Turkey Dinner
Bailliage of Istanbul
Istanbul, February 18 & 19, 2020
At Neolokal one of the most trendy venues in Istanbul
" over consecutive evenings with a maximum of 30 attending each one "

For the Bailliage of Istanbul’s second event of 2020, this dinner was organised at Neolokal Restaurant one of the most trendy venues in Istanbul.

In order to guarantee the quality of the food and service, the restaurant’s management chose to serve the dinner over consecutive evenings with a maximum of 30 attending each one. Both were instantly fully booked!

The event began with a selection of pass-around canapés and two in-house cocktails as well as white and red wines. Thereafter, the six-course dinner menu, especially composed by co-owner and Chef Maksut Aşkar was served. Erim Leblebicioğlu, a partner in the restaurant and its Sommelier, paired carefully-selected, superb, national wines with the courses.


Beet and clotted cream goat’s cheese
Turasen Emir 2018 - Kapadokya

Marinated sea bass, salt-cured bonito
gambilya beans, fava beans, plum caviar
Doluca Signium White 2018 - Tekirdag
(Viognier, Chardonnay, Sauvignon Blanc)

Papaz Yahnisi*
mussel sauce, Black Sea bass
Diren Collection Narince 2018 - Tokat

Lemon-flavoured goat’s yogurt sorbet

Saddle of lamb
boureck*, freekeh* ‘Mihlama’
Porta Caeli Ament 2015 - Sarköy
(Cabernet Sauvignon, Cabernet Franc, Petit Verdot)

Quince cake, membrillo*
cinnamon and rose water meringue
quince ice cream, rose water
Sevilen Late Harvest Misket 2014 - Izmir

At the end of dinner Bailli Délégué Mohamed Hammam, assisted by Chargé de Presse Yves Léon, thanked the kitchen and service brigades as well as Neolokal’s partners Erim Leblebicioglu and Executive Chef Maksut Askar. They were presented with a Bailliage Commemorative Plaque in recognition and appreciation of their culinary excellence and outstanding service.

As a door gift everyone received a glass jar filled with Neolokal’s special formula yeast and the recipe to make the bread served at dinner.

Yves Léon
Chargé de Presse

* Explanatory notes
Papaz yahnisi - well-known dish in Turkey - it literally means priest’s stew
Bourek - meat-filled pastry
Freekeh - cereal made from green durum wheat that is roasted and rubbed to create its flavour
Membrillo - quince cheese