Yükleniyor…
Analytics and marketing cookies load only with your explicit consent. You can change your preference any time from the menu. Learn more
Premium boutique restaurants along the Bosphorus, fish operators along the shoreline, and Kilyos–Garipçe beach kitchens. Chrome-plated plates and quiet electric lines are what coastal hotels ask for.
The base shelf adds a full-length second surface beneath the bench. Heavy pots, stockpots and gastronorm pans sit within reach instead of on the floor. Buttered dough falls apart on a warm surface. Marble sits below room temperature and rescues laminated dough, chocolate tempering and sugar work — this is the pastry line's defining surface. The natural stone is polished non-porous, so flour doesn't cling and dough doesn't stick. A stainless frame surrounds the slab with protected edges against knocks.
Electric wet bain-marie — ideal hot-hold for service line.
Station that keeps fried potatoes hot and crisp — for high-volume service.
Fully open between the legs — nothing blocks floor cleaning, and the body stays at its lightest.
Tell us your kitchen flow — we'll come back within 48 hours with a quote tuned to Sarıyer operations.