At Frankie, we have adopted an exciting and refreshing approach for sustainable culinary identity by only sourcing agricultural products with geographical indications in order protect the integrity of the products. We have substantially reduced the number of purveyors we use and re-interpret regional tastes with global and contemporary techniques and touches. As a result, our menu always remains new and diverse because we only use seasonal agricultural products.
WHAT IS A GEOGRAPHICAL INDICATION PRODUCT?
A geographical indication (GI) is a sign used on agricultural products that have a specific geographical origin and have qualities or a reputation that are due to that origin. Original products are endorsed and certified by the Turkish Patent Institute.
As the Frankie group, we feel it’s our obligation and duty to claim responsibility for our rich regional legacy dating back thousands of years and home to numerous civilizations. We support the certification of agricultural products so that they don’t become extinct or adulterated in order to maintain their purity. As a result, we support regional producers and have carried their products to our kitchen and bar. For example, we do this by purchasing cheese from Ezine to watermelon from Diyarbakır, etc.
While we protect our producers from unfair competition by supporting geographical indication products, at the same time, we build awareness and afford our discerning customers the opportunity to enjoy pure and unadulterated seasonal culinary delights, who in turn can then share their experiences with the rest of the world.
We are proud and honored to play a leading role in taking responsibility for enhancing the awareness of Turkey’s geographic indication products. We will continue to endorse and build awareness of geographical indication products with new generations and strive in our efforts to ensure that they find their rightful place in society.
We owe a debt of gratitude to the Metro Gross Market group for continuously sharing their wealth of knowledge with us and in assisting us in procuring our products.
Another one of the many experiences you will encounter at Frankie’s is “in the details”: the careful attention placed on the plating of our dishes is just as important as the delightful tastes of the food. Our highly qualified congenial wait staff is prepared to guide you in selecting your wine to complement your dinner or can also assist you in selecting your dessert. As your fine dining experience comes to an end, be ready to relish the live musical performances and we recommend you try our refreshing cocktails meticulously prepared with seasonal products.mevsiminde kullanılmaya özen gösterilen ürünlerle hazırlanan kokteyllere bırakıyor.
Melih Demirel is an all-time foodie, traveler and ex-industrial engineer who went great lengths to pursue his dream of becoming a chef. Demirel graduated from the New York Culinary Institute of America in 2010. He started his career in food by working at great restaurants such as Stone Bars, Gramercy Tavern, Daniel NYC, French Laundry, Noma, and Narisawa.
Demirel, later, kickstarted his restaurant Tabla in İstanbul (2014), with a clear objective to present his renderings of classic recipes from Turkish cuisine. He is currently the executive chef at Frankie Istanbul, which is a prominent venue that allows him to experiment further to marry the traditional and modern techniques. Demirel’s vision is to create an up to date and contemporary cuisine while taking into account four elementary aspects of that effects food: the roots, the traditions, today and the future.