Gastronomy
Her kitchen brings together the generosity of the Turkish table and the discipline of French cuisine. The best of the season, the patience of handwork and simple presentation: from olive-oil dishes to muska börek, from escargots to mezze on the spoon, every plate follows the rhythm of the gathering.
A selection from the table
Olive-oil stuffed onions
Sibel Balık
Chef and host
She has spent years hosting gatherings in Istanbul's finest homes. She composes each menu with the host, for the season and the guests, and follows every detail from kitchen to salon herself.
A selection from the table
Escargots in herb butter
From an intimate dinner to a large reception. We decide the measure of each gathering together.
Both sides of Istanbul: homes, waterside mansions, gardens and yachts. For gatherings outside the city, please write to us.
As early as possible. For larger occasions such as engagements and weddings, we suggest starting the conversation a few weeks ahead.
Every menu is created for you. The season, your guests, dietary preferences and the spirit of the gathering shape it together.
Table setting, presentation and service are planned together, according to what your gathering needs.