I’m not just someone who chases taste. I expect the places I eat to have a spirit that matches what I eat. I would like a shabby fisherman to have wooden chairs, small details that make reference to the sea on the table… For example, a fishing net, a seashell or two on the wall, let me get in the mood for fish before ordering the fish…
Special while looking for a dinner, my eyes always go to the tables of restaurants.. I look for tables with white cloths, an impressive style in decoration. If a place has a bistro in its name, it should make me feel like I’m in a bistro in Paris.. A tastefully decorated little restaurant on the street, people drinking and chatting at the bar…
The place that gave me this feeling for the first time in Istanbul is Bistro33 in Cadde. Although a branch was opened later in Ataşehir, the new branch unfortunately cannot capture the spirit of the street.
Backyard Bistro, one of the Best Italian Restaurants in Istanbul‘s aura engulfs me the moment I step inside. I get the feeling that I am not in a restaurant in the back streets of Etiler, but in a really cozy bistro in one of the European cities.. Whenever I go out to the green garden of Backyard and see the magnificent Bosphorus view, I remember that I was in Istanbul.
Young chef with Mechanist Traveler&Gurus Beril Şanal the dynamism and enthusiasm that I observed during our conversation makes me excited, too, that what we will taste will be extraordinary from the very beginning.
My favorite flavor among coristi fennel, Jerusalem artichoke, duck rilette and beetroot served as a cold starter coristi becomes fennel. Considering that even my breakfasts on weekdays are indispensable, cheese walnut and olive trio, it is inevitable that I love the harmony of ricotto cheese, olive and almond blend with toasted bread.
Flavored with goat cheese and hazelnut yams are my second favorite starters… Almost every flavor accompanied by hazelnut, walnut and almond I think it makes it even more delicious.. As I understand it, our young chef agrees with me on this point, and I notice this detail in three of the four startups.
Stracciatella blended with cheese, hazelnut and mint, I find the taste of Beetroot bitter on its own, but when combined with the other two starters, I am satisfied with the flavor it leaves on my palate.. Pate says I don’t like the consistency of duck rilette is not my pen, but I adore the breads next to it .
One of the details that impressed me the most in all the beginnings is the fried bread made of sourdough dough.. But everything aside, I’m saying the baked beef marrow that bursts into flavor on my palate.. I eat two of the four half buttonholes that come for the whole table.
The flavor of the marrow is so amazing I can’t get enough of scraping the parts of the bone that I can’t get with a spoon with toasted bread 🙂 As a veal tongue lover, I asked Beril Şanal if she was considering putting beef tongue on the menu, upon her brave attempt at marrow, but she said she had tried it before but did not request it. he regrets that he didn’t see it:( One of the surprises that is not on the menu Kuzu Maltagliati . The combination of marinated lamb arm pieces and pine nuts with homemade pasta creates a flavor that I cannot resist even though I am quite satiated. baked organic chicken Although the table loves it, unfortunately it does not suit my taste due to the vinegar detail in the bread it is served with. vanilla panna cotta with forest fruit sauce, forest fruit crumble and hot chocolate cake I can’t help but dip my fork in, I’m enchanted by the balancing flavor of sour and sweet.
When we say goodbye, I have two plans in mind about Backyard Bistro. The first is a weekend breakfast in the greenery of the garden on a sunny day.. The second is to celebrate my birthday with a group of friends over a nice dinner.. I can’t wait to implement both 🙂
BACKYARD BISTRO Otlukbeli Cad. Bebeköy Sok. No:4 Etiler / ISTANBUL 0 (212) 2871500
