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28. December 2013: Restaurant Gile

| December 31, 2013 | 0 Comments

The “Gile Degustation Menu” including wine pairing (220 TRL) is the signature menu of the chef – and it is worth trying. The menu started with a glass of “Kayra Cameo” champagne which was nicely dry and served to a “green apple, celery soup with orange oil” – at first the soup had a very christmas-y flavour though to the orange oil but was then nicely balanced off by the celery.


The next greeting from the kitchen was “chicken paté, caramelized walnut and pickled apples” – while each individual ingredient by itself was fine but not breath-taking, the combination of all ingredients at once though was a nice small explosion of taste.


The next course was accompanied by a “Turasan, Emir, 2012” and was the first official course of the menu – the “Duck Pastirma with chestnut purree, chestnuts, carrot jelly, carrot sauce and almond milk”. The duck was very aromatic and had a full body and paired with the sweetness of the chestnut purree it provided a nicely balanced bit.


To the “red pine charred Saroz Bay shrimp with sea fennel and red pepper purree” a “Turasan, Seneler, Narince, 2011” was served which was incredibly light but fit the dish quite well. The shrimp itself was rather dull but in combination with the sea fennel and the red pepper purree the it made quite a dish.


The “Broyka, 2011” was served to the next course and was a full-bodied red wine quite to my liking. The “Küsleme; a lamb rolled in Baklava bread, a rolled red pepper, eggplant purree, humus, beetroot confit and beetroot purree” was actually damn tasty. The lamb rolled in Baklava bread was very tender and rich in taste. The purrees by themselves were not outstanding but each single one combined with the lamb was a taste experience of its own – especially the combination with the humus. The three purrees together with the lamb don’t do much though – they somehow balance themselves off so there is no actual taste left.


Next was another dish not mentioned on the menu, a “Quince Sorbet” – of which I forgot to take a picture – which was lightly salty and served on some type of radish bed and was somehow refreshing but also quite funny in taste with its saltiness.

As fish was next, another white wine was served, a “Premium 2012” which was half a year in an oak barrel. The wine is very aromatic and rich and fits quite well to the “Yedi Baharli Rock Bass, fennel, artichoke purree and seven spiced tomato stripes”. The rock bass was very tender and in combination with the artichoke purree it was a very good dish.


For the second main course “lamb shoulder cooked on low temperature for 41 hours served with aged cheese, roasted with white onion slices, julienne green and red tomatoes, quince and eggplant pieces” a “Turasan, Syrah, 2011” was served. The lamb was incredibly tender – unbelievably tender actually. I think I actually have never had such a tender lamb. The other ingredients were fine but somehow did not manage to stand out compared to the lamb shoulder.


As a next course – also not on the menu – a “Boza sorbet” was served. Boza is a typical Turkish flavour consisting of chick peas, vanilla and cinnamon. The sorbet is refreshing and of interesting taste although you can barely taste the chick peas but the vanilla is kind of overwhelming.


For the last course, the “Ayran Pana Cotta” a “Late Harvest, Muscat, 2009” was served. The dessert white wine is nicely sweet but dry so the sweetness will not overlap the rest of the taste. The Ayran Pana Cotta served with some kind of anise booze was very delicious – contrary to my memories about trying Ayran in Switerland once about 12 years ago.


The prices are overall very fair for what you get – including the price for a double espresso (7.00 TRL). Already the oil and spread …


… which are served to a bread selection – I went for “yoghurt bread” and “onion cheese bread” – are a good start for dinner.


The place itself is absolutely appealing. Modernly designed, nice interior, appealing, comfortable, warm – absolutely lovely!



Last but not least, a few words about the service – our waiter was “Zeki” and he did a great job. Our glasses were never empty, he was friendly, always there when you needed him and last but not least, also quite jovial but in a non-offensive way and he always perfectly knew when to leave the table and leave us to our food. Perfect service!

The Restaurant Gile is definitely a must when you are in Istanbul – great food, great location, great service and last but not least, very fair prices.


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Contact Details:

Restaurant Gile

Şair Nedim Caddesi

Akaretler Sıra Evleri

E-Blok No:14 Akaretler

34353 Beşiktaş / İstanbul (TR)

Tel.: +90 212 327 11 66

Homepage: http://gilerestaurant.com

About the Author:

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.
TRL 320.00 (incl. tip) Filed in: Istanbul (TR), Restaurants

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