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WE BLOG

our own recipes & culinary news

PAY WITH PLATINUMMASA, FLY TO EUROPE!

We give a return ticket for Europe to our guests who make their payments of 300,00.- TL (once or totally) with QR Code payment option through PlatinumMasa application, on which any VISA card is identified, between the dates 15 August – 30 October at Gastro Vogue Group restaurants including Seraser Fine Dining Restaurant, il Vicino Pizzeria and Pio Gastro Bar & Bistro, as a gift. This promotion is valid for the ones, who meet the guidelines. Details at www.ucuranmasa.com

RECIPE OF THE WEEK: PAN-ROASTED GROUPER CHEEKS WITH RADISHES AND TOMATOES

Always apply the nose-tail philosophy to fish! When it comes to large fish, you can use the head, collar and the cheeks. Grouper cheeks have a meaty consistency and almost sweetness to them. Depending on the size of a grouper, the cheeks can be small as a cherry or big as an orange. The cheek is a muscle that gets a lot of work, so it has a richer flavor and it holds its shape in the pan. On this post we would love to provide you an amazing recipe with grouper cheeks. Please follow the guideline below and enjoy…

DANCE ON FIRE – CHAPA

The Spanish call it plancha. Argentinians call it chapa. We call it one of the best ways to marry the searing and crusting capabilities of a cast iron skillet with the intense heat and smoke flavor produced by your grill. A traditional chapa is simply a big, flat piece of tin set over a fire. It chief virtue is that once you’ve built your fire under it, instead of waiting your coals burn down to ideal temperature, you are ready to cook in few minutes, as soon as your chapa gets hot. If there is someone in your are, who…