Tag Archives: Vegetarian Friendly

Dibek Traditional Cook – Nevşehir, Turkey

Dibek-Traditional-Cook_008above photo kurufasulye, pilav, mantı and Testi Kebap on backgound

Dibek Traditional Cook

(90) 384 271 2209
Konak Sokak 50650
Göreme Nevşehir TÜRKİYE

www.dibektraditionalcook.com

OPEN HOURS:
18:00 – 13:30
Dibek-Traditional-Cook_004Bulgur Çorbası – bulgur, tomato, onion soup – so simple sounding, yet so good!

When you find yourself in Turkey – you may be a bit confused with just how helpful and friendly the people are.  Especially if you come from a “me-first” kind of city like New York 🙂

It took us a bit to really realize that the people were trying to be helpful and not put us through a ruse!!  With that  …

We went with Çem, the son of the Mustaffa owner of the Aydinli Cave House, to their second cousins restaurant Dibek Traditional Cook – which turns out to be one of the top local spot Göreme.  It’s one of the places we would have passed by without glancing twice – as it is in a 450 Year old stable; and not much to look at from the outside.  But like all good things in life, it’s what’s on the side that matters!

Dibek specializes in slow-cooked Testi Kebabı; a complete meal cooked in a sealed terra-cotta pot.  The pot is served in its ceramic entirety, then broken at the table.   For this specific dish, you need to make a reservation as it takes about 3 hours to be prepared!  So worth it!!!  There are a meat and vegetarian options, we chose the mushrooms, eggplant with tomato, pepper, patato, and garlic … my mouth is watering as I type this!

Other local specialties included:

Kurufasulye – oven cooked white beans in tomatoe and chili pepper sauce, topped with chopped tomatoes and green peppers sided with a perfect cucumber- onion salad.

Mantı – a surviving Ottoman recipe consisting of handmade pasta filled with meat or cheese and crushed chickpeas.  Then steamed, and served topped with a yogurt garlic sauce and sprinkled with sumac.

Cacık – a perfect condiment of cucumbers and garlic mixed with yogurt, dressed with olive oil and  mint.

We kept our dinner for the last evening in Cappadocia, and regret it a little.  Dibek Traditional Cook is hands down THE BEST restaurant we went to during our entire excursion – and we shoud’ve had dinner there every evening!!

Oh yes, they also have delicious homemade wine 🙂

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Dibek-Traditional-Cook_006Testi Kebabı

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Ulus 29 – Istnbul, Turkey

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Ulus 29 Restaurant

(90)  212 358-2929
Adnan Saygun Caddesi
Ulus Parkı İçi No:71/1
34340, Istnbul, Turkey

www.group-29.com

OPEN HOURS:
12:00pm  3:00 pm – Monday – Friday
6:30 pm – Daily

In 1993, on a hilltop in the center of the Ulus neighborhood, interior designer Zeynep Fadıllıoğlu created this platform for marvelous views of the Bosphorus, the semi-circular enclosed space is a true example of east meets west.  There are magnificent crystal chandeliers hung over the center lounge and a fire place and the adjacent bar.   There is also a grand outdoor terrace, but we visited s during winter, so we did not get to enjoy much of it (although we tried but the chilling breeze sent us back inside).

The menu consist of 29 (a play on the name) traditional Ottoman dishes as well as well as some french and Japanese fusion options.  The eggplant was highly smoked, while being pure and fresh.  A few other standouts were the deep fried goat cheese salad with mizzuna, mint, arugula and strawberry reduction, the rice pilaf with butter and the grilled octopus with white-bean-and-tomato salad.

Reservations, as well as smart dress are highly recommended at this classic restaurant with its impeccable service.  We highly recommend a nice outing at Ulus 29; so enjoy a wonderful lunch or dinner, and then walk down the hill, all the way to the water. It’s not a bad way to enjoy some vacation time!

Ulus_29_-001lavaş bread garlic butter goat cheese rosettes

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Ulus_29_-006Mizzuna, poached egg salad with perfect artichoke hearts and asparagus
Ulus_29_-008Dolmas, slightly sweet and very aromatic and lemony, defenetely the best we’ve had so far

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Celti Restaurant – Tulum, Mexico

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Celti Restaurant

(52) 1 984 108 0681
Calle Polar Ponte S/N, Centro,
Tulum Quintana Roo. CP 77780, Mexico

 Facebook

Open Hours:
17:00 – 22:00  Thursday – Tuesday

On a quiet back street of downtown Tulum on February 2oth 2004 chef Claudia Perez Rivas, turn her house into a most delightful and charming restaurant, a destination

The complimentary tasting plate is alone a marvel,  with Xicatic sauce, mini requeson and chile serrano quesadillas, pelliscadas, a miniature tostadatopped with beans and cheese,  the best bread and queso fresco with betavel (beet) jam and a vegetarian tamale made with corn, butter and garlic – it is quite the experience.

Be sure to have a Topil soup and a Tamarind Margarita to round out the starters.

 

Celti-012frozen tamarind margarita with chili tajin
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The menu was authentic and varied to suit a variety of palates and is vegetarian friendly.

The Mexican zucchini, stuffed and baked with vegetables and chaya (wild spinach) over a bed of roasted tomatoe sauce and Stuffed poblano pepper with huithacoche (corn fungus) and red peanut mole are two standouts.

On our second visit a  year later – same menu –  we tried the same dishes plus the fish with huithacoche sauce.  This combination was not as successful as the others; but overall it was a nice, if similar, experience.

Celti_008Topil Soup like a Vegetarian Tortilla Soup
Celti_006Ixoxotic – fried tortilla, stuffed with cheese and covered with almond mole

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Celti_007Topil Soup like a Vegetarian Tortilla Soup

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