Formerly a professional windsurfer, Chef Kemal Demirasal took on the history of Anatolia in the kitchen, opening his first restaurant in 2007 in the town of Çeşme on the Aegean coast. A steel and glass structure surrounded by the coast’s flora and fauna, Alancha became an instant hit, not only for its minimal aesthetic but also for its experimental tasting menus that had a clearly Scandinavian influence. It wasn’t long before Demirasal became one of Turkey’s most acclaimed chefs, and in 2015, he brought Alancha to Istanbul in an equally modern two-floored space in the upscale Maçka district. With a state-of-the-art test kitchen and research facility, Demirasal and his team are constantly experimenting to bring extremely creative menus to Istanbul’s culinary scene.
"…Financial Times, Kemal Demirasal'ın Alaçatı'daki ünlü lokantası Alancha'nın İstanbul şubesi, yeni kapılarını açan SohoHouse ve Gelibolu Savaşları'nın 100'üncü yıl etkinlikleri vesilesiyle okurlarını Türkiye seyahatine davet ediyor." @radikalgazetesi http://www.radikal.com.tr/gusto/ #Alancha #AlanchaIstanbul #Istanbul #Gastronomy