RE STAU R A N T
all materials used in
the daily 313 buffet
are fresh; if the
produce doesn’t meet my
standards, i don’t put it
on the menu that day.
How did you prepare the menu for Sanayi 313?
What I pay attention to most when preparing a menu is the use
seasonal products. In general, I prefer foods that I enjoy the taste
of and that are healthy. All materials used in the daily 313 buffet
are fresh; if the produce doesn’t meet my standards, I don’t put it
on the menu that day.
The menu changes quite regularly then. Do you replace the
products you don’t like with other tastes?
I go to the market early in the morning, find new products and
add them to the menu. Our salad buffet is fun to create and eat.
I like using spices, especially turmeric, garam masala, and other
such flavours that aren’t often used. I also like to include tastes
such as kokoreç (grilled lamb’s intestines) and calf tail that people
normally don’t prefer. It adds spontaneity to the menu.
What is your one specialty that you would recommend guests
to try?
It is difficult to answer this question as our menu continuously
changes. At the moment though, I would suggests guests visiting
Sanayi 313 to try our anchovies, which we serve with cornbread,
Edremit olives, and caper sauce. This is a great fresh dish,
especially now since it is anchovy season.
What do you think guests would say is their most favourite
food on the menu?
I would guess that they’d say the salad buffet during the
summer seasons and the turmeric seasoned pasta as the winter
approaches. We make the pasta ourselves in house.
As we leave Sanayi 313, we tha