Foods Digitale

A Vineyard Story: Atakan Özen and Tola’s Flavor Philosophy

Under the leadership of Chef Atakan Özen, the Tola team carefully crafts every detail with a passion to carry Bursa’s gastronomic heritage into the future. This approach shines through every stage of the menu, guided by the philosophy of "understanding the language of the soil and reflecting it onto the table like poetry".

The Deep Breath of the Vineyard

The Tola team adorns the tables set among the vines of Yusta with the unique flavors of Bursa. Acting on Chef Atakan Özen's words, "Tonight the soil will speak, and we will merely be its voice," the team brings what the land offers straight to the table.

Time Standing Still at the Table

Standout dishes from the menu imbued with Bursa's food culture:

• Starter: İnkaya melon paired with white wine, elevated with a touch of honey and fresh cuttlefish.

• Marmara Synthesis: Olive oil-infused İznik artichokes combined with Gemlik shrimp, uniting both sides of the Marmara at the table.

The Dance of Fire and Tradition

• Mihaliç Risotto: Mihaliç cheese risotto with lamb sujuk, served with a modern twist on Bursa onions.

• Lamb Karski: Balanced and served alongside Tola's signature Bursa-style cranberry bean stew (barbunyalı pilaki).

Final Note: Tola’s Sweet Farewell

The finale of the dining experience featured Milk Halva Frigo, crafted by Tola’s pastry chefs. Brought together with Uludağ forest berries and Bursa hazelnut cream, this special composition serves as a sweet expression of the team's love for Bursa.