As the team being Alancha, the forward-thinking dining experience created by chef Kemal Demirasal, is now open to welcome diners to its new Istanbul restaurant, Flint PR are delighted to share further details of the new addition to the Alancha concept.

● Located in the Maçka Armani Residence, in the heart of Istanbul’s luxury shopping and dining district, the Istanbul location for Alancha features a twofloor 80-person restaurant, serving an innovative dining experience and bar snack menu.

● A research department and test kitchen, on the lower-ground floors, enables a team of chefs to continue to experiment and exploring new directions.

● Alancha maintains the same functional aesthetic and simple design of Çeşme restaurant, designed by Gürcan Dere of Cacti Architecture and Design

The Alancha dining experience is part history lesson, part theatrical performance. An intensive 6-month research period into the big migration of Turkic tribes and the culinary history of Anatolia – beginning 12,000 years ago with the first cultivation of barley – underpin ‘The Big Migration’ menu at Alancha. The 20+ multi-course tasting menu reflects how interactions, wars and migrations between the civilizations and cultures that have affected the cuisine of Anatolia. From the ancient Greeks, Persians, Minoans, Phoenicians to Ottomans, Balkans, Seljuks and Molokans, each course invites you on a unique culinary journey that connects the significant historical past to the innovative dining present.

The lower-ground floor of Alancha serves a lunch and dinner ‘BEETS’ menu. Using seasonal ingredients sourced locally, guests can select 3-courses out of 12 dishes for lunch and 4-courses out of 16 for dinner.

Mr. Kemal Demirasal says: ‘Food at BEETS is defined as spontaneity. We don’t demand ingredients from our suppliers but follow the routines of their produce and seasons. While trying to sustain the supply chain from local producers, Anatolian bazaars and fishermen, we are in search of best produce and inspired techniques’.

Established in the seaside town of Çesme, on Turkey’s Aegean coast in May 2013, Alancha has quickly gained a stellar reputation for its commitment to uncovering the origins of Anatolian cuisine and presenting dishes afresh in the spirit of creative spontaneity.