'We are
searching for the most beautiful ingredients in the whole of Anatolia.' Chef
Mini Bashekim of Datli Maya is pouring me a tiny glass of tea, infused with
mint that he picked himself, 2000 metres up in the mountains. 'We're collecting
old traditions, authentic recipes and amazing stories, and use them to create a
new energy.'
Datli Maya
is a freshly opened restaurant in the Istanbul neighbourhood of
Cihangir-Beyoglu, one of The Guardian's top five places to live in the world.
The winding streets full of cute little deli's, cosy cafés and shops heaving
with second hand goods. I stumble upon the restaurant by accident. There's a snowstorm
raging and I battle my way across the local square when suddenly a door opens.
A super enthusiastic girl waves me in. I shuffle past a counter and an enormous
oven that seemingly takes up the whole ground floor of the building. I go up
the stairs and pass through the kitchen where a bunch of people is cooking. The
seats are another floor up, in a cute little space with hotchpotch furniture
for 18 people, ranging from red wooden chairs to a comfy bench. The walls sport
mosaics and you're allowed to pour your own cups of tea. Relaxed!
