This is going to be a rare opportunity to experience Turkey’s diverse culinary heritage on this warm summer Meyhane event with an elevated Neo-Anatolian twist.

Meyhane is a traditional restaurant that has existed around the Anatolian peninsula since as early as the 15th century. It is not simply a restaurant but also a social hub; a cultural gathering spot; a political encounter field. Meyhane has norms and a cultural code of its own. It is a space where all are welcomed as they are, however in return they are expected to contribute to this intimate and sincere space by being respectful and following its rules. There are numerous meyhanes all around Turkey and its neighboring countries; some are big, some are small, some are calm and quiet, and some have traditional live music. Even though meyhane is a restaurant, a good conversation is equally as important there as food and drinks.

Meyhanes serve primarily rak? and wine which comes with diverse meze platters. Usually everything is served family style to be shared by the table and eaten slowly. The food is there to accompany rak? or wine, and rak? or wine is there to accompany the good conversation.

On this night, a version of a meyhane will be created all together with the good company of our guests. A tasting menu that consists of different dishes showcasing the rich diversity of the Anatolian cuisine as well as rak? and wine from Turkey will be served. Each dish will be thoughtfully constructed through a Neo-Anatlian lens and considering the seasonal and local availability. Our host chef will reinterpret some familiar tastes and dishes through their own experiences in fine dining.

Your host
Your host for the night is going to be chef Ece -who grew up in Middle Anatolia and has been living in Copenhagen for 7 years now. Growing up in their mother’s and grandmothers’ kitchens, food and cooking has always been an integral part of Ece’s life. They are a chef in the making who has luckily found their way into professional kitchens after many years in the academic circuits and office jobs. They have been working in kitchens professionally since 2022, and they have been in various types of kitchens such as farm-to-table, cantine, fine dining and Michelin-starred. Most recently they have been working at Marchal at D’angleterre. Currently, they are focusing on making private events and catering while seeking the next adventure, as well as working on a book project that focuses on the different regional sub-cuisines of Turkey.

Their approach to food is rather holistic that takes the food, land, people, climate as an interconnected entity. They collaborate with the local farmers and producers, mindful about the labor that goes into each and every product. They aim to be as low-waste and sustainable as possible. They firmly believe that in kitchens we stand on the shoulders of giants, who are the women of the kitchen; our mothers, our grandmothers, who are also the OGs of sustainability and zero waste!

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Please note that the ticket price is exclusive of ticket fees.