Alina Gallo's Memorializations in Miniature:Berkin Elvan & Gezi Park

Alina Gallo, artist

One of the beautiful things about my PAWI (Professional Women of Istanbul) group is that I meet interesting American expats who are interacting with the region in their own unique way.

This year, I met a young painter who was memorializing key events that have occurred in the Middle East and North Africa through her art. Her name is Alina Gallo. She hails from Long Island, New York. When I met Alina, she was living here in Istanbul, inspired by the events of the region.

Berkin Elvan was

14 years old when he

went out of the house

to fetch bread for his family's dinner.

Struck by a tear gas canister

to the head,

as protests were occurring

in his neighborhood,

Berkin lingered

in a coma for 269 days,

and then died.

In learning about Alina's art, one of the first things that struck me was the humility with which she approached her work. When I first saw her studies for the miniature commemorating the funeral of Berkin Elvan, I was moved to tears. "this is a masterpiece," I told her.

Alina demurred. She thought of herself as one artist in a long line of miniature painters who documented moments of history and cultural importance. She drew attention away from her own contribution. 

"It is through me, not of me. That is the power of the miniature form. It becomes an expression of shared experience and collective consciousness. This is the beauty of creative energy." she said.

Alina's medium is egg tempura, a paint made with egg yolks, ground pigments and water. One of her paint brushes has just three hairs, another has just two. She works with a magnifying glass and illustrator's glasses. 

Berkin Elvan's Funeral March, 2014

Text with painting: What happens if you and your family live near a place in Istanbul where all of the protests are happening? Fourteen-year-old Berkin Elvan, ran to the store for bread as his family was settling down for dinner. Berkin's family were Kurdish Alevis, so minorities both ethically and religiously in Turkey. Berkin was shot squarely in the head with a tear-gas container by an Istanbul policeman. 15-year-old Berkin Elvan's funeral march took place on March 12, 2014. Elvan died after 296 days in a coma after being struck on the head by a government tear gas canister while going out to get bread for his family during the Gezi protests in June 2013. After his death, thousands proceeded with his coffin to the funeral ceremony and cemetery. As a symbolic gesture many bakeries closed that day and citizens tied loaves of bread to doors and windows with black ribbons. As soon as he was buried, mourners and protesters were immediately met with police crack-downs all over the city of Istanbul and in other cities across Turkey. 

Alina's work reminded me of another artist, Walt Whitman, who documented through poetry and prose, youth spent and lost working toward noble visions during the American Civil War.

Back then, Walt Whitman would sit next to the bedside of a young person who gave his all in pursuit of a better future for his nation and was destined to pass on. 

It mattered to Whitman that his reader know the person behind the sacrifice for a noble cause: what the young person cared about, who he was sweet on, how he wanted to be remembered to his mother. 

In humanizing the individuals behind a great movement, it was as if he said to his audience, "take in the magnificence and the ordinariness of this human being. Feel this loss with me."

Berkin Elvan may not have been of the Gezi protests, but he was one of the causalities of casually-used excessive force.

Alina documented the loss of a sweet boy, that many Turks, and others who were watching, felt deeply. Today would have been Berkin Elvan's 16th birthday.

Educated Gezi youth

literally couldn't wait

to contribute

to their country.

Their enthusiasm

was not welcomed.

I was grateful that Alina was in Istanbul to honor the struggles of Gezi Park youth with her attention and work. Like me, she observed the events, but wasn't of the events, She painted it one step removed. I felt like she was capturing what I was watching. The Turks, themselves, they were the ones actually living it.

The Gezi Youth Generation, members of a secular movement to save an urban park in a city where parks are in short supply, brought an idealism and spirituality to their quest that was deeply moving to experience first-hand. There was purity and sweetness and goodness in that park. You could feel it. It was an incredible privilege to visit it. 

The Gezi youth generation is deeply cognizant of all the sacrifices made by the founding generation of Turkish citizens. Their deep awareness of this can only be called reverence. Watching them gather, sing, camp, help each other, celebrate their democratic wishes with a sense of community that is as rare as it was special made me contemplate the sacrifices of the Turkish people at the beginning of their nation. Now the new nation was bearing fruit. Those sacrifices had found artistic, intellectual, and spiritual flowering with this generation ninety years later. 

The new youth movement was expressed with a collective wish, not for more of the new-found prosperity Turkey has achieved, but a desire to save a beloved spot from over-development, a traditional tea garden, and the trees and park that surrounded it in the center of downtown Istanbul.

A highly rational (not emotional) Turkish mathematician said to me that, at that moment, if the Turkish prime minister had held out a hand, and said, "I too was once young. I too have known what it was to dream," he would have emerged larger than before. But that isn't what happened. His heart wasn't in that place. Instead, he responded with cold action, deriding all of the young protesters as çapulcu, or 'thugs' in Turkish.

Istiklal Riots

"Everywhere is Taksim!"

Kadikoy Riots

I loved the painting of "Berkin Elvan's Funeral March" and bought it. I then commissioned Alina to do a painting of what happened in my neighborhood during Gezi using my experience as a resident and this iconic image by photographer Daniel Etter as inspiration. Below is the sketch in progress.

Gezi Park Movement: June 1st

Alina wrote: "Sketch in progress for a piece depicting a night during the Gezi Park movement in 2013 in Beşiktaş, Istanbul. I have been reconnecting to the Gezi movement with this work- seeing and reading again so many stories of the community coming together for each other and their country. In the foreground waves break up against the pier along sea. Nature in this context reminds me of what holds us all, what cleans the air and refreshes energies amid turmoil. The flag bearer stands amid teargas during the riots ... in Beşiktaş on the night of June 1. A Guy Fawkes mask lies on the ground and a broken television in the pile of barricades to reflect the media situation in turkey as well as an evolution towards a social media landscape. In the apartment above families bang pots on the balcony in support and through the trees is Gezi on the hill with a backhoe truck looming." 

Sleepers in Gezi

Text with painting: “To contest the urban development plan for Istanbul’s Taksim Gezi Park a wave of demonstrations and civil unrest in Turkey began on 28 May, 2013. Subsequently, supporting protests and strikes took place across Turkey protesting a wide range of concerns, at the core of which were issues of freedom of the press, of expression, assembly, and the government’s encroachment on Turkey’s secularism. Now, having been spared destruction, Gezi Park and its famous sycamore trees have also become a sanctuary for many Syrian refugee families. In Turkey, alone the total number of registered Syrian refugees (Istanbul’s refugees are mianly unregistered) has reached over 800,000 since the onset of the Syrian civil war. Here, those displaced by war sleep, roll their cigarettes and quietly congregate in the morning hours. Şişli Camii lies in the distance and through the trees cranes cross the sky. The Bosphorus forms a migration bottleneck for thousands of birds as they travel from Europe into the Middle East and Africa, a parallel and ancient narrative of mass movement between continents.” ~ Alina Gallo

Alina is applying for a Fulbright Scholar fellowship for the United Arab Emirates. I’m pleased the idea was sparked when she visited my “Fete for Fulbrights” this summer. Her goal is to teach young Emirati women at Zayid University cross-cultural miniature arts and the technique of egg tempera painting.

Alina’s miniature themes extend beyond Gezi. That’s the sorrowful part of the Middle East. It keeps supplying iconic moments. I was deeply touched to see freelance journalist Marie Colvin’s work memorialized. Ms. Colvin, a dashing international foreign correspondent, who covered the Syrian civil war zone in an eye patch due to previous moments of daring-do, lost her life in her quest to share the conflict with a world struggling to understand.

I urge you, gentle reader, to contemplate the other beautiful miniatures on Alina’s new website. Our mutual friend, Catherine Bayar, has written an appreciation of Alina’s work that appeared in Hand/Eye Magazine.

Additional press on Alina’s work:

Time Out Dubai: Tales of War, JamJar artist Alina Gallo Explains her Artistic Expression 

Biennial Exhibit Embraces Late Arrival 

Portland Art Review: A big Portland show in a small space wears its tension well

Alumni Notes: Naropa University

About Alina Gallo - the JamJar Residence

You may be interested in these other posts I wrote:

Gezi Park Turkish Protests: Where is a Range of Opinion?

A Fete for Fulbrights

The perfect tribute to Vaclav Havel: The Vaclav Havel Award for Creative Dissent

Listening to Dissidents

The Restoration of Order: The Normalization of Czechoslovakia

Yes, Empty Nest Expat is on Facebook, you can follow me there! To make sure you don't miss a post though, I recommend having the latest post emailed to you so it waiting for you in your inbox. Check my sidebar on the right to sign up. Thank you.

A Gift to the Future

The Sidewalk Along

Barbaros Boulevard in Istanbul

 

One of the pleasures of my daily life in Istanbul is this sidewalk. Every time I walk on it, I am filled with gratitude for the thoughtful planner and builders who created it. The width of it seems extraordinarily luxurious in a crowded city.

 

Trees were planted long ago by people who would never get to experience them grown the way I do everyday when I walk under them. These people created a gift to the future.

 

I always ask myself when I am walking here, "did I plant a gift to the future today?"

 

 

 

 

 

You might also enjoy these other posts with amazing walks:

 

It's Tulip Time at Istanbul's Emirgan Park

 

Topkapi Palace, Part One: Would This Environment Keep You Conquering?

 

The Best View in Cadenet, France is now Free to All

 

I Needed Some Cash in My New Neighborhood

 

 



Afternoon tea and pastry with Guest Chef Yann Duytsche in the Gazebo Lounge at Cırağan Palace Kempinski

When Istanbullis want a sweet treat, they frequently head to the Gazebo Lounge at the Cırağan Palace Kempinski. The lounge has that see-and-be-seen stir of elegant people discussing engaging things while enjoying exceptional edibles. Were the food not so outstanding, it would be easy to take one's eyes off the edibles to appreciate all of the assembled aficionados of delectable desserts.

But it is actually impossible to stop looking at the food. The Gazebo Lounge features the pastry of Master Chocolatier and Philadelphian, Executive Pastry Chef William McCarrick, who was recognized by the entire Kempinski hotel chain when his dessert was selected 2013 Dessert of the Year in a blind taste test.  His creation is a sweet called the Bosphorale, combining bergamot-scented Earl Grey tea from the Black Sea region, and Turkish apricots from Kayseri with the finest Swiss Valrhona chocolate under a shiny glaze.

Talent greets talent:

Chef William McCarrick on the right

host to Chef Yann Duytsche, on the left

This year the Gazebo Lounge is celebrating its dessert destination status by inviting three world-class guest chefs to share their creativity with the Istanbul food-obsessed community. Pastry Chef William McCarrick suggested Frenchman Yann Duytsche as the very first guest chef for the Gazebo Lounge at Cırağan Palace Kempinski. Yann Duytsche is from northern France in Lille but finds himself drawn to the food cultures of the Mediterranean. He owns his own pastry shop in Barcelona, Spain named 'dolç par yann duytsche.'

 

Chef Yann suggests anyone visitng his shop in Barcelona try his signature breakfast sweet, the Karre Mango Croissant, and then take home his bestselling dark chocolate and passion fruit cake plus two or three kinds of cookies.

 

When Chef Yann asked where I was from, I shared that I was American. He said "America has delicious dessert creations - maybe not so sophisticated -but we all make them: cheesecake, cookies, brownies, and carrot cake."



 The chocolate club sandwich features

a crisp caramelized puff pastry. 

Chef Yann begins to assemble his

chocolate club sandwich

with help from Zeynep.

 

Notice the luscious green pesto

made of roka (arugula) and pine nuts.

It's a trend new to me to feature vegetables

in pastry.

 

A smudge of pesto

and a splash of carrots & apricot

nest a sandwich of thin luxe dark chocolate

with lighter chocolate inside.

"I like to play with a dessert that

one almost wants to pick up with one's hands."

The Chocolate Club Sandwich 

Having a guest chef come to Istanbul for a weekend is very much like having a top musician come in and give a master class, only in this case, it is a master class in pastry. "Yann is one of the top pastry chefs in the world," said Chef William. "I worked with him in 1989 in France for a week. We have kept in touch since then. Yann and I have had conversations through the months before he came about what he would make when he was here. His style has a sense of humor - you can see it in what he calls his chocolate club sandwich."

Cırağan chefs come out of the kitchen

to commemorate the moment

The energy in the Gazebo Lounge was sky-high as Yann and Zeynep, who was assisting him, began to assemble desserts for tasting. "The entire team is really excited to have him here," said Chef William. "I told my team to rest up on their day off and don't go shopping or be on their feet. The would need all of their energy for this moment."  I realized what sound advice this was later when Chef William showed me an app on his phone that showed he had walked 17 kilometers the day before just in the course of his work at the hotel.

The Valrhona chocolate ingots

created an inspiring foundation

for creation.

These desserts

have achieved global appreciation

and not just because of the gold leaf

on top.

 

Chef Duytsche led a team of Spanish

pastry chefs to first place

 at the Club de la Coupe du Monde de la Pâtisserie

(World Pastry Cup Club) in Lyon, France,

the premier world event for the pastry-making elite.

Chef Yann's creations will be featured at three afternoon teas from 3-5 p.m. Friday (yesterday), Saturday and Sunday. His creations will also be the showpiece of the Sunday brunch.

"Chef Yann is interested in the newest trends. The creative brief I gave him was to push the boundaries even farther." When Chef William McCarrick explained some of what the two of them had planned for Sunday brunch it sounded delicious, and frankly, gravity-defying. Also, on Sunday they will feature a festive cake at brunch enjoyed by Lionel Massi, a sportsman well known to Europeans.

 Another pairing well-matched for Istanbul:

a crunchy chocolate base supporting eggplant.

It was delicious.

 

Surely, the addition of vegetables

means all of this pastry is good for us.

 

Chef Yann has created desserts with

asparagus, tarragon, even potatoes.

He said it is easy to bring sweet vegetables

to pastry, and each element has sense in context.

And what is Chef Yann most excited to learn during his stay in Istanbul? "He's most interested to learn about baklava, because the hotel has our very own baklava chef. We made him a savory mushroom baklava to sample," said Chef William.

Chef Yann also added that "he enjoyed eating at Tuğra, the Ottoman-inspired restaurant in the Cırağan Palace Kempinski that overlooks the Bosphorus. I want to see the markets too, to see how Oriental meets Occidental."

What he most enjoyed sharing with the staff in the Gazebo Lounge is his combinations of ingredients, the sophistication of presentation, and his specific aesthetic. "It's like creating a garden. Pastry doesn't need decoration. The decoration comes by how it is all arranged."

Many of the city's writing foodies

enthusiastically watched the preparations.

Large newspapers and

food website representatives

 were present

plus solo bloggers like me.

A Japanese inspired dessert:

Doraiaki

My selection of treats

served alongside a very elegant

presentation of

Earl Gray English tea.

One of the most fun parts about participating in this

was meeting other writers,

especially Turkish ones.

Two young culinary students

who write for http://iyiyemek.com/:

Burak Özbay on the left and Gizem Dinçbaş on the right.

Burak said this about his studies,

"You don't pick gastronomy to study.

Gastronomy picks you."

Chef McCarrick and his mentee, Ayşe

Chef McCarrick wanted to make sure I met one of his team members, Ayşe. Having cooked all over the world in Switzerland, Austria, Hong Kong, Taiwan, the Phillipines, Malasia, Bali in Indonesia, Dubai, London, and Istanbul he felt particularly strong that his legacy at Cırağan Palace Kempinski must be more than "putting cakes on the counter."

He said, "Ayşe is like a flower that just needs to be watered. She has tremendous potential as a chef. I want to help women succeed in this role because she will need thick skin to rise in this industry. Turkey doesn't have a tradition of women moving past helpers or assistants. When I was just starting out as a chef in Delaware, a chef helped me move to Switzerland to learn from another great chef. Part of bringing a guest chef to Istanbul, is to make opportunities happen for up-and-coming chefs to learn all around the world. When someone has personally met you it makes it easier for them to take a risk on you being on their staff for a few months." As I watched Ayşe's face beam under Chef McCarrick's words, I had to turn away less the catch in my throat and the tears in my eyes peaked out.

Thank you, gentlemen,

for an exquisite afternoon tea

and an inspiring day

watching your excellence in action.

I could see why the Gazebo Lounge is the "heaven of desserts" where people in Istanbul go when they feel like having a sweet. It is an avenue to all of the sweet things in life.

You May Also Enjoy:

An afternoon of nargile at Cırağan Palace Kempinski

 

Dinner on the Bosphorus at the Çırağan Palace Kempinski's Bosphorus Grill

 

My first Hammam in Istanbul at the Çirağan Palace Kempinski Hotel, Part One

 

Part Two of My First Istanbul Hammam Adventure at Çirağan Palace Kempinski Hotel

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An afternoon of nargile at Cırağan Palace Kempinski

 My friend Barb and I had planned to meet a bunch of friends in Istanbul's Yıldız Park for a fitness challenge this weekend. Unfortunately, none of them showed up! We lost our motivation to explore the park. "Let's go across the street to the fumoir in the Cırağan Palace and I'll teach you to smoke nargile," I said. So we did.

First, we wanted to explore the palace.

A view of the Palm Court

from the Grand Staircase.

Imaginative use of glass

creates an aesthetically-pleasing

 foyer within the grand stairwell.

The glass chandelier was unlit

but we could imagine its warm glow.

Cırağan Palace Kempinski artwork

of ladies like us

enjoying the Bosphorus

back in the day.

A view of the Bosphorus

from the Sultan's balcony.

The hospitable and lovely Barçak

at the Hendrick's gin cart

Nargile pipes at rest

The eye-catching array of nargile water pipes

and the pots of fruit flavors

waiting for us to choose.

I suggested apple flavoring

because it is most popular.

Our drinks arrived

and rested on cloth coasters.

They were served alongside Mediterranean treats

of olives, hazelnuts, and cashews.

An Istanbul still life!

The drinks were so quenching!

A refreshing slice of cucumber

set off a glittering gin and tonic.

The drink on the right was gin
infused with rose flavoring.
It was called the Sebestian Vettel
(named for a famous Formula 1 driver).
We selected it from the part of the beverage menu
that showcased drinks
celebrities chose when they stayed there.

Barb said Hendrick's gin was especially known for the

herbaceousness of its flavor.

Naruttin primed the coals

and showed us where the flavoring

went in the pipe.

I'm always struck how by deeply

nargile staff breathe in the smoke.

They prime the pump

by getting the coals burning.

Barb about to try her first puff.

Each smoker uses a disposable tip

that they remove every time they pass the pipe.

It is the yellow part at the top of the pipe.

Barb's first puff of nargile.

Not a bad spot for a relaxing

afternoon conversation.

The expat life!

With typical American attitudes about smoking (we're both against it and find it unattractive), neither of us thought we'd ever try nargile. Yet living in Istanbul makes one appreciate the joy of slowing down, breathing deep, and engaging in conversation with a fellow human being in an unhurried, almost meditative manner.

 

I like this tradition better than the American tradition of staring at a screen in a sports bar and not talking to each other much. Sharing nargile seems very intimate and close. Besides, it was fun to watch the staff set up for a wedding happening later that night under the palms.

 

You May Also Enjoy:

 

Dinner on the Bosphorus at the Çırağan Palace Kempinski's Bosphorus Grill

 

My first Hammam in Istanbul at the Çirağan Palace Kempinski Hotel, Part One

 

Part Two of My First Istanbul Hammam Adventure at Çirağan Palace Kempinski Hotel  

Yıldız Park Bridal Beauty

An exquisitely dressed bride

smiles on her way to her photo shoot

Every weekend in Yıldız Park in Beşiktaş, brides come to have their photos taken amidst the greenery of the park. It is so fun to see the variety of head coverings and dresses. This bride's beauty stopped me cold.

The Woman in White

Twilight beckons on the Bosphorus

But the Woman in White is unmoved.

Dinner on the Bosphorus at the Çırağan Palace Kempinski's Bosphorus Grill

I love experiences that heighten the senses. It was with great anticipation that I accepted an invitation to dine at the Çırağan Palace Kempinski's Bosphorus Grill. It's not everyday that one is invited to dine where sultans did, in an Ottoman palace setting, no less.

Earlier this year, I had had my first hammam in Istanbul at the Çırağan Palace Kempinski. Knowing the excellence that the Kempinski Hotel group brought to the operation of their properties, I knew that dinner at the Çırağan Palace Kempinski would be just as divine.

Outside the actual palace,

the gates for arriving water craft

gave a hint of the Bosphorus beauty to come.

Spectacular flowers

greet guests on entry to the hotel:

roses, orchids, lilies, and my favorite:

hydrangeas

I glanced up above the reception desk

to appreciate for a moment

the way one would arrive

at the Çırağan Palace

back in Ottoman times.

 The stately Laledan restaurant

where the weekly Sunday brunch is held.

I would pass through Laledan on my way to the

outdoor Bosphorus grill.

Every inch of the grounds

contribute to relaxing guests.

 

Palm trees and salvia create a

destination entrance

to the Bosphorus Grill.

My hostesses:

Lara and Ciler,

two dynamic young professional

Turkish women who are

superb stewards of the hotel's legacy.

 Lara and Ciler

recommended we try

a Turkish wine from

Bozcadda Island.

 

Corvus Corvus

came from

a high-tech boutique winery

started by an Istanbul architect

and his wife.

They had left everything

to move to the island

and had begun to make wine.

 How romantic.

Children would love the Bosphorus Grill

because the boats come extra close

to see the Palace and the property.

Sezai Erdoğan

is the first Turkish

Executive Chef

at Çırağan Palace Kempinski

in Istanbul,

a pioneering achievement.

Aferin!

 

He is in charge of all the restaurant

and banquet kitchens

within the hotel.

 

Soon after Chef Erdoğan

came by to wish us a good meal,

 Mother Nature added to the evening's enjoyment

by rolling in a mighty thunderstorm

 from the Black Sea:

The storm was so much fun to experience!

The storm came quickly

from the Black Sea,

changed the skies over the Bosphorus

and poured down rain,

and just as quickly,

moved on to the Marmara Sea

at the other end of the Bosphorus.

When the rain stopped,

we went to the banquet area to peek

at what was on offer.

Turkey has extraordinary fruits

during the summer season,

especially Adana watermelon,

fresh melons, apricots, and pears.

 

Notice too, the large Medjool dates

which are

traditionally used to break

a Ramazan fast

due to the amount of sweet, filling, flesh

found in a single date.

That's important for those who have been fasting

since before sunrise.

Eating one date immediately

upon the end of a day's fast

removes the edge of hunger.

 There was a beautiful salad bar.

I resisted.

When in Turkey,

why have salad,

when Turkish chefs

prepare sumptuous mezes

to offer a bit of this and a bit of that?

Oh, and here they are.

Choices upon choices.

Green chicken curry with bamboo shoot

and cashew nut

Sautéed oyster mushrooms with fresh herbs

Grilled baby fennel with carrots

Ratatouille with basil

My final selection of mezes.

Believe me, it was hard to choose.

Looking at the bottom left,

have you even seen smoked salmon and strawberries

paired like that?

That was an idea new to me -

and what a delicious combination.

It was Smoked salmon and avocado salad

with strawberry and balsamic sauce.

 

An eggplant meze up front

because Turkish chefs

know how to make eggplant sing.

This was a Soya marinated,

baked eggplant salad with and fried onions.

 

Fennel comfit with root vegetables,

cinnamon, and star anise

because somehow the Europeans have kept the secret

of how delicious fennel is to themselves.

America has yet to discover fennel

in a big way.

 

Purslane salad with yogurt, garlic and peanuts

(not only is it a delicious salad green,

purslane is a very healthy super food),

also sweet potato salad

 with beef bacon and fresh herbs.

 

Potatoes gratin with truffles -

what satisfying comfort food.

 

The star of the plate was that tiny oven-roasted pear

with ricotta cheese and balsamic dressing.

Wow, it was fantastic.

 After our meze course,

we went back to the grill.

There were roasted lambs and chickens

and vegetables.

Chef d'parti Ibrahim Ünalan demonstrated

how he puts the naan on the side of the oven wall

with his naan mitt -

a detail kids would love

to watch performed

while they peer into the naan oven.

I had never seen this before.

So this is how naan is cooked!

There were so many meats

to choose from for a custom grill.

I choose two delicate lamb chops.

It was a hard choice, because the

pistachio-marinated beef tenderloin

also called out to me.

For those who preferred fish for their grill course,

there was mackerel, and salmon, and prawns

and many other fresh, top-quality choices.

Beef tenderloin

I can get back home,

but lamb done Ottoman-style

is not so easily found

in America.

I made the right choice!

 

 

Our final selection of the evening

was dessert.

What choices!

 Chef Ibrahim shows off

five different kinds of

homemade baklava.

 I think I'll have to try one

 of those small chocolate mousses

in the bottom right corner.

More tortes, cakes, and puddings.

Homemade mango sorbet

accompanied with chocolate mousse

and seasonal summer fruits.

What a beautiful finish to

a lovely dinner

at Çırağan Palace Kempinski's

Bosphorus Grill.

 

To see the entire menu

and price list,

click here.

 

 

 

You may also be interested in:

 

My first Hammam at the Çırağan Palace Kempinski Hotel, Part One

 

My first Hammam at the Çırağan Palace Kempenski Hotel, Part Two

 

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