Fauna
Fauna’s chef İbrahim Tuna is renowned as one of the most meticulous chefs in every aspect, from the selection of ingredients to the technical processes. His expertise has made him an icon among chefs, and he keeps working personally on every dish in Fauna’s kitchen for many years. Known for his mastery in pasta-making, Chef Tuna is often compared to celebrated Italian chefs. He prepares fresh pasta using only semolina and eggs without water, and combines it with different fillings and sauces daily. “When it comes to the dough, I make no compromises. Our dough is truly extraordinary. Without a doubt, Fauna has one of the finest fresh pasta doughs in the world,” says Chef Tuna. “A perfect dough must be made with semolina. Otherwise, even with high-quality flour, the dough will swell up and become mushy when cooked. If you think semolina is difficult to process and choose to avoid the work with it, you shouldn’t make pasta. We spend five to six hours each day rolling out the dough, which involves a physical strain. But this effort is essential to get the best, and I’m happy doing what I want to do.”
Fauna’s dishes share a common thread: they are, as Chef Tuna says, “heavy, dense and fragrant” dishes prepared “for those who have the patience and time”. In homage to traditional craftsmanship, Chef Tuna’s menu revolves around flavor, using only the finest ingredients and labor-intensive methods. The chef doesn’t use too many spices and prefers to create clean and clear dishes with the help of fresh herbs, and makes sure that guests can see and know what is being served, taste, and appreciate the ingredients. In keeping with Fauna’s food philosophy, the restaurant’s wine list is short and to the point: Tuna, who personally selects wines that are generally unfiltered, natural or wild fermented, says, “Since we support a pesticide-free world and non-industrialized production, the wines we choose are in line with that”.
Aida - Vino e Cucina
Aida has opened its doors eight years ago on one of the busiest streets in Kadıköy, and quickly establishing itself as one of the first Italian restaurants on İstanbul’s Asian side. The restaurant is in a charming old Kadıköy residence with high ceilings and a cozy, authentic atmosphere. Chef Valentino Salvi who is in charge of the kitchen, is a member of the third generation of a family that has been running restaurants since 1925. Besides the know-how of his grandfather’s and father’s restaurants, he had run a restaurant in Rome with his brother between 2010 and 2015. Founding Aida in 2018, Salvi still spends three months each summer in Italy; he draws inspiration from the region’s ingredients and techniques to create seasonal menus. Indeed, this helps Aida to keep its traditional and authentic Italian vibe with a vision open to innovation.
Another eminent point of Aida is its focus on wine, as highlighted in its name. With over 100 selections from 35 different producers, the list includes rare Italian and French labels and excellent Turkish boutique wines, and the restaurant’s sommelier keeps discovering new alternatives for each dish. In addition to the impressive wine selection, Aida offers signature cocktails that perfectly complement the menu, ensuring a beverage experience that will exceed expectations.
Illustration Image: Fauna, Starter © Ibrahim Tuna/Fauna
