Istanbul is unique. It is the only city in the world where two continents meet. Enjoy old and new in the cultural capital of Turkey with Istanbul expert Marc Guillet

Turks call a turkey a hindi!

Posted on 30 December 2014

Yip they are displayed in the butchers’ shops again in Istanbul as it is this time of the year that Turks too eat more turkey. Most are part of dinner on New Year’s Eve.   I saw a lot of them today in the butcher shops in our local bazaar. In Turkey they call them… Read more »

Spicy vegetarian snack: çiğ köfte

Posted on 13 December 2014

Most friends look at me with suspicion when I introduce them to an unfamiliar kind of Turkish snack, çiğ köfte, and translate it into English: seasoned raw meatballs. You see them thinking: ‘no raw meat for me, because that has been sitting around in the sun breeding bacteria; I don’t want to spoil the rest… Read more »

All things pickled in Kadıköy bazaar

Posted on 3 December 2014

Özcan Turşuları is my favorite shop with all things pickled in the neighborhood bazaar of Kadıköy. Look around in this shop and you will be amazed by the huge and colorful collection of pickled vegetables, ranging from gherkins, red beets and white cabbage to garlic, green tomatoes and carrots. Everything here is made using traditional… Read more »

Dining at Marriott Asia: wonderful taste experience

Posted on 11 August 2014

A trip to the Asian side of Istanbul always brings with it, a sense of adventure and  excitement. Will I find the place I am searching? Will I be able to figure out how to get home after a night out? On this occasion, my destination was the Marriott Asia Hotel to sample the food… Read more »

Open Kitchen dining @ Grand Hyatt’s 34

Posted on 7 May 2014

The last time I dined at the Grand Hyatt it was to taste the Asian fare of a visiting Vietnamese chef. Wow, what a metamorphosis! The newly refurbished restaurant simply called 34, has been transformed into an open kitchen design format, featuring traditional Turkish and Mediterranean cuisines. For an avid foodie such as myself, this… Read more »