The Seasons of Nature, The Seasons of Life: A Friends’ Dinner

Venue: Telezzüz Date: September 24, 2025 On the evening of September 24, the Friends of the Kitchen gathered at Telezzüz for their first gastronomic gathering of the fall—a very special dinner where flavor meets art. As the art season kicks off in Istanbul, the evening began with a special guided tour of the “Folia” exhibition at the Abdülmecid Efendi Mansion. Curated by Selen Ansen and Eda Berkmen, the exhibition draws inspiration from the dual meaning of the Latin word “folia,” which refers to both nature and excess. After exploring the enchanting world intertwined with the architecture and history of the Abdülmecid Efendi Mansion, the group proceeded to Telezzüz, Turkey’s first vegan fine-dining restaurant, where they savored a six-course menu designed by Chef Bahtiyar Büyükduman—inspired by the exhibition and featuring a seasonal, fresh, zero-waste, and ingredient-forward approach—in the restaurant’s refined atmosphere, nestled within a lush grove, accompanied by Lycian Wines. Following an amuse-bouche alluding to “seed, sprout, flower”; the menu continued with “formation,” “green first,” “then autumn,” “then black,” and finally the dessert named “Phoenix Tree,” the menu featured exclusively seasonal vegetables. In addition to the season’s standout ingredients—from mushrooms to root vegetables—Chef Mutfak Dostları also explained to the guests all the stages of the zero-waste kitchen required by the Green Michelin Star. The “First Green,” featuring celery-apple remoulade on kadayıf, beets, and tarragon—which, with its striking visual resemblance to a bird’s nest, was served on egg-shaped plates—was one of the eye-catching details, while “Green First,” created from a combination of chickpea-mint hazelnut purée, radish, carrot, and beets, evoked the flower gardens at Folia. The ragout of seasonal mushrooms took on an unexpected dimension with smoked radish puree and garlic, while the harmony created by the black wheat risotto—served with charred cabbage consommé—and Vineyards Cabernet Sauvignon was truly unique. The evening, which fully honored the concept of “culinary arts” from every angle and offered magical moments where art and flavor converged, concluded—as always—with thanks to the kitchen and service teams.