Interview

Challenges and Motivation: As a young chef, Atakan Özen mentions that leading a team with members older than or the same age as him, as well as gaining their respect and trust, was challenging at first. Although it is difficult to bring people with different personalities together around the same goal and motivation, he emphasizes that succeeding together and the satisfaction of bringing dozens of efforts together behind a single plate nourish him the most.
The Spirit of the Restaurant (Tola): He states that the spirit of a restaurant lies not just in the kitchen, but is born from the atmosphere of the venue, the attitude of the staff, the music, and most importantly, the relationships built there. At "Tola," they welcome guests not as customers, but as friends; he expresses that the harmony, love, and sincerity in the kitchen overflow onto the plate and from there to the table.
The Chef's Purpose and Philosophy: He notes that the true feeling keeping him in the kitchen is that brief yet meaningful smile appearing on guests' faces when they take their first bite. He states that his goal is not just to leave a taste on the palate, but to touch people's souls and leave a mark in their hearts.

Concept of the Dish: GALLADA centers its focus on Urla artichoke, one of the most special vegetables of the summer season.
Ingredients and Preparation:
- Carefully harvested Urla artichokes are cooked while preserving their natural texture and flavor.
- The dish is brought together with specially fermented spring tarhana, fresh dill oil, and organic apple cider vinegar.
- Apple cider vinegar balances the natural sweetness of the artichoke, while dill oil adds an aromatic depth and lightness to the plate.
Presentation: Bearing the signature of Chef Fatih Tutak, this special dish bridges traditional and modern flavors while delivering a sophisticated gastronomy experience through a refined presentation inspired by simplicity.