hotel&touristik essenz 03/2022

46 CONTEMPORARY CUISINE Food is very important in Turkey, especially the dinner is celebrated with warm or cold mezze at richly decorated tables. Howmuch of this Turkish tradition can be found in your restaurant? We are not a traditional restaurant in any way. Mezze restaurants are like tapas restaurants in San Sebastian, so very casual environments. At Turk, we serve a tasting menu of new Turkish Cuisine with new recipes inspired by Turkish taste profiles and culture. However, there are some nods to traditional dishes. For example, we serve the famous street food mussel dolma with an edible shell. We also serve a shot of pickle juice made from fermented purple carrot at the meal’s start to awaken the senses. We try to respect the past but are not held down by repeating traditions. We look to the past to move forward. Turkish cuisine is a conglomerate of Indian, Persian, Kurdish, Arabic, Armenian, Mediterranean and Balkan influences and was significantly shaped, especially by the Ottoman culture and way of life, into today’s Turkish cosmopolitan cuisine. What is the typical, distinctive thing about Turkish cuisine for you? Growing up in Istanbul, an incredibly diverse city, surrounded me. There are so many religions and cultures in a tiny area, which means it’s a melting pot of cuisines. Just my neighbours were Romanian, Kurdish, Caucasian, Jewish and Armenian. This exposure to so many cultures I found so inspiring and still do. When the Turks entered Anatolia in 1071 from central Asia, they brought their own food culture. This mixed with all sorts of other civilisations such as Roman and Romanian. Since 1923 when Atatürk founded modern-day Turkey, our many cultures and cuisines have come together. However, you can still go from village to village, and they will have different culinary traditions, wedding feasts, and so on. In short, Turkish cuisine is incredbily diverse. Döner Kebab is one of the most famous dishes of Turkish cuisine and is considered in the meantime as fast food competition to Big Mac and Co. Does Fatih Tutak also eat a Döner to go for a quick snack in between meals? What must a good kebab taste like, what must it not contain? Yes absolutely! Good kebabs should be prepared with good quality ingredients and meat. It’s important what the animals eat and how they are treated, so they should never contain cheap meat. The Ingredients should be straightforward, marinating the meat in onion juice and salt. It should also be expertly cut by hand when served. Die Küche von Fatih Tutak verbindet die Einflüsse verschiedener Kulturen und schafft eine ganz eigene, köstliche Sprache. Fatih Tutak PERSÖNLICH 1985 in Istanbul geboren, kochte Fatih Tutak im Rahmen seiner Ausbildung u. a. unter Paul Pairet im Ritz Carlton Cam/ Istanbul. Während seiner Zeit in Asien kochte er in Tokio unter Seiji Yamamoto im mit drei Michelin-Sternen prämierten Nihonryori Ryugin, eröffnete 2015 als Küchenchef das The Dining Room of The House on Sathorn in Bangkok, wo er in nur zwei Jahren zum Director of Culinary Operations aufstieg mit seinemTeam sowohl in Asia’s 50 Best Restaurants aufstieg als auch mit einem Michelin-Teller imThailand Guide 2018/19 ausgezeichnet wurde. Best Chef Award 2020 (No. 89), 20 of the world’s best new restaurants for 2020 oder GQTurkey Man of the Year 2021 sind nur drei von vielen weiteren Auszeichnungen in Fatih Tutaks Vita.