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Besh Turkish Kitchen
Venue Info
At Besh, we have five foundations to our menu that make our food more authentic; more Turkish.
Under the consultation of award winning Chef Vedat Basaran, we combine age old recipes and traditional techniques to create rich and flavorful dishes.
Our meats are prepared to recipes from antique cook books dating back 150 years, olive oil is sourced from Turkish brand Nar Gourmet, spices brought directly from the spice bazaars of Istanbul and Izmir, flour from Anatolia and cheese selected by Chef Vedat.
Our heart and soul is the wood-fired oven which stimulates the sense with the aroma of freshly baked pides floating out. Taking the Ottoman recipes and methods passed down through generations our team of Turkish chefs prepare the dough before topping with a range of delights from fragrant meats, rich cheeses, pungent herbs or roasted vegetables. The delicious flatbread is then baked in the wood-fired oven, brought out and served on wooden slabs – a delectable bite to share at the table with
Known for his interpretations of Ottoman cookery books and reintroducing dishes from the Ottoman culinary world, Besh consultant Chef Vedat Basaran is consulting on the menus and recipes, ensuring the authenticity of the dishes. Vedat’s impressive resume includes collaborations with prominent chefs such as Alain Ducasse, Paul Bocuse and Raymond Blanc to name a few and catering for various US Presidents, royal families in Saudi Arabia, Monaco, Spain and many more high profile guests.
With age old recipes, family traditions and an abundance of passion of the cuisine, Besh is taking Turkish traditions and giving them a modern touch for the best of Turkish in town.
Under the consultation of award winning Chef Vedat Basaran, we combine age old recipes and traditional techniques to create rich and flavorful dishes.
Our meats are prepared to recipes from antique cook books dating back 150 years, olive oil is sourced from Turkish brand Nar Gourmet, spices brought directly from the spice bazaars of Istanbul and Izmir, flour from Anatolia and cheese selected by Chef Vedat.
Our heart and soul is the wood-fired oven which stimulates the sense with the aroma of freshly baked pides floating out. Taking the Ottoman recipes and methods passed down through generations our team of Turkish chefs prepare the dough before topping with a range of delights from fragrant meats, rich cheeses, pungent herbs or roasted vegetables. The delicious flatbread is then baked in the wood-fired oven, brought out and served on wooden slabs – a delectable bite to share at the table with
Known for his interpretations of Ottoman cookery books and reintroducing dishes from the Ottoman culinary world, Besh consultant Chef Vedat Basaran is consulting on the menus and recipes, ensuring the authenticity of the dishes. Vedat’s impressive resume includes collaborations with prominent chefs such as Alain Ducasse, Paul Bocuse and Raymond Blanc to name a few and catering for various US Presidents, royal families in Saudi Arabia, Monaco, Spain and many more high profile guests.
With age old recipes, family traditions and an abundance of passion of the cuisine, Besh is taking Turkish traditions and giving them a modern touch for the best of Turkish in town.