Turkey Dinner
Bailliage of Antalya
Antalya, November 16, 2019
Chaîne events make us happy
" Fine dining can only be done by addressing all five human senses "

According to Maître Hôtelier Tufan Baytan and his wife, Ekaterina, who are owners of Felicità, a newly-opened fine dining restaurant in the centre of Antalya, “Fine dining can only be done by addressing all five human senses: seeing, hearing, tasting, smelling and touching.”

Members and guests enjoyed the evening by SEEING thoughtfully-presented dishes in a chic, modern and warmly-decorated restaurant, HEARING carefully-selected live music, TASTING scrumptious flavours of international dishes served with awarded boutique wines, SMELLING the aromas of the food and wines and FEELING happy.

Tufan and Ekaterina say they do not eat to live, but live to eat. They recommend everybody to live as they do using the five senses to feel happy. It was for this reason that Felicità (Ed. the Italian for “happiness”) was chosen as the name of their restaurant.


Chicken liver pâté
persimmon mousse, coffee cream
caramelized banana, garlic croutons
Porta Caeli Felici Cabernet Sauvignon 2017

Seafood ‘sote’
baby squid, octopus, jumbo shrimp, sea scallop
Chef’s special saffron and white wine sauce
Montes Sauvignon Blanc 2018 - Casablanca Valley

Seared marinated duck breast
foie gras, plum marinade
Likya Malbec 2018 - Elmalı-Antalya

Oxtail bruschetta
oxtail on homemade tomato bread
Chef’s special demi-glace and cream sauce
Kavaklıdere ‘Egeo Blend’ 2017 - Güney-Denizli
(Cabernet Sauvignon - Merlot - Syrah)

Basil sorbet with lime and mint

Tender slow-cooked beef ribs
Hoisin sauce, caramelized baby carrot
Chateau Nuzun ‘Blend İmza’ 2011 - Çeşmeli-Tekirdağ
(Cabernet Sauvignon - Merlot - Syrah - Pinot Noir)

‘Lavender Valley’ dessert
Biscuit, lavender panna cotta, blueberry mouse
Chateau Gali Late Harvest Merlot 2013

All Chaîne events make us happy … right?

This event was filled with ‘Felicità’ thanks to everyone involved, namely the lovely owners, General Manager Ömür Akın, the kitchen brigade led by Ilia Lomakin (a Russian chef transferred from the famous Restaurant Pushkin in Moscow), Sous-Chef Mustafa Telli, Food and Beverage Manager Mehdi Toplu and the service brigade led by İbrahim Kültüroğlu.

Leonie Kılıç
Vice-Conseiller Culinaire