A beach menu beyond expectations

In front of me are three distinct types of grilled and sliced meat, each differing significantly in appearance and flavor. We sample each piece and discuss aspects like muscle structure, fat content and texture. One by one, the chef asks everyone at the table to name their favorite, then provides an explanation: The first type is from a large breed that was fed solely on fresh herbs and grass. It has a lean texture but a soft muscle structure, with a noticeable herbal freshness. The second type comes from a special breed that was grain-fed, resulting in fattier meat. The third type is from animals primarily fed corn, with some rice and barley, leading to a pronounced marbled appearance in the muscle tissue.

No, these conversations are not happening in some fancy steakhouse or Michelin-starred restaurant on the other side of the world. We are at Momo, a beach restaurant in Çeşme, with chef Mert Seran. Momo's menu is way beyond what you would expect from a beach spot. It is not just the chef and the kitchen team making this place special; Burak Beşer, the owner of the Momo brand, is a visionary who really supports his chefs. His places are always packed, and even if he just sold burgers and lahmacun, the beach would still be buzzing with customers. Let me tell you clearly, if someone who is only focused on making money were in his shoes, he would take the easy route and not pay much attention to the chef. That is why Momo is not just another beach restaurant—it has become a brand.

I will dive into the menu details soon, but first, let me tell you about Mert. He has nothing to do with the players of today's glitzy gastronomy scene. Because his character is not suitable for this. He is a chef who focuses on his craft and competes only with himself, not...