February 2025 | BOTANY SHAUNA GILLIES-SMITH LANDSCAPE ARCHITECTURE is KEY to CITIES words Laura Cottrell photos (1) Richard Mandelkorn, (2-3-4-5-6-7) Chuck Choi, (8) Trent Bell, (9) Millenium Partners Boston Massachusetts-based landscape architecture studio Ground, led by Harvard-trained Shauna Gillies-Smith, creates playful and unexpected spaces defined by fluid curves and bright colors. The team believes that landscapes should spark moments of surprise and joy in public spaces and emphasizes that the success of urban landscapes depends on dynamic public engagement. “Well-designed outdoor spaces help us reconnect—with each other and with nature,” says Shauna Gillies-Smith, as she shares her thoughts with us. What are the most important features to consider in the landscape design of public spaces in cities? A key feature is creating spaces that accommodate various group sizes, allowing individuals to feel a sense of ownership, even if only for a short time. Plants, trees, and other natural elements play a crucial role in grounding people, offering a deeper connection to their surroundings. Public spaces should reflect the beauty and complexity of seasonal and temporal changes, fostering a greater awareness of nature and life beyond daily routines. This connection helps build a stronger sense of community and places people in touch with the broader world. What are your priorities in landscape design at Ground? When I transitioned from architecture to landscape architecture, it was because I wanted to create spaces that evoke joy and surprise—those moments when you turn a corner and discover something unexpected. At Ground, we aim to offer this experience in every project, regardless of the client or community. Our focus is on designing spaces that engage with the unique social and cultural context of each place. Our work is rooted in a dialogue with its surroundings, combining tried-and-true materials and strategies—often applied in unconventional, unexpected ways—to keep the experience fresh and relevant. MIYAWAKI FORESTS ARE FASCINATING "Trees, shrubs, and perennials play a very important role in our projects and offer much more than visual appeal" is your motto. This perspective aligns with the concept of the Micro Forest, developed by Japanese botanist Akira Miyawaki in the 1970s. What are your thoughts? Do these microforests also help reduce the urban heat island effect? Miyawaki forests are fascinating—they’re dense, miniature ecosystems designed to accelerate plant succession. By planting a diverse range of species in close proximity, these forests become powerful tools for promoting biodiversity. When it comes to mitigating the urban heat island effect, trees play a critical role: the denser the planting, the greater the cooling effect. While Miyawaki forests offer incredible ecological benefits, they are compact and can be difficult to move through. We are deeply interested in them and continuously seek ways to incorporate them into our projects. However, it is equally—if not more—important to integrate these principles into larger, more accessible public spaces, such as streetscapes, parks, and plazas. This approach ensures a meaningful impact both environmentally and in terms of public experience. LANDSCAPE URBANISM HIGHLIGHTS NATURE’S VITAL ROLE IN CITIES What does the future of landscape architecture look like? What can we expect in the near future? Landscape architecture is becoming increasingly central to the design and planning of cities. The rise of landscape urbanism highlights the importance of nature in urban infrastructure, recognizing that landscapes are fundamental to a city's functionality and health. The COVID-19 pandemic underscored the need for high-quality outdoor spaces, shaping how we approach landscape design moving forward. In the near future, I believe we will see a greater emphasis on landscapes that not only enhance urban spaces but also support habitats and pollinators. These spaces will be more complex, biodiverse, and deeply integrated into the social and environmental fabric of our cities. THE GOAL IS TO BALANCE HUMAN AND WILDLIFE NEEDS Some argue that parts of cities should be returned to wildlife. Do you think this is possible? The feasibility of returning parts of cities to wildlife depends on the context, character, and scale of the landscape in question. While some animals can adapt to urban environments, others may struggle to coexist. It’s important to recognize that while we can’t fully revert urban spaces back to nature, we can design environments that support a diverse range of habitats within the urban fabric. The goal is to create spaces that balance human needs with those of wildlife, fostering coexistence in ways that are both practical and sustainable for all species involved.

Çapa 1 ABOUT US PRINT WEB SITE SOCIAL MEDIA AUDIENCE ADVERTISING & PARTNERSHIP OPPORTUNITIES YUZU COMMUNITY TEAM ABOUT US Founded in 2020 by Onur Baştürk, Yuzu Magazine is a global trendsetting publication at the intersection of travel, design, architecture, natural lifestyle and art. Based in Istanbul, Yuzu offers a global exploration through interviews with architects, designers and artists, as well as highlighting unique travel destinations and design hotels. PRINT Yuzu, a hardcover coffee-table book-style magazine published in print 3 times a year, has quickly become an indispensable publication for collectors. (Annual average of 250,000 physical accesses ) WEB SITE With an average of 200 thousand unique visitors per month, yuzumagazine.com features design architecture projects, travel destinations, and exclusive design hotels each week, in addition to the content in the print version. (Annual average of 1 million digital accesses ) SOCIAL MEDIA Our social media account has 32 thousand followers with an average monthly reach of 65 thousand. With our Architect's Diary video series featuring the new generation of architects, our video collaborations with brands, and our independent videos, we provide our community with both visually powerful and informative content. AUDIENCE Yuzu Magazine is a global community of diverse creators, distributed by UK-based Magazine Heaven Direct in all major metropolitan areas around the world, including the United States, Canada and the United Kingdom. With a keen interest in design, architecture, modern art and a passion for exploring new travel destinations and designer hotels, the Yuzu community ranges from young adults to middle-aged individuals and is gender-balanced. ADVERTISING & PARTNERSHIP OPPORTUNITIES CONTENT PARTNERSHIP: Engage our readers with thoughtful articles and interactive activations. SOCIAL MEDIA ENGAGEMENT: Reinforce your message with our curated social media posts. BRANDED VIDEO CONTENT: Connect with your audience through compelling video stories. EVENT PARTNERSHIPS: Designed specifically for your brand, our events bring your message face-to-face with your audience. YUZU x Hotel de Louvre YUZU x Vondom YUZU x Andrea Lupi YUZU x Villa Lena YUZU x Enne Miami YUZU COMMUNITY YUZU COMMUNITY DINNER VOL 1 Partner: JUMBO Nisan 2023, Avlu Bebek YUZU GREEN DAY Partner: KomşuKöy, Miboso, EkBiçYeİç, DemGreen, Lucca, Homemade Aromaterapi, Kandilli Peyzaj, Entropia, Panerai Mayıs 2022, KomşuKöy NEW SWAHA - NEW YEAR DINNER Partner: ISOKYO Aralık 2021, Raffles İstanbul YUZU VOL5 PRIVATE DINNER Partner: KİLİMANJARO Ekim 2021, BomontiAda GREEN MORNINGS Partner: GROHE Nisan 2021, Avlu Bebek O SÖĞÜT AĞACININ ALTINDA ‘YEŞİLMİŞİK’ MUHABBETİ Partner: +1 Nisan 2021, KomşuKöy TEAM EDITOR IN CHIEF Onur Baştürk onur@yuzumagazine.com CREATIVE DIRECTOR Ozan Uzun DESIGN Department of Visual Culture SENIOR EDITOR (sorumlu) Rengin Atik ADVERTISING PARTNERSHIPS Seray Kanberoğlu, Hande Vatandost PROJECT ASSISTANT Sinan Budak CONTRIBUTING WRITERS & VIDEOGRAPHERS Kristina Avdeeva, Soraia Martins, Abdullah Abukan, Bilal İmren, Laura Cottrell, Alp Tekin. PUBLISHER www.weareyuzu.co Yuzu Medya Yayıncılık İnşirah Sokağı, No:25/1, Bebek, 34342 Beşiktaş, İstanbul PRINT Published three times a year ISSN 2757-525X INTERNATIONAL DISTRIBUTION MHD - www.magazineheavendirect.com INSTAGRAM @yuzu.mag FOR PARTNERSHIPS AND BUSINESS OPPORTUNITIES info@yuzumagazine.com FOR ONLINE SALE & SUBSCRIPTION www.yuzumagazine.com/shop for more yuzumagazine.com Çapa 2 Çapa 3 Çapa 4 Çapa 5 Çapa 6 Çapa 7 Çapa 8

December 2024 | Art & Culture FOR ENGLISH RALPH PUCCI: CESUR TASARIMIN VİTRİNİ words Matteo Pazzagli Art Basel Miami yoğunluğu sırasında gözünüzden kaçtıysa bir hatırlatma: Yaklaşık on yıl sonra kendi bünyesinde hazırladığı ilk koleksiyon olan Primal Mysteries’i Art Basel Miami Beach sırasında tanıtan RALPH PUCCI’nin sergisi Aralık 2023'te Wynwood'da açtığı 10.000 metrekarelik göz alıcı yeni galerisinde devam ediyor. Stüdyo, Manhattan merkezli heykeltıraşlarının yeni eserlerinin yanı sıra işbirlikçileri Marjorie Salvaterra ve Patrick Naggar'ın canlı ve yeni katkılarını da galeride bir araya getiriyor. YARATICILIĞIN KÖKLERİNE YOLCULUK Primal Mysteries sadece bir mobilya koleksiyonu değil, sanatın zamansız özüne bir övgü. Giacometti ve Brancusi gibi modernist ustalardan esinlenirken eski kültürel ifadelere de selam gönderen bu parçalar, ham ve el yapımı bir enerji taşıyor. Odak noktası? Heykelsi aydınlatma ve masalar, ayakları yere basan ama rafine bir his veriyor. Her bir parça RALPH PUCCI Manhattan stüdyosunda elle yapılmış. Günümüzün aşırı dijital yüküne karşı ferahlatıcı bir panzehir olan “Giant Mask” ve “Primal Chandelier” özellikle öne çıkan parçalar. MARJORIE SALVATERRA Genellikle siyah-beyaz çalışan ve modern yaşamda kadınlardan talep edilen rolleri araştırma becerisiyle tanınan Kaliforniyalı fotoğrafçı Marjorie Salvaterra, “Sheila in Technicolor” ile şaşırtıyor. Cesur tonların yer aldığı bu sürrealist kadın portreleri serisi, modern dünyada kadın olmanın karmaşıklığına ve çelişkilerine odaklanıyor. PATRICK NAGGAR RALPH PUCCI'nin uzun süreli iş birlikçilerinden biri olan Patrick Naggar, neden bir tasarım ikonu olduğunu bir kez daha kanıtlıyor. Tarihi ve kültürel referansları modern duyarlılıklarla harmanlamasıyla tanınan Naggar, Amalfi ve Positano sandalyelerinin yeni tonlarının yanı sıra zarif Floral Avize ve Twisted Stem Duvar Aplikleriylet galeride yerini alıyor.

August 2023 | YUZU BODRUM | Coffee Table Book english below YAZ YALIKAVAK HOTEL A slında eski bir Yalıkavak oteli Yaz Yalıkavak . 1994 yılında açılmış, ama 2017 yılına kadar farklı bir isimle işletilmiş. 2017’de otelin sahibi olan ailenin üçüncü kuşağından İnanç Işıklar ve Elif Sünget hem tasarımı hem de bakış açısını baştan aşağı değiştirmiş. Tabii otelin ismini de… Uzun süre gayrimenkul alanında çalışan İnanç Işıklar ve kurumsal şirketlerde farklı pozisyonlarda çalışmış Elif Sünget’in en çok üzerinde durdukları nokta şu: Bodrum’da çok fazla büyük ve lüks segment otel var, ama Yaz Beach gibi konforlu butik otel çok az. İşte Yaz Yalıkavak Hotel o eksiği gidermeye çalışan bir otel. Denize sıfır oluşu, odalara asansörsüz ve buggy’siz kolayca ulaşılması, oda tasarımının fazlalıklardan arınmış, sade ve çabasız hali Yaz Yalıkavak ’ın en büyük artılarından… Popüler Yalıkavak mekanlarından The Galliard Cove House’un da içinde yer aldığı Yaz Yalıkavak Hotel’in plaj restoranı Verano, bu mekanın danışmanlığında işletiliyor. ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Y az Yalıkavak is actually an old Yalıkavak hotel. It was founded in 1994 but operated under a different name until 2017. In 2017, İnanç Işıklar and Elif Sünget, the hotel's third generation owners, have completely changed both the design and its standpoint. Of course, the name of the hotel too… İnanç Işıklar, who has long worked in real estate, and Elif Sünget, who has held various positions in corporate companies, emphasize the following: In Bodrum, there are too many large and luxury hotels, but far too few comfortable boutique hotels like Yaz Beach. Now, Yaz Yalıkavak Hotel tries to remedy this. The best features of Yaz Beach are its location on the seafront, easy access to the rooms without a lift or buggy, and the simple and effortless, excess free room designs. Verano, the beach restaurant of Yaz Yalıkavak Hotel, which also includes The Galliard Cove House, a popular Yalıkavak venue, is managed under this venue's consultancy.

December 2024 | Urban ENGLISH BELOW İSTANBUL'DA YIL SONU: MEKANLAR ve PARTİLER words Onur Baştürk Yılın son haftasına girerken İstanbul’da yeni restoran açılması çok da beklenen bir şey değildir. Özellikle de bu ekonomik iklimde. Ama işte burası sürprizli bir şehir, arada böyle şeyler oluyor. O yeni restoran barın ismi Cozy. Lucca’dan ayrılan Emrah Gencer’in kurucu ortakları arasında olduğu Cozy’nin iç tasarımı Rezzan Benardete Interiors’a ait. Henüz fırından yeni çıktığı için gidip görmüş değilim, bunlar sadece ön bilgi olsun, gördükten sonra ayrıca yazarım. MEZKLA’NIN TUHAF YANI Gel gör ki bir ay önce açılan yeni bir restoran daha var, Etiler’de açılan Mezkla. İsminden dolayı Meksika mutfağı olduğunu sanıp heveslenmiştim, ama Meksika ve Akdeniz mutfağının karışımıymış. Peki bu karışım olmuş mu? Amaca yaklaşmışlar diyelim. Biz arkadaşlarımla Chili İçli Köfte ve Mariposa Karides denedik. Mariposa Karides’in en çok tütsülenmiş biberli orzosunu sevdim. Chili İçli Köfte’ye de on üzerinden 7 verdim. En olmasa da olur dediğim tabak, odun ateşinde pişmiş brokoliydi. O da benim hatam, “Hadi sipariş edelim “ diye ısrar eden bendim! Taco’lara gelince bir itiraf: Başka restoranlarda daha iyi taco’lar yedim. Mezkla’nın en iyi yanı ise geniş tekila/mezkal bazlı kokteyl menüsü. Chili’sinden Tommy, Paloma ve Mezcalita’sına kadar her çeşit var ve hepsi de 10 puan! Mezkla’nın en tuhaf yanı ise konuksever olmayan kapısı. “Rezervasyonunuz var mı?” diyerek önümüze etten duvar ören güvenlik görevlisi bir de üstüne, “Beca’ya gelmediniz değil mi? Herkes bizi orayla karıştırıyor” dedi. Tuhaftı. Neyse, bu tatsız girişi Mezkla’nın müdürü Sina Baltutan tüm profesyonelliği ve kibarlığıyla düzeltti. Sina’nın yolu açık olsun! Bu arada Mezkla’nın iç tasarımı Gab Foods girişimiyle tanıdığımız Gabriela Palatchi Elhadef’in Gab Studio’suna ait. Tasarım başarılı, ama aydınlatmanın bir kısmı çoğu İstanbul restoranında olduğu gibi “sorgu ışığıyla” geçiştirilmiş, bu hayli üzücü. YILIN EN İYİ UĞURLAMA PARTİSİ En çok eğlendiğim partide ise tamamen objektif olmam mümkün değil! Çünkü Yuzu Community’nin 2024’teki son partisinde mimar dj ikili Alp Usluduran ve Doruk Kubilay öyle iyi bir set çaldılar ki, bir kez daha onlara bin teşekkür! Tabii Simply Perfect ve nefis atıştırmalıklarla bizi doyuran Pigalle’e de… Alp ve Doruk’un çaldığı Yuzu partisinin ertesi gecesinde ise -yine onlar sayesinde- kendimi Zorlu PSM’deki Fideles performansında buldum! Fideles’in performansı müthişti, ama ben yine kalabalığın sosyolojisindeydim. Her kesimden insan vardı diyebilirim. Özellikle de: Siyah gözlüklerini asla çıkarmayan (nedenini sonradan öğrendim) yarı sert delikanlı yarı şehirli cool -bazen de ter kokabilen- erkekler topluluğu ile müzikten zevk almaya çalışırken almaya çalışırken ortamın hafif tekinsizliği nedeniyle kız arkadaşlarına sıkı sıkı sarılmış diğer erkekler topluluğu… Hiçbir tarafa aidiyet hissetmediğimden bir süre sonra çıktım tabii. YEAR-END in ISTANBUL: SURPRISES, SPOTS, and PARTIES The final week of the year isn’t exactly the prime time for new restaurant openings in Istanbul—especially given the current economic climate. But hey, this city has a way of surprising us, and every now and then, things like this happen. The latest addition is Cozy, a restaurant-bar co-founded by Emrah Gencer, who you might know from Lucca. The interior design is by Rezzan Benardete Interiors, and while I haven’t had the chance to check it out yet (still fresh out of the oven), consider this a little heads-up. I’ll report back once I’ve visited. THE WEIRDEST PART OF MEZKLA? But there’s another newcomer that beat Cozy to it by about a month: Mezkla, located in Etiler. The name had me dreaming of Mexican cuisine, but it turns out it’s more of a Mexican-Mediterranean fusion. So, did the fusion work? Let’s just say they’re on the right track. My friends and I tried the Chili İçli Köfte and the Mariposa Shrimp. The best part of the shrimp dish was the smoky, peppery orzo—it really stood out. As for the Chili İçli Köfte, I’d give it a solid 7 out of 10. The one dish I could’ve done without? The wood-fired broccoli. But that’s on me—I was the one insisting, “Let’s try it too!” Now, about the tacos: confession time. I’ve had better tacos at other places. What Mezkla really excels at, though, is its margarita/tequila-based cocktail menu. From Chili and Tommy margaritas to Paloma and Mezcalita, they’ve nailed it. Every single one deserves a 10/10. The weirdest part of Mezkla? The less-than-welcoming bouncer at the entrance. He stopped us with a stern “Do you have a reservation?” and then added, “You’re not here for Beca, right? Everyone keeps confusing us with them.” Strange vibes, to say the least. Thankfully, Mezkla’s manager, Sina Baltutan, swooped in with utmost professionalism and charm to make up for the awkward welcome. Here’s to Sina and his bright future! On a design note, the interiors are by Gabriela Palatchi Elhadef’s Gab Studio, known for Gab Foods. The design is lovely, but like many Istanbul restaurants, the lighting falls flat—more “interrogation room” than “ambience.” A real shame. PARTIES, DJs, AND THE YEAR’S BEST SEND-OFF When it comes to the most fun New Year’s party I attended, I’ll admit I can’t be entirely objective. The final Yuzu Community bash of 2024 was unforgettable, thanks to the architect-DJ duo Alp Usluduran and Doruk Kubilay, who spun an incredible set. A thousand thanks to them once again! And, of course, props to Pigalle for keeping us fueled with their delicious bites and to Simply Perfect, the tequila that perfectly matched the vibe of the night. The night after that epic Yuzu party, I found myself—thanks to Alp and Doruk—at Zorlu PSM for Fideles’ performance. It was phenomenal. But true to form, I couldn’t help but analyze the crowd. The people-watching didn’t disappoint: a mix of “too-cool-to-take-off-my-sunglasses” urban tough guys (I later found out the reason for the shades) and another group of slightly anxious men clutching their girlfriends for dear life in the faintly edgy atmosphere. Neither group felt like my crowd, so I called it a night early. Here’s to Istanbul, where the unexpected keeps us on our toes and the parties keep us dancing. Bring it on, 2025!

May 2024 | Art & Culture HANS OP DE BEECK “Life is never one-dimensional” words Onur Baştürk photos Studio Hans Op de Beeck BVBA I read that daily life is your biggest source of inspiration. But everyday life is a vast universe. Which details of everyday life interest you the most? Genuinely small, seemingly unremarkable actions or moments: My daughter falling asleep on my lap, the baker on the corner carefully placing his colorful cakes in the window, a gardener calmly sweeping leaves from the road, an old woman patiently helping a child on the playground... These seemingly insignificant moments are the true essence of life for me. They subtly reflect the big picture of the human condition. But it can also be everyday objects or places that inspire me: a half-eaten birthday cake from the day before or an abandoned amusement park. I also like the subtle notions of situations that can turn into something else, the idea that something has happened or is about to happen somewhere, and the layers of drama or conflict of spaces. THIS PETRIFIED IMAGE MAKES ONE THINK OF POMPEII: A LIFE FROZEN IN TIME I also like the subtle notions of situations that can turn into something else, the idea that something has happened or is about to happen somewhere, and the layers of drama or conflict of spaces. The gray color, which you like to use in many of your sculptures, installations, and even other works, makes the figures appear frozen or petrified in time. Is there another reason for the gray? What do you do to get this gray? The most prominent part of my work is what I do with monochromic gray. That’s why they are more known than the works I do in a different tone. I have also made sculptures with a combination of two or three colors. Also, most of my scripts for video, theater and opera are full-color. But at some point in my practice, I discovered my own shade of gray that makes sculptural objects, interiors, or landscapes seem fossilized, made of stone, pigmented plaster. This petrified image makes one think of Pompeii: A life frozen in time. I discovered, nearly by accident, that the gray coating I invented - a technique of layering many thin layers of coating over the sculpture - reflects light very precisely, almost velvet-like. I think it gives a special flavor to what is depicted. A soft skin that abstracts the figurative forms into a kind of parallel, silent world. The absence of colors allows you to focus on the light. My work is never about simulating reality as it is, about literal mimesis or imitation; it is about abstracting the world to evoke a mood, to interpret, and to touch the essence beneath the skin of reality. I want to evoke a mood, a visual, sensory form of fiction that the viewer can identify with and experience before understanding it. My monochromatic works in velvet gray, black and white, or light blue and soft green are quiet, concentrated variants of what we know. That is why I don’t work with ready-made products. My sculptures and installations, hundreds of square meters in size, are made by hand because of the power of interpretation. How is your engagement with gray outside of artworks? Do you wear gray, for instance? Haha, no. I have no particular preference for gray when it comes to clothes or my own living space. Awake and sleep, movement and stillness, life and death... I think a series of dichotomies like this is the main theme of your work. Do you intend to say to the audience, “This is what life is like”? I have always avoided making big words about life or even trying to explain how life works in a pedantic way. I have no wisdom to offer, but I try to reflect on life with the viewer and share the same questions and wonders. Life is a tragicomic phenomenon. I think it is essential to show both the ridiculous and the serious, joy and the pain. Life is never one-dimensional. As you mentioned, I love the moments when we let go of control, ourselves, and our identity and surrender to the unknown, intoxication, sleep, or the subconscious. There are so many unknowns, darknesses, and mysteries that lie outside the linguistic comprehension of the world, logic, and intellectual legitimacy. Art is one of the instruments that touch these concepts. “The Horseman”, “’The Boatman” and “Hélène”… In the future, would there be a new hero figure like these? In these works, I tried to offer the viewer the beginnings of all kinds of possible stories that he or she could project onto these figures. Who are they, where do they come from, where are they in their lives, what is happening in their lives, and where are they going? “The Horseman” and “The Boatman” are lonely travelers, heading for the rest of their lives with their modest belongings. They are a kind of nameless anti-heroes. The little monkey on the horseman’s shoulder has a look in his eyes that says, “Where have we come again?” The horseman himself looks over his shoulder with a similar look. This is almost the opposite of the heroic military ruler or king depicted on a prancing horse. Because such depictions can be found in abundance throughout the history of sculpture. The female boxer Hélène is an extremely fragile young girl. Not a muscular athlete. She is an introverted girl who we can assume took up boxing mostly to defend herself against the evil world she encountered on the road. We find her sitting submissively in a quiet, isolated spot in a moment of peaceful introspection. I understand that you see them as some kind of enigmatic heroes. Because each one is depicted in a unique but unremarkable way. Alongside my already planned big, architectural, immersive installations, I am also envisioning sculptures of some fictional characters, such as a mysterious blind woman with an owl on her arm, two children dressed in oversized adult clothes, a woman in her 50s caressing a fox on a chaise lounge. PROJECTS THAT REQUIRE TEN LARGE TRUCKS TO MOVE What are the challenges of creating a large-scale work? How long does it take for large-scale work, and how does it feel to have that patience? Last year, I made a 1900 square meter installation for the Lyon Biennale. For my solo exhibition at the Amos Rex Museum in Helsinki, I created a 2,000-square-meter immersive experience. These are projects that usually require ten large trucks for transportation. There is a lot of organization and logistics involved. Fortunately, I have a small team and a great manager who takes care of all these practical needs for me. It takes months to create such large installations with my team. We usually work on several exhibitions and installations in parallel. Because I do about 30 exhibitions a year. I paint big watercolor pieces at night. During the day, we work on new sculptures in my studio. Sometimes there are periods when I sleep very little. We face new challenges with every major new installation. Like when we made my life-size carousel. It was to be shown outdoors for the first time and had to withstand the wind and the weather. It took a lot of research to understand how it should be built. I also made a cinematographic film with computer-generated photo-realistic sets (CGI) and recordings made in “green key” studios with which I had no experience. This kind of technical and difficult organizational work gets the adrenaline flowing, which is also motivating. I WORK WITH COMBINED TECHNIQUES I am also curious about the stages in the creation process of your works. If it’s not a secret, can you tell me a little bit about it? I work with combined techniques for human figures. The model comes to the studio to pose, and together, we look for an expressive but comfortable and natural pose. We then do extensive photo documentation of the pose and face. We usually create a pattern on the model’s arms, hands, lower legs, and feet. We shape the head with non-drying, long-lasting clay, and the body usually with PU foam or similar lightweight, easily workable material. Then we plaster it properly, sand it and make a large mold. We can cast the sculpture monolithically from a single material, usually polyester, and for outdoor use, sometimes bronze. The final touch is the monochrome coating that my team and I developed together. EVEN THE MOST ORDINARY OBJECT CAN BECOME A GREAT ART The following sentence is from an interview: "It is always very simple to conceive an idea. The hardest part is to bring it to life." Have you ever had an idea that you had a hard time realizing? I indeed believe that the main idea of an artwork can be very simple and come to life when it is in perfect balance with the content of an artwork. Even completely ordinary objects, such as bottles on a table, become great art when painted with the proper poetic sensitivity and artistic precision. Seemingly meaningless objects then become real, fundamental content. I made a lot of sculptures and watercolors or wrote texts that I failed to execute and had to throw away. You have to make mistakes to learn. You have to keep evaluating with self-criticism while not compromising your standards. Because sooner or later you will regret it! Can a work of art not be without a subject? Or how important is the subject for you? Is it more important to start with a feeling? Indeed, I once made a bold statement that art doesn't have to have a subject (laughs). What I meant was that when the artist knows how to find the delicate balance between form and content, even the most ordinary object can become great art. I am not against art that depicts big, grandiose historical subjects or art that assumes an activist responsibility toward current issues. However, Vermeer's painting of a woman pouring milk in a quiet room or Morandi's small collection of thin bottles on a table also deeply expresses the world, melancholy, and the human condition. In my work, whether it is film, theater, watercolor, or a monumental installation, I primarily try to evoke a compelling mood that immediately stimulates sensory experience. From there, I can add multi-layered elements or include them between the lines of the image. First of all, I seek images that transcend the boundaries of time and space, images that are universal. In addition, I have absolutely no qualms about covertly integrating current affairs. This allows my work to be anachronistic and eclectic, addressing all times. BEING AN ARTIST IS ABOUT CONSTANTLY REINVENTING YOURSELF Lastly, what stage of your life are you in right now? How do you feel when you look back at the works you created in the past? Do you say: "I did it," or "I still have a long way to go"? I am the father of four wonderful children, and being able to build a strong bond of love and trust with them is my most crucial achievement in life. I have held more than five hundred exhibitions in the field of art. I traveled the world. I wrote and directed plays and movies, I wrote their scripts. I directed and staged operas. The life I have lived so far already feels so complete. So, if my life ends here and now, I feel that I have already lived it to the fullest. But I will never feel "complete" as it is said. Because life continues to be a never-ending mental and emotional journey. Being an artist is actually about reinventing yourself over and over again. I look with satisfaction at some of my work that I know I will be proud of and happy with until my last day. But of course, I also have works that I think are not strong enough artistically today. I continue to self-criticize and look for ways to improve myself. This is not just about myself as an artist, but also as a human being, a father, a friend. I wish to continue to work on myself and keep learning. for more No product

September 2024 | Vol 13 TURKISH BELOW MERT SARI ‘When the lightning began to flash around the Altar of Zeus…' Your roots are older in the Northern Aegean because of your family. Where do you think this region has evolved to? Yes, although I am relatively young as a local of the area, the fact that my parents brought me here as a child led to an interesting 30 years of experience. In my first memories, there were few investments in Yeşilyurt Village, few hotels and few places to go and stay in the rest of the region. Just as these have increased today and similar and dissimilar projects and dreams came true from Babakale to Ayvalık, they will continue to diversify and increase in the same way. My hope is that while these are happening, the traditional values of the region will be preserved. With the increase of the villagers, who are the real owners of the region, the thousands of years of harmony and peacefulness of the İda Mountains can continue for a long time... What do you like best about the area? Its rain, its lightning! Many mythological stories have been told over the years on these lands, which have a very strong energy in general. Writers, artists, thinkers and gods have always lived, traveled and observed here, especially in Greek mythology. When the lightning began to flash around the Altar of Zeus above the village of Adatepe, when all the valleys of the İda Mountains were illuminated by these lightnings, and to experience the nourishing relationship of a heavy rain with nature, especially if there is a fireplace burning in the house, they have always been my favorite moments of the region! What are your favorite places? The Ida Mountains themselves! Forests, waterfalls, creeks... Everywhere you see when you enter any forest, without looking for a hiking trail. Anywhere you can go. My only advice is any route in the middle of nature. And, Yeşilyurt Village Coffee is a must! Here, everyone here loves their village the most. What do you think about your village Yeşilyurt? Each village experiences Ida Mountains differently, with its ancient habits, villagers, investors, that is, their 'outsiders' as the villagers say. Each village has its own beauties and caracteristics. Likewise, the difficulties... And at the end of the day, if we take into account the universal law of "keep your shop and your shop will keep you", Yeşilyurt Village is the best cared, worked and forged village of this region for many years in every sense. Therefore, Yeşilyurt is one of the most breathtaking villages in this region. HE CONTRIBUTED THE FESTIVALS TO COME TO THESE PLACES You created the “Assos Caz Maz” project. How do such projects contribute to the region? Caz Maz has been instrumental in bringing jazz music, festival and concert music, which didn't exist much in the region before, to these places. It humbly played a role in determining what would fit here, why, and how. It inspired investors, property owners, influential people to do similar things. When it is designed correctly and done accordingly, it has been and continues to be a work that shows that it can lead to completely different beautiful things for the whole region. Ailenden dolayı köklerin Kuzey Ege’de daha eski. Sence bu bölge nereden nereye doğru evrildi? Evet, bölgenin nispeten gençlerinden olmama rağmen, ailemin çocukken beni buralara getirmesi ilginç bir şekilde 30 senelik bir yaşanmışlığa yol açtı. İlk hatıralarımda Yeşilyurt Köyü’nde birkaç yatırım, otel ve bölgenin geri kalanında çok az gidilecek, kalınacak yer vardı. Bunlar günümüzde nasıl artış gösterdiyse ve Babakale'den Ayvalık'a kadar birbirine benzeyen ve benzemeyen projeler, hayaller gerçekleştiyse, aynı şekilde çeşitlenerek artmaya devam edecek. Ümidim; bunlar olurken bölgenin geleneksel değerlerinin de korunması. Yörenin gerçek sahibi olan köylülerin de çoğalmasıyla Kaz Dağları'nın binlerce yıllık ahenginin ve asudeliğinin uzun süre daha devam edebilmesi… Bölgenin en çok nesini seviyorsun? Yağmurunu, şimşeğini! Genel anlamda çok kuvvetli bir enerjisi olan bu topraklar üzerinde yıllar boyu birçok mitolojik hikâye anlatılmış. Yazarlar, çizerler, düşünürler ve tanrılar; özellikle Yunan mitolojisinde hep buralarda yaşamış, gezmiş ve görmüş. Adatepe Köyü'nün üstündeki Zeus Altarı’nın etrafında şimşekler çakmaya başladığında, Kaz Dağları'nın bütün vadileri bu şimşeklerle aydınlandığında ve beraberinde yağan kuvvetli bir yağmurun doğayla olan besleyici ilişkisini deneyimlemek, hele bir de evde şömine yanıyorsa, bölgenin her zaman en sevdiğim anları olmuştur! En çok sevdiğin yerler neresi? Kaz Dağları'nın kendisi! Ormanları, şelaleleri, çayları… Yürüyüş patikası aramadan, herhangi bir ormana girince, gördüğünüz her yer. Gidebildiğiniz kadar her yer. Tek tavsiyem, doğanın tam ortasındaki her türlü güzergâh. Ve ama, olmazsa olmaz Yeşilyurt Köy Kahvesi! Buradaki herkes kendi köyünü daha çok seviyor. Peki sen köyün Yeşilyurt hakkında ne düşünüyorsun? Her köy; geçmişten gelen yaşam alışkanlıkları, köylüleri, yatırımcıları, yani köylünün diliyle 'dışardan gelenleriyle' farklı yaşar Kaz Dağları'nı. Her köyün kendine göre güzellikleri, özellikleri var. Aynı şekilde zorlukları… Ve günün sonunda, evrensel kanun olan “Bakarsan bağ olur, bakmazsan dağ" sözünü dikkate alırsak, Yeşilyurt Köyü her anlamda bu bölgenin uzun yıllar boyu en iyi bakılmış, işlenmiş ve nefes verilmiş köyü. Dolayısıyla Yeşilyurt, bu bölgeye istikrarlı bir şekilde en çok nefes veren köylerin başında gelir. FESTİVALCİLİĞİN BURALARA GELMESİNE VESİLE OLDU “Assos Caz Maz” projesini yarattın. Bu tür projeler bölgeye nasıl katkı sağlıyor? Caz Maz, öncesinde bölgede çok da olmayan caz müziğinin, festivalciliğin, konserciliğin buralara gelmesine vesile oldu. Naçizane; buralara neyin, neden ve ne şekilde yakışacağını belirleyen bir rol oynadı. Yatırımcılara, mekan sahiplerine, nüfus sahibi insanlara benzer işler yapmak için ilham verdi. Doğru kurgulandığı ve gereği ona göre yapıldığı zaman bölgenin tamamı için bambaşka güzel şeylere vesile olabildiğini gösteren bir iş oldu, olmaya da devam ediyor. for more Print VOL XIII - AEGEAN & MEDITERRANEAN EDITION 590,00₺ Price Add to Cart

August 2023 | YUZU BODRUM | Coffee Table Book TR below ARDA ÖNEN words & photos Onur Baştürk How did your Bodrum adventure start? I spent my childhood in Kerpe, located on the coast of the Black Sea. Because of my mother and father, I've always had a close relationship with the sea. I owned a small sailboat, canoe, and surf gear. In fact, we were surfing in big waves without even knowing it! Afterward, the whole family moved from Kerpe to Bodrum. During the summer months, I started to shuttle back and forth between Bodrum Marina and Yalikavak. There is a very renowned bar in Yalikavak called Teras Bar. There is a very renowned bar in Yalikavak called Teras Bar. Back then it was a British surfers' hangout place. It genuinely felt like overseas. I developed a brotherly relationship with Barış, the manager. I started out as a barboy. I was very happy. That's when I discovered that I take great satisfaction in assisting people to have a good time. And this line of work became my life. You opened Sail Loft in 2000. How did the process develop? Was it challenging or effortless? While working at Yalıkavak Terrace Bar, during the day I was coming to Gündoğan Bay, where the British surf sailing business is located, and started surfing and hanging out with surfers. In a short time, with an offer, I decided to do this work in a place where Sail Loft is located now. I was 21 years old. Of course, it was very hard, but it was fun! We were throwing parties by playing cassettes with a home stereo. As you can understand, we were wrapping tapes with a pen! Back then, the front of Sail Loft was sand all the way down to the sea and it was awesome. We were a real surf bar. I SAID THIS WOULD WORK OUT AND IT DID! In a short period of time, Sail Loft turned into a school of surfing during the day and an iconic bar, where people from all over Bodrum have fun, at night. What do you tie this success to? We are as we always have been. We have made friendships that last for years. We introduced each of our friends to our new friends. We played good music. We made good food. And we definitely avoided the braggartism. Everyone who came was very comfortable. Since 2000, we have been the gathering point for free-spirited people who enjoy life with their skin covered in salt and feet covered in sand! The spread of Instagram, of course, boosted its popularity. In fact, for a while, the popularity became much so we switched our account to a private account. For the last seven years, we have been managing it as a private account. It can be said that we grew up together with Sail Loft. When you take a look today, at what point do you see both yourself and Sail Loft? We undoubtedly grew together. I've jumped through a lot of hoops, and I've experienced a hard time. But I always kept on going. I said this will work out. I believe it did. Sail Loft today, has become a brand that has its own line and path, is experienced, puts emphasis on quality, and maintains its sports spirit. Now, I have become a somebody who enjoys living with the brand and works to make my year better than the last one. I am able to say that I am competing with myself. Bodrum maceran nasıl başladı? Çocukluğum Karadeniz kıyısındaki Kerpe’de geçti. Anne ve babadan dolayı denizle hep haşır neşirdim. Küçük bir yelkenlim, kanom ve sörf malzemem vardı. Hatta büyük dalgaların içinde hiç bilmeden dalga sörfü bile yapıyorduk! Daha sonra tüm aile Kerpe’den Bodrum’a taşındık. Yaz aylarında Bodrum Marina ve Yalıkavak arası mekik dokumaya başladım. Yalıkavak’ta Teras Bar diye çok meşhur bir bar var. O zamanlar İngiliz sörfçülerin takıldığı bir mekandı. Gerçekten yurtdışı gibiydi. İşletmecisi Barış ile abi-kardeş olduk. Barboy olarak işe başladım. Çok mutluydum. İnsanların güzel vakit geçirmelerini sağlamaktan büyük keyif aldığımı o zaman farkettim. Ve bu iş hayatım oldu. Sail Loft’u 2000 yılında açtın. Süreç nasıl gelişti? Yalıkavak Teras Bar’da çalışırken gündüzleri İngiliz sörf yelken firmasının bulunduğu Gündoğan koyuna gelip sörf yapmaya ve sörfçülerle takılmaya başladım. Kısa süre içerisinde bir teklifle şu an Sail Loft’un olduğu yerde bu işi yapmaya karar verdim. 21 yaşındaydım. Tabii ki çok zordu, ama eğlenceliydi! Ev tipi müzik seti ile kaset çalarak partiler yapıyorduk. Kalemle kaset sarıyorduk yani! O zamanlar Sail Loft’un önü denize kadar kumdu ve müthişti. Tam bir sörf barıydık. OLACAK BU İŞ DEDİM VE OLDU! Kısa sürede Sail Loft gündüz sörf okulu, gece ise Bodrum’un dört bir yanından gelenlerin eğlendiği ikonik bir bara dönüştü. Neye bağlıyorsun bu başarıyı? Hep olduğumuz gibi olduk. Uzun yıllar süren dostluklar edindik. Her arkadaşımızı yeni gelen arkadaşlarımızla tanıştırdık. Güzel müzik çaldık. Güzel yemek yaptık. Ve kesinlikle kasıntılıktan uzak durduk. Gelen herkes çok rahattı. 2000 yılından bugüne tuzlu tenleri ve kumlu ayaklarıyla hayatın tadını çıkaran özgür ruhlu insanların buluşma noktası olduk! Instagram’ın yaygınlaşması elbette popülerliği artırdı. Hatta bir ara popülerlik fazla geldi ve hesabımızı özel hesaba çevirdik. Son yedi yıldır özel hesap olarak yönetiyoruz. Sail Loft’la beraber büyüdün denilebilir. Bugün baktığında hem kendini hem de Sail Loft’u nasıl bir noktada görüyorsun? Kesinlikle beraber büyüdük. Çok büyük badireler atlattım, çok zorlandım. Ama hep sebat ettim. Olacak bu iş dedim. Oldu diye düşünüyorum. Sail Loft bugün, kendine ait bir çizgisi ve yolu olan, deneyimli, kaliteye önem veren, sporculuğunu koruyan bir marka oldu. Artık marka ile yaşamaktan büyük keyif alan ve her yılımı bir öncekinden daha iyi kurgulamak için çalışan biri oldum. Yarışım kendimle diyebilirim.

February 2025 | VOL 14 Costantino Gucci & Edward Raneri ‘THE REFLECTION FASCINATES US’ words Onur Baştürk I've always liked to think of mirrors as portals to other dimensions. Because the idea is both mysterious and the feeling of going to other dimensions and coming back is pleasant in every way. Of course, I don't really know if it's possible to come back! CELO1, founded by Costantino Gucci and Edward Raneri, creates products that tap into this sense of wonder and mystery. Working in both Italy and the UK, CELO1 focuses on creating objects and installations that interact with the viewer and the spaces around them. Costantino and Edward work with reflective materials such as glass and mirrors, which alter the viewer's reflected image in unexpected ways to achieve the desired effect. The designer duo painstakingly creates each piece using pigments that react differently when exposed to light, giving the mirror a unique vibrancy. Each reflection captured is an opportunity to explore the complexity of our existence! You met while studying in London and later founded CELO1. What were your dreams and goals when you started CELO1? COSTANTINO - When we founded CELO1 after meeting in London during our product design studies, our dreams and goals were deeply influenced by the experiences and insights we gained there. From the beginning, we knew we didn't want to just improve an object or a function; we aspired to create something that was a true extension of ourselves - our feelings and emotions. Mirror is an impressive material in every way. Why did you choose mirrors? I am very curious about the place of mirrors in your life. COSTANTINO - Mirrors and reflective materials have always been at the center of our focus because we are fascinated by the reflection. We see it not only as a simple external image but also as a revealer of our thoughts and an inner reflection, bridging the gap between perception and reality. I understand that you use not only mirrors, but also other reflective surfaces such as mirrors. Could you tell us more about your design process and the materials you use? COSTANTINO - We use materials such as mirrors, glass, and inks-each of which has a profound effect on the viewer's reflection and spatial perception, often in surprising and unpredictable ways. Glass, in particular, is a key element in our work due to its versatility and the significant impact it has on the visual results. Its reflective properties can vary dramatically depending on several factors, including its shape, thickness, and surface treatment. This variability allows us to manipulate how light interacts with the glass, creating different visual effects and altering the viewer's experience in unique and innovative ways. What are your first three thoughts when you look in the mirror in the morning? EDWARD - In a way, when I look at myself in the mirror, it's hard to focus on any one thought or to be fully aware of it. Aside from using the mirror to get ready, observing yourself and your identity is always a unique experience in which multiple thoughts seem to flow simultaneously. However, there are moments when simply looking at your face creates a heightened sense of awareness, allowing you to see yourself from both an external and internal perspective at the same time. Mirrors and parallel universes. This is another fascinating topic related to mirrors. I also get this sense of parallel universes in some of your products. What do you think, can mirrors be portals to other universes? EDWARD - Mirrors reflect light, often creating optical illusions, but also revealing areas that wouldn't normally be visible, such as your back or a hidden corner. Similarly, both mirrors and glass can create the illusion of additional space or openings that don't exist. In this way, mirrors simulate what could be interpreted as parallel universes or alternate realities. As a young design studio, I am also curious about the things that inspire you the most, could you write about that as well? EDWARD - Inspiration often arises from moments when time seems to stand still. These moments are typically defined by fleeting shapes, rays of light, reflections, and shadows. There's a certain connection between these brief occurrences and much longer-lasting phenomena, such as astronomical events. Thus, inspiration often comes from observing something as simple as a pond, while perceiving much larger, universal forces within it. for more NEW / Print VOL XIV - FALL & WINTER 2024-25 590,00₺ Price Add to Cart

August 2023 | YUZU BODRUM | Coffee Table Book TR below SAHİR EROZAN Let’s go back to the beginning of the story... It’s 1977. Ayla Emiroğlu opens her place in the heart of Bodrum, naming it Maça Kızı after her curly hair. Years later, her son, Sahir Erozan—who would go on to become a partner in Maça Kızı and turn it into what it is today—was preparing to leave for the United States. Sahir recalls those days: “I was studying at ITU, but the school was frequently shut down due to the political climate. I’d lost touch with my studies. My mom realized this couldn’t go on and sent me to America to study business. While she was starting her Maça Kızı journey, I had begun working in restaurants in the U.S. By the time I was 23, I had opened my first restaurant there.” Meanwhile, Sahir spent summers in Turkey, and the story of Maça Kızı unfolded in different locations—moving from Bodrum’s center to Gümbet, then Torba, and finally Gölköy. “When I came back in 1992, Maça Kızı had relocated to Gölköy. I brought over bartenders I’d worked with in America and made small adjustments to the place. I started enjoying it. After Bodrum, going back to Washington felt harder and harder.” SWIMMING TO WHERE MAÇA KIZI IS NOW After a 20-year journey in Washington, Sahir returned to Turkey for good in 2003. At that time, Maça Kızı had left its spot in Gölköy, and his mother, Ayla, was searching for a new location. “One day, I swam from Ship A Hoy to the area where Maça Kızı stands today. Back then, there was no road access. I got out of the water and sat on the beach, observing the angle of the sunlight and the wind—because these things are critical. In Bodrum, having minimal wind and sunlight that doesn’t disappear early are the ultimate luxuries. This place fit the bill perfectly. That’s how Maça Kızı found its new home.” THE RISE BEGINS IN 2005 “I was lucky,” says Sahir. “We opened at a time when Turkey was experiencing economic growth. Maça Kızı’s recognition on the global stage began around 2005. An article in the New York Times described Bodrum as ‘Turkey’s St. Tropez.’ Bodrum was steadily gaining prominence, and my friends from the U.S. started visiting frequently. As a result, the percentage of foreign guests at the hotel, which was initially around 30 percent, rose to nearly 70 percent.” words Onur Baştürk Önce hikâyenin başlangıcına dönelim... Yıl 1977, Ayla Emiroğlu kıvırcık saçlarından dolayı Maça Kızı ismini verdiği mekanını Bodrum merkezde açar. Yıllar sonra Maça Kızı’na ortak olup bugünlere getirecek olan oğlu Sahir Erozan ise Amerika’ya gitmeye hazırlanmaktadır. O günleri şöyle anlatıyor Sahir Erozan: “İTÜ’de okuyordum ama dönemin şartlarından dolayı okul devamlı kapalıydı. Okuldan kopmuştum. Annem baktı ki böyle olmayacak, beni Amerika’ya işletme okumaya gönderdi. Onun Maça Kızı serüveni başlarken ben de Amerika’da restoranlarda çalışmaya başlamıştım. Derken 23 yaşında orada ilk restoranımı açtım.” Sahir yazları Türkiye’ye gidip gelirken Maça Kızı’nın macerası da yer değiştirerek devam eder: Bodrum merkezin ardından Gümbet’e, oradan Torba’ya ve Gölköy’e... “1992’de geldiğimde Maça Kızı Gölköy’e taşınmıştı. Ben de Amerika’da çalıştığım barmenleri getiriyor, küçük dokunuşlar yapıyordum mekana. Hoşuma gitmeye başlamıştı. Bodrum’dan sonra Washington’a tekrar dönmek zor geliyordu”. YÜZEREK MAÇA KIZI’NIN OLDUĞU YERE GELDİM Sonunda Sahir Erozan, Washington’daki 20 yıllık macerasından sonra 2003’te Türkiye’ye tamamen döner. O sırada Maça Kızı Gölköy’deki yerinden çıkmış, annesi Ayla Hanım yeni bir yer aramaktadır. “Bir gün Ship A Hoy’dan yüzerek şu an Maça Kızı’nın olduğu bölgeye geldim. O zaman yolu filan yoktu. Denizden çıkıp sahilde oturdum. Gün ışığının açısına, rüzgârına baktım. Çünkü bunlar çok önemli. Rüzgârın patlamaması ve güneşin erkenden gitmemesi en büyük lükslerden biri Bodrum’da. Burası her iki açıdan da uygundu. Böylece Maça Kızı’nı buraya taşıdık.” YÜKSELİŞ 2005’LERDE “Şanslıydım” diyor Sahir, “Türkiye’nin ekonomik olarak yükseldiği doğru bir zamanda açtık. Maça Kızı’nın global arenada tanınması ise 2005’lerde başladı. New York Times’da bir yazı çıkmıştı, ‘Türkiye’nin St. Tropez’si Bodrum’ diye. Bodrum yavaş yavaş yükseliyordu. Amerika’daki dostlarım da sıkça gelip gittiler. Böylece ilk başta otelde yüzde 30 olan yabancı misafir oranı yüzde 70’lere kadar geldi.”

January 2025 | DESIGN & INTERIORS TR BELOW a NEW TAKE on LOG CABIN LIVING words Alp Tekin photos İbrahim Özbunar Located in Camlıca, Istanbul, the Camlıca House is a log cabin project designed by XYZ Design. It sits in a secluded area surrounded by natural landscaping elements, where the homeowners previously lived in a mansion. Their first request to the XYZ Design team was clear: this living space, meant to be used year-round, should steer away from the typical winter cabin concept. The design team responded by creating an ambiance entirely independent of traditional log cabin aesthetics. At the heart of the project lies a log house by Honka, a Finland-based brand. The cabin rests atop a reinforced concrete basement. The logs, made from premium Finnish pine, were shipped in pieces from Finland and assembled on-site. These pine logs also shape the architectural language of the house. Instead of creating enclosed spaces on the ground floor, the design connects various areas with an open and fluid layout. The dining area, living room, lounge, and winter garden are separated by sliding and folding systems, allowing for seamless transitions between spaces when desired. The home’s color palette revolves around shades of beige and brown, harmonizing beautifully with the natural textures of stone and wood. Details in brass and vibrant colors from the homeowners’ art collection add a striking contrast. In contrast, the basement level takes on a more industrial and raw aesthetic, distinct from the upper floors. It features microtopping floors, wooden wall cladding, and furniture in unconventional forms. İstanbul, Çamlıca’da bulunan ve XYZ Design tarafından tasarlanan Çamlıca Evi isimli bu kütük ev projesi, ev sahiplerinin daha önce yaşadığı köşkün de yer aldığı doğal peyzaj unsurlarıyla çevrili izole bir alanda konumlanıyor. Ev sahiplerinin XYZ Design ekibinden ilk isteği şu olmuş: Her mevsim kullanılacak bu yaşam alanının kışlık ev konseptinden uzak olması. Dolayısıyla tasarım ekibi kütük ev atmosferinden bağımsız bir ambiyans yaratmış. Projenin odağında Finlandiya merkezli Honka markasının kütük evi var. Kütük ev, betonarme bodrum kat üzerinde yükseliyor. Özel Fin çamından üretilmiş kütükler demonte olarak Finlandiya’dan getirilmiş ve arazide kurulmuş. Fin çamından üretilen kütük strüktür aynı zamanda evin tasarım dilini oluşturuyor. Evin zemin katında kapalı mekanlar yaratmak yerine birbirine açılan, ilişkileri olan mekanlar kurgulanmış. Yemek alanı, oturma alanı, dinlenme alanı ve kış bahçesi, kayar-katlanır sistemlerle ayrılıyor. İstenildiğinde bu mekanlar arasında akışkan bir devamlılık sağlanabiliyor. Evdeki renk paleti ise bej ve kahve skalası arasında. Renkler doğal taş ve ahşabın özgün dokularıyla bütünleşiyor. Detaylar ise pirinç malzeme ve sanat koleksiyonundaki canlı renklerle buluşuyor. Bodrum kat ise üst katlardan bağımsız olarak daha endüstriyel ve ham detaylara sahip. Zeminde microtopping malzeme, duvar yüzeylerde ahşap kaplama ve mobilya seçimlerinde farklı formlar tercih edilmiş.

January 2025 | Urban ENGLISH BELOW COZY ve PARALIAKI words Onur Baştürk Yeni yılın ilk günleriyle beraber en çok konuşulan ve görülmek istenen restoran kuşkusuz Etiler’deki Cozy oldu. Cozy’ye farklı gecelerde farklı arkadaş gruplarıyla gittim ve her seferinde servis ve yemek aynı çizgideydi. Keza kalabalık da öyle. Her masanın kalabalığı -buna çok önem verenler için söylüyorum- “biriydi”. Bir yandan da restoran neredeyse mum ışığıyla aydınlatıldığı için masadakilerin birbirini ilk bakışta görmesi hayli zor. Bu aydınlatma tercihi ise epeydir hiçbir İstanbul restoranında görmediğimiz türden. Ben bayılıyorum ve olması gereken budur diyorum. Ama çoğu restoran halen masaları ve insanları tepedeki berbat spot ışıklarıyla “sorgu ışığı” gibi aydınlatmakla maalesef ısrarlı. Gelelim Cozy’nin yemeklerine… Her tabağı ortaya söylemekte fayda var. Mesela: Kivi Carpaccio’lu Ton Balığı Tartar. Doğruya doğru, kivinin tadı nedeniyle ilk bakışta bu birleşim “olmamış” hissi veriyor, ama bir süre sonra alışkanlık da yapıyor. Diğer ortaya sipariş edilecek tabaklar ise şöyle: Ilık Rozbif Salata, şarap soslu muazzam Chateaubriand, Trüflü Mafaldine Makarna ve Kızarmış Aslan Balığı. Cozy’nin benim ilgimi çeken diğer yanı ise Rezzan Benardete Interiors tarafından yapılan tasarımı. Masa örtülerindeki sempatik işlemeler ve kokteyl bardaklarındaki Yayoi Kusama efekti gibi detaylardan tutun da antika aydınlatmalar ve vintage-modern karışımı mobilyalarla oluşturulmuş eklektik ambiyans, uzun süredir restoranlarda görmediğimiz bir bütünlüğe sahip. BODRUM’DAKİ PARALIAKI ARTIK BEBEK’TE Yazın Stay Grubu’nun Bodrum’daki Bobo’su içinde açılan Paraliaki, uzun bir dönem Ankara’daki Trilye restoran olacağı konuşulan Bebek’teki yere açıldı. Trilye’nin ruhsat alamayışı, restoran açılmamasına rağmen aylarca çalıştırdığı personel epey konuşulmuştu. Sonunda Trilye’nin açtığı yoldan Stay Grubu’nun Paraliaki'si yürüdü ve hızlı bir şekilde mekanlarını açtılar. Bodrum’daki Paraliaki’yi yazın deneyimlememiş biri olarak söyleyeyim, menü hayli Sea&Salt’muş (en başta da Atom). Sea&Salt da bir dönem Niyazi’ydi. Neyse, orası çok karmaşık hikaye. Paraliaki’nin menüsü ve o gün arkadaşlarla tattığımız mezeler lezizdi ama tek bir tabakta hayal kırıklığı yaşadık. Üç kişi paylaşırız umuduyla söylediğimiz Deniz Mahsullü Erişte (1200 TL) porsiyon olarak hayli küçüktü. Paraliaki’nin dümdüz gri tonunu ve balıkçı gibi durmayan ahşap masalarını da sevdim. Ama bir akustik problemi var. Konuşma gürültüsünden dolayı restorandan dayak yemiş gibi çıktım. With the arrival of the new year, the most talked-about and sought-after restaurant is undoubtedly Cozy in Etiler. I’ve visited Cozy on different nights with various groups of friends, and each time, the service and food were consistently on point. The crowd, too, was consistently the same—in case you care about such details, every table seemed to have "someone." That said, the restaurant is so dimly lit—practically by candlelight—that it’s quite hard for those at the table to even spot each other at first glance. This lighting choice is something we haven’t seen in any Istanbul restaurant for quite a while. Personally, I love it and firmly believe this is how it should be. Yet, most places still stubbornly insist on illuminating their tables and patrons with harsh overhead spotlights that feel like an interrogation room. Now, let’s talk about the food at Cozy. Sharing plates is definitely the way to go here. For instance: Tuna Tartare with Kiwi Carpaccio. To be fair, the kiwi’s flavor might feel a bit "off" at first, but over time, this dish grows on you. Other dishes perfect for sharing include the Warm Roast Beef Salad, the divine Chateaubriand with Wine Sauce, Truffle Mafaldine Pasta, and the Fried Lionfish. Another aspect of Cozy that caught my attention is its design, crafted by Rezzan Benardete Interiors. From the charming embroidery on the tablecloths and the Yayoi Kusama-like details on the cocktail glasses to the antique lighting and the eclectic mix of vintage-modern furniture, the ambiance offers a level of cohesiveness we rarely see these days. PARALIAKI FROM BODRUM IS NOW IN BEBEK Paraliaki, which opened over the summer within the Stay Group’s Bobo in Bodrum, has taken over the Bebek spot that was long rumored to become home to Ankara’s famed Trilye restaurant. Trilye’s inability to obtain a license—and the fact that they kept their staff employed for months despite not opening—was quite the talk of the town. In the end, Stay Group’s Paraliaki followed the path Trilye paved and swiftly opened their doors. As someone who didn’t get the chance to try Paraliaki in Bodrum, I have to say, the menu here leans heavily towards Sea&Salt (especially with their take on Atom). Sea&Salt, by the way, was once known as Niyazi—though that’s a long and convoluted story. The menu and the mezes we tried with friends that day were delicious overall, but there was one dish that left us disappointed. The Seafood Tagliatelle (priced at 1,200 TL) was surprisingly small in portion, even though we had hoped it would be enough for three people to share. I did, however, appreciate Paraliaki’s straightforward gray tones and the wooden tables that don’t scream “fish restaurant.” But the acoustics in the restaurant were an issue. The noise from conversations was so overwhelming that I left feeling like I’d been beaten up by the sound.

Seyahat + Stil + İnsan + Art + Botanik HIDDEN LIGHTS CERAMIC BRUSSELS 2025: Shaping Creativity MODERN-DAY MYTHOLOGICAL HEROES RALPH PUCCI’s MIAMI MOMENT: a SHOWCASE of BOLD DESIGN TIME to GET to KNOW ART ANTWERP NEFELI PAPADIMOULI the SKIN CONNECTS US to the OUTSIDE WORLD BOSCO SODI Unique, unrepeatable explorations DON’T MISS THESE 5 WORKS at MERIDIANS a SERENE PAUSE at ALCOVA MIAMI - SOMETHING LAST - EXHIBITION SPREADING THROUGH the VINEYARDS TIME to GET to KNOW LISBON ART WEEKEND 5 MUST-SEE EXHIBITIONS in ISTANBUL NEW DESIGN LANGUAGES FROM FOUR DESIGNERS ART BASEL PARIS Highlights FOR the 2nd time ALCOVA in MIAMI HANS OP DE BEECK “Life is never one-dimensional” BEN BROWN ‘I would like to buy a bigger Agnes Martin’ LUKE EDWARD HALL's PATMOS dreams 10 AMAZING THINGS about NOMAD Capri FRANCK LEBRALY The HERO of our LAST ISSUE Daha Fazla

November 2024 | Travel CAPE TOWN for FOOD NERDS Words Tudor Caradoc-Davies (Cape Town) & Robyn Alexander (Kalk Bay) Production Sven Alberding / Bureaux Photos Warren Heath/ Bureaux One of the most beautiful cities in the world, Cape Town is also turning into one of the best indie foodie destinations. From artisan bakeries and butcheries to craft breweries, coffee roasters and a wave of maverick chefs, for sheer variety and value for money, it’s difficult to beat the ‘Mother City’. THE CITY BOWL Unlike many metropolises dominated by skyscrapers and a stark financial district, Cape Town’s inner-city manages to effortlessly mix business and pleasure. From the easy pedestrian feel of Bree Street to the east city, Kloof Street and micro-districts in between, your options are endless. From fantastic fine dining restaurants from to hole-in-the-wall burger joints, you will not go hungry. JASON BAKERY Cape Town’s go-to inner-city baker, Jason Lilley offers up so much more than just bread. Get there any time from 7am on a weekday and the place is already busy with Capetonians getting their morning coffee and breakfast. Be sure to try his chorizo egg tartlets and bacon croissants in the morning, the porchetta sandwich for lunch, lobster rolls on ‘Lobster Roll Fridays’ and take a loaf of sourdough back home if you are self-catering. If you visit on the weekend before climbing Table Mountain, get a sugar kick from Jason’s fabled doughssants. His take on a ‘cronut’ (croissant and donut) they have a well-deserved cult following in the city. @jasonbakerycpt CLARKE’S While not limited to the category, Clarkes excels at the post big night breakfast and brunch. With possibly the best burger in Cape Town (grass-fed beef patty topped with Underberger cheese), the Rooster dog (with kimchi, sriracha, miso mayo and toasted peanuts) and a great Bloody Mary that they claim “people rise from the dead for”, Clarkes draws crowds both nursing themselves back to speech after the previous night and making plans for tonight. @clarkescapetown ARCADE Dubbing itself a “resto-bar” Arcade combines old school industrial cool with a drinks and food menu that will keep you hanging out at the pavement tables any time from 5pm to 2am (kitchen closes at 11pm). Try a chicken prego roll or the McQueen burger (cucumber yoghurt relish, pickled red onion, avocado, rocket, coriander and basil) with sweet potato fries and wash it down with a cocktail. @arcade_ct TRUTH COFFEE If Mad Max drank coffee in Cape Town, this steampunk-themed cafe would be his local. Renowned for their coffee (try the Resurrection Baby) and the beautiful, outlandish coffee machine that makes your brew, Truth also make good food (smash a Steampunk Florentine for breakfast or the Ultimate Steak Sandwich for lunch) and serve up drinks at night. We recommend the Devil’s Peak First Light Golden Ale. @truthcoffee.capetown HONEST CHOCOLATE These guys do chocolate, but it’s not your normal chocolate. Using ethically sources raw cocoa from Ecuador (as opposed to the roasted cocoa most manufacturers use), they make incredible chocolate treats that are free from preservatives, additives and emulsifiers (all the crap stuff you read on the back of a chocolate wrapper). Their chocolate is also dairy-free and uses agave nectar in place of processed sugar. As if you needed another reason to sample some quality chocolate, there is a secret gin bar at the back of their Wale Street store. @honestchocolate TAMBOERSWINKEL Owner Theo van Niekerk grew up on a farm so you can expect hearty country-inspired fare as well as Deluxe coffee at Tamboerswinkel. Time your visit around 12am or 5pm to take advantage of the freshly roasted chicken from the rotisserie or pop by on Wednesday evenings for a free wine tasting. @tamboerswinkel MARBLE CAPE TOWN Chef David Higgs has brought his fire-cooking celebration to Cape Town. At the top of the restored heritage Union Castle building, Marble has wrap-around rooftop views of Table Mountain, the V&A Waterfront’s working harbour and the Atlantic ocean and is set to be the spot for glam sundowners this summer. Offering a real destination feel, the 220-seater restaurant continues the signature Marble fire-cooking style – with a touch of Cape Town added to the mix. @marble_capetown CHEFS WAREHOUSE & CANTEEN Feted chef Liam Tomlin is at it again… his new vision for the three storey-building on Bree Street (formerly The Bailey) has totally re-invented the space, with a back-to-the-original Chefs Warehouse & Canteen on the ground floor (global tapas and an edgy urban style); a brand-new restaurant, Merchant, on the first floor (championing local producers in fresh new ways) with a tasting menu and a more casual bar menu; and a rooftop events venue called Room 91. @chefswarehouse_canteen HEIRLOOM Fresh from an extensive renovation, the signature restaurant at Cape Grace, re-born as Heirloom, has mesmerising views over the marina to Table Mountain, and a fine-dining approach to match. Chef Asher Abramowitz (ex The Bailey) takes a diametrically opposite approach to the fine-dining culture of theatrics, with daringly minimalist four- and seven-course tasting menus and vibrant seasonal à la carte menu. Not a hint of foam, drizzle or garnish in sight, but rather a monochromatic white-themed palette throughout the menu. https://www.capegrace.com/restaurant/heirloom-restaurant/ THE STRANGERS CLUB This beautiful, old house in Greenpoint, Cape Town has over the years been shaped into a welcoming, comfortable and bright space that zings with good vibes. Even this backpack is quietly enjoying the ambience of the courtyard. Everyone is welcome. With lots of white and natural wood, you start to feel a bit of zen when you walk through the doors, it does feel a shame to open a laptop. The hospitality is anything but slow though, you can tell from the get-go that well-oiled systems are in place to keep the feeling of calm in the air for the customers. @thestrangersclubct ART OF DUPLICITY Tucked away in a former warehouse at the back of an 1894 storefront, this roaring speakeasy beckons. An ex-Miss South Africa exits an unmarked door when we arrive at the secret location (we’re not at liberty to mention names, it’s a secret bar, after all). Acknowledged by a furtive-looking doorman, he takes us through the unmarked door and down a dimly lit passageway (don’t be deterred by the random toilet) that eventually leads to another door, this one marked “No Entry”. Said doorman knocks. A sleuth opens. A man dressed in steampunk attire answers, requesting a password. We’re in… transported to 1920. @art.of.duplicity LA COLOMBE An iconic eatery that consistently serves up immaculately conceived plates and sublime service in a tranquil setting. High up on the slopes of the Constantiaberg mountains, Silvermist Wine Estate is a veritable jewel in the Constantia Wine Valley’s crown. And it is here, on this farm, that you’ll find La Colombe, an internationally acclaimed two-decade-old institution that was founded on the historic Constantia Uitsig wine estate (in 1996), having relocated to Silvermist under chef-proprietor Scot Kirton in 2014. @lacolombect FYN One of the most exciting epicurean experiences in the city plays out on the fifth floor of an innercity block, in a moody, loft-like space with an open kitchen at its heart. A regular on the World’s Best Restaurants Top 100 list, chef Peter Tempelhoff’s restaurant offers food that is African-inspired, using Japanese flavours, aesthetics and techniques. He and chef Ashley Moss put endless thought and care into a kaiseki-style menu that runs the gamut of tastes and textures, each course presented in intriguing and creative ways. Springbok, abalone, Cape wagyu and garlic buchu meet ponzu, karashi and shiso, each yielding a hit of flavour so lingering and sublime, you never want it to end. @fynrestaurantcpt THE RED ROOM Liam Tomlin’s newest restaurant has flung open its doors at The Mount Nelson! Aptly named The Red Room, it occupies the space that was formerly The Grill Room (back in the 80s this downstairs venue was the Cape Town hotspot for elegant dinner dances). It’s recently been transformed into an opulent speakeasy-esque stage (in shades of red, naturally) for a sublime pan-Asian feast of small plates. https://www.belmond.com CLUB KLOOF Lobster-red walls, burnt-orange banquettes, a lemon-yellow Amalfi-esque bar in the back courtyard… bold colour is the signature of this vibey Kloof Street eatery and bar. Club Kloof comes from chef Shayne Shutte and Michael Carter, the duo behind Kloof Street favourite Our Local. They modestly call their cuisine “Italian-ish”, focussing on simple but excellent ingredients in small-plate-sharing format. @clubkloof_ WOODSTOCK/SALT RIVER As the city expands these gritty industrial suburbs are gradually getting gentrified. Old factories and warehouses are rejuvenated as some of the coolest restaurants and bars, several breweries and Cape Town’s only inner-city gin distillery. OCEAN JEWELS Half fish shop, half relaxed fish restaurant, Ocean Jewels is hugely popular with people shopping and working at the trendy hub that is the Woodstock Exchange. Serving up sustainable seafood dishes from fish tacos to calamari, salmon and tuna burgers and multiple combinations in between, you can also buy excellent local fish like yellowtail and snoek to take home. It’s a great spot to take in lunch if you are taking in the stunning street art of Woodstock (tours available for download from voicemail.me ). @oceanjewelsfish SORBETIERE Within a stone’s throw from the Woodstock Exchange, pop into Sorbetiere to finish off your lunch with a little sweet something. Expect some outlandish flavours in both sorbets and ice creams from lemon, lime and tequila to malt ice cream inspired by a local brewery. Look out for flavours infused with local ingredients like Rooibos tea or naartjie and chili. @sorbetiere DEVIL’S PEAK BREWERY & THE TAPROOM One of Cape Town’s most popular craft breweries, from its Salt River HQ the Devil’s Peak Taproom also serves up phenomenal pub grub with a view of the eponymous Devil’s Peak in the background. The best pulled pork sandwich in Cape Town and a world class cheese burger are the main attractions, but there is quality throughout the menu. All should obviously be washed down with one of the many beers on offer. www.devilspeakbrewing.co.za WOODSTOCK BAKERY If you visit the Old Biscuit Mill on a Saturday, be sure to pick up some of the wood-fired bread (try the sourdough) from this local artisanal baker. KALK BAY Just 30 minutes from the city centre, Kalk Bay is a beguiling coastal enclave where leisurely beachfront strolling meets quirky vintage shopping. With just the right amount of everyday bustle, and plenty of eccentric residents attracted by its combination of vintage appeal and hippie-inflected cool, Kalk Bay has an authentic village atmosphere that makes it a perfect day out from Cape Town during a holiday in the city. TRUE LOVE COFFEE The smallest coffee spot in Kalk Bay is also one its finest: True Love Coffee is just big enough to contain the barista and the espresso machine, but serves up delicious cortados and flat whites all day long. If they haven’t sold out already, do have a pasteis de nata (Portuguese custard tart) too – they’re a house specialty. @truelove_kalkbay OLYMPIA A true Kalk Bay institution that has been delighting Capetonian foodies since 1997, Olympia Café is open all day and serves superb breakfasts as well as delicious lunches and dinners. It may look a bit rough around the edges, and has never taken bookings (it’s well worth standing in line) but that’s all part of the charm – we suggest you settle in at midday, just before the lunch rush starts, and order the seafood linguine. @olympia_cafe CHARDONNAY DELI Situated directly opposite the entrance to Dalebrook tidal pool is Chardonnay Deli (chardonnaydeli.co.za/kalk-bay/), where you can sit either outside in the sunny courtyard or indoors (a better idea on windy days) and enjoy a wide range of breakfast or lunch options. Save room for dessert, because the house-made cakes are a highlight, particularly the flourless chocolate gateau and the classic carrot cake. You can also pick up a few treats – or ready-made meal options for dinner at your Airbnb – from the adjacent deli section before you depart. @chardonnay_deli HARBOUR HOUSE Situated right above the wall at Kalk Bay harbour, Harbour House (harbourhouse.co.za) is the most upmarket of the area’s many restaurants, and serves top-notch fresh seafood accompanied by truly spectacular views. Order one of the daily fish specials – you won’t regret it. The wine list is impressive, too. @harbourhouseza THE ICE CAFE Perfectly petite with a pretty vintage shop front, The Ice Café is Kalk Bay’s only dedicated ice-cream shop, and likely to be packed from morning till night if you’re here during the summer months. If it’s available, try the Amarula ice cream – flavoured with a popular locally made cream liqueur – for something you’re unlikely to get anywhere else in the world. SIROCCO CAFE Especially enjoyable on hot summer evenings, Sirocco Café has a wide selection of seating options set up outdoors under a tall palm tree, making it perfect for watching the world go by as you sip a cocktail or glass of chilled rosé. Open all day from breakfast time onwards, it’s a good spot for casual dining – the Napolitan-style pizzas are highly rated, and ideal for sharing. @sirocco_cafe BOB’S BAGEL CAFE Located alongside the petite green space of Lever’s Park, Bob’s Bagel Café serves up authentic, freshly baked bagels – on busy days they can sell out – and superlative coffee that’s roasted and ground on site. There’s also a small gallery on the premises, so you can peruse some local art and ceramics while you wait for your order, then go and sit in the park to enjoy your food and drinks.

September 2024 | Urban ENGLISH BELOW BARDOT vs. MORINI words Onur Baştürk İstanbul’un son dönem sosyal hayatının mini özeti şu: Artık adım başı her yer Espresso Lab. Fine-dining restoranlara ilgi azalıyor, ama meyhane ve ocakbaşı tarzı restoranlara olan ilgi artarak aynen devam ediyor. Misal, Gümüşsuyu’ndaki Topaz artık modern ocakbaşı Tere oldu. Bir de Valeron artık ‘millli dj’. Bu hafta her yerde o çıkıyor. Yeni mekan olarak ise bir tek Zorlu’daki Beymen’in bir süredir hazırlıklarını sürdürdüğü Bardot açıldı. Bir öğle yemeği davetiyle açılan Bardot için daha ilk günden şunu söylemek mümkün: Burası ‘kadınların Papermoon’u olur… Nitekim tren kompartımanı gibi uzayıp giden Bardot’nun açılış yemeğindeki tüm masaları kadın egemendi. Beymen’in yeme-içme sektöründeki bu ilk adımının hayli pahalıya patladığını mekana adım atar atmaz anlıyorsunuz. Öncelikle restoranın tasarımı New York merkezli iç mimarlık ofisi Roman and Williams’a ait. Bir dönemin meşhur Boom Boom Room’unu tasarlayan Roman and Williams ikilisinin son dönem yaptıkları en güzel proje Tin Building’di. Pekala Bardot da çok iyi işleri arasına girebilir. Çünkü mekandaki her detay gerçekten çok iyi. Bardot yemeğinde Bardot’nun kendisi kadar Morini de konuşuldu. Çünkü herkesin malumu: Beymen, Morini’ye çıkması için ihtarname göndermiş. Olay tıpkı, kiracısına “Yurtdışından kızım geldi, evi bir an önce boşaltın” diyen ev sahibi gibi. Yurtdışından gelen kız bu durumda Bardot oluyor tabii. Peki Morini gerçekten çıkacak mı? Hayır, bir yere gittikleri yok. Aynen devam edeceklermiş. Öğrendiğim kadarıyla sözleşmeleri devam ediyor. Yine de ekip ve yıllardır Morini müdavimi olanlar için epey tatsız ve haksız bir durum tabii. Olayın bir başka yönü de Bardot’nun açılış davetine Morini ekibine yakın olan simalardan kimin gelip gelmeyeceğiydi. Misal, Derin Mermerci. Davet edildi mi bilinmez, ama sonuçta Mermerci gelmedi. Bir başka isim Burcu Esmersoy’du. Esmersoy Bardot’ya geldi ama ertesi günlerde de Morini’cilerin İstinye Park’taki restoranı Clove’da doğum günü kutlaması yaptı. Bir bakıma herkesin gönlünü aldı denilebilir. A quick snapshot of Istanbul’s recent social scene: Espresso Lab spots are popping up on every corner. Fine-dining restaurants seem to be losing their appeal, but the interest in meyhane and ocakbaşı-style eateries remains strong. For example, Topaz in Gümüşsuyu has now transformed into Tere, a modern ocakbaşı. Oh, and Valeron has become a national DJ—he’s performing everywhere this week! As for new places, the only recent opening is Bardot, launched by Beymen at Zorlu, after much anticipation. After just one lunch, it’s safe to say: Bardot is likely to become the "Papermoon for women." Indeed, the opening lunch at Bardot, with its long, train-car-like layout, was dominated by women at every table. The restaurant’s design is by the New York-based interior design studio Roman and Williams. This duo, famous for designing the iconic Boom Boom Room, recently completed one of their finest projects, Tin Building. It looks like Bardot may also become one of their standout works. At Bardot’s opening, another hot topic was Morini. As everyone knows, Beymen has sent a notice for Morini to vacate. It’s kind of like a landlord saying, "My daughter is coming from abroad, you need to move out immediately." In this case, the "daughter from abroad" is Bardot, of course. So, will Morini actually leave? Apparently not. From what I’ve heard, they’re not going anywhere since their lease is still valid. But it’s definitely an awkward situation for them. Another aspect of the incident was the question of which of the people close to the Morini team would respond to Bardot's invitation. Derin Mermerci, for example. It is not known if she was invited, but in the end Mermerci did not come. Another name was Burcu Esmersoy. Esmersoy came to Bardot's, but in the following days she celebrated her birthday at Clove, Morini's restaurant in İstinye Park. In a way, she could be said to have made everyone happy.