palm Courtyard, now covered in glass, with wrought iron columns and the mysterious atmosphere of an Agatha Christie novel. In fact, when you arrive at the Castello, this is the first place you should visit. Palm Court is a place where you can sip an addictive Reschio Negroni and absorb the magnificence of the castle walls from the inside. The other courtyard in the Castello is surrounded by impressive pine and cypress trees. Concerts are held here because of the excellent acoustics. CHRISTMAS MASS AND COSMIC JOURNEY Reschio is also famous for its events on special days. For example, the Christmas Mass on December 24th, held in the chapel of the Bolza family inside the walls. Or a cosmic journey for those who stay at least three days. The Cosmic Journey has a very full schedule, from stargazing with the astronomer to yoga sessions. And the restaurants... Ristorante Al Castello is famous for its beautiful sunsets. Breakfast is served here. In the evening, traditional Italian specialties are served with ingredients from the land. Adorned with tall fern trees, Ristorante Alle Scuderie attracts attention with its handmade furniture and simple menu prepared with fresh local produce. The Bar Centrale is a stylish spot for pre-dinner cocktails. for more Print VOL XIV - FALL & WINTER 2024-25 590,00₺ Price Add to Cart