Istanbul Culinary Institute

Commited to its philosophy of “seasonal eating”, Istanbul Culinary Institute largely relies on seasonal produce in the design of its menus. We believe that consuming a variety of seasonal fruits and vegetables over the course of the year is the key to healthy lifestyles. The cooling effect of cucumbers, tomatoes and watermelon in the summer or the energy to be derived from winter vegetables like cabbage and spinach are illustrative examples.

With our committment to local and seasonal produce, one of the foundational ideas of the Saros project is to avoid non-seasonal items imported from distant regions and climates.

The variety of fruits and vegetables grown in the Saros farm also represents the key ingredients of the menu items that are typically served to the customers of the Enstitu Restaurant. Tomatoes, salad greens, purslane, peppers, broccoli, cabbage, corn, cucumbers, eggplant, zucchini, leeks, okra and artichokes, as well as herbs like oregano, thyme, basil, mint and sage are grown in the produce gardens. The orchards yield apples, pears, peaches, sour cherries, pomegranates, quince, figs, walnuts, mulberries and almonds, as well as melons and watermelons. These feed the training kitchens of the Institute on a regular basis, following an elaborate schedule of picking and transportation.