IN THE PRESS

MİLLİYET — The 16th NATO Summit became a major opportunity to promote Turkish cuisine internationally.

MİLLİYET — AYLİN ÖNEY TAN — The summit turned into an important gastro-diplomacy platform for Turkish cuisine.

GAZETE OKSİJEN — Three chefs brought Anatolia’s local produce to an international showcase at the NATO tables.

TÜRKİYE GAZETESİ — ADNAN ŞAHİN — Menus made with produce from across Türkiye became a strong example of gastronomy diplomacy.

T24 — ERTUĞRUL ÖZKÖK — The preparations of three Michelin-listed Turkish chefs at the Presidential Complex and the menus served to leaders.

GAZETE OKSİJEN — Seraf Vadi is among the addresses in 50 Best Discovery’s extensive collection of city guides.

MİLLİYET — ZEYNEP KAKINÇ — New gastronomy centres beyond Istanbul’s classic dining routes, with Seraf Vadi among them.

APOSTO — REYHAN ÜLKER — Sinem Özler sees locality not as a trend but as the foundation of economic and cultural sustainability.

APOSTO — At Gault&Millau Türkiye’s Signature Dining Experience, Sinem Özler shared the table with leading international chefs.

WINE SPECTATOR — Seraf Vadi has held the Award of Excellence since 2025.