09 Dec The Seasons of Nature, The Seasons of Life – A Friendly Meal
Venue: Telezzüz
Date: September 24, 2025
At their first gastronomic gathering of the autumn season, the Gastronomic Society of Turkey came together on the evening of September 24 at Telezzüz for a very special dinner where flavor met art.
As Istanbul’s art season begins, the evening started with a private tour of the “Folia” exhibition at Abdülmecid Efendi Köşkü. Curated by Selen Ansen and Eda Berkmen, the exhibition draws on the dual meanings of the Latin word folia—referring both to nature and to excess. After exploring the enchanting world shaped by the mansion’s architecture and history, the group continued on to Telezzüz, Turkey’s first vegan fine-dining restaurant. There, in the refined atmosphere of a venue nestled within a lush grove, they enjoyed a six-course menu created by Chef Bahtiyar Büyükduman, inspired by the exhibition and shaped by a seasonal, fresh, zero-waste, and product-centered philosophy—paired with Likya Wines.
Following the amuse-bouche themed around “seed, sprout, flower,” the menu unfolded through courses named “Becoming,” “First Green,” “Then Autumn,” “Then Black,” and concluded with a dessert titled “Phoenix Tree.” The entire menu was crafted from seasonal vegetables. In addition to the season’s standout produce—from mushrooms to root vegetables—the chef also explained to the Society every step of his zero-waste kitchen, a requirement of the Green Michelin Star.
One of the evening’s visually striking details was the celery-apple rémoulade with beetroot and tarragon served atop crispy kadayıf, resembling a bird’s nest, and presented in egg-shaped plates. The dish titled “First Green”—featuring chickpea–mint–hazelnut purée with radish, carrot, and beet—evoked the flower gardens of the Folia exhibition. The ragout of seasonal mushrooms took on unexpected depth with smoked radish purée and garlic, while the black wheat risotto served with burnt cabbage consommé paired exceptionally well with Vineyards Cabernet Sauvignon.
It was an evening in which the concept of “culinary arts” was honored in every sense, and moments where art and flavor intertwined created a truly magical experience. As always, the night concluded with heartfelt thanks to the kitchen and service teams.
