The Gault&Millau Türkiye Signature Dining Experience series presented two distinctive gastronomic experiences at Club Marvy on 17–18 July. On the opening evening, Cristina Bowerman, Floriano Pellegrino, Sinem Özler, and Grégoire Berger came together at Buono.Italiano to create an exclusive collaborative menu. On the second evening, Ahmet Güzelyağdöken, Tekuna Gachechiladze, and Çiğdem Seferoğlu welcomed distinguished figures from the gastronomic world to Değirmen Restaurant with a menu created especially for the occasion.
A Two-Day Gastronomic Journey in the Aegean
Gault&Millau Türkiye continued its Signature Dining Experience series, which brings the gastronomic identities of distinctive destinations together with leading international and Turkish chefs, through a special two-day programme at Club Marvy.
Set within Club Marvy’s nature-inspired surroundings, the programme approached gastronomy not only through exclusive dinners, but also through the region’s production culture, seasonality, and local values. As part of the experience, the chefs visited the ancient city of Claros, explored the Özdere Fish Auction, and met local producers while discovering seasonal ingredients at the Selçuk Local Market. These visits became important sources of inspiration for the menus served over the two evenings.
17 July: Four Chefs, One Menu
The Signature Dining Experience began with an opening cocktail at Luvi, located within Club Marvy. The reception, held alongside artist Fırat Engin’s “Exercises in Staying Upright” exhibition cocktail, offered guests a vibrant introduction to the evening.
Following the reception, the Gault&Millau Türkiye Signature Dining Experience brought four distinguished chefs together around a single menu at Buono.Italiano, also located within Club Marvy.
Cristina Bowerman, Founder and Chef of Buono.Italiano by Cristina Bowerman, awarded 1 Toque by Gault&Millau Türkiye; Floriano Pellegrino, Founder and Chef of Bros’; Sinem Özler, Founder and Chef of Seraf Restaurant, awarded 3 Toques by Gault&Millau Türkiye; and Grégoire Berger, Founder and Chef of Kraken, awarded 2 Toques and the Impact Award by Gault&Millau UAE, brought different culinary cultures together within a shared gastronomic narrative.
The menu opened with Grégoire Berger’s Illusion of a Tomato and Euphoria of a New Departure. Sinem Özler then offered an original interpretation of Anatolian cuisine with her Swiss Chard Rolls with Lor Cheese, prepared with clotted cream and a bulgur filling, while Floriano Pellegrino represented Italian culinary traditions through his Melanzane, paired with vanilla and chickpeas.
Among the main courses, Sinem Özler’s Slow-Cooked Lamb with Summer Vegetables, prepared with aromatic herbs, and Floriano Pellegrino’s Timballo, served with duck and vinospunto, stood out. The evening concluded with Cristina Bowerman’s dessert combining peach, cardamom, almond, and olive oil, followed by a selection of petits fours.
18 July: Anatolia, Georgia, and the Aegean at One Table
The second evening of the Gault&Millau Türkiye Signature Dining Experience once again began with a welcome cocktail, followed by dinner at Değirmen Restaurant.
Ahmet Güzelyağdöken, Founder and Chef of Balmumu Dükkan Lokanta and Değirmen Restaurant, awarded 1 Toque by Gault&Millau Türkiye; Tekuna Gachechiladze, Founder and Chef of Littera, awarded 3 Toques by Gault&Millau Georgia; and Çiğdem Seferoğlu, Founder and Chef of Hodan, awarded 2 Toques by Gault&Millau Türkiye, transformed their individual culinary memories into a shared gastronomic story.
Inspired by the Özdere Fish Auction and Selçuk Local Market, the menu featured Tekuna Gachechiladze’s Crispy Artichoke Hearts and Georgian-style quail, Ahmet Güzelyağdöken’s spontaneous market-led creations and smoked lamb neck, as well as Çiğdem Seferoğlu’s dishes prepared with the daily catch, baby squid, and a final dessert featuring pistachio ice cream.
Bringing together the culinary traditions of Anatolia, the Aegean, and Georgia, the menu reimagined seasonal ingredients sourced from local producers through creative and contemporary interpretations.
Gastronomy and Art Come Together in One Experience
Alongside gastronomy, Club Marvy also hosted a contemporary art programme as part of the Signature Dining Experience. Atelier Marvy welcomed the opening of artist Fırat Engin’s new exhibition, “Exercises in Staying Upright.”
Bringing together works created during different periods under a shared conceptual framework, the exhibition added a cultural dimension to the gastronomic programme and offered guests a multifaceted experience.
Combining Gault&Millau Türkiye’s international gastronomic vision with Club Marvy’s approach to art and lifestyle, the special programme brought gastronomy, contemporary art, and the inspiring atmosphere of the Aegean together, adding a new dimension to the Signature Dining Experience series.
The Gault&Millau Türkiye Signature Dining Experience Journey Continues
Bringing gastronomy, culture, and local production together over two days, the Club Marvy programme welcomed distinguished figures from the worlds of gastronomy, business, media, and society to the Aegean.
By uniting different culinary traditions through a spirit of collaboration, the programme stood out as one of the most comprehensive destinations in the Gault&Millau Türkiye Signature Dining Experience series.
Organised by Sözen Group, the official representative of Gault&Millau Türkiye, the Signature Dining Experience series will continue throughout the year, bringing leading figures from the gastronomic world together at distinctive destinations.
Hosted by Club Marvy, the two-day Signature Dining Experience programme was presented in collaboration with Coca-Cola İçecek, Kütahya Porselen, LAV Horeca, 7 Bilgeler, Buono.Italiano, and Değirmen Restaurant.
