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Just like every year in Barbun,
I believe we have renewed ourselves without repetition.
With the rich flora and fauna surronding us in Alacati
we have found ourselves in the middle of nature,
and extended our research completely in to nature.
At Barbun we try to offer our customers an experience,
about the time, the place and the nature of Alacati.
The results are very interesting. We can feel the longing for nature in our customers who have been so distant due to city life.
To eat flowers and to touch soil,
and to eat meals cooked in sea water have really touched our customers,
and this showed us that we were on the right path.
We focused on natural ingredients that nature provides us with,
and tried to extend their boundaries in our dishes.
For example in a meat dish,
we used a pine cone off a tree, and thyme growing in the same area,
this transformed our plates from being a dish to a new type of experience.
We followed the same philosophy in our presentation,
the use of hands, tweezers and scissors.
The use of stone, wood and glass in our plates,
completed the whole experience.
Being in nature brought it's own challenges with it.
Things in nature present themselves at certain times, certain places and for certain periods.
To find a new flower, to research it, to put it on a calendar,
to decide on which plate it can go on,
and finally to transform it into an experience for our customers,
has become a passion for us and always will be.
I believe when we truly understand nature, it will be possible to create a dining expereince using only natural elements.
For us growth isn't about opening new places or being somewhere else
it's within ourselves, in expanding the expereince
and trying to make it unique.