Fourty Years Kitchen

Concept

An Anatolian tapas establishment offering small-format dishes served in traditional pans and bowls. The menu reinterprets classic Turkish recipes through a contemporary lens, with particular attention to vegetarian and vegan preparations.

Space & Design

• Dining room featuring ornamented plates as decorative elements
• Open layout optimized for the sharing-plates service model
• Stroller-accessible spaces

Culinary Approach

• Menu structured around small-format dishes encouraging exploration
• Notable preparations:
  • Cilbir: Turkish-style poached eggs with spiced yogurt
  • House-made Kibbeh
  • Mücver (zucchini pancakes)
  • Eggplant rolls with walnuts
  • Roasted cauliflower with tahini

Distinctive Features

• Comprehensive non-alcoholic beverage program featuring:
  • Zero-alcohol wine selections
  • Craft mocktails
  • House-prepared lemonades including blackcurrant-rosemary
• Weekly rotating dessert menu
• Extended coffee service until 22:00

Service Format

• Dual-service model alternating between breakfast/brunch and dinner
• Reservation system in place, particularly essential for brunch service
• Multi-lingual staff (English/German)