When I am not cooking, I am talking about food. Once we have served all the mains I take off the apron and step in the garden to greet our guests. At first I felt awkward about approaching every table and asking people about their dining experience. I thought restaurant is different from the food tours or cooking classes I ran in Istanbul. The latter proved personal; people wanted to learn more about the city and its food, but also many wanted to meet me and hear my story. Turns out our restaurant is no different. As one guest put it, “You do feel like a house guest here. The hosts receive you at the backyard, sit down to chat with you and as you leave they turn off the lights and go to bed”. True story, given we live in the restaurant. So we have already made Babushka personal and it is ridiculous to hide.
Red Lentil Stuffed Grape Leaves
In a resort town like ours summer means long hours on the beach and late dinners, so I stopped being surprised by our guests arriving at 10 pm and requesting food. After serving the starters, hot dishes and desserts, we get to wrap up the kitchen action and clean by the midnight at best. Chat with Özgür, this and that, and a glance to the clock confirms the new day has started. I go to bed around 1 am and would not wake up until 8.30 am meaning that after yoga, breakfast and planning the day with my husband we are ready to rock and roll by 11 am at the earliest. Shopping, paperwork, dealing with suppliers consume a good few hours and hopefully conclude by 3 pm when the staff arrives and the preparation for the night kicks off.
