A fresh eatery with timeless appeal

Bardot exudes the very vibe of a trendy restaurant you'd find in New York, Paris, or London, with luxury and style that mirror Beymen's sophisticated aesthetic, complemented by a thoughtfully curated menu to suit every taste.

Cihan Çetinkaya is one of those who prefers working quietly behind the scenes in the kitchen rather than taking the spotlight. His modesty stands out even more in a world where many flaunt confidence despite lacking his skills. Recently, for the first time in a while, Cihan took center stage as the face of Bardot, a venue newly opened in Beymen, Zorlu Shopping Mall.

A graduate of Mengen Anatolian Culinary Vocational High School, he honed his craft in both local and international hotels, gaining experience in cities such as San Francisco and Dublin. Upon returning to Türkiye in 2003, his career path intersected with that of Mehmet Gürs.

At the time, Mehmet was serving as the kitchen coordinator for the Chaîne des Rôtisseurs' Young Chefs competition, while Cihan had just been named Türkiye's champion in 2003. Their connection, initially forged there, evolved into a professional partnership in 2009, and they've been collaborating ever since.

Then there's Adem Usta (Boğatepe), a seasoned mentor who has guided countless chefs with his vast experience over the years — a story deserving its own spotlight in another article. As for Mikla, Numnum and Enzo, this trio still closely linked in business, once enjoyed a period of immense success with every project they undertook. And it's no wonder — they revolutionized their approach overnight, spearheading a movement they dubbed "New Anatolian Cuisine" in Türkiye. By doing so, they aligned with the innovative trends in global gastronomy, speaking the same culinary language as...