GİGİ

Located inside shopping mall Istinye Park - Beymen Store, Gigi Restaurant & Bar has the Parisian spirit.

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Address

Pınar mah.İstinye bayırı cad.İstinyepark AVM. No: 476-477-481 Sarıyer/ İstanbul- TURKEY

Phone +90 212 345 56 50

 

Located inside shopping mall Istinye Park – Beymen Store, Gigi Restaurant & Bar has the Parisian spirit. It has a seductive, stylish and sexy ambiance. Restaurant has a world cuisine that combines the flavors of the finest examples, extensive drinks and cocktails. Bar and lounge has music and entertaintment till late night.

Daily; 10:00-02:00

  • Type of cousine : Fish, Turkish Cuisine, Italian –Mediterrranean, Japanese cuisine, Lebanon and Middle East cuisine, World cuisine
  • Food options : Lunch and Dinner
  • Others : Terrace, garden &balcony, Smoking section, A/C(air conditioning), Children playground (covered / open air), Valet Services
  • View of Location : City view, Sea view
  • Location : City center
  • Payment : Cash, Creadit Cards, Meal
  • Order by webpage : No
  • Restaurant’s Specialties :
  • Special Drinks : Gigi Royal, Sweet Satsuma,
  • Special Desserts : Kadayıfa Sarılı Armut, Ayva Terin,
  • Special Meals : Fırında Lago Balığı, Fırınlanmış Dana Yanağı.

 

SPECIAL MEAL : 

Chef’s Name : Mehmet Ozturk

Chef’s experience : Head chef at Four Seasons Hotel and experience in USA and Dubai.

Checf’s Education : Vocational School

Name of the meal : The Veal Cheek

Ingredients : Cheek of Veal 200 gr, Morchella Mushrooms 6 pieces, fresh chessnuts 2 pieces, corn semolina 500 gr, butter, milk, parmigiano cheese, red wine (Cabernet Sauvignon), beetroot sprouts

Directions : Cook veal cheek on grill with salt and black pepper. Then cook it together with root vegetables and red wine for 4 hours. Next blend corn semolina, milk, fresh basil, butter in a skillet and coddle while stirring up to a creamy level. Next Morchella musrooms are sautéed with white wine, onion and garlic in a skillet while adding half-spoon of stock. Fresh chessnuts are grilled.  Veal Cheek is served with corn semolina cream & garnitures by adding Morchella mushrooms and chessnuts as sidedish.

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