Restaurant Derya serves you throughout the week the best of Turkish cuisine. Turkish cuisine has its origins in many countries. Its distinctive aromas delight Turks and tourists alike. Traditional dishes rub shoulders with the most classic and are exported all over the world. From kebab to lokum, there is something for everyone.
Turkish cuisine and its rich culinary influences at Restaurant Derya
Turkey’s climatic diversity offers it a tasty and sunny gastronomy. The Ottoman heritage fully influences Turkish cuisine. This is also at the crossroads of several international flavors. Among them, we count the oriental, Asian and Mediterranean aromas. Over the years, Turkish cuisine has developed thanks to the migrations of Turks to Europe and Central Asia. Greece, Armenia, Iran and countries of the Middle East participate in the preparation of typical local dishes.
Several dishes even fit into different cultures. Lebanese, Armenian and Greek cuisines have many points in common with Turkish cuisine. On their return from Central Asia, the Turks brought back two main ingredients: yogurt and yufka. Yogurt from Turkey is more acidic than French or European versions. Since confinement, Restaurant Derya only carries out take-out sales because of the coronavirus. It pairs easily with savory dishes and spices them up brilliantly. It is regularly used in the preparation of creamy sauces. Yufka, on the other hand, refers to puff pastry. It is particularly used as a base for baklava and böreks. These are respectively sweet and savory pastries. Turkish cuisine is renowned for being very diverse. It mainly consists of pasta, vegetables, meat and fish. Desserts also occupy an important place at the heart of traditional meals.