科巴普奇土耳其餐厅丨印度班加罗尔丨Mc Roher design studio

The landmass of Anatolia is rich in history and diverse in geography and it produces a long list of ingredients, ripe for developing new tastes while preserving the past.

In the year 1923, when Republic of Turkey was established, the Turkish cuisine was separated into two categories, Classical Turkish Cuisine and Regional (Folk) Cuisine. Classical Turkish cuisine reflects the cuisine of the Ottoman Palace, and it is the founding ground for the Turkish cuisine as we know today.

Regional cuisine is the combined food culture of Turkey’s different regions. This cuisine is the result of different food related traditions and culture of inhabitants of Anatolia, who come from different backgrounds and ethnic groups, the soil structure, and the climate.

Mc Roher design studio opted to create a strong and contemporary identity for the 21st-century adaptations of traditional Turkish restaurants. The restaurant has been designed considering the local motifs. The furniture, which is selected with solid wood dining tables and metal legs, is accompanied by metal shelf systems, ceilings and CNC cutting dividers. It is solved by dividers suitable for outdoor use and flexible use according to the season. The handmade tiles reflect  Turkish style and the dynamism of istanbul neighbourhood through their application onto the walls. Traditional Turkish Iznik tiles are also incorporated into the tiled surface, and Iznik patterns are used on furnishings.