Alongside our potato salad, we’ve brought another Çeşme potato speciality to our İstanbul locations. The addition of caramelized onions to these roasted diced potatoes makes this a dish children can’t get enough of.

Çökelek cheese, originating from the province of Aydın, is roasted in butter with a blend of herbs and spices, then brought to your table piping hot.

Starting with tahini as the main ingredient, Mama Nurten’s special recipe is infused with milk, hazelnut, and white pekmez (grape molasses) and, with a garnish of classic pekmez, is ready for indulgence.

Everyone has heard of Mother Nurten’s jams. Jams, whose diverse variety is increased day by day, made by Mother Nurten, who enjoys discovering new flavors in her down time, are presented to you specially right after our breakfast. Mother Nurten of course shares the recipes with those who wonder: last we counted the collection it was up to 36 including Fig, grapefruit, lavender, mastic, and plum jams. It has been a while since we counted, who knows how many there are in the collection now!

There are 3 different kinds of cheese in the 3 cheese eggplant, which is one of the trademarks of Cesme Bazlama Kahvalti. Tulum cheese, grated cheese and our own custom made cheese, along with salted yogurt, are combined with eggplant, pepper, cucumber, fresh mint and olive oil.

Cesme tomatoes gathered in summer are stored. Along with thinly chopped peppers, the tomatoes are seared on wok pans with butter. This delicacy with a mesmerizing smell is presented with the addition of the optional eggs.

One of the most popular flavors, the yeast of the fried bread is made by sweetening sour yeast. Inside, milk, cream, sugar, butter and a special mixture are mixed with flour. Kneading and waiting times are laborious and the care this delicacy needs is what makes it famous. The puffy fried breads which do not take in the oil, are placed on our plates.

Çeşme Bazlama Olive oil, which meets our valuable guests at the breakfast tables, is produced for us from the most beautiful and natural olives of Aydın region. Flatbread and Fried Bred accompany this delicacy served with thyme.

The only thing we serve on our table that does not belong to the Aegean region is the green olive. Olives from Antakya/Hatay region are gathered from the garden and the curing is done by us. We did not forget to serve our guests with these olives which we enjoy and have at our own table as a family.

The dry saddle olives belonging to Aydın Söke region are also produced and collected for us. And the curing is again done by us.

Both specially produced for us, the honey from the yellow vitex flowers in Aydin Soke, and the Turkish cream made from 80% buffalo milk share a plate in our tables, start the festivities in our stomachs and fill us with energy.

Again, we are here with a specialty of Cesme Bazlama Kahvalti. Our Mother Nurten’s acuka is very special. The natural dried tomato from Ermenek, blended with spring tomatoes, pomegranate syrup, pepper paste, walnuts, olive oil and fresh mint, is prepared daily and served on our tables in the freshest condition.

Since Cesme Bazlama Kahvalti was founded, the special Tulum from Izmir, Ezine Cheese, old Kars yellow cheese, village basket cheese with thyme and Cecil cheese which are coming from our producers especially for us, are at our tables, ready to start the festivities for you.

The most beautiful tomatoes, cucumbers and peppers we have grown and produced in Izmir Cesme take their place on our tables. We are very assertive about this. From our fields and our own manufacturers, Turkey’s most beautiful tomatoes are coming to our breakfast. In winter, semi-open greenhouse tomatoes are prepared with the same care as the most beautiful tomatoes of the period.

When we went to Trabzon as guests, we experienced this taste and made sure we did everything to have it on our breakfast tables at Cesme Bazlama Kahvalti. We are as addicted to the chilled butter made from the milk of the cows in the highlands as you are.

As dried nuts and fruits, periodically walnut, dry mulberry and dried apricots are presented. Again, according to the period, strawberry, kiwi, mandarin, grapefruit and/or orange decorate our plates with their vitamins.

We haven’t seen anyone not enjoy these two. Two very different delicacies come together to create another. The cheese made from special, almost disappearing milk that is even hard to find in Tire is specially produced for us. Mulberries, which are grown in thousands of famous trees in Tire are collected at season and prepared for presentation. You still haven’t tried it?

The spices and meats that we produce ourselves are transformed into an art in the hands of Butcher Ismail Efendi, who has accompanied us since our foundation. Those who do not try the butcher’s sausage served with fried bread are regretting it!

With three different types; potatoes, spinach or cheese, our homely gozlemes are made by warm hands in Cesme Bazlama Kahvalti houses, and replenished as the plates go empty. No one can say no to this delicacy.

Our Flatbreads are made from our special mixture of bran flour, instead of the regular white flour known to all. The scent of this flavor cooked with sourdough yeast, brings back past memories. It is prepared daily and served to our tables hot.

As we strive to choose the most natural produce for all our products, we had to take our tea from Rize, where it’s homeland is. A new flavor created by mixing 6 different kinds of tea, is brought to your tables hot and fresh, with the special tea pots of Cesme Bazlama Kahvalti.