A fresh eatery with timeless appeal
EBRU ERKE
Bardot exudes the very vibe of a trendy restaurant you'd find in New York, Paris, or London, with luxury and style that mirror Beymen’s sophisticated aesthetic, complemented by a thoughtfully curated menu to suit every taste.
Cihan Çetinkaya is one of those who prefers working quietly behind the scenes in the kitchen rather than taking the spotlight. His modesty stands out even more in a world where many flaunt confidence despite lacking his skills. Recently, for the first time in a while, Cihan took center stage as the face of Bardot, a venue newly opened in Beymen, Zorlu Shopping Mall.
A graduate of Mengen Anatolian Culinary Vocational High School, he honed his craft in both local and international hotels, gaining experience in cities such as San Francisco and Dublin. Upon returning to Türkiye in 2003, his career path intersected with that of Mehmet Gürs.
At the time, Mehmet was serving as the kitchen coordinator for the Chaîne des Rôtisseurs’ Young Chefs competition, while Cihan had just been named Türkiye’s champion in 2003. Their connection, initially forged there, evolved into a professional partnership in 2009, and they’ve been collaborating ever since.
Then there’s Adem Usta (Boğatepe), a seasoned mentor who has guided countless chefs with his vast experience over the years — a story deserving its own spotlight in another article. As for Mikla, Numnum and Enzo, this trio still closely linked in business, once enjoyed a period of immense success with every project they undertook. And it’s no wonder — they revolutionized their approach overnight, spearheading a movement they dubbed “New Anatolian Cuisine” in Türkiye. By doing so, they aligned with the innovative trends in global gastronomy, speaking the same culinary language as the world’s forward-thinking chefs.
Although the transformation seemed to happen overnight, it was actually the result of several years of rigorous R&D, which I had the chance to witness firsthand. After all, creating the ultimate version of dishes such as salmon tartare or Antakya-style pumpkin dessert with a modern twist isn’t something that happens instantly. They redefined the notion that an upscale restaurant could also serve traditional dishes like rice pudding or tarhana. Their strength has always been rooted in their dedication to research and innovation. And speaking of the team, Tangör Tan deserves special mention — he was the go-to expert for field research at the time.
“For instance, I always say with pride that one of Mikla’s greatest strengths was its service — from the waitstaff’s demeanor to their mastery of information. Managing this consistently over the years not only strengthens you but also gives you a sense of ease. You take a step back, observe your surroundings, and gain a clearer perspective on what’s happening,” Cihan explains, reflecting on his professional journey.
All of this not only sharpens one’s instincts but also reduces the risks associated with managing a venue. A quick glance inside Bardot is enough to see this in action. The goal was to create a restaurant reminiscent of those found in New York, London, or Paris — one that feels as though it’s been around for decades. At the same time, it needed to align with Beymen’s language of luxury and sophistication. To achieve the desired elegance and touch of femininity, they collaborated with the renowned New York-based architectural firm Roman and Williams. They designed a menu with the idea that people wouldn’t come to a chef’s restaurant, but rather to enjoy good food and have a great time in a comfortable setting. Their philosophy was, “Everything we make should be the best in its category,” which led them to travel to hundreds of restaurants abroad to conduct research for their menu. A clear example of this commitment is their soufflé. In a world where undercooked, runny chocolate cake is often called soufflé, their Yuzu Soufflé stands out as a true masterpiece. It’s the kind of soufflé you’d expect from top French chefs, with impeccable technique, but elevated with the unique flavor of Japanese yuzu. Additionally, following the idea that “hot desserts are always a hit,” they included a strawberry Rum Baba and a Crepe Suzette on the menu, skillfully balancing caramel and citrus.
The philosophy of elevating simple or everyday ingredients to their best potential extends beyond desserts to the entire menu. Take the meat tartare, for instance. The finely chopped meat is perfectly soft and chilled, just as it should be. The mustard in the sauce is of excellent quality and used in just the right amount, harmonizing beautifully with the egg. They’ve also added buckwheat crunch for an interesting texture contrast. The potato gratin served on the side is equally refined, with precise potato slices, optimal cooking time, and a carefully crafted oven-baked sauce. In short, the menu offers something for every palate and preference.
They also offer a mini supplementary menu featuring truffle dishes. I highly recommend the truffle paired with hand-rolled thin tagliolini pasta. Bardot is a venture by Artisan Hospitality Group, which is backed by Beymen, with Cihan serving as the F&B partner. He oversees the cocktails, kitchen and service in both their current and upcoming restaurants.
A special shoutout to Fatih Günışık, the talented young chef leading the Bardot kitchen. According to Cihan, even more exciting projects are in the pipeline. We’re eagerly looking forward to them!
