About us
Aegean Flavors, Timeless Charm
at the age of 16, i decided to become a hotelier and studied tourism and hotel management at boğaziçi university. i worked in various hotels. throughout my hotel career, i realized that i spent all my free time in the kitchens, with the permission of the chefs. after the gulf crisis, i rented a motel and went to türkbükü, bodrum, but i chose to become a restaurateur. we were in bodrum for 10 seasons. in the winter of 2003, we opened our ankara branch. in the winter of 2004, we thought it was time to move to istanbul. i thought there couldn't be a more beautiful place for "istanbul gi̇ri̇tli̇" than this, so here we are, in ahırkapı, one of the oldest neighborhoods of istanbul's historical peninsula, in a historic sultanahmet house next to armada... in the kitchen, i'm the "chef," and i take on young people who genuinely love this job, train them like they would in schools, and together we work in a harmonious team spirit. why "cretan"? my great-grandfather came from crete. he brought cretan cuisine to the family. i wanted to share this. but the main reason is to contribute to making a part of our lives of a fact that has been accepted for years as the healthiest diet in the world: "fish, olive oil, herbs = healthy living"... what are the characteristics of cretan cuisine? throughout history, the invasions and suffering endured have led the people of crete to utilize whatever they could find in nature and their culinary skills, especially their creative genius with herbs. in cretan cuisine, there are "no limits"! because in spring, we even make dishes from daisy buds. spring in bodrum, where i visit a different village market every day, is paradise for me. some days, the reaction to the herbs i see as soon as i step into the market is like seeing lemons... on those days, we make tastings with up to 16-17 different kinds. my "children"—that's how i address my employees—who work with me in the kitchen, immediately understand the truth and say, "oh no, spring has really arrived!"
Casual Dining, Greek Style, Free Delivery, Vegetarian Available, Turkish Style, Restaurant
For 13-20 Teenagers, 2-3 Toddlers, 21-60 Adults, 4-12 Children, 60+ Senior Citizens
For Females, Males
Aegean Flavors, Timeless Charm
at the age of 16, i decided to become a hotelier and studied tourism and hotel management at boğaziçi university. i worked in various hotels. throughout my hotel career, i realized that i spent all my free time in the kitchens, with the permission of the chefs. after the gulf crisis, i rented a motel and went to türkbükü, bodrum, but i chose to become a restaurateur. we were in bodrum for 10 seasons. in the winter of 2003, we opened our ankara branch. in the winter of 2004, we thought it was time to move to istanbul. i thought there couldn't be a more beautiful place for "istanbul gi̇ri̇tli̇" than this, so here we are, in ahırkapı, one of the oldest neighborhoods of istanbul's historical peninsula, in a historic sultanahmet house next to armada... in the kitchen, i'm the "chef," and i take on young people who genuinely love this job, train them like they would in schools, and together we work in a harmonious team spirit. why "cretan"? my great-grandfather came from crete. he brought cretan cuisine to the family. i wanted to share this. but the main reason is to contribute to making a part of our lives of a fact that has been accepted for years as the healthiest diet in the world: "fish, olive oil, herbs = healthy living"... what are the characteristics of cretan cuisine? throughout history, the invasions and suffering endured have led the people of crete to utilize whatever they could find in nature and their culinary skills, especially their creative genius with herbs. in cretan cuisine, there are "no limits"! because in spring, we even make dishes from daisy buds. spring in bodrum, where i visit a different village market every day, is paradise for me. some days, the reaction to the herbs i see as soon as i step into the market is like seeing lemons... on those days, we make tastings with up to 16-17 different kinds. my "children"—that's how i address my employees—who work with me in the kitchen, immediately understand the truth and say, "oh no, spring has really arrived!"
Casual Dining, Greek Style, Free Delivery, Vegetarian Available, Turkish Style, Restaurant
For 13-20 Teenagers, 2-3 Toddlers, 21-60 Adults, 4-12 Children, 60+ Senior Citizens
For Females, Males
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Contact Info
Istanbul, Turkey
Cankurtaran, Yeni güvey sokak no:9, 34122 Fatih/İstanbul, Türkiye
https://giritlirestoran.blogspot.com/
0090212458 2270,
Ask us
Working Hours
Istanbul, Turkey
Cankurtaran, Yeni güvey sokak no:9, 34122 Fatih/İstanbul, Türkiye
https://giritlirestoran.blogspot.com/
0090212458 2270,
Ask us
Working Hours
Timings: SUN,MON,TUE,WED,THU,FRI,SAT: (1:00 PM – 11:00 PM)
Holidays: Closed