Our restaurant, 'Marina's Taste', is not just a dining venue; it's a sanctuary of flavor that brings the fresh breezes of the Mediterranean and the rich herbs of the Aegean to your plate. Our Head Chef, Mehmet Yılmaz, places this philosophy at the heart of every creation.
The Chef's Philosophy: "Local and Fresh"
For our Head Chef, everything starts with the freshest ingredients sourced from local fishermen and nearby villages. "The secret to good food is hidden in good ingredients," he says. "Here, we use whatever is in season."
The Signature Dish: Sea Bass Bûğulama (Modern Interpretation)
This week's highlight is our modern take on a classic flavor, sea bass bûğulama (steamed sea bass). So, what makes this dish special?
- Fresh Sea Bass: Sourced daily from local fishermen.
- Special Sauce: Beyond traditional butter and lemon, a light sauce prepared with mountain thyme and cold-pressed olive oil.
- Presentation: A minimalist presentation with root vegetables and fresh dill.
This dish offers the simplicity and elegance of the Mediterranean all at once. A dinner at Katalog Hotel feeds not only your stomach but also your soul.
