Chef’s Special
At BT Lounge Ünye, the Chef’s Special is not simply another dish on the menu; it is a clear reflection of the chef’s vision, creativity, and technical mastery. Designed with a unique open-and-closed surface concept, this plate delivers a multi-layered dining experience that appeals both visually and gastronomically. From the moment it arrives at the table, the Chef’s Special communicates that it is something distinct, carefully thought out, and intentionally crafted.
The open surface features mushrooms, jalapeño peppers, and red capia peppers, creating a vibrant and aromatic foundation. The earthy depth of mushrooms blends seamlessly with the gentle heat of jalapeño and the natural sweetness of capia pepper, resulting in a balanced and lively flavor profile. This section of the dish feels light, fresh, and modern, setting the stage for contrast. On the closed side, richer and more traditional elements take center stage. Pastirma brings a bold, cured aroma, kavurma adds depth rooted in Anatolian culinary heritage, and egg provides a smooth, cohesive texture that ties everything together.
What truly defines the Chef’s Special is the harmony between these two contrasting surfaces. Rather than competing, the flavors complement one another, offering the guest the freedom to explore different taste sensations within a single plate. This balance reflects a thoughtful approach to modern cuisine, where innovation respects tradition without being bound by it. The dish feels both familiar and surprising, making it ideal for guests seeking something beyond conventional menu offerings.
In Ünye, where originality in dining is increasingly valued, the Chef’s Special at BT Lounge stands out as a bold and confident statement. It is crafted for those who appreciate creativity, depth, and intentional design in their food. Each serving maintains consistency while still feeling exclusive, reinforcing the idea that this dish represents the soul of the kitchen. At BT Lounge Ünye, the Chef’s Special is not just a meal, but a signature expression of culinary identity.