Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!
Nicolai Ellitsgaard, one of the star chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.
Nicolai has a great passion for local food and ingredients and can harvest the wild Norwegian nature all by himself. Nicolai is experimenting with local ingredients and different compositions so as to serve his guests a dining experience that will be hard to forget. He has extensive experience working with some of the best restaurants in Scandinavia such as Henne Kirkeby Kro in Denmark and as a former Head Chef at the top Norwegian restaurant Måltid.
Have been fascinated about seaweeds and other biodiversittys from the ocean for the last 11 years, and continues to find new species to cook with and discover more and more possibilities and techniques to dive deeper into the flavors of the ocean. Chef Ellitsgaard want to showcase the Norwegian coastlines big biodiversity of different species, from unused crustaceans, mollusk and fishes that’s normally consider worthless and of cores his biggest passion seaweeds, the vegetables of the sea.
Cooperating closely with local farmers and fishermen to source the best local ingredients, head-chef Nicolai Ellitsgaard and his team prepare innovative seasonal dishes that capture the essence of their surroundings. As a result, the menu reflects the changing seasons of the harsh and pristine Norwegian nature on the southern tip of Norway with its rich and abundant natural resources.
By the end of 2017, it was announced that Norway would become host to the world’s largest underwater restaurant, Under. A unique restaurant experience never seen before in Europe. Situated on the country’s southern coast, the structure that houses the restaurant will straddle both the land and the sea. The chef will become Head Chef at the new Southernmost. Norway received it’s first Michelin star when Under underwater restaurant was awarded one star in the edition for 2020 of the prestigious Michelin guide.
Tickets are available on Biletix:https://www.biletix.com/etkinlik/12W01/TURKIYE/tr