Alluring ambiance, food of Istanbul Restaurant, Café, already taking Abuja by storm

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An inside of the restaurant

By Anthony Maliki, Abuja

Barely ten days after officially opening its doors to customers, Istanbul Restaurant and Café, is already being talked about in Abuja, Nigeria’s capital city, for several things.

Tucked on the ground floor of Jabi Lake Mall, the inner ambience, the space, the food and the courtesy of personnel are superb at the restaurant that flung its doors on 1 August, 2024.

Besides, customers can savor their meals overlooking the Jabi Lake and watch local fishermen cast their nets and other activities at the Lake.

From the inside, people who come to eat connect with the chefs as they watch how their meals are being prepared in the open kitchen inhaling the aroma.

On the menu are Turkish and Italian cuisines among others to choose from in the restaurant already experiencing huge crowd of customers.

Meet Chef Emre Idrisoğlu

Born in Şanlıurfa, Chef Emre İdrisoğlu discovered his passion for the culinary arts at a young age, during his primary school years.

Driven by a desire to explore the richness of Turkish gastronomy, İdrisoğlu has secured a solid place among the chefs who perform their craft in the best possible way.

With experiences gained from various cuisines around the world, he continued his journey as a chef dedicated to developing and promoting Turkish cuisine. His work, recognized and admired from all corners of our country, has made him a well-known and exemplary figure in Turkey.

One of the notable aspects of Chef İdrisoğlu’s career is his regular contributions of columns and recipes in numerous newspapers and magazines. He also has a cookbook titled “I want to be a Chef.”

By teaching at tourism and vocational high schools, İdrisoğlu has become a guiding figure for aspiring young chefs and holds many certificates and awards in his professional field. As the founder and president of the Bursa Gastronomy Association, he contributes to the training of future chefs.

Organizing events such as the “Bursa Chestnut Flavors National Cooking Competition” to support local gastronomy, İdrisoğlu has made a significant impact nationwide and also volunteers in the field of education.

His efforts bore fruit in 2015 when he was awarded the title of “Chef of the Year” for his contributions to Turkish gastronomy.” (Istanbul Restaurant and Café website)