A chef you must know

Getting to know Chef Yiğit Alıcıoğlu, whose dishes I experienced for the first time, was a delightful surprise for me. This young chef leading the kitchen at Serica Restaurant thrilled me with dishes like velvety octopus and fresh artichokes, evoking an excitement I had not felt in a long time.

The first dish you are served sets the tone for the entire evening, and this rule never fails. That is exactly what happened at Serica; when I tasted the marinated sea bass from Yiğit Alıcıoğlu, I got even more excited about the upcoming dishes. Serica, located on the top floor of The Bank Hotel at Bankalar Street in Karaköy, is a small, stylish, cozy and friendly restaurant with an amazing view. It seems foreigners discovered it before us, as it was packed with high-quality tourists when I visited. The talented chef previously worked at the Alaçatı and Istanbul branches of Alancha, Toi, Steeve and Relae in Copenhagen, which is one of the best in the world.

Yiğit's dishes have a simplicity that avoids the chaos of trying to showcase everything at once. Yet, this simplicity literally turns the other way around on the palate, turning into a festivity that makes you feel all kinds of taste combinations. I think it is important to understand how flavors work together in different cuisines, and of course to be able to make that work with your local ingredients. Let us talk about the first dish that will make you taste all these amazing things. They take sea bass, slice it super thin, and then marinate it in a mixture of lime juice, lemon juice, garlic and coriander seeds for like 30 seconds. It is like what they call "tiger milk" in Peru. Then they add some molasses and chili pepper to the mix, and top it all off with green plums. It is like a party in your mouth...