Istanbul Restaurant: We Present Traditional Recipes in Modernised Way

Istanbul Restaurant and Café, a high-end Turkish restaurant recently opened its doors to customers in Nigeria. In an interview with Venessa Obioha, Chef Emre İdrisoğlu gave insights into his background, the unique philosophy of the right product and good food of the restaurant, and what customers should expect after every visit

Can you tell us about your background and what Nigerians should expect?

I have been a chef for over 33 years with experience in Turkey and other European countries. One of the biggest reasons I entered this profession was my family’s close ties to the restaurant business. From a young age, I grew up with a deep love for cooking, which led me to pursue formal education in culinary arts. My mother was an extraordinary culinary artist, and her dishes were loved by everyone. Tasting her creations from an early age only deepened my interest in this art. Seeing the happiness of others as they enjoyed the dishes inspired me to go further in this profession.

Today, introducing Turkish cuisine in Nigeria and creating a fusion that combines different cultures brings me great joy. When the opportunity came for me to go to Nigeria, I grabbed it with both hands. I saw it as a challenge to my culinary skills given that Nigeria also has an array of cuisines that are loved worldwide.  Turkish cuisine is among the world’s richest, with a unique array of flavours, historical roots, and deep culinary heritage. Uniting this variety with the warm culture of Nigeria brings both professional and cultural fulfilment.

What informed the “Right Product, Good Food” philosophy of the restaurant?

I have always believed in the philosophy of “right product, good food” The quality of cooking depends on the freshness and naturalness of the ingredients. Without fresh and well-grown produce, it’s impossible to create an ideal dish. Throughout my career spanning 33 years, I’ve stayed true to this principle, and it’s the foundation of my success. When I cook, I don’t just bring my culinary knowledge to the table; I also blend in elements from different world cuisines to create something unique. Watching people enjoy these flavours has always brought me great happiness. This is in practice in Istanbul restaurant. From the feedback we have received, it is reassuring that Nigerians and other nationals have accepted the Istanbul restaurant philosophy.

What makes Istanbul restaurant stand out from the rest?

We are not in competition. We only added varieties for those interested in Turkish and intercontinental cuisines. We also run an open kitchen system where customers see as meals are been prepared. The open kitchen concept is a movement in the restaurant industry where food is prepared in plain sight. It provides customers with direct access to information about hygiene, professionalism, and culinary excellence. An open kitchen allows the chef to demonstrate their cooking skills to diners. It also delivers visual entertainment, offering customers an experience to remember.

Another aspect of our restaurant is our portion control system where meals are prepared to suit our guests. This ensures our dishes remain fresh and delicious. In our restaurant, we aim to serve every guest fresh, healthy, and quality food. We have been able to ensure a steady supply of ingredients sourced locally. Nigeria’s fertile lands allow me to source nearly all the ingredients I use for Turkish cuisine locally. This not only benefits the local economy but also allows us to cook Turkish dishes freely and authentically.

Can you tell us a bit about Turkish cuisine?

Turkish cuisine follows the principles of the Mediterranean diet, considered one of the world’s healthiest. It emphasizes fresh fruits, vegetables, whole grains, olive oil, and lean proteins. It is diverse, steeped in history, and admired worldwide for its unique blend of flavours and ingredients. At Istanbul restaurant, we present these traditional recipes in a modernized way. While entire lambs were once cooked with rich sauces, today, we serve these meats in portioned plates with contemporary flavours. The essence of modern Turkish cuisine lies in preserving authentic flavours while adapting them for today’s tastes.

At Istanbul Restaurant, we incorporate these flavours in ways that suit our Nigerian guests’ palates while staying loyal to traditional Turkish dishes. Historic Turkish specialities, like Belen Tava and Ankara Tava, are cherished by both our Turkish and Nigerian guests alike.

What are some of the challenges in operating a restaurant in Nigeria?

It is not peculiar to Nigeria. Running a restaurant is challenging; working in the kitchen requires even more patience and love. Cooking in 200-300-degree heat daily requires a true love for this profession. I believe cooking has to be done with passion to have real meaning. Our job doesn’t have fixed working hours; if someone prefers an eight-hour workday, maybe they should choose another profession. But as a chef, you must be prepared to work 17-18 hours a day. For us, our customers are more than just patrons; they are guests. One of Istanbul Restaurant’s primary policies is to ensure our guests leave satisfied. Greeted at the door by our hosts, our guests are accompanied to their tables and offered complimentary items such as water, bread, and sauces to help them settle in. After taking their orders, I oversee the process with great care. The positive feedback we’ve received and seeing guests leave with gratitude makes us incredibly happy.

Are there plans to expand?

Feedback from our guests is invaluable. While we know we can’t please everyone, meeting our guests’ preferences strengthens our culinary skills. If a guest prefers their meat in certain ways, we prepare it with enthusiasm because our priority is to ensure our guests leave with happy memories of us. I also closely follow the world of modern cuisine and incorporate new techniques and ingredients into our kitchen.

At Istanbul Restaurant, we have exciting plans to expand in Nigeria. We aim to open smaller Chios-style establishments to make Turkish cuisine more accessible here. Additionally, it’s a personal joy to prepare dishes like Kazan kebab, which holds special childhood memories for me. I continuously develop myself by following successful chefs in the culinary world.