The latest edition of the Gault&Millau Türkiye Signature Dining Experience series took place on 17 July at Buono.Italiano by Cristina Bowerman Restaurant, hosted by Club Marvy. An exclusive collaborative menu created solely for the evening by Cristina Bowerman, Founder and Chef of the Gault&Millau Türkiye 1 Toque-awarded Buono.Italiano by Cristina Bowerman; Floriano Pellegrino, Founder and Chef of Bros.; Sinem Özler, Founder and Chef of the Gault&Millau Türkiye 3 Toque-awarded Seraf Restaurant; and Grégoire Berger, Founder and Chef of the Gault&Millau UAE 2 Toque and Impact Award-winning Kraken, brought together distinguished figures from the gastronomic world in the unique atmosphere of the Aegean.
Continuing its Signature Dining Experience series, Gault&Millau Türkiye once again united gastronomy with the culture and culinary identity of a unique destination. Renowned for its nature-inspired lifestyle and commitment to local gastronomy, Club Marvy welcomed leading chefs from Türkiye and around the world into the same kitchen for an unforgettable evening.
Four Chefs, One Menu
The Signature Dining Experience began with a welcome cocktail at Luvi, located within Club Marvy. Guests also attended the opening cocktail of Standing Exercises, the latest exhibition by contemporary artist Fırat Engin, adding a cultural dimension to the evening before dinner.
Following the cocktail reception, Buono.Italiano hosted the culinary highlight of the event, where four acclaimed chefs came together to present a collaborative menu created exclusively for this special occasion.
Cristina Bowerman, Founder and Chef of the Gault&Millau Türkiye 1 Toque-awarded Buono.Italiano by Cristina Bowerman; Floriano Pellegrino, Founder and Chef of Bros.; Sinem Özler, Founder and Chef of the Gault&Millau Türkiye 3 Toque-awarded Seraf Restaurant; and Grégoire Berger, Co-Founder and Chef of the Gault&Millau UAE 2 Toque and Impact Award-winning Kraken combined their distinct culinary traditions into a single gastronomic narrative.
The evening opened with Grégoire Berger’s Illusion of a Tomato and Euphoria of a New Departure. Sinem Özler followed with her interpretation of Anatolian cuisine through Swiss Chard Rolls Stuffed with Lor Cheese, Clotted Cream and Bulgur. Floriano Pellegrino represented Italian cuisine with Melanzane, prepared with vanilla and chickpeas. The main courses featured Sinem Özler’s Slow-Cooked Lamb with Summer Vegetables and Aromatic Herbs alongside Floriano Pellegrino’s Timballo with duck and vinospunto. The experience concluded with Cristina Bowerman’s dessert combining peach, cardamom, almond and olive oil, followed by a selection of petit fours.
Spanning culinary influences from the Mediterranean to Anatolia and from Italy to the Middle East, the menu showcased local ingredients, contemporary techniques and each chef’s individual perspective within a harmonious dining experience. Every course reflected its own culinary identity while contributing to a unified gastronomic journey.
Where Gastronomy Meets Nature at Club Marvy
Set within Club Marvy’s nature-integrated surroundings, the Signature Dining Experience offered far more than an exceptional dinner. It celebrated gastronomy through its connection to place, seasonality and local culture. Inspired by the ingredients of the Aegean, the menu perfectly reflected Club Marvy’s philosophy of embracing local producers and regional culinary heritage, giving the evening a distinctive character.
Inspired by the Aegean
Throughout the programme, the participating chefs explored experiences demonstrating that gastronomy begins long before entering the kitchen. Visits to the ancient city of Claros, the local fish auction and the Selçuk Farmers’ Market introduced them to regional producers, seasonal ingredients and the rich culinary traditions of the Aegean. These experiences became an important source of inspiration for the collaborative menu, directly influencing the chefs’ creative process through the region’s agricultural richness and production culture.
Shaped by Club Marvy’s philosophy of gastronomy in harmony with nature, the event brought together local values and international culinary perspectives, adding a distinctive new chapter to the Signature Dining Experience series.
Gastronomy Meets Contemporary Art
Alongside gastronomy, Club Marvy also celebrated contemporary art during the programme. Atelier Marvy hosted the opening of Fırat Engin’s new exhibition, Standing Exercises, bringing together works from different periods under a shared conceptual framework. The exhibition added a cultural dimension to the culinary programme, offering guests a truly multidimensional experience.
Bringing together Gault&Millau Türkiye’s international gastronomic vision with Club Marvy’s appreciation for art and lifestyle, the weekend combined exceptional cuisine, contemporary art and the inspiring atmosphere of the Aegean, adding a new dimension to the Signature Dining Experience series.
The Gault&Millau Türkiye Tour Continues
The Gault&Millau Türkiye Signature Dining Experience series will continue throughout the year in different destinations, exploring gastronomy through the culture, producers and lifestyle of each region.
Organised by Sözen Group, the official representative of Gault&Millau Türkiye, the event was hosted by Club Marvy, with Coca-Cola İçecek, Kütahya Porselen, LAV Horeca and Buono.Italiano joining as official partners.
