MÜGE’S NICE EXPERIENCE
22.September.2017
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It might be the most ideal vacation city. With its weather, sea, landscape, food and museum, Nice is an uplifting location. Our chef Müge is touched by the city in a completely different way once more after many years. read more
It might be the most ideal vacation city. With its weather, sea, landscape, food and museums, Nice is an uplifting location. Our chef Müge is touched by the city in a completely different way once more after many years.   

It was very exciting for me to visit Nice after 15 years.
While I was in secondary school, I stayed in Antibes in south of France for the summer to improve my French. At that time, my sense of eating was not clear like today. As time passes, people’s interests and curiosities change.
During my vacation, I ate delicious food, I saw many district bazaars, visited the museums of my interest. I have some suggestions. If you visit Antibes, a must visit is Picasso’s museum. It is the most luminous exhibition space with a great landscape I have ever seen. The beauty of the paintings come together with the setting and take you to another world. I also suggest visiting Musée Matisse and Musée Marc Chagall. 
Since my healthy living walks are going very well, I continued with my morning routines during vacation, too. They were setting up the Cours Saleya bazaar during my walks. Fresh blackberries, raspberries and zucchini blossoms from the garden became an incredible visual feast for me. I wanted to put those vegetables and fruits in my luggage and bring them here. I came up with a better idea. I bought the seeds of the vegetables and fruits and brought them here and gave them to Mr. Güven so he can plant them. Different types of tomatoes’ and zucchinis’ seeds were my favourite. The most exciting seeds were freckles lettuce and endive. I hope the seeds give flowers and I can manage to cook delicious food.
We ate good food. Coquillages Brun restaurant located in Cannes was really different. It has been open since the year 1953. I haven’t eaten such fresh and delicious seafood for a long time. Oysters, limpets and crabs were really tasty. We had clam on top crab risotto, which was the speciality of the day. It was just perfect. 
What I liked the most was people stopping by mini cocktail bars after work.  I would love it if the same culture would exist here in Turkey. I think it is something that makes people happy. 
My Nice vacation was really pleasurable. I came back with new ideas of dishes and experience. I suggest you follow our menu…

Müge Ergül
FALL AT SANAYI 313
06.September.2017
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The melancholy of Autumn is often replaced by the idea of new things and beginnings. read more
The melancholy of Autumn is often replaced by the idea of new things and beginnings.
“Back to school”, “fashion overdose”, “fall vegetables” or “lying in front of the TV with pajamas”. These ideas can really make us feel good.
While I was swimming in the blue sea of Symi yesterday, what excited me the most among the things to do at home today was viewing Sanayi 313 pre-fall collection. I got excited for winter days. 
Serena created the collection with the power she got from Voltaire’s quote; “Man is free at the moment he wishes to be.” Proust, Louis XIV, Botticelli and Marie Antoinette are accompanying Voltaire while giving their names to new season’s shoes and bags. I felt like I was in a wonderland inside the new collection. My favorites are Antoinette’s; the most fairy ones among them all. 
WE HAVE A HEALTHY MENU NOW!
23.August.2017
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By the Instagram stories Müge shared, I recently realized that she started mornings walks. Once you begin to live healthy in one course, the rest comes easily. Now, she created a healthy menu for Sanayi 313 Bebek. She is sharing the details with us. read more
By the Instagram stories Müge shared, I recently realized that she started mornings walks. Once you begin to live healthy in one course, the rest comes easily. Now, she created a healthy menu for Sanayi 313 Bebek. She is sharing the details with us:

I was working on the healthy menu for a long time. I think all the innovations are created as a result of needs. 
These days, I begin to reason those who care about what they eat. The awareness in nutrition is developing, the trends are changing. 
Refined sugar, simple carbohydrates and foods containing preservatives are very rarely consumed. Instead of these, foods that are rich in protein and fibre, nutritious; low glycaemic index foods are in great demand. Flour leaves its place to almond flour, sugar on the other hand is replaced by dried fruits. As an alternative to dairy products (allergies are growing), almond milk and soy milk are being consumed. 
I created some new alternatives to our menu for those who care about their health and pay attention to what they eat. 

•    Scrambled egg white with turmeric, avocado on pumpernickel bread
•    Whole-wheat roll with cheese, pink tomatoes and basil, hard-boiled egg
•    Detox: Cucumber, parsley, green apple and ginger juice
•    Cooked oatmeal with milk, agave syrup, cinnamon, banana
•    Chia pudding with fresh fruits, coconut milk and lime peel

*Our heathy menu, which is served in Sanayi 313 Bebek everyday can be tasted in Sanayi 313 Maslak on Saturdays only.
KEMAL TUFAN & SANAYI 313 BEBEK
15.August.2017
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When I saw Kemal Tufan’s works many years ago, I was really impressed. Inspired by the nature, he creates ironic sculptures. read more
When I saw Kemal Tufan’s works many years ago, I was really impressed. Inspired by the nature, he creates ironic sculptures. I have always liked huge and tiny objects. In our small corner Sanayi 313 Bebek, Kemal Tufan’s big sculptures are exhibited this month. They matched each other very well. 
Kemal Tufan was born in Silivri in 1962. He has a degree in the sculpture department in fine arts faculty of Mimar Sinan University. He has joined many personal and group exhibitions both in and out of Turkey. His exterior sculptures are exhibited in 34 different countries’ various cities. 
FESTIVAL ERA AND NEW DISCOVERY
08.August.2017
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Music editor Figen Hazbay told us about the boutique electronic festival she went. The festival, which took place in a farmhouse and welcomed only 2000 people was very exciting, she said. She made me curious! read more
Music editor Figen Hazbay told us about the boutique electronic festival she went. The festival, which took place in a farmhouse and welcomed only 2000 people was very exciting, she said. She made me curious!
Festival Era is a 2000 people Electronic Music Festival located in Llagostera Town – within an hour’s drive from Barcelona. Taking place in a farmhouse’s property, this festival took me away from the city and left me all alone with nature and music. 
The festival began in day time and went until the early hours of the morning. Mostly Catalan groups were on the stage. I had the chance to know new musicians. The most satisfying musician for me was my new discovery Awir Leon. Born in France, Amsterdam based musician is also a producer and a performer. He was taking place in a festival in Spain for the first time. His excitement was perfectly reflected on the stage. His voice was still on my mind after I left the festival. 
I should also talk about my favorite groups. Two Catalan groups, which I had the chance to listen to in Barcelona; Playback Maracas and Animic. They both performed very well on the stage. 
For some reason, little and local festivals excite me more. Festival Era was definitely one of them.
ENİS’ MYKONOS DIARY
03.August.2017
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Enis is telling us about his Mykonos vacation. I took pleasure reading what he wrote nearly as much as our Mykonos trip. read more
I start my day at Marenga Milk Bar. As I am drinking my iced coffee, I am eating scrambled eggs, which I know I will never forget the taste of. A cute girl is sitting across me, don’t worry about who she is.  On the hills of Mykonos, this primitive location is to explore for. Marenga Milk Bar makes you feel good with its bamboo ceilings, concrete floor and natural warm colours. Despite the slow service, I leave the place happy with its owner Angela’s smile. 
I don’t like to drive, especially in an island! I found something like Uber and thought of how things spread so quickly for couple of minutes. 
Then, I visit Nikos’ store and I can’t drink anything other than water. It’s very hot and becomes even hotter among the diamonds. 
I know it’s going to be a great vacation. Alemagou, Principote/Panormas and Sundays’ favorite Scorpios smile at me from my list. I am staying on a boat but this time this sailboat means only a heavy sea. Mykonos is not suitable for boating. But my family and my eight-months-old pineapple, my niece soothe the speed of the wind and white surfs of the sea. We get used to each other with my pineapple on this vacation. She is afraid of my beard but I can’t trim.
I love getting lost in the streets of this island, which never misses to make you smell the lamp. While looking for Astra, I come across with Interni. There is a good party but I seem to know the faces. I want to go on with being a tourist. 
I forget about my list and clear my head. I find myself in a fish restaurant called Koursaros inspired from Japanese cuisine. I like the place even more when I see Sake on the menu. Then, I go to Astra located in the town with my friend from university. There is still no plans. It went like that till the end of the trip.
As the sun raised in my cabin on Monday morning, I felt like I was in the office. Phone calls, e-mails and everything that we are enslaved by everyday routines begin to smile at me. 
I will go back in the soonest time…
TOMATOES
31.July.2017
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I couldn’t wait for sharing Müge’s surprise post about tomatoes since tomatoes are also my favourites for summer. I can’t live without them! read more
I couldn’t wait for sharing Müge’s surprise post about tomatoes since tomatoes are also my favourites for summer. I can’t live without them!

I want to share what I feel about tomatoes, which are my kitchen’s favourite ingredients these days. 
Do you know where you can eat the best tomatoes? At marketplaces! When you find juicy, scented pink ones, it becomes even more pleasurable to eat them…
Another secret I want to share: if you see a tomato field, don’t forget to smell the leaves of tomato seeds and green stalks. One can lose herself. 
When I don’t want to eat much during summer days, my life saver is feta cheese and tomatoes. If there is mozzarella and tomatoes from the field, it is the best joy ever. When I put them on the plates, I add a little bit of olive oil, which I got from Altınoluk. A glass of red wine along the duo would make me the happiest. 
Tomato means summer and taste to me. Tomatoes we eat near the peppers we get from our garden or pasta with tomatoes after going into sea are great dishes of summer.
As the sun gets hotter, 313’s kitchen is full of tomato crates. Since I don’t use tomatoes during winter, I prefer to add them to every meal in the summer months. To the eggs, fish and salads…
TUNES
28.July.2017
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Jonas Saalbach - Summer tunes all around! read more
Jonas Saalbach - Summer tunes all around!
SATURDAY BRUNCH
19.July.2017
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Getting ready for Saturday Brunch! read more
Saturday Brunch at Sanayi 313 during summer is a great choice for those who stay in Istanbul for the weekend. I prefer to go there when I stay here in the city. The different kinds of eggs such as with avocado, mushroom or local cheese, granola with yogurt and the delicious quiches are great choices for late mornings. Chill-out music at the background and searching for good buys complete my brunch, making our Saturdays complete.
THERE IS A BIRTH IN SANAYI 313 BEBEK
17.July.2017
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The collaboration between PG Art Gallery and 313 Bebek is going on at full steam. Leaving the “Ah’s” of Manolya Çelikler behind, we are welcoming Sevim Kaya’s “Yeniden Doğmak” (Rebirth) series. read more
The collaboration between PG Art Gallery and 313 Bebek is going on at full steam. Leaving the “Ah’s” of Manolya Çelikler behind, we are welcoming Sevim Kaya’s “Yeniden Doğmak” (Rebirth) series.  Rapido (inky pen) on paper technique is used on the series, which symbolizes the existence struggle of plants. 
“We generally do not realize the dramatic behaviors of plants. Because they seem very slow to the eye. But if we slow down the time and look from plants’ perspective, events come to a magnificent state.” – Sevim Kaya
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