The Seasons of Nature, The Seasons of Life: A Friends’ Dinner

Venue: Telezzüz Date: September 24, 2025 At their first gastronomic gathering of the fall, the Friends of the Kitchen gathered at Telezzüz on the evening of September 24 for a very special dinner where flavor met art. As the art season kicks off in Istanbul, the evening began with a special guided tour of the “Folia” exhibition at the Abdülmecid Efendi Mansion. Curated by Selen Ansen and Eda Berkmen, the exhibition draws inspiration from the dual meaning of the Latin word “folia,” which refers to both nature and excess. After exploring the enchanting world intertwined with the architecture and history of the Abdülmecid Efendi Mansion, the group proceeded to Telezzüz—Turkey’s first vegan fine-dining restaurant—where, where they savored a six-course menu designed by Chef Bahtiyar Büyükduman—inspired by the exhibition and featuring a seasonal, fresh, zero-waste, and ingredient-focused approach—in the restaurant’s refined atmosphere, nestled within a lush grove, accompanied by Lycian Wines. Following an amuse-bouche referencing “seed, sprout, flower,” the menu continued with “formation,” “green first,” “then autumn,” “then black,” and finally a dessert called “Phoenix Tree,” the menu featured exclusively seasonal vegetables. In addition to the season’s standout ingredients—from mushrooms to root vegetables—Chef Mutfak Dostları also explained every stage of the zero-waste kitchen required by the Green Michelin Star. The “First Green” dish—featuring celery and apple remoulade on kadayif, beets, and tarragon, with a visually striking presentation reminiscent of a bird’s nest—was served on egg-shaped plates, making for a particularly eye-catching detail, while “Green First,” created from the combination of chickpea-mint hazelnut purée, radish, carrot, and beets, was reminiscent of the flower gardens at Folia. The ragout of seasonal mushrooms took on an unexpected dimension with smoked radish puree and garlic, while the harmony between the black wheat risotto—served with charred cabbage consommé—and Vineyards Cabernet Sauvignon was truly unique. The evening, during which the concept of “culinary arts” was fully realized and art and flavor created magical moments, concluded—as always—with thanks to the kitchen and service teams.