Season
30 September 2026
1 min readWhat do we pay attention to when choosing the best products of the season and how do we interpret them in our kitchen?
When we see the first zucchini of the season in the Manisa market, we know more or less what to do in the kitchen: we taste it first. Because the same product can take on a completely different character a few weeks apart.
For us, seasonal cuisine is not a strict list hung on the wall. Listening to what the producer brings that week. Sometimes a bunch of fresh herbs that were not planned to be on the menu change the direction of the whole plate.
That's why you may not find a side dish you ate today in the same way next month. It sounds like a small change, but it's precisely this activity that keeps the restaurant's cuisine alive.
The best material is the one that waits for the right time, not the most intervention.
Knowing where the product on the plate comes from and what season it is in makes the meal more meaningful. We try to make this connection a little more visible with each new menu.
