About Us
Why Anatolian Cuisine?
At Seraf, we strive to bring to our table the dishes of civilizations that passed through Anatolia, as faithfully as possible. According to us, a dish does not have a nationality, but a geography. Because every cuisine carries the traces of all cultures that have come and gone throughout history from the region it originated from. It spreads to neighboring lands with migrations, merges with their cuisines, interacts, and enriches.
Our Philosophy
For Authentic Flavors, We Use Authentic Methods…
We cook the unique recipes of Anatolian cuisine in the most authentic way possible.
For example, we grind the meat with armor, even though it is more difficult, time-consuming, and labor intensive. The ground meat is kneaded by hand, not in a machine, just to be able to serve you the recipes that have been passed down from centuries ago to the present day in the most appropriate way.
We make our içli köfte by hand, which takes longer and is more costly, but it is the only way to make the thin and melt-in-your-mouth Seraf Içli Köfte.
At Seraf, we brew tea every 20 minutes because we never serve stale tea, just like we wouldn’t serve stale tea to a guest in our homes.
We cook most of our dishes slowly over a wood fire, which is why our kitchen starts working every morning at 6 a.m.
We travel all over Turkey to find the best ingredients for our dishes.
We buy every vegetable, fruit, and legume not only from where the best ones grow but also from the most famous producers in that region. We make an effort to use everything in its season.
We not only buy artichokes from Urla but also visit the fields in Urla to buy the best and most satisfying artichokes that grow there.
We harvest all the fruits we use for our jams and make them the next day without adding any preservatives, just like you would at home.
Full Support for Women Producers
We prefer and support women producers among equals. We are aware of the difficulties women face in all areas. Therefore, when choosing our suppliers, we definitely favor women producers among equals. We work with women’s cooperatives.
Every Meal at Seraf is Only Made in its Season.
We believe that nature is the ultimate decision maker. Therefore, we make sure to use every vegetable only in its season. If there are no tomatoes in your salad during the season when they are not grown, please do not reproach. The reason is that we do not want to serve you tomatoes that have been treated with chemicals. Don’t worry, we will find a healthy way to flavor your salad.
Why Are Ingredients so Important?
Good food can only be made with good ingredients. That’s why we travel all over Turkey in search of the best ingredients.
We even grow all our fresh herbs in our own small garden. To add flavor to your dish, fresh thyme is picked from the branch just before it is served to you.
We use only the best and freshest ingredients in every dish and product we offer at both SERAF Restaurant and SERAF Shop, and we never compromise on this, no matter what it costs.
All the lamb we use in our dishes is Trakya Kıvırcık lamb. We buy the meat as a carcass and process it in our own butcher shop.
Which food is from which region?
We on The Media
How Female Chefs Are Sparkling in Istanbul
Women, long expected to cook for their families at home, have emerged as stars in Istanbul’s male-dominated food scene. A tour of the restaurants where they are quietly defining the city’s cuisine…
The New York Times – Anya von Bremzen
Ancient Recipes Are Being Updated
What are the new trends in Turkish cuisine?
A new wave is being created in the Turkish gastronomy scene as chefs, influenced by ancient dishes, discover unknown recipes and interpret them in a new way. Stuffed onions are filled with small onions in bags…
ELLE Gourmet Japan
A Sibling Came to Seraf: Seraf Vadi
Some people want to meet chefs and be included in the “environment”. Some people just want to be able to talk to the chefs they like, because they like them, and to learn what makes them different. The first time I went to Seraf Mahmutbey was at the suggestion of my friend…
Dünyanın Bahçeleri
The Seraf Incident
It is somewhere between the old Milliyet building and the old Hürriyet building. It’s in a place that I used to go to every day, but now I’m amazed at how I got there every day, and I’ve been worried about going there for days. When we worked here, we knew it as İkitelli, the district of all the media plazas, technically…
Haber Türk: Oray Eğin
Seraf, the Neighborhood Restaurant Discovered by Michelin, Has Now Expanded to Fıne Dıng
Michelin discovered Seraf, a neighborhood restaurant in Bağcılar, Istanbul. Seraf has now opened a second restaurant in Vadi Istanbul…
T24 – Ertuğrul Özkök
He bought it at the Alcoholic Neighborhood Restaurant, Now It's at Fine Dining
One of the success stories of the night was undoubtedly Seraf Restaurant.
Seraf, a non-alcoholic neighborhood restaurant in Mahmutbey…
T24 – Ertuğrul Özkök
Traditional Turkish Cuisine
There are not many places in Istanbul that serve our classic dishes with quality ingredients and in a good ambience. Seraf Lokantasi, operating in Mahmutbey, is one of the restaurants that fills this important gap. Cooking traditional dishes with justice…
Lezzet Rehberi – Vedat Milor
An Ever-Expanding World of Gastronomy…
Gastronomy is a concept that describes the intersection of food and culture, cuisine and service, taste and pleasure, art and science. It was first used in ancient Greece and was mentioned in a kind of poetry book where recipes were…
Karar – Mensur Akgün
Dance of Minced Meat with Bulgur
Some are famous for boiling, some are fried, while others offer varieties such as kitel, oruk, ırok, which vary depending on the region. We asked our jury about the addresses of stuffed meatballs that stand out with their abundant ingredients and taste, even though their production…
Hürriyet – Gizem Dinçbaş
Why Can't I Go To The Restaurants I Like?
When I come to my country, I cannot go to taverns and kebab shops, except Adana Ocakbaşı and Balat Sahil Restaurant. I can’t go because the law is broken and people smoke collectively. My nose is breaking, my eyes are watering from…
Hürriyet – Vedat Milor
Istanbul's Best Chef Restaurants
Many were trained in Michelin-starred restaurants. Yet, none forgot their roots and went on to create Istanbul’s best chef restaurants. Centered around the identity of the chef-owner, let’s explore together the restaurants where the cuisine takes center stage and the chefs who transform food into art…
Alem – Nazlı Sancaklı
Which Turkish Chef Is the Minister of Culture Taking to the Berlin Tourism Fair?
Seraf, the shining restaurant of recent days, cooked the meals.
Seraf’s owner is Doğan Yıldırım, and a recent article about him in the New York Times…
T24 – Ertuğrul Özkök
Female Chefs are Changing Istanbul Cuisine
Here are the 14 women who gave new life to Turkish cuisine. They are determined and cultured, often trained outside the country, they contribute to the growth of both the world of food and wine and the consciences of a land between Europe and Asia..
Gambero Rosso – Elvan Uysal
Pioneering Heroes of Gastronomy
With the motto of always learning and improving ourselves, we share the story of Turkey’s four valuable chefs, who brought Turkish gastronomy to the international arena and inspired labor, patience, employment, soil and therefore sustainability…
Alem Dergisi – Nazlı Sancaklı
ITB Berlin Tourism Fair Opened Its Doors to Visitors...
ITB Berlin Tourism Fair, which is considered the most important promotional event in the world for the tourism industry, opened its doors to visitors.
Türkiye attended the fair, T.R. Under the coordination of the Ministry of Culture and Tourism and TGA…
TUROB
ITB's Highlights from Turkey on March 5
Türkiye kicks off on March 5 at ITB with some major events.
Turkey will also promote itself as a travel destination at this year’s ITB in Hall 3.2, stand 100…
fvw – Cüneyt Yılmaz
The Terrible Figures Koç's Activist CEO Gave to 20 Bosses on Tuesday Evening
Istanbul’s rising Seraph last Tuesday evening. The spacious main hall is completely full. Former President Abdullah Gül is having dinner with his friends at a table…
10HABER – Ertuğrul Özkök
Women Chefs of Istanbul with Their Shining Stars
New York Times writer Anya Von Bremzen’s article titled “The Rise of Female Chefs in Istanbul” flattered me above all else. Female chefs, with 10 talents in their 10 fingers, have made a name for themselves in the world by dusting off male-dominated kitchens with unquestionable wisdom for many years.
saatolog – Nur Toprakoğlu
The 9 Best Restaurants in Istanbul
Chef Sinem Özler’s second Seraf restaurant in the Vadi district in the north of Istanbul brings together the traditional flavors of Turkey with a high-level culinary discovery…
NATIONAL GEOGRAPHIC – Berkok Yüksel
Gün Ortası | Doğan Yıldırım | Sinem Özler | Hasan Erdoğan | Ahu Orakçıoğlu
Ahu Orakçıoğlu’s guests in Gün Ortası: These were Doğan Yıldırım, Sinem Özler and Hasan Erdoğan.
EKOTÜRK TV
SERAF VADİ RESTAURANT
Seraf Vadi Portugal in Attitude İnterior Design Magazine…
Attitude İnterior Design Magazine
When it comes to Anatolian cuisine, Seraf – Mahmutbey
In Mahmutbey, in an area very close to where the former İçdaş Iron and Steel Factory once released its smoke and dust into the sky, a new…
EKONOMİMANŞET – Aziz Hatman
Sinem Özler - Chefs' Taste Routes
It has become the favorite of those who try it with the flavors it offers in its restaurants; We learn the favorite taste stops of Seraf’s chef, Sinem Özler, who inspires with her story.
OGGUSTO – Kübra Haniç İnce
Chef Sinem Özler on May 1.st at Ida Blue Refika Restaurant
Ida Blue’s restaurant REFİKA, in collaboration with Chef Sinem Özler from the SERAF Restaurant, which has been listed in the “Michelin Recommended List,” is offering a unique gastronomic experience on May 1, 2024.
FOOD in LIFE
Loyal to Oneself
We met with Sinem Özler, who always creates wonders in a stylish but comfortable, friendly and simple environment with her friendly and hard-working team, and talked about her culinary journey with Seraf, of which she is the co-founder, her passion for traditional Anatolian dishes, her philosophy of gastronomy and the food and drink influence of social media. We talked about his role in the industry.
KITCHENETTE – İPEK AUF
The 3 Most Exciting Places To Drink Wine In Istanbul
With a list that includes 10 pages of Turkish wine, two pages of well-known international producers, and a three-page cocktail and spirits menu, Seraf is one of the city’s top wine and dining destinations.
LAVISH LIFE – Robb Report
The 3 Most Exciting Places To Drink Wine In Istanbul
With a list that includes 10 pages of Turkish wine, two pages of well-known international producers, and a three-page cocktail and spirits menu, Seraf is one of the city’s top wine and dining destinations.
Robb Report – Mike DeSimone and Jeff Jenssen
