Mini Taverna

Mini Taverna, located right behind Cozy, seems at first glance like a continuation of the same story. From the very beginning, how did you envision differentiating these two brands?

Before starting the Cozy project, my dream was to create two separate concepts offering distinct and unique experiences within a single villa. Actually, I didn't want a sharp separation; I wanted to showcase a different character and style of the same identity.

The word "Mini" at first glance seems to only describe scale. Today, is it more of a physical description for you, or a concept that describes the character of the space?

Actually, it includes the scale of the space, but its main purpose is to reflect the warmth and intimacy in the name "Mini." Mini is a name that describes intimacy more than scale. Everything here is closer, warmer, and more personal.”

If you had brought Mini Taverna to life in another neighborhood, would it still have the same identity, or is this story partly a product of Etiler and this backyard?

Today, Mini Taverna has come to life embodying the old spirit of Etiler. It's actually like the backyard of an Etiler house; surrounded by wisteria, jasmine, and tiled walls, it gives you the feeling of sitting in a backyard. It could have carried the same spirit in another city or country. It would still be a quiet place, somewhat secluded, creating its own atmosphere.

Mini Taverna feels like it's right in the middle of the city, yet a few steps away. Do you think people today want to be seen when they go out, or do they want to create an unseen space for themselves?

This actually varies depending on people's day and mood. Sometimes we want to be seen and socialize, sometimes we want to spend quality time with loved ones, and sometimes we want to have deep conversations with our closest friends without being seen by anyone.

In bringing the taverna culture to the present day, what did you pursue most; the feeling that remains in people's memories? Is it about today's expectations?

In tavern culture, I completely followed memories and emotions. I wanted to create a place where I could go with friends, loved ones, or alone; a place offering simple and delicious dishes, with pleasant music playing, putting aside my chef ego.

In your opinion, what is the first decision that shapes a restaurant's character; the menu, the design, the music, or the team you've assembled?

It's all interconnected. This interconnectedness forms and maintains the restaurant's character. But most importantly, it's always the team.

Good food is now a common thread in many restaurants. What do you think is the main reason that brings a guest back to the same table for the third or fourth time?

Good service, a friendly attitude, making the guest feel at home, making innovations in the menu, and maintaining service standards.

Every restaurant has small rituals that the guest often doesn't notice but directly affect the experience. What is the equivalent of this at Mini Taverna?

As the Cozy team, we stand out with our energy and sense of ownership of the place. The team working in the open kitchen... The energy, the staff preparing the drinks at the bar, and the friendly service staff, while seemingly small, take the overall experience to a completely different level.

Is there a trend in the gastronomy world that everyone is talking about today but you don't share the same excitement about? Conversely, what do you think isn't talked about enough?

I think the new generation of musical grill houses and taverns don't excite me much gastronomically. What isn't talked about enough are warm and intimate places where people come together, chat, create memories, and sit for hours, reflecting on the week.

What's the first thing that makes you feel a restaurant is on the right track? Full reservations, regulars, or another sign that only the team can notice?

Occupancy isn't actually that important. There are many places that are full thanks to the power of social media and the curiosity surrounding newly opened venues. For me, the most important thing is the flow of tables, guests receiving good service, and the formation of regulars who come for truly good food, good service, and a good ambiance.

Is there one decision that has remained unchanged at Mini Taverna since day one? Today Even if you were to start over, what would be the one thing you wouldn't touch?

As a team, we are always open to innovation. We see our workplace not as a workplace, but as an academy. Good food and good service are our foundation; beyond that, we will always continue to innovate.

If you were to write a single sentence on the door of Mini Taverna, would it be an invitation, a promise, or a small warning?

I think it would be an invitation: “Slow down, sit down and collect memories.”