The blog you have built together is magnificent.
Such a wonderful life style you have!
While reading your tales, i traveled, experienced different tastes, and realized once again that dining is different than eating.
I really appreciate that you have placed “we” in first place instead of meals and places.
Finally, for me there is no alternative to “Chef Nurdan Kitchen”, even not a Michelin one.
Thanks for contributing to our joy of lives.
Please continue to enrich the blog.
Jadeinwanderland : You have a great gallery.
Herdmap : Cool pics man ! I want to eat around the world too.
Foodcrown : I love listening and reading tales of experience. I love learning about these things so I may apply ıt to me…
This “article” stems from the Restorante Nino. Its ambiance, smell, touch all contributed to take you away from a mondane restaurant environment to a spiritual “délice”. Therefore, this article should be classified under “philosophie gastronomique” or better under “gastrophilosophy”.
Reha Tanör does not write restaurant appraisals. He writes, I read between his lines, about his sensations aroused by a particular setting. He may think that he is writing philosophical essays touching digestive system; I think his nose and palate are taking him ( and us, his readers) from the floor and napkins of the restaurants to the sphere of tales, philosophical tales, “a la Voltaire.” The restaurants are the beginning of another journey, a soul search, “a la recherche des gouts perdus.”
He writes about gastronomy the way the Easop served tongues as the best and the worst meals. If one day he loses his sense of smell, he would certainly write similar essays about the chimes of cathedrals, with the same verve, same sensual pleasure.
People of a certain “culinary culture”, the palate-twins of Reha Tanör, who are probably 35 years or older, do not go to gourmet restaurants any more to show off (a bit perhaps) but to follow a rare smell and taste, the way children followed the Pied Piper of Hamelin. You visit, if ever you do, a restaurant recommended by Reha, not because of the richness of the menu but due to the emotional richness of Reha’s story. He does seldom describe a dish. He describes instead the way to discover, under his distant guidance, your hidden dormant taste buds. He describes a restaurant through the infraction of a oblique light criss-crossing a colored window pane, through the subtle touch to a freshly baked crisp dark bread imbibed to a drink quality olive oil. You are softened with a sensation of déjà vu, déjà lu. It is the madeleines, the sponge cakes dipped into a cup of linden tea, “machinalement”. You are not the chosen audience of Reha’s philosophical tales, if you go to a restaurant to fill your stomach, however, you are the person he is writing for, if you immensely enjoy sitting on a straw chair around a 200 years old wooden table of no style, trying to sip your soup while immensely afraid to stain the white linen crisp table cloth with the same awe, curiosity and reverence of a foster child accepted to the dinner table the first time, using silver and porcelain tableware.
Write it again, Sam.
This blog looks great! It has some serious “restaurant mileage” in addition to great storytelling… I’m really looking forward to reading more.
I am starting to read your stories and truly love it…
Dear Mr. Tanor,
You have, certainly, put both passion and effort into your most engaging blog in which there is a substratum that expresses your love and enjoyment of life. I like your style because your refreshing and philosophical perspective includes not only food, restaurants and hotels, but also humor, friendship and a great appreciation for quality. This appreciation of quality is not only for the locations you have presented and the food you have tasted, it is also for that quality of essence we all thrive to achieve in our lives.
My congratulations go to you and your wife who also seems to be an accomplished gourmet.
I wish you continued inspiration and success with your blog. Since your creative potential is obvious, the possibilities will be limitless.
Here we have not only a graet connoisseur but also a brilliant writer, Reha keep them coming…
Vedat Milor , Hürriyet 12.11.2016:
““When I read a piece on restaurants, I look for cutting observations, satire and philosophical depth. In terms of gastronomy, there are two Turkish websites that give me a lot of pleasure: One is www.rehatanor.com… I think it’s more of a travel site. Professor Tanör , who I know well and who was known always to give tough marks in class, has gained the appreciation of admirers and non-admirers alike with his cutting intellect and extensive experience. These characteristics are all to be found on the site“
A letter from Mr. Can Kıraç…
The holidays are now behind us.
This month, I invite you to entertain dreams in another world.
There’s another world to experience every day and every night in the meyhanes of Çiçek Pasajı (Flower Passage) in Istanbul, the beautiful city that fills our hearts and our thoughts with joy. The range of mezes decorating the table opens new horizons and offers a feast of the senses for those that imbibe.
Moreover, there are always new worlds being created at the table of those who drift off into the land of dreams as they sip their rakı.
The poets in all of us come to fore when we share the rakı table with friends. The bards of the meyhanes who explore their own internal worlds become as brave as knights and enamored as those crazily in love.
As the day turns toward evening at the time when the windows of houses on Istanbul’s Anatolian shore take on the appearance of fire as they reflect the sun, the hearts of the patrons of meyhanes along the European shore of the Bosphorus begin to fill up – some with hope, some with melancholy, some with love and some with excitement. Arriving at Beyoğlu’s Çiçek Pasajı at that time is a joy unto itself. The passage’s meyhanes are filled with mystery, just like the palaces in dreamy fairy tales…
In the meyhanes of Çiçek Pasajı, which is like a fragrance chamber bringing together the smells of aniseed, tobacco smoke, kokoreç (skewered lamb intestines) and skillets of mussels, there comes a time when people get lost in the smoke and set sail for their own realms. In such an atmosphere, lovers longing for reunion display their emotions in song:
“Whenever I touch your hands / The seasons pass before my eyes /
Whenever your eyes catch mine / A star falls from the Milky Way.”
It is this spirit of the poet and emotion that patrons of Çiçek Pasajı carry.
All of a sudden, the voice of the waiter is heard over the din in the meyhane:
“Get a beer for my poet brother! Make sure it’s got lots of foam!”
He then leans over the table, saying this to the poet in a mischievous affectation:
“Don’t journey through this world of lies without love / There’s always somebody in wait / Don’t drown in the sorrow that your lover has left you / There’s someone else to make irate!”
Those that enter the rhythm of the meyhane first cast their eyes over the mezes that adorn the table before taking the first bite.
Those that behold slices of melon next to white cheese can do nothing but salivate! Those that peruse the special Çengelköy cucumbers, red radishes, deep green rucola, leaves of garden cress and lettuce, green onions neatly stacked like pens, stuffed-vine leaves in olive oil, bean salad and bowls of garlic cacık sporting sprinkles of dill have more joy in store… After the cold mezes give way to hot appetizers, the hearts of all beat with a different sense of excitement! The emotions at every table come to a crescendo, each different than the next.
There’s love: “This is the Agora Meyhane / The love here is the most wild!”
There’s longing: “Where are you, my love, who could know? / I search for you everywhere I go!”
There’s hope: “I drink to my hopes for you tonight.”
There’s desolation: “Come see what love has done to me / Oh my tears! You said you wouldn’t flow forth.”
And there’s farewell: “Farewell, my youth! Farewell, memories / You’ve lost me, oh how you will wait!”
The patrons have now become wistful, and as their hearts fly like butterflies in their realm of dreams, the hot mezes begin to fill the table.
Skillets of mussels and kalamari in garlic sauce, kokoreç with oregano in a wrap, cigarette börek with spiced beef, grill meatballs, Albanian liver and, finally, a skillet of pickerel in pride of place.
And then it’s time for anger toward one’s lover:
“Beautiful in meaning, spirit and skin you are /
But, oh my darling, it is beautiful with me, not with another that you are!”
Later, a song comes through the window to drive away the clouds of smoke that have enveloped the tables.
“If you put your beautiful head on my chest / and listen to the songs of my heart /
If you’re enough for me, and I’m enough for you / what’s say we forget the tomorrow part?”
If, perchance, you come one day to Istanbul, make sure to dive into this world of dreams, because the abode of dreams in an Istanbul meyhane is like no other!
See you soon,
Dear Mr. Tanor:
Reading about your restaurant tales, which were engaging, inspiring and informative, was a pleasant way to spend a cloudy Californian evening. While engrossed in your colorful stories, I had two thoughts about your blog.
My first thought was that your timing in creating this blog was perfect. This is because intelligent people are increasingly distancing themselves from the dominant bloc of the mainstream media and are turning to alternative media to find independent content that is not associated with the corporate media monopolies. In this explosion of traffic towards internet sources such as websites, videos and editorial columns, blogs have become a popular means of communication, especially in the fields of fine arts and other similar subjects with artistic elements like photography, interior decoration, food creation, etc.
My second thought was that how charmingly the tales of these “destination” restaurants (bars, hotels, etc.) were presented. In every tale, you provide a backdrop to maximize our anticipation and imagination. As the story unfolds, we are drawn into the total ambiance of the location, thereby experiencing great sensory pleasure and thinking — this is how life should be.
Now please go on and write some more.
N. E. Schutt