Situated in Istanbul, a well-known Italian chain, Eataly, offers patrons the peerless Bosphorus view. Eataly Istanbul combines Jazz music with the composition of the traditional Turkish breakfast and the indispensable Italian specials every Sunday between 11:00 – 13:00 in Bar Terrazzo, which offers an exclusive ambiance. Meet the Executive Chef, Claudio Chinali, one of the creators of the inspiring concept.
What is the most interesting part of adapting an Italian kitchen for traditional Turkish breakfast?
“In Turkey, we serve eggs most commonly for breakfast, but we do not prefer eggs in Italy for breakfast. It is generally preferred for lunch or dinner in Italy. In addition, the olives are always served as an aperitif in Italy, where eating them during breakfast is perceived as unusual. Indeed, Turkish specials and Italian specials do not have that disparate tastes. More specifically, there are many Mediterranean motifs both in Istanbul and the Aegean region of Turkey. Consequently, the tastes are similar. For instance, scrambled egg with tomato is highly popular in Italy, and Menemen, which is a similar traditional special of Turkey (and is included on the menu). Italians eat butter with jam, while Turkish people prefer Kaymak, which is a product made by cream of milk, with honey. The similarity of Italian and Turkish tastes is comprehensible.”
Photo: The Executive Chef is putting salt on the special OMELETTE
Would you agree that customers care very much for breakfast? Is breakfast important in Turkey?
“Turkish people care for breakfast service extraordinarily. Maybe, Sunday breakfast is the most important meal for them. I mean, you pay too much attention and it is amazing. There are unimaginable numbers of special types only for Turkish breakfast. At the same time, it is also too hard to start the day without having breakfast for staff members of Eataly. Sunday breakfast is more important. Considering that people are shopping and going out on Saturdays. Sundays, after those eventful Saturdays, are spent relaxing with as many friends as possible at the sweetest of times. Because eating is a social activity.”
Photo: Turkish Tea served with croissant
Where was the idea of “Jazz Breakfast” derived from? Do you have any specific implementation process in order to be more effective with the menu during Jazz Breakfast?
“As I have mentioned many times, breakfast is really important in Turkey. Maybe, we can agree to say that it is even more important than lunch and dinner. In Italy, lunch is more important. Moreover, the breakfast on Sunday is precious in Turkey. We have considered that we have a charming terrace, the unique Bosphorus view of Istanbul, and delicious ingredients here, in Eataly Istanbul. It would have been a shame not to turn it into a concept. “Why Jazz Breakfast?” Because, I think that listening to Jazz music is a pleasant beginning to have a nice day. Jazz music’s aftermath helps you to feel the ease of Sunday, at the same time, it also assists in relieving the Monday morning syndrome.
I enjoy eating and listening to Jazz music very much. Our customers coming to Eataly Jazz Breakfast have an enjoyable experience with this fascinating atmosphere accompanied along live Jazz music. It is extremely popular among Turkish people. I am certainly inspired with the help of Turkish culture in order to formulate the menu since Italian breakfast unfortunately does not have a wide variety. While I am preparing the breakfast menu, I prefer to use Turkish ingredients. We prefer to drink espresso, cappuchino or orange juice with a croissant when we have breakfast outside and we eat cornflakes, milk, yoghurt, jam and butter at home in Italy. Simply, the Italians have a sugary taste of breakfast style rather than a salty taste. It sounds really interesting to eat cheese, olives and tomato for breakfast as in traditional Turkish breakfast style.”
Are the ingredients used in your current dishes from Italy? Have you benefited from Turkish fruits and vegetables?
“We source most of our ingredients locally, such as fresh fish, vegetables, fruits and eggs, etc… There are two reasons behind this. First of all, it is for sustainability. Can you imagine if all of the ingredients were transported from Italy? The environmental impact would be considerable. The second reason is that certainly and fortunately, Turkey is in the top 5 countries producing high-quality food products in Europe and the Mediterranean. Why wouldn’t we take the advantage of this supremacy? I want to give an example that we have many types of Italian foods with cherries, and 50% of the cherries, which we are using in those dishes, are imported from Antalya city of Turkey to Italy.”
Photo: Ezgi Ayçe Kızıldere, Gökhan Pamir and Serkan Aydın
What is the most essential part of Eataly Jazz Breakfast? Why should people experience it?
“Quality is an absolutely crucial part for us. Our specials and the ingredients are not easily obtainable. In my point of view, quality means healthy as well as offering a special flavor. There are many reasons that compose the fame of an Italian kitchen in the world. In relation to this, the content of the meals is more plain and clean in Eataly where we take quality as one of the principles. In addition, we have this beautiful ambiance which people pay attention to. I mean that all of these are reasons, which reflect Eataly Jazz Breakfast as an attractive experience.”
For more information visit: Eataly.com
