Chef's Signature Pan-Fried Halloumi Cheese
Aegean Delight: Halloumi Cheese in Grape Leaves
Experience the taste of the Aegean with this appetizer made from soft halloumi cheese, fresh grape leaves, and a delicious sauce!
Aegean-Style Halloumi Cheese in Grape Leaves is one of the most delightful appetizers in Aegean cuisine. In this dish, soft halloumi cheese is wrapped in fresh grape leaves and cooked with a special sauce. The sauce, made with tomatoes, peppers, onions, and fresh herbs, imparts a unique flavor to this appetizer.
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OUR CONCEPT
Our fixed menu delicacies will soon be on your table without you even asking!
NURTEN ANNE
Breakfast Queen
Born in 1956, Nurten Tuncer lived in Izmir Çeşme for many years. After spending 23 years as a geography teacher, Tuncer embarked on her culinary journey in 1992 at a boutique hotel with a stone house concept in Çeşme, opened by her husband. In 1997, after retiring from teaching, she left the blackboard behind and turned her focus to the kitchen. Since 2013, Tuncer has been the founder of Çeşme Bazlama Kahvaltı and is responsible for all the flavors on the menu, continuing her work as the brand's "Nurten Anne" (Mother Nurten). With her own recipes, Nurten Anne brought a fresh perspective to breakfast culture, and the tastes and presentations she created quickly gained fame by word of mouth.
A Warm Welcome at Nine Locations
Çeşme Bazlama Kahvaltı; operates a total of nine locations: two in Çeşme, three in Nişantaşı, one on Bağdat Avenue, and one each in Dubai, London, and Marbella, Spain, employing over 300 staff. “Nurten Anne” personally engages with guests at the branches, always making time for a friendly chat. Known for her 36 varieties of natural jam, Tuncer has gained recognition internationally with her recipes. She treats guests with genuine warmth and hospitality, sometimes preparing dishes like *menemen* and *pişi* in the kitchen, and other times joining guests at their tables.
Passion for Gastronomy
Tuncer, who loves traveling the world and exploring different cultures, focuses on discovering innovations in the field of gastronomy during her travels. Additionally, she incorporates decorative items and old doors she brings from various countries into Çeşme Bazlama Kahvaltı branches, giving each location a unique atmosphere. With these qualities, "Nurten Anne" captures both the spirit of the branches and the hearts of the guests.
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