Banyan, Food for the Soul
Banyan, Asian-Turkish Cuisine "
Banyan, started the "Green Generation Restaurant" initiative on it's way as an Asian fusion restaurant, turned to a new concept with the support of local production and the sustainability principles that was created over the years, calling this concept Asian-Turkish Cuisine. Banyan, who uses geographically marked and ancestral seeds as well as Turkish recipes to add new flavors to Asian cuisine; It brings together the products that are a synthesis of the food texture and service style of Asian cuisine and local products with its guests.
Banyan is proud to be on the Michelin Recommendation List in 2023, when it turned 20 years , and to have hosted over 700,000 guests so far.
Banyan, İmza Kokteyller
All cocktails at Banyan are made by the award-winning bar chef "Master of Mixology" Chef Ersin Hamamcıoğlu and his team; It is prepared by being inspired by nature, local products and Turkish delicacies.
Banyan, Doğa İçin
What is being done in Banyan to reduce its carbon footprint?
- Attention is paid to the use of local products. .Only customers who want garnish can place an order. -Table cloth is not used. -Disposable plastic straws and chopsticks are not used. -Customers are directed to the digital QR menu and paper menus are avoided as much as possible.