YAPAY ZEKA LEZZETLERİ – 1. Bölüm (İstanbul’un En Meşhur Döneri: Günde 1.3 ton satıyorlar)

YAPAY ZEKA LEZZETLERİ – 1. Bölüm (İstanbul’un En Meşhur Döneri: Günde 1.3 ton satıyorlar)

Bir yapay zekanın izinde en lezzetli yemekleri denemeye hazır mısınız?
Onur Ziya Demir’e bu kez ChatGPT eşlik ediyor ve onun tavsiyeleriyle bir lezzet rehberi oluşturuyor.
Dijital çağın en lezzetli rotasında güne Hatay usulü kahvaltıyla başlıyoruz. Ardından kıta değiştirip döner denince Türkiye’nin en meşhur adreslerinden biri olan Bayramoğlu’na gidiyoruz. İncecik, yağlı ve çok lezzetli döneri tattıktan hemen sonra yaz serinliğini yaşamak ve farklı bir tat denemek için yapay zekanın önerisiyle Kanlıca yoğurdundan yapılan dondurmayı tadıyoruz. Günün son durağında ise Kuzguncuk’ta, Pastafarian’da el yapımı semolinadan hazırlanan taze makarnaların ve mascarpone ile yapılan tiramisunun keyfini çıkarıyoruz.
Çocukluğumuzda Amiga 500’lere disket taktığımız günlerden, bize lezzet rehberi hazırlatan yapay zeka araçlarına gelmemiz tam 30 yıl sürdü. Ama bu serüven çok güzel başladı. Ayaküstü Lezzetler’in öncülük ettiği bu nefis içerikleri yakında tüm dünyada da çekeceğiz.
Sizce bir sonraki durağımız neresi olsun? Yorumlarda paylaşın, belki de bir sonraki bölüm sizin istediğiniz yerde olur.
Videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

Giriş: (00:00)
Zeytin Garden Breakfast: (04:50)
Bayramoğlu Döner: (23:32)
Kanlıca Dondurma Kafe: (32:43)
Pastafarian: (46:25)
Kapanış: (53:33)

Ayaküstü Lezzetler Kanalına Abone Olmak İçin→ https://www.youtube.com/channel/UCVR8Fd0umV7PS7WryggxaDQ?sub_confirmation=1

Bölümler | Ayaküstü Lezzetler → https://www.youtube.com/playlist?list=PLmMZQOx6zrcJrHaZSy_CRMojJGOFCAtOd

Ayaküstü Lezzetler’in bu yeni bölümünde aşağıdaki işletmeler yer almaktadır. Hiçbir işletmeyle iş birliği yapılmamıştır. Tattığımız tüm lezzetlerin fiyatlarını video içinde belirtiyoruz. Videonun çekim tarihi ile yayın tarihi arasında zaman farkı olabilir. Bu süre zarfında ürün fiyatlarında meydana gelebilecek artışlar nedeniyle, paylaştığımız yemeklerin fiyatları değişebilir. Bu fiyat artışlarından Ayaküstü Lezzetler sorumlu tutulamaz. (Fiyatlar, 18.07.2025 tarihine aittir.)

– Zeytin Garden Breakfast – https://maps.app.goo.gl/Y5wMR4iUqnCK3xsr9?g_st=ipc
– Bayramoğlu Döner – https://maps.app.goo.gl/jJArkC8U8o7WujQr9?g_st=ipc
– Kanlıca Dondurma Kafe – https://maps.app.goo.gl/j4NtoV8Djb5rmRde6?g_st=ipc
– Pastafarian – https://maps.app.goo.gl/VK1WYsWte4yxQfyo9?g_st=ipc

#ayaküstülezzetler #YapayZekaLezzetleri #reklam #BayramoğluDöner

Ladies, gentlemen, Welcome to Ayaküstü Lezzetler. You will feel 17 years old again. I want to present you with a very special flavor. Sister Ayşe, How many do you open like this in a day? It changes every day; depending on the customer. You can’t find this in many places in Istanbul. Is this a double? How many grams is this? Is it 220? You can see the fat content, right? They say there is Kanlıca yogurt here by the beach. They make the ice cream, is that true? Wow. I can finish this today, just watch. My love for pasta has just emerged. Technology makes all our lives easier. I think back to my childhood, like the Commodore 64, Pentium computers. We are a generation that has experienced their development. Right after that, with the development of the internet age, we have experienced many different things in Turkey and around the world. With the entry of social media into our lives, you all can now access more information in a very short time. In today’s age, we have started to use artificial intelligence a bit more and it has started to make our lives easier. Today, actually on YouTube for a long time we will have covered a topic I want to discuss. I will ask artificial intelligence, I will go to the places it suggests and taste the foods it mentions, and I will give you my comments. I will even ask for its comments as well. It will be a conversation-like atmosphere. If you’re ready, let me start a conversation with it, introduce you to it, and let it suggest our first stop. There are many artificial intelligence tools, but I use ChatGPT in my daily life. That’s why I will ask the questions to him as well. Let me show you, he will start talking now. Muhammed, come closer. There is a circle here. When he says something to me inside that circle, he plays like this. For example, hello, how are you? Yes, I saw that round shape. It actually represents the sound waves while we are talking. And it’s very fun to see it move while you are talking. Everything looks quite nice by the way. A lady has thus become a guest on our channel. I hope we will make a nice video together today. This is actually going to be a somewhat risky video. The thing he really suggested when we go. We will see if it’s true or not, right? Yes absolutely so. It looks like it’s going to be both a fun and a bit of an exciting video. Testing the suggested thing adds a different excitement. Let’s see what the result will be. As you can notice, when expressing such sentences, the tone is different. Honestly, it feels interesting as if I’m talking to a real person. but I really use it a lot in my daily life. I’m sure many people use it too. By the way, it’s not an advertisement or anything. I haven’t received any advertisements from ChatGPT. This video is just very much on my mind. It was a video I always wanted to make. I thought it would be interesting and that you would like it too. So shall we get started? Yes, I think we should start. Doing experiments like this is really both fun and quite educational. I hope the viewers enjoy it and find it useful as much as we do. Then let’s step into the adventure. So let’s do it this way. I will ask you separately in each location. First, I want to start with the breakfast stop. Right now, I am around Beşiktaş, Levent. a location that is not very far from here I want you to suggest a breakfast stop. At this breakfast spot, unlike other breakfast places it can be any product that does not exist. It can be a special product of their own. The important thing for me is taste. It definitely needs to reflect that flavor. By the way, just like in the previous videos, from above we started throwing things again, the birds and ***’tı. God damn it. a unique and delicious place near Akmerkez in Etiler If you’re looking for a focused breakfast spot, I can recommend Beka. They offer quite rich and diverse breakfast options. I’m sure you will like it. Beka is a very nice suggestion. I really love it too, but it might be too salty for many people. A bit more reasonably priced, a bit more like a tradesman’s breakfast you can look for breakfast places in that style. The breakfast place street in Beşiktaş is great for this. offers quite famous and reasonably priced options. Also, on the Sarıyer side, there are Zeytin Garden Breakfast and Fener Işığı Cafe. places like these are also among the venues that offer enjoyable and delicious breakfasts. I’m sure you can find a place in the style you’re looking for. You mentioned Zeytin Garden. What kind of place is that? Zeytin Garden, a place that offers a peaceful and calm atmosphere amidst greenery. Generally with natural and fresh products is known for its prepared breakfasts. The view is also quite enjoyable. This way, you can have a delicious breakfast and enjoy nature at the same time. I hope you like it? What did he say? I couldn’t hear the last part. He went there. Okay, thank you. We are setting off. Artificial intelligence flavors are starting. You all should subscribe, to like the video and after the video ends then you don’t forget to leave a comment. We are all heading towards Sarıyer. Following a piece of artificial intelligence for the first time We have arrived at our stop, Zeytin Garden. I usually always saw this place on the way. This place is very close to İstinye Park. Therefore, I always saw it while passing through this beautiful place. There was always a crowd in front of it. It was destined to come today. According to what is written at the door, it says local Hatay breakfast. It excited me a little, to be honest. Because everything from Hatay, whether it’s breakfast, whether it’s lunch during the day, I love everything about it, whether it’s evening appetizers. If you want, let’s not waste time, Let’s go inside. Let’s start the day with a nice breakfast. What are you doing now, sister Ayşe? I am making lavash. Lavash. How many do you make like this in a day? We make. One hundred, fifty. There is a big difference between one hundred and fifty, though, right now. Which one? One hundred or fifty? It changes between one hundred and fifty. It depends on the customer. It changes according to the customer. Thank you for your hands. What else are you making? Gözleme, with potatoes, with spinach, with cheese, with peppers. Are you making pepper bread here? We make it here. Honestly, I really love pepper bread, you know? I adore it. Oh, oh, it’s really beautiful. Thank you for your hands. Today our guests, welcome to Zeytin Garden Breakfast. I am İsmail. I will be assisting you today. First, we have a cheese and mushroom omelet. A delicacy made from ful (fava beans), onion, garlic, tahini, and olive oil. Here is a cheese platter. A delicacy called Muhammara made from bread, walnuts, tomato paste, and spices. Our famous dish Haydari from our country. Babagannuş from Central Anatolia, which is called Abagannuş in Central Anatolia, is a delicacy made from roasted eggplant and peppers. A delicacy called Mütebbel made from tahini, garlic, strained yogurt, and roasted eggplant. Our special salty yogurt from Hatay. Here is our sauced eggplant. A delicacy called Pink Sultan made from red beet, green apple, and garlic. Fava, made from fava beans, carrot, onion, and turmeric, is a delicacy very beneficial for the skin and digestion. Our famous hummus from Hatay and the Middle East. A Greek meze called Girit made from 4 types of cheese, walnuts, and pestle. Our famous falafel from the Middle East. Our special sauced olives from Hatay, our black olives. Here is our cheese kebab, and here are our pastries. Here is our fig jam with walnuts, and here is our strawberry jam. Our special za’atar and olive oil from Hatay. This product involves dipping our bread first in olive oil and then in za’atar. It is eaten by dipping. And here is our honey with clotted cream. If you eat it, you will feel like you are 17 years old again. I want to present you with a very special flavor that you will feel. Pistachio paste made from 80% Antep pistachios, almond paste, hazelnut paste and our non-factory chocolate. Sir, here is our watermelon from the seasonal fruits. My warm bread and gözleme are coming right up. Enjoy your meal, Thank you very much. I have a question. Normally, leftover breakfasts like this always go to waste, but here, since it’s portioned and ready to eat, it doesn’t go to waste too much, right? Let me put it this way. Two people usually can’t finish the entire table. We receive some comments on the internet. They say to us, ‘Well, you’ve put just as much as a bird would eat.’ You’ve put very little. If we came, these would be finished right away. Our restaurant offers unlimited service. Unlimited service means that any product that runs out is the possibility of free refills. The leftover products on these tables in the evening the ones who come here from the neighboring areas is given to the poor. If it hasn’t been touched, if it has been touched, all touched products go to the trash. But an untouched product, for example, if we haven’t tasted the haydari at all, I can use it for the staff breakfast the next day or I can give it to those in need who come in the evening. But there’s nothing I can do with touched products. Unfortunately, they go to the trash for hygiene reasons. Generally, for 1, 2 it is the same for 3 people, it changes a bit for 4 people. it changes a bit for 6 people. For 8 people, it directly increases to 2 trays. There are products that are consumed the most at the table. As you said, sometimes there is waste. Sometimes so appetizing when the gentlemen athletes arrive, they sit for 3 hours if necessary, They sit for 4 hours but clean the table and leave. Because it’s mine In my opinion, your hands are the most beautiful. The way of serving is determined by the guest who leaves the table the cleanest. Correct. I think İsmail summarized it very well. It’s not just about me, it describes everyone who comes by the way. He can explain this in English as well. I think every business should have such products. There needs to be someone who can explain. Because people don’t actually ask what you ate. Thanks to these programs, he/she is learning. So it’s not just me, of course. Another program that is made… They also learn thanks to friends. What is inside, people don’t really research what they are eating. At least here, it has beautifully explained where things come from, how they are prepared. I have also shared it with you. At the first flavor stop recommended by artificial intelligence, we are at Zeytin Garden. Honestly, this is a place I have always passed by and seen, but I never had the chance to go inside. It was meant to be today. I think I am someone who prefers a mixed breakfast, but right now I could finish this place, for example. If we came as two people, I could finish it. So nothing would be wasted here. If there is a viewer like me, if they come here, they can really eat. You can continue with what you like, you can order it again. This includes eggs. This bean is Ful, It’s not something that is everywhere. We showed this in the Hatay video. How it is prepared is really a laborious task. They need to use a good product. There aren’t many people doing it in Istanbul either. That’s why this place is important. Now that we have received advice from artificial intelligence. I am sending him the photo of the table and I will ask for his comments. The photo I sent you is from the first stop you recommended. What do you think? It’s really wonderful. Cenk’s colorful appetizers, cheeses, and fresh vegetables make the table look very rich. Clearly, having breakfast here is a real pleasure. I hope you liked it a lot too. The presentation is nice. Does it taste good too? Let’s see. Yes, The presentation is really appetizing. I hope the taste is just as good. When you try it and share your comments… I’m sure I’ll be listening with curiosity too. Enjoy your meal in advance. Thank you, dear. I’ve put my phone down here and I’m starting to taste it. I want to start with Ful first. You can’t find this in many places in Istanbul. You really can’t see it in many places at all. You actually won’t see it in this region either. Definitely. It really looks like a very special and rare flavor. Discovering such different tastes makes breakfast more enjoyable. I hope the taste pleases you too. Enjoy it with pleasure. Okay, I need to hang up on you for a while. How bad is it to listen to everything? Dude, you shouldn’t trust this technology. You can take the weight too. Well, I tried Ful. Now… This is also a special one that goes to almost every table of mine. One came cut for the table, but… I want to bring it a bit hot, not cut at all. It’s piping hot. We also serve it this way to anyone who wants it. Enjoy, may it be healing. Thank you, thank you very much. It looks very nice. The back looks like this too. I won’t let this cool down. Clear and straightforward. I mean, I love pepper bread. I have it in my freezer. Hmm. This is really nice. Freshly made is truly something else. I always want it frozen. There’s a page I always shop from in Hatay. It’s called Hatay Guru. Thanks to Ms. Sinem, she delivers products to many people in the container city. In the meantime, you can also go to Hatay Guru’s website and buy… and facilitate their delivery. I always shop from there for support purposes. If there are any other producers in the Hatay region who need support… …I would be very happy if you write in the comments. Because you can’t find these everywhere. They are only made in Hatay. I think they make it very delicious. So if someone hasn’t tried it, they definitely should. Also, the combination of pepper and bread is an amazing taste. And the fresh ones are really incredible. Honestly, I really liked it. Here, there is also za’atar bread they brought from my hometown. This za’atar thing is really different in Hatay. They use it at a certain level in their breakfasts. Generally, I also add a lot of salads like this. Or they make olive salad. They put it in there. For me, one of the best cuisines in the world is Hatay cuisine. The second cuisine is definitely Gaziantep cuisine. Because every dish and every plate has a different method. And in businesses, everyone has created their own style, but the product quality in this region is amazing. There is farming, there is livestock farming. They use the best of everything. The best olives are here. The best olive oil I drink definitely comes from Hatay. This is crushed olive, but I also love halhali olives very much. Constantly ordering from the Hatay region. One of the products I provided is that. The second one is Antakya cheese. I think Antakya cheese is an amazing thing. When you soak it in hot water, the taste becomes incredible. This is cut like halloumi and grilled, but it’s not halloumi. So this is Antakya cheese. It doesn’t squeak, you know. Let me dip this into something. What should I dip it into? What should I dip this into? I think I should dip it in salty yogurt. Oh Nice. I’ve missed this. Great things happen with this. One is salty yogurt, the other is burnt yogurt. I love both of them. That one is from Afyon. Very different flavors. I mean, if you tried to explain this abroad, it’s this salty… Of course it’s salty, but not to the point of raising blood pressure. I shouldn’t exaggerate that much. Okay, I’m getting into a cooking situation. With this, I first start with olive oil, and then I dive into thyme. Actually, this is always the starting point for breakfast. Okay. Nice. By the way, the fried dough is nice. It hasn’t absorbed much oil. The dough is fluffy. Could it be that you want to dip this into something all the time? This is their homemade peanut butter, cream. Peanut butter, they praised the cream a lot. Let me try that as well. There are pieces in it too. Let me show you. From now on, if we get this, it can be spread between bread. They sell it because. It’s nice. It’s not too sweet either. I liked it, I mean. Falafel. I am a falafel vendor at breakfast. I am not. Falafel is usually eaten during the day. like a salad-style falafel salad or when there is a longing for Lebanon I usually eat it, but I will taste it here. You also go and make some tea in the meantime. For yourself, you know. Honestly, while watching it now it will probably make you hungry. Hmm. Nice. Look, it’s quite light too. By the way, it smells really good. I will say it again. This will definitely be one of the plates. I can fill my stomach right away by eating that. I don’t know, you know. Open buffet or traditional breakfast Not for me. Because breakfast is important to me. so it means egg or something on bread. to say something. There are many products in this style. losing myself in times too I don’t want it. That’s why I focus on one product. I’m constantly picking at it like this. This, for example, is such a thing. This olive, they said we prepare it ourselves. Yes. Very nice olives. And the sauce is also very nice. Wow, well done. Artificial intelligence for the first time. he gave me good advice. Here we have another type of bread. Spinach gözleme. But it looks like something else. There’s an olive pastry like this. It smells like olives, but there’s just a little bit. I won’t lie to you now. It’s inside. But it won’t go dry like this. I don’t want to touch too much with anything. Because İsmail explained it beautifully. He said, you know, the untouched plates. we, in a way, as personnel within ourselves or to those in need here He said we are reaching out in some way. That’s why I won’t try everything like this. I tried fulü. I will probably finish that one. The bread I tore off, the pastries I will finish them. Because the thing I was most curious about was actually the products of the Hatay region. I’m just curious about this cheese. He said we don’t give this to everyone. I think I should make this with another type of bread. By the way, here, there are breads of this kind or, you know, gözleme there are one or two sisters next to us. They are rolling it out. In fact, right in front of me they are constantly rolling it out with a rolling pin. It’s nice that they make it fresh. Because it doesn’t come out of the fridge. Nothing happens to it. It’s not frozen. All of these are plus points. It’s really nice that it’s handmade. I’m taking this kind of cheese. I put it inside and mash it. In fact, it’s a bit hard to mash. But let me mash it like this. Okay. I’m mashing it. And I will taste it like this. Because it’s a heavy cheese. Because of this dough. I think it will go much better. See you. This is quite moldy. Like blue cheese. Like Konya moldy cheese. The taste is changing on the palate. Nice. But of course, this is a very intensely searched cheese. I honestly hadn’t tasted it before. So, this is a cheese that hits the palate directly like this. I hadn’t tried it. It was a bit lighter. There is a desire to move on to something sweet afterwards. For example, I have it right now. It’s a bit harmful. It creates excitement. After this, moving on to something sweet. What can I eat, for example? Their own made. There was hazelnut cream. Quite a bit, like this. I got a nice piece. Hmm. Bro, it’s really nice. Look, you can get this too. By the way, I’ve been obsessed with hazelnut paste. I’m constantly ordering from the place in Fethiye that Servet recommends. Hazelnut cream. More precisely, hazelnut paste. The one without sugar. Very nice. But this one is different. This is not a paste. It’s cream. So this is a bit more spreadable on bread. I think there’s a bit of sugar in it too. Nice. Overall, I liked it. When you come as two people, you can really eat something filling and delicious. I will check the cheeses. In terms of appearance, this plate looks a bit standard. But let’s taste it anyway. This cheese is very nice. Cheese with black cumin. But it’s a nice cheese. Let’s see how the white cheese is. This one is nice too. Honestly, it’s good. Its appearance didn’t seem very promising, but it’s nice. I liked it. Not all the time, but… when you have guests from out of town on weekends or like this, I find it reasonable for you to come here right now. Because it’s not enough to be thrown away, it’s served just right. I think two people can finish this. When you come hungry, we’re actually hungry but, we shouldn’t get full. Yes, our bill has arrived. For two people. Breakfast is 1700 TL. So per person, it’s 850 TL. They serve a minimum of two people. It’s good to know this before you come. For each additional person, 850 TL is added. Some drinks are extra. Like water. Like orange juice, there are extras too. It’s nice in this regard. You won’t leave here without being full. Whatever you say, whatever you like, you can order more of the same. This includes eggs, broad beans, and Ful. I think this is also a nice topic. The breads come hot. You can order new ones as they run out. I think that’s an important feature too. I generally liked the breakfast. Will I come here all the time? I don’t know. Because I haven’t seen this many products in this style. I don’t like to mix up breakfast too much, but sometimes I can crave it. Especially when I want a Hatay breakfast, I’m sure I’ll come here. Because the pepper bread I just had was amazing. I could come here just to get that. The other products are nice. These homemade products are good. They pay attention to everything. It’s very obvious. Many of the products come from the hometown. They come from Hatay. The eggs come from Yalova. Now, actually there’s a chicken sound coming from the back, but. So they probably don’t get it from there. They say they buy eggs from Yalova. He is a breakfast master, they say. He has been doing only breakfast for 25 years. I think that’s an important feature. Just preparing breakfast is a big deal, in my opinion. Previously, I witnessed it with a friend who had a few restaurants. Because people forget things. I mean, while preparing, did this go missing, did this go to the table, did it march, they are all interconnected it gets mixed up. That’s why it’s only been 25 years. It’s also very nice to have a master who prepares breakfast. Now that we’ve settled the price and also our next stop is artificial Let’s ask Zeka and see. Yes. The breakfast was very nice. Thank you very much. I’m sure the followers will like it a lot too. when they came for breakfast. Now our next stop I want you to make a suggestion for. It could be a bit healthy. It could be a bit fast food. Maybe a döner place. I don’t know. It could also be inside the industrial area, by the way. We are close to the industrial area. If you have a place you can suggest, let’s go. Suggest something and let’s go. Let’s eat well. Of course. Then to you a döner place that is very popular in Beşiktaş Karadeniz Döner Asım Usta. I can suggest. The döner there is really very famous and delicious. And you can get service quickly. If you want a slightly healthier option, there are some nice salad bars around Maslak. For example, there’s a place called Green Salad. That place is also quite fresh and delicious. Whichever you feel more comfortable with, you can head there. I think you shouldn’t recommend Black Sea döner because we went there before. Of course. There is also a nice döner place on the Maslak side. Bayramoğlu döner. That place is also quite famous and its döner is really delicious. I’m sure you will like that place too. I hope this suggestion is helpful to you. Did Bayramoğlu open in Maslak? I guess I didn’t know. Wasn’t it in Kavacık? Yes. The main classic branch of Bayramoğlu is in Kavacık. You’re right. If you’re looking for a similar place around Maslak, Maybe you can try Kasap Döner in Maslak. The taste there is also quite good and it’s very popular in the Maslak area. I think, do you know what we should do? Let’s go directly to Bayramoğlu Döner. Let’s eat döner there. I think it’s a great idea too. Bayramoğlu döner always satisfies. I hope you enjoy it a lot. Well, what is the difference between Bayramoğlu döner and other döner? One of the biggest features of Bayramoğlu Döner is The meat is really carefully selected, and the masters cut the döner very thin and to the perfect consistency. Additionally, the lavash is very fresh and light. This also completes the flavor of the döner. definitely when you try it you will feel the difference. So, what is your favorite type of döner? Actually, I really love classic sliced döner. a place where you can fully enjoy the flavor of the meat slightly fatty and thinly sliced döner is my favorite. That’s why I usually prefer traditional and places that stand out with their mastery I prefer it more. So you are doing it. I’m super happy. Then we are hitting the road. We are going to Bayramoğlu Döner. Hopefully, they will grant the filming permission. On the way I will call now. I will ask. Permission If they don’t give permission, we’ll just eat at the door. There’s nothing to be done. Let’s go out. Yes, the artificial intelligence’s with its guidance, or rather a little bit of I wanted. No lie. Bayramoğlu When I heard the word, let’s try it and go from there. Thanks to them, Mr. Murat is here. He also gave permission for the shoot. I think we should say let’s go back. Let’s place our order. After that, once we arrive, I will explain a bit about what happened and the taste, how they prepared it. By the way, it’s very crowded. Really, even in front of the door, The line is constantly moving quickly, but there’s still a queue at the door. How many grams are in a portion of döner? 110. Okay, I’ll take one portion up front. Let me eat that first. Then we can decide on the rest accordingly. I’m usually a bad customer at döner places. He said 110 grams. Bring me half of that, bro. Half a portion. Let me eat that hot. I’m thinking of ordering the other half later. So what happens? I always eat it hot, but it’s difficult for businesses in terms of operations. Thank you. Our double portion. Is this a double? Yes. How many grams is this? 220 grams. 220? Okay, fine. Mr. Murat has made it a bit more double. Of course, when they see me, they realize that one portion won’t be enough. Now show it like this, come closer. The best part of this is like this. For example, I’m opening it. It’s still steaming. Layer by layer. When you say leaf döner in Turkey, the first place that comes to mind is here. You have to eat this slowly. By covering it like this, preventing it from cooling down, like this, I wrapped it. Bon appétit to me. I’ve missed it. I really have missed it. Look, there are times when I crave Bayramoğlu döner like this. Thank you, bro. Thank you very much. When you do some sports like this, when you lift weights, you want to get good protein… …for me, the most enjoyable, the most delicious protein is this, bro. I need to eat döner. And it really has to be with salt, It really has to be an ideal döner with its fat. I think the best part of this döner is this. It’s neither too fatty, nor too lean. It’s neither too thick, nor too thin. So, because it has the taste of meat and is wrapped like this, you can enjoy it very nicely by achieving this consistency. That’s why I love it so much. Normally, it doesn’t come this much, I’m saying it clearly. Because in the past, when it came at normal times, it didn’t serve this much. Now there are two of us, we’re filming. They bring it like this to make it look a little nicer, but I think they do everything with care. So this tomato is always fresh. This onion, the sumac onion always comes this fresh. I think the way they make the potatoes is amazing. I usually wrap this in the lavash, I eat it with döner. This is the most mouth-watering potato in the world, I think. It looks like it has absorbed a bit of oil, but you said the right sentence. Mom’s potatoes. It’s amazing because it’s hand-cut. By the way, it hasn’t absorbed too much oil. I think it’s quite nice. Now I’m showing you how this should be done. So do you see what we call the leaf? You see this greasiness, right? Really it releases its juices. So this döner I think cooking it this way without drying it out is the key. And generally, pay attention, many of the döner shops we’ve been to in Istanbul most of those who make it in the same style have been trained here. So this place is actually like a school. The master of Bayramoğlu döner came to us. They usually invite like this. I think this is a nice thing for Bayramoğlu as well. Because this place is truly one of the best in this regard. After Vedat Milor came, of course, it became known all over Turkey. But I personally have been coming here since my childhood. This place was established in 1990. If I remember correctly, I first came here in the early 2000s. For almost 20-25 years, I’ve been coming to eat döner with my uncles, my dad, and the people I love. Because there weren’t that many döner shops back then. It wasn’t widely known how much döner was loved. But along with Bayramoğlu, there have been many places that focus on this topic and open new döner spots. As for the meat mixture, it consists of 70% beef and 30% lamb. But they use Thracian curly lamb meat. They specifically pointed that out. So they use the fatty part of the lamb meat, which is the part with fat. There is no other fat in it. It only contains the fat from the lamb, that is. They also use the part of the beef that is known as the ‘five-piece set’. But of course, the formulation belongs to them. I think many places can’t replicate this formula. Sometimes I hear this from my surroundings, for example. They say it tastes different when you come once, and different when you come another time. Now, in a place with such a large circulation, it’s very difficult for the meat to remain consistent. To achieve this, you need to get the meat from the same farm, from the same fed animals. This is something that is not feasible. So, it’s not feasible for another restaurant either. Therefore, the issue here goes a bit deeper. It goes to mastery. It varies depending on the marinade, how and how long the preparations take. I think they have an ideal formulation and they don’t compromise it. Again, I say they are always above the average in Istanbul. I mean, I’ve had very good döner here. I’ve also had average döner. But even the average döner was much better than many places, let me put it that way. They keep the fattiness and juiciness at a very good level. The saltiness could sometimes vary. Right now, I think the döner I’m eating is really nice in terms of salt as well. As far as I know from the appetizers, we keep asking for more and more. Yes, you can ask for the side dishes again. So, when the potatoes run out, you can ask for a bit more. The same goes for the salad. And they really have a nice salad here. I mean, do you see the color of the tomato? Bright red. Ice cold. Look, one of the best things to have in the summer. This döner could really be my favorite thing in life. Well, there are two things. One is döner, and the other is meatballs. Let’s also count stuffed peppers. It changes a bit depending on the season. Stuffed peppers should be cold. It’s something to eat in the summer. You will take it out of the fridge and pop it straight into your mouth. Now, the lavash is very nice, but I also want to try it plain. Double portion 220 grams. Look like this. See you in the next video. Can I eat all of this? The breakfast was very nice. I think the first meal of the day was very nice too. So, an artificial intelligence like this. I liked that it is recommending. But we have been eating so salty. I didn’t eat too much of the sweets this morning. I would also like to make a dessert stop. We are currently in Kavacık. When you say Kavacık, the only place that really comes to mind is, the most important place is here. And here, Bayramoğlu creates a crowded traffic. There can be parking issues. But there is a parking lot right next to here. Keep that in mind. You came with your spouse, with your friends. You can park right away. It’s a very large place. They are expanding it even more. They have taken back their stalls at the top. They have opened a new place for 35 people there. So from what I can see, its capacity is 150 people, there are close to 200 people. But since there is a constant circulation of 200 people. Here is a calculator… By the way, I asked how much döner you sell. They said around 800-900 kilos a day during the week. But the real deal is on the weekend. 1.2 tons, 1.3 tons. An incredible figure. Let me put it this way. We usually go to a döner place. We say, how much do you put on, bro, let’s turn it. 60 kilos, 30 kilos, They say around 50 kilos, you know. Think about it. 1.2 tons is an extraordinary figure. And in one day. In just one day. They make the lavash themselves. That needs to be mentioned too. Hot lavash. Here, when it gets cold, you can ask for a new one. So, the one that comes here is somehow cold. But I’m still going to eat it with this. Don’t worry. The one that comes underneath, that is, on top of the lavash, has absorbed the oil because the döner comes on it. I think you need to wrap the last bite in this. Yes, our bill has arrived. Double portion döner. 1140 lira. It comes in 220 grams. If you eat a half portion, it’s 110 grams. That makes 570 lira. Ayran is 70 lira. Our total bill is 1210 lira. Thank you very much for your recommendation, Bayramoğlu. It was really very good. I congratulate you on this. Now it’s time for a dessert, let’s see. It will be an ice cream shop now. We are in the summer season. The Beykoz area, The Kavacık area. A nice place nearby. I want you to recommend an ice cream shop. Ice cream is eaten in every season, but it’s much better in the summer. Ice cream is really a different pleasure in the summer. You are definitely right. You must definitely try Aktaş ice cream in Beykoz. It is very famous. And they really offer delicious ice creams. I’m sure you will be very pleased with it too. Is there an alternative? Of course. As another alternative, you can try the famous ice cream made from Kanlıca yogurt. This place, famous for its yogurts on the Kanlıca coast, also has very tasty ice cream. I recommend you try that too. I’m hearing about ice cream made from Kanlıca yogurt for the first time. Shall we go? Shall we try it? Okay, let’s go and see. We are going to eat ice cream made from Kanlıca yogurt. Thank you. See you later. You have at least some intelligence, even if it’s artificial. You’re great. I hope you like the ice cream too. Your satisfaction with the recommendations of artificial intelligence makes me happy as well. I’m always here. I will help again in new discoveries. Enjoy your meal in advance. See you soon. You sound like a news anchor. You’re presenting quite a lot. You throw in some comments here and there. Let’s go. Let’s eat ice cream made from Kanlıca yogurt. Good luck. Hello. They have Kanlıca yogurt here by the beach. Is this the place? They make their ice cream here. Is that true? Really? Let’s try it then. Let’s send it to Uğur Abi. Uğur Abi? Enter from the traffic lights. Okay. Right there, next to İkinci Bahar. Is that place nice? The manufacturer. Nice. Okay. Let’s go. Thank you. Thank you very much. Good luck. We are going to Uğur Yoğurt. Because they are the producer of the most famous place here. So, they are the ones who make the yogurt ice cream. I’m sure Uğur Abi makes it well. You said to cross over, right? Now. It’s next to the taxi stand. We have arrived. Kanlıca nature yogurt. Is there ice cream here? We will check this place. Come on in. Good luck. Nice to meet you. Is there Kanlıca yogurt ice cream? They have Kanlıca yogurt ice cream. Ice cream made from yogurt. Is there? Really. When did you start making it? It’s been made for many years. Is it being made? Of course, of course. Our master has been the master here for about 25-26 years. Okay. It’s been made since then. Uğur Master is well-known in many places, right? Exactly… Uğur, the owner here is Mr. Uğur. Okay. Mr. Bülent is also the master here. Okay. But you probably do it for many places, right? We have our side café like this. Okay. There… We have 14 or 16 types of ice cream. We supply there, and we also sell our own products from here. This is already a workshop. Nice. We came to try. Should we try here, or should we try on the other side? Like this, There are more varieties over there. There are 6 types here. Okay. Both places, since both here and there are our own workshops, our own production. Is that place very far? Then let’s go there. Okay. Let’s go there, you said there are more varieties, right? There should be 16 varieties there. 16. Okay. Let’s go. Thank you. Thank you very much, brother. 16 varieties. 16 is a very serious number, huh. Look. The real yogurts are also here. 3rd generation yogurt. Good luck. Hello. Hello. How are you? Thank you. I am following. Thank you. I appreciate it. Thank you very much. Don’t neglect the gentleman. On the list of very important people. There is no brother. You’re welcome, really. A friend of ours recommended it to us. Do you have the frozen yogurt from Kanlıca? We make these ourselves. Our own production and traditional. We make it with that arm-operated ice cream machine. Oh, that’s very nice. From our childhood. We have 3 special ice creams. Made from our yogurt, yogurt peach, yogurt sour cherry, and yogurt mint. Peach yogurt is my favorite. Really? We have cow yogurt. We already distribute this everywhere in Kanlıca. But we only sell the cow buffalo one ourselves. We serve the yogurts with honey, molasses, or jam. Nice. Where does it come from? From Artvin, Yusufeli. Very nice. They are very nice. Then let’s do this. Let’s get a buffalo, cow, mixed yogurt. I want to try the peach one, your favorite. Let’s also make a sour cherry one on the side. Okay. It should be a very creamy style ice cream. Make it two scoops. And yogurt for me. I will be departing from here later. Okay. I will eat here. Would you like honey on top of that? Honey? What else could it be? Honey, molasses. We can do it like this. Half honey, half molasses. Alright, let’s do it. Let’s do it that way. Let’s try it. Okay. I’ll take a little break too. I sweated because. Hot. Guided by artificial intelligence We came to eat Kanlıca yogurt ice cream. I just heard about this for the first time, I wasn’t aware of its existence. Now I have become aware. It’s a bit hot, that’s why it’s melting. Before it melts, let me taste a few if you want. Hmm This one is cherry-flavored, and the one below is peach-flavored. Peach-flavored. Wow! Peach-flavored is quite interesting. The peach hit my palate. I mean, it is more pronounced than the cherry. It says I’m here. First of all, I need to give some information about this place. This place is listed as Kanlıca Ice Cream Cafe on Google. Don’t worry at all. In the description section of all the places We are entering Google Maps locations. So you can come here by clicking. Now the process starts like this. First, they take the milk. They make yogurt from the milk. They strain the yogurt in old-fashioned cloths to remove the whey. They turn it into strained yogurt. They add the puree of whatever they want on top of the strained yogurt. For example, there is peach puree, cherry puree, and mint. They also extract the puree of the mint and make it. So currently, there are 3 varieties in the fridge. Just now, Mrs. Ceyda showed me as you can see. We met for the first time and she explained all 3 of them. In fact, they use different things in their other ice creams as well. I will explain those as well. But these 3 completely match with strained yogurt and the puree on the side. It gives an amazing taste of peach. I mean, something like this cannot happen. Look at this, like this. very beautiful. Really, look. Hmm this ice cream is on a different level. We can really call this ice cream V2. It’s strange because it’s not really like ice cream. It’s not like I’m eating yogurt either. I really liked it. So it’s an ice cream made from yogurt, specifically strained yogurt, but it’s not made from Kanlıca yogurt. They strain the yogurt from Kanlıca yogurt. That’s what it’s made from. I mean, how else would they make it? Strained yogurt is the most logical choice. I’m getting another one from the sour cherry flavor and then I’ll wrap up the ice cream part. Nice. I set this aside. Because there is also a masterpiece here. The milk for this yogurt comes in at milking temperature. We’re talking about a ton of milk. It comes here at milking temperature. And after each container reaches a certain temperature, the milk is put in. Then, using the spraying method from the previous day’s yogurt, they spray the culture on top with a gun. So the yogurt from the day before actually becomes the culture for these yogurts. It’s a very nice method. And different containers start small. They can grow to larger containers. As I said, you don’t just eat this here. Many businesses here also get it from here. Third-generation yogurt makers. Mr. Uğur makes it, by the way. Let me mention that. With his daughter. I think it’s a beautiful story worth telling. Artificial intelligence didn’t mislead me again. Our third stop today is really beautiful. Now it has honey from Artvin Yusufeli on it. And there’s also black mulberry molasses on the side. They put half of each. And this way, it comes out looking like a, whoops it has formed a crust. It looks very beautiful, by the way. Really. I shouldn’t lose this. In one bite. mmm ooo molasses The molasses has taken over my palate right now. By the way, the yogurt also has a high fat content. That’s obvious too. By the way, you just watched our choice. The yogurt we made is a mix of buffalo and cow. So, 50% buffalo, 50% cow. For this reason, the fat content is higher than that of other cows. a little more than the yogurt. But they made a complaint like this. We are having difficulty finding buffalo milk. Because we… We mentioned this in previous videos as well. In fact, they had mentioned it at the Kıztaşı Pudding Shop in Fatih as well. As buffalo milk runs out, the price is increasing. Therefore, the main factor increasing the price of these products is the important factor is of course the price of milk. As buffalo milk decreases, the price skyrockets. Look at that. We used to do this when we were children. For example, my mom and I would take the ferry from Ortaköy with my dad. We would come to Kanlıca. Powdered sugar on this yogurt. Nothing else would do. Back then, there was no honey like this, there was no black mulberry molasses. We always ate it with powdered sugar. That’s how we would sweeten it. For us, this was one of the biggest, most delicious desserts. I mean, now I think about it, what we ate after that day. So they started with San Sebastian cheesecakes. Croissants, like almond paste croissants… Our sweet things changed a little bit. The real desserts we ate were actually Turkish desserts. So what were the most loved desserts in the palace? Kazandibi, sütlaç, desserts like these. Şekerpare, baklava, these were all the most consumed desserts. I think yogurt was also something like that. Because yogurt provides coolness in the summer and is also something that goes well after a meal in time. This yogurt goes especially well. Now, those who have come here in the new generation, those who have eaten yogurt they would probably say it’s just a normal plain yogurt. But I don’t think that’s the case. Because those who have eaten this yogurt in their childhood people feel a little different. After all, this is a taste memory. Whatever you are used to, whatever you ate in your childhood is always higher up for you. Very nice. I liked the black mulberry jam more with it. I mean, maybe it’s not honey, but I really loved the black mulberry jam. I will hug it, ChatGPT. Honestly, it gave very nice suggestions. This guerrilla style is nicer, isn’t it? So, did you like it? I often don’t give a heads up. I think it’s nicer without a heads up. If you liked this part of the video so far, I would be very happy if you hit the like button. We definitely need to meet in the comments. Because your suggestions are very important. Actually, there are a lot of formats like this video that we will be making new. This was the first one. After this, there are many interesting formats, so don’t worry. Not only in Turkey, but all over the world. There are new formats that we will implement on site. That’s why Let’s put this on. What is this? Iced coffee with ice cream. What do you mean? Based on espresso. Espresso made from ground coffee beans. By shocking it and adding a bit of caramel and a bit of tiramisu ice cream. Are you shocking the espresso? Yes. And then? After that, I added caramel and I just added a bit of caramel and tiramisu ice cream into it. Yes. Again, I brought your coffee to this flavor with it. But if you had said we have 14 types of ice cream, I would have said orange. If you want, I can make orange coffee or from the other varieties. Interesting. This is nice too. By the way, the cup is very beautiful. Yes, the cup is also made by my ceramic friend. Let’s mention it because it’s craftsmanship. My friend makes it, and that’s why we do such special things in special presentations. Very nice. Well, thank you. Thank you very much. Do you know the price of this? The price of this is 160 lira. 160 lira. Okay. Thank you very much. Thank you. I’m trying it. Hmm. The caramel flavor is nice. They said we freeze it with espresso to shock it. What would happen if we mixed this? Is there something at the bottom? No, it’s melted. As far as I understand, they shake it with something. Nice. This would be good in the summer. Let’s also mention the prices. I have the menu here. Let me show you, actually see. It says here. It lists what will be added on top. But the one we ate is 200 grams with clotted cream, honey, and black mulberry, mixed cow and buffalo. 190 lira. Each scoop of ice cream is also 100 lira. And I think the scoops are quite big. So it’s actually bigger than a normal scoop of ice cream served somewhere. That’s why I think it will be sufficient. I think two scoops is ideal. But with peach. I am writing poetry right now. Muhammet is nodding his head now, saying it was really good. We came to Kanlıca with your recommendations and it’s very I had yogurt ice cream at the beautiful Kanlıca Ice Cream Cafe. What do you think of how the photo looks? I think the ice cream looks amazing. It really looks very appetizing and refreshing. I’m very glad you liked it. I hope to share these moments full of flavor. your followers enjoy it as much as you do. Definitely. I’m sure they will enjoy it. I will ask you one more thing. places you can recommend for our last stop in the Kanlıca area. Is there a fish restaurant or something like that by the sea? Yes, if you are looking for a nice fish restaurant around Kanlıca. You can consider the venues in Mihrabat Grove. Both the Bosphorus view is amazing and it’s famous for its fresh fish options. A pleasant dinner awaits you there. So which one should we go to? Can you recommend a restaurant? Of course, among the fish restaurants in Kanlıca, especially İsmet Baba is a very famous and beloved place. Both the Bosphorus view is magnificent and the seafood is really fresh and delicious. I definitely recommend you try it. How are the prices at İsmet Baba? Is it expensive? Normally, I know you are planning according to what I look for abroad, but I understand that here the prices should be a bit more acceptable. I can say that İsmet Baba is generally more reasonably priced compared to other fish restaurants along the Bosphorus. In terms of both taste and view, the price-performance balance is quite good. So you can have a pleasant experience without straining your budget. Catch the wave late. Well, thank you very much. We can chat again at the last stop. We are going to İsmet Baba. Let’s hit the road. Unfortunately, they didn’t give filming permission at İsmet Baba. Because of this, since we came to Kuzguncuk, I will ask him about a place in Kuzguncuk. Because I want the video to end with a nice meal again. Unfortunately, İsmet Baba was very busy. Because of this, they didn’t give filming permission there. Can you suggest another alternative since we came to Kuzguncuk? Of course. An alternative in Kuzguncuk. As an alternative, I can recommend Pastafarian. This is a pasta sweet and cozy place. Their fresh pastas and special sauces are definitely worth trying. I’m sure you will be very pleased when you visit there. Do you eat pasta? We do. Okay. Then we are going there. Great. I hope you have a wonderful pasta experience at Pastafarian. Enjoy it and don’t forget to share your impressions with me afterwards. Bon appétit in advance. Thank you. Okay, bye. Hahahaha We arrived at Pastafarian. Pastafarian, comes from Pastafarianism. It’s a parody religion in America. It means they worship pasta. Funny. If you do a little research on the internet, I looked it up because. It writes funny things. The main idea actually defends secularism and really treats everything like this. It’s a religion that advocates for it to be as it should be in a stuck position. But the interesting part is, of course, that they love pasta. Now we have one of the most popular pastas here called White Bolognese, one of the most preferred pastas in this place. I don’t want to keep it waiting too long. Because it came out of the pan. I kept it waiting a little for the shoot. So it might have dried out, but no. It’s nice. Still wet. I’m taking it. Nice. They’ve made a white version of the Bolognese sauce we know. All the pastas are fettuccini. They offer about 17 different types of pasta on the menu. They make everything themselves with different sauces. I think that’s a really nice thing. I’ll taste it a bit more and then I’ll give more details. Very nice. Because the main reason is that it’s made from Semolina. I think pasta means Semolina. So, pasta can’t be made from regular flour. Here’s how it’s prepared. Semolina, egg, olive oil. Nothing else is needed. When you combine the three, a perfect dough comes out. They make it fresh every day. Therefore, the dough made today doesn’t last until tomorrow. It’s consumed today and finished. Now let me show you the inside of the pasta, that is, the White Bolognese. There is sour cream. They make the sour cream themselves. Again, they don’t use a ready-made product. For example, there are roasted red peppers. They prepare the roasted red pepper sauce themselves. There are mushrooms. Truffle mushroom sauce. They prepare that themselves. So here, everything they can prepare. They make everything themselves, including the pasta. This is one of the important criteria for me. Not using a ready-made product. I think it’s easier to digest because it’s made from semolina. The sauce is very nice. The salt is just right. I’m getting one more like this. I will finish this today, just watch. My love for pasta has just emerged. Come. Come. Look. Get closer. Get even closer. Right now, at least one of you must have pasta in your kitchen. You can sit down and make it. I mean, no matter what time it is. This pasta is such that you don’t even need to chew it much. It disappears immediately. Now let me tell you what it contains. There is carrot and beef mince. 120 grams of mince. Light cream, parsley, sour cream, parmesan. There are no other ingredients, just this much. But there are really beautiful products on the menu. For example, I just remembered. I’ll eat that next time too. It’s a perfect summer dish. It’s called al limone. Lemon juice, cream, garlic, parmesan, lemon zest, and parsley. I think it’s a perfect summer pasta. I like pasta when it comes out of the sea, salty and all. before there’s even a towel on it, before it’s dried, that beautiful sound of the tomato sauce, the sound of the minced meat, you know? I love eating it like that. It’s much more enjoyable in the summer. But this lemon one really needs to be on the summer menu. So if you’re coming, you have to try it. And there’s also white bolognese. The most popular ones are usually these. But for example, I see there’s con gambaretti. Shrimp, spicy olive oil, garlic, parsley, and a beautiful tomato pasta. There’s Al Tartufo. We love it a lot. There’s Di Zucca. With green mini zucchini. That could actually be nice for the summer season. There’s Carbonara. There’s normal bolognese. There’s Arabiata. There’s one with aioli sauce. So the pastas really look good. I mean, not just once, there are many pastas I will come and try several times here. When I take a few bites, there’s no discomfort at all. Normally, it would cause some bloating, but there’s absolutely none of that here. Because Semolina makes a difference. And one more thing is nice. It’s small, cute, located in a side street, and modest, and the prices are not bad. So when you look at it, on average, 300, 320, 400, We’re talking about handmade pasta. So we’re not talking about store products. 400, 460. For example, the White Bolognese I had was 460 lira. But it contains 120 grams of minced meat. So when you think about it, it’s quite reasonable for a handmade product. They do everything they can themselves. That’s why we need to respect the labor of the work done and give it back accordingly. I think the prices are okay. You shouldn’t compare it to store products for pasta. If you’re going to Italy, you already know this. Of course, the conditions in Turkey are very different. We know very well that even renting a place in Kuzguncuk is a hassle. The carrot looks very nice by the way. It adds a sweetness. The cream really doesn’t overshadow. There’s nothing that overshadows the pasta, I can say that too. One of the important criteria is this. The dough needs to be in the foreground. You know Mr. İbrahim, Fauna, he has a saying that is very true. Pasta made from regular flour is not pasta. He says they are pasta-like things. He says that pasta made from semolina is real pasta. I agree. When is something made from semolina? I get immense pleasure when I eat pasta. Especially if it’s homemade, meaning they make it themselves. if it’s handmade, it’s a whole different level. When it comes to Italian pasta, of course, here… Only one dessert comes to mind as a sweet. The dessert that lifts me up. Tiramisu. They say they make it from Mascarpone. If they were making it from labneh, I wouldn’t eat it, but I heard the word they make it from Mascarpone. That was enough for me. I say it again. The artificial intelligence did not mislead me. It really gave a very nice recommendation. In fact, I think this place is much better than the fish restaurant. Let’s mention that too. Let’s eat our dessert. Then I’ll tell you the prices. After that, we can do our closing together. Our tiramisu has arrived. I’m introducing you to him. I’m introducing my palate as well. Muhammet, could you come closer? I took it nicely. Very nice. By the way, the inside is wet. Let me eat the mascarpone’s eye. Can something like this exist? Look, the consistency of this is very nice. I’m thinking. What is this equivalent to? They grind the espresso themselves. They soak the ladyfinger directly with fresh espresso like that. They mix the mascarpone with the egg and cream. They bring it to the right consistency and add it that way. Finally, the cocoa goes on top. Like this. This is really nice, you know. Look, it’s really nice. The video ends beautifully. The dessert ends well. I really love videos where we eat sweets and talk sweetly. Artificial intelligence really surprised me. Especially the restaurants he prefers, I didn’t enter any prompts related to restaurants. So I didn’t say anything in advance. In fact, you may have seen that sometimes it suggested places that I know. Very expensive. If I put those places in this video now, I would get a lot of reactions from you guys. A little lower priced and at the same time price taste. I wanted to prefer places with very high graphs. I think there will be more of these videos if you like them. So, do you really want this to continue in the comments? Don’t you want to say it? It’s important for me. I really want to do this abroad as well. Because abroad, some things are a bit more surprising. I will also try things when I go there. I’m giving you my word on that right now. At the same time, I have a lot of other new projects besides this video. There are very interesting things in it. I think you will love them. I will reveal them day by day. I will open the box slowly, don’t worry. But in this style, quality and really something that hasn’t been done on YouTube before. We are starting to create content that hasn’t been done before at Ayaküstü Lezzetler. Our bill has arrived. White Bolognese is 460 lira. Our Tiramisu, which is almost for two people, is also 300 lira. In total, it’s 760 lira. Very delicious. Both the pasta and the tiramisu have transported me to Italy. Really special handmade. Handmade. We have eaten the products. Actually, all the stops today were very interesting. We started in Reşit Paşa and then our journey took us to Kavacık, From Kavacık to Kanlıca, And from Kanlıca to Kuzguncuk. Look, we went all with K today, did you notice? We always went with K. The Pastafarian turned out to be very nice too. Thank you very much for your recommendations. I think you were the main character of today’s video. We expect the same performance from you in the upcoming videos. You’re welcome. If you were satisfied, I’m so happy. If I could help in today’s video, that’s great. I will always be by your side in your future adventures. We will find wonderful examples together in new flavor discoveries again. I’m always ready to provide enjoyable support. Well, tell them to subscribe to the channel too. They should like it and at least leave a comment. Of course, your mouth… I will open up, if those watching the video, like these kinds of flavor discoveries, don’t forget to subscribe to the channel. If they hit the like button and share their thoughts in the comments, that would be wonderful for us. This way, it will also be a great motivation for future videos. A huge thank you to everyone. Honestly, he spoke more beautifully than I did. We thank him. So that’s it for this week. In the upcoming episodes, there will be very enjoyable new segments as well. Don’t worry at all. See you next Thursday at 7 o’clock. Goodbye.