Herise's specialty is inner Aegean cuisine

We were introduced to Asude and Bahadır at their tiny little restaurant, Herise, where they handled everything themselves, and we were impressed by their work. Their newly opened establishment is truly top-notch, from its exquisite decor to its meticulous service. Whether you try their keşkek (or kashkak) or Tire meatballs, every dish promises a memorable culinary experience that will linger on your taste buds.

We initially met them at their little venue on a street in Kızıltoprak. The restaurant, measuring just 28 square meters including the kitchen, could accommodate a maximum of 9 people at once, spread across three tables. They launched their business amidst the pandemic, which initially seemed challenging. However, their limited capacity proved advantageous as they primarily served closed groups of families and friends. They even delivered boxes of keşkek throughout the city when news of its health benefits spread during the pandemic. Keşkek, after which their restaurant Herise is named (Herise is also a type of keşkek), became their signature dish, loved not only for its hygiene but also its exceptional flavor. This demonstrated that people were truly hooked on Herise for its taste and safety alike.

They kept a low profile over the past year. Finally, last week, they announced the opening of their new location in Reşitpaşa. Eager to witness their highly anticipated innovations, I rushed to Herise during its initial days. Right from the start, let me clarify: Forget about the old Herise. No need to worry, though — I am not referring to the flavors; those remain unchanged in their distinctive style. On the contrary, they have elevated their standards significantly. From its décor to the smallest service details, Herise now embodies a world-class...