ATİNA LEZZET REHBERİ | 8 Farklı Mekanda En Kapsamlı Rehber – Ayaküstü Lezzetler

ATİNA LEZZET REHBERİ | 8 Farklı Mekanda En Kapsamlı Rehber – Ayaküstü Lezzetler

I have arrived! Hello there. We got our pastries and we are going. We are going to the souvlaki place. We weren’t making any noise. Wow, really. 100 grams has 253 calories. I finished it all by myself in one day. I won’t get full. Yes, this bread is very beautiful. There is an amazing chicken. It’s made with water. I don’t like it at all. I have also offended the Sicilian pistachio. I apologize to all the people of Sicily from here. You need to eat this. I won’t eat it. What is our next stop? We will see. We will see. Hello to all of you from Athens. We are here with a very beautiful video. Today with my wife who was a guest in previous videos. we are shooting a video together. So many messages came in that really to shoot a video together We finally made a decision. and we decided to take a trip abroad. We have arrived in Athens. Yes, you have really wanted this a lot. You have made very nice comments. First of all, I thank everyone. When I say many people, it’s about 3 people or so. No, because of their fair comments, many people liked you. There were almost over 600 comments. In the Alexandroupoli guide. Now we have the Athens guide as well. In the next ones, it will be a bit like this. We will go to different countries from now on, right? If you accept my judgment, I will warn you, I mean. Of course, I accept it. Always. I know that many people are curious. What to eat in Athens, where to visit, where to stay. We will shoot it together with Tülin. Don’t worry, you will learn everything while watching this video. But tomorrow I am making a video with one of my followers here. There will also be a surprise video with him. We will publish that as well in the future. How is life here, we will also show how living is. Where will we go? I have no idea about today, but it seems like it will be classic. Today will develop a bit spontaneously. How spontaneous? Are we going to film the more well-known places here now? Yes, today we will film some of the well-known ones. Tomorrow, since my follower lives here, we will film some of the lesser-known ones. Local places. Yes, we will go to local places. You can go to… offal. Offal? I love it very much. There is an offal guide on the channel, it should be watched. Now, it needs to be said like this. You know that on YouTube, in terms of food and drink We are creating subtitles in 22 different languages. For this reason, we have a lot of viewers from abroad. We have started to receive a lot of comments from Indonesia and even France. From Indonesia? Yes, exactly like that. Comments are coming in Indonesian. Yes, exactly. Very interesting. Let me tell you something. The most watched language right after English as subtitles on YouTube is Indonesian. So let’s say hello to Indonesia from here. Hello Jakarta. They watch it with subtitles. Now, there is also this situation. If you are watching from Italy, the title and description start in Italian. The subtitles start in Italian. That’s why this can be provided in Turkey, even. there are very few channels that can provide so many languages in the world, almost none for food channels, there are hardly more than a handful. But your concept is just right for the East Asians anyway. They love to sit and watch something like this while eating. You are like that too. Am I East Asian? No, but. I like it too. I watch them too. But what I mean by East Asia is, I’m watching… Korea. Japan, Korea. We are now on our way to our first stop. We will walk slowly. We are going to a pastry shop. A place that only locals go to. And I think they make very nice pastries. Because my friends who live here especially recommend it. They couldn’t stop talking about it. Out of curiosity, we decided to go there. We will show that place first in the video. What do they do at the beginning of the video? To our channel… our channel? It directly took over. Of course, you have your channel as well. Don’t forget to subscribe to the channel and… what will I say, tell me. Don’t forget to like and hype it up. Don’t forget to like and hype it up. By the way, the hype button appears right after you like it. And it only comes up on the phone. Aaaa. Yes, it doesn’t appear on the TV. Doesn’t it come up on the iPad or something? It doesn’t. I do it from the iPad. Can you hype it up? Yes. I open it from the iPad sometimes. But I wonder if I open it from the phone first? I don’t know about these things. Anyway. Don’t forget to subscribe to our channel. To our channel. I said our channel again. Sorry. To subscribe to the channel, By the way, this is our channel. You can say it like that. Don’t forget to like and hype it up. The hype button is right below the like button, friends. I always do it, honestly. As soon as Onur uploads a video, I directly hit hype. It’s a very easy thing. You’re great. Let’s not skip this if possible. You are great too. Thank you very much. Then the Athens Flavor Guide begins. Thank you. Let’s go there. We have arrived at our first stop, Makedonikon. Wait a minute, let me do the opening. We have arrived at our first stop. We have arrived at Makedonikon. Makedonikon. Makedonikon. The place of the Macedonian. Makedonikon. Makedonikon. Macedonian. Macedonian. Hello again everyone. Our first stop is Makedoniko? The owners of this place come from Northern Greece, specifically from the Thessaloniki area. They have been open since 1974, 51 years. So, it should be said that, this is one of the old, popular pastry shops where the locals come. There is no seating, it’s takeout style. We will also get our package now. What are we going to eat? Cheese and cream. Cheese and cream, always. It’s Tülin Hanım’s unchanging choice. We will get our cheese and cream. We will go to a park, and taste it there. Then we will continue to the next stop. It will be a bit of a quick tour. Now let’s wait for the line at the back to finish. When it’s our turn, let’s grab the pastries right away. We got our pastries, we’re going. Yes, are you excited? I’m excited. We haven’t eaten pastries in a long time. Exactly. Has it been a month? I’ve been on a diet for a month. Just for today. No. We found a spot for ourselves in the park, we brought our pastries with us. Now you can start first if you want. Let’s eat together. Let’s eat together, then I’ll take this one. What flavor is this? Wait, let me give you a napkin. The dough looks incredible. Crispy. This is something that will spill on us. And it waited. Exactly. Yes. Did you get it? I got it, dear. Shall we try it? Yes. Let’s go. If it hadn’t waited, it would have been crispy. It’s a greasy pastry, I mean the top part is greasy. It tastes good, the cheese is very nice and are you aware of the layers? I liked it. I liked it too. We had Psiri here before, in Greece, in Athens. I think it’s better than that. This is again like that, like the layers of Kurdish pastry. Yes, a bit more layered. Thick. Exactly, right. But it’s not doughy. It’s a nice pastry though, I liked it. The thing, the cheese doesn’t get stuck in the throat again, it’s very soft and not salty. Nice, Delicious. Honestly, can I say something? Nice. This is one of the best pastries I’ve had in all of Greece. I would put it in the top 3. Because the fat content, the salt content, and the crispiness of the dough are very nice. I think you spoke very boldly. But isn’t it true? I don’t know, not that much, I think. Which one could be better, for example? The one with cheese? But they’re all different, my dear. I don’t know right now. I think each of them has its own thing. Now, I forgot the one that’s like this pastry. We tried something like this somewhere. Where was that place you just mentioned? Psiri. I need to compare this with that one. Yes. Hold this, my arm is tired. Let me put this camera down. Here, let me give you the one that’s too much. I gave you a favor. Thanks. Now I can eat more comfortably. I don’t even have a camera in my hand. It’s delicious, you know. Delicious and moist inside too. Because of the cheese. Yes. Are you going to finish it? No. I think so too. We tasted it, it’s nice. Now, creamy. This is just the first stop. Let’s not fill our stomachs. Like this. Did you get a corner piece? I don’t like corners. Don’t you like them? I never like them. You do like them. I love corners, give me one. Corners are always crunchier. But look at this very well. Yes. The dough is like this. It’s flaky like puff pastry. Yes, but. It’s quite oily. The doughs in Greece are like puff pastry. This is a bit more Thessaloniki style. So what they call Macedonia is actually Northern Greece. Thessaloniki region. There, they make the dough a bit more handmade like this. The characteristic here is already handmade rolling. They stretch everything. They make it like our katmer. Why are you so serious? I’m listening to your information. Okay. Come on. Hmm. He poured something into this. Not on top, this is creamy. He poured powdered sugar and cinnamon inside after opening it. Yes. He opened the inside of the pastry. He put cinnamon and sugar, powdered sugar inside. They always put it on top in Greece. This is the first time I’ve seen them put it inside here. And I think it’s better. Because it’s easier to eat. Yes. It doesn’t fall apart. And it always gets stuck in my throat like that. Both that and when they put it on top, it spills everywhere. If it were on top, it would have flown all over us from the wind. This way is better. This is Kevrekidis. Was it Kevrekidis there? Kevrekidis. In the consistency of Kevrekidis. It’s nice. You liked it. The filling is like pudding. Definitely delicious. This is nice. Really nice. But I can’t say it’s the best. I guess I can’t speak boldly. I said it’s one of the best for cheese pastry. I didn’t say it’s the best. No, I can’t speak boldly in general. I can’t speak boldly in my life. But the number of pastries I’ve eaten in Greece is already around 40-50, I mean. I’ve eaten almost everywhere. It’s not very easy to find this style. I think you made me feel a bit inferior. No, I mean I have previously… I’m saying this because I’ve been to other cities in my life. I would never belittle you. You are hosting me. You’re making me work for free. Not for free. We’ll do some shopping for you tomorrow. We left these unfinished. Let me check a bill to see how much we have paid. The price of one pastry is 2.20. We had one pastry cut in half. So there are two portions here. Total is 4.40. Dude, it was a bit awkward. Yes. I asked for half, but they said they don’t do that. They said they don’t make half. But it was a very clean place. Now, I shouldn’t undermine their effort. They touch everything with gloves and all. Then they take it with paper despite wearing gloves. For example, I’m going to give money. I extended the money, and they said to put it there. They don’t hold it with gloves, you see. No. This usually doesn’t happen in Greece. It was sweet. And actually, they are a vendor. I mean, they have a car. They keep the pastries inside that car. It also keeps warm, by the way. It has underfloor heating as well. Yes. And every time, if they want, they cut it for those who come like this. If they don’t want, they give it whole. I think sharing it like this is nice too. Before we leave here, we’ll have one more there in Greece. It’s right across from it anyway. Exactly. It’s across from our hotel. Our hotel is AIRIO, right? AIRIO. It’s called AIRIO. We had a bit of trouble in the morning hours, but it’s okay. The location we’re in is nice anyway. We started the day 1-0 down. The electricity went out, the water went out. I mean, there couldn’t be anything else that could go wrong. Well, thank God we had already ironed. Thank God we had sorted everything out. Ms. Tülin had done her hair. So we have no problems. Okay. At the next stops, let’s be a bit more… Oh, I zoned out in the back. What happened? I’m telling you hair is important, and you didn’t hear me. I didn’t hear you. Thank God I didn’t hear you. Okay. Then we’ll see each other at the next stop. What is our next stop? We’ll see. We’ll find out. Everything is a surprise for me today. Yes. I’m planning a surprise for Tülin. I have no idea. This trip developed very suddenly. It feels like we packed our bags at quite an hour. We packed our bags but we didn’t even iron them, you know. We ironed them here. Yes. Sometimes it is necessary like this, what can we do? I think so too. Being unplanned is always better. I don’t like it much, but you love last minute. Everything last minute. The guy feeds off that. It’s not last minute. I, wait a minute, I am very organized. You love the excitement and stress. No. Okay. You are generally organized, you write things down and so on, but overall you have to leave your preparations to the last minute. You are that kind of person. But I think things through at that moment. I think about it until then. You need to experience that adrenaline. I make the decision and after making the decision, I implement it. The rush of catching up, you have to be the one experiencing the adrenaline of being able to catch up. I think that’s something that nourishes you in life. Absolutely. It’s a confession. For example, I’m not that kind of person at all. For instance, we upload two hours before the video goes live. If something happens on YouTube, If there were any trouble, of course, good luck. That’s not my style at all, for example. Anyway, it is what it is. Now there’s a place here called Le Greche. We had ice cream here before. Do you remember? Yes. Was it bergamot? Yes. We had bergamot ice cream. It’s a nice place. Let me show you like this. They make ice cream without additives. It’s the place right behind us. It’s very nice. And the specialty is this. For example, the mastic comes from Chios Island in Greece. They make ice cream with that. Or lavender comes. They make ice cream with that lavender. They make ice cream without additives. That’s its most important feature. They also have ice creams made with very nice cheeses like ricotta. There was sorbet too. You had sorbet, do you remember? I had sorbet too. It was good. And especially I can say this. They heat it and put ice cream in between brioche bread. Sometimes that turns out really nice. I had that. Exactly. Italian style. That brioche is not everywhere. That’s very reasonable. I used to eat ice cream between pastries before. I’m sorry. I used to eat it with a pastry. Ice cream with a pastry? Yes. Oh wow. Yes. I think I’ve been a foodie since childhood. It turns out really nice. Where did you eat that? In Kastamonu. In Kastamonu. Wow, man. Anyway, I’m not from Kastamonu, I got a comment saying I’m from Abana. They were angry with you. There’s nothing to be angry about. Kastamonu and Abana are very different places. Abana is by the sea, a holiday resort. Kastamonu, the center and… Where are the borders then? It’s Kastamonu, right? But I don’t know anything about Kastamonu. It feels strange to say I’m from Kastamonu. There’s about two and a half hours difference. So I should say I’m not from Istanbul. Should I say I’m from Etiler? It’s the same thing. You’re right. Let’s continue. This makes sense to me right now. The place we’re going to is actually over here. Look ahead. There’s a place called 72H Bakery. But the other place, I mean its branch, is right in front of us. There’s a place called Ergon House. Many people probably know it. In all the videos shot in Greece, Ergon House is definitely included. Because we need to evaluate this place from this perspective. It’s both a hotel and a place for breakfast, plus a market. There’s an advantage to having a market. And you can also eat there, which is nice too. The interior is very sweet. High ceilinged. The market is very nice. It’s a warm place. What I like about it is this. Cheeses produced on many islands in Greece, all the deli products are here. Even if it’s a tiny island, the cheeses produced there are usually made by just one family. So they are cheeses that are not found in many places. They can be found here too. They let you taste a lot. Every time I come, I try about 300 grams of cheese. Then I leave with half a kilo. God bless. Yes, but there are very nice cheeses. Especially goat cheese is very good. If you want, let’s do a quick tour. Goat cheese is really nice around here anyway. It’s lighter. Yes. It’s not heavy. They mix it too. I don’t think they use pure goat milk. They make a blend. What does that mean? Mixing different types. 2-3 cheeses, 2-3 milks together. You learn. It turns out nice. There are many people learning. This channel is a very nice one aimed at teaching everything. Okay. Thank you. Well then, let’s go into Ergon House. Let’s take a quick tour. Then let’s go to the 72H Artisanal Bakery right next door. We won’t be eating at Ergon House today. We’ll be eating at 72H Artisanal Bakery. Yes, we had breakfast at Ergon House before. That was nice too. Yes, it was nice, but 72H Bakery is extremely sweet. And that’s really the bakery section, isn’t it? Just the bakery. Yes, and they ferment for 72 hours. That’s its most important feature. They start serving pizzas around 12-1 PM. We had some of those pizzas too, if you remember. Very nice. The croissants are also very good. The breads are very good. Look, a pistachio croissant. Shall we eat? Let’s eat. Let’s eat. Okay, we will eat the pistachio croissant. Let’s quickly tour an Ergon House first. Then we will be there. Yes, now why are you at our house for this? Are there things here that you can say no to? A lot. There are many. Let me show you the cheeses ahead. Look, for example, the cheeses here are very nice. There is even mastic-flavored cheese. Let me put it this way. But I mean, every time I come, I definitely try a few cheeses. I eat whichever one I like according to my mood. Do you want to try? No, let’s not try it right now, we’ll get stuffed. We’ll come back tomorrow on our way back. But my favorite has always been pesto Gouda. Yes. It never disappoints. Yes. Doesn’t it go beautifully with everything? It definitely goes with everything. I really love pesto. For example, look, people are eating in the back. That’s also a place where you can sit and taste the cheeses here. or an area where you can taste the dishes. It’s very enjoyable. What are those, my dear? They are models. Cured beef, sausage. There is a lot of cured beef here too. Let me take a look. Can we see? That is probably cured beef, yes. Even smoked meats, Is this it? It is written, but its English is not written. There are nice meats, in short. If you want to buy alcohol, they are also available. In fact, you can try a glass like this from here. There is also an area where you can try. Look at that cured beef. Yes. This Miran, by the way, is a very beautiful place. They have stores here in Athens. You can also go there and buy it fresh. Is the outside of the cured beef like this in the model? They made the model like this. So the outside is like that too, I guess. Look, it’s the same here too. So yes, it looks similar. Exactly, it looks similar. However, the one from Kastamonu is different. Exactly, it’s Kastamonu cured beef. I’m not that much of a local patriot, actually. Kastamonu cured beef is special, yes. So we’re not shopping in the store here, right? We’re not. We can’t fill our hands, but our hands are already so full. The gentleman enjoys shopping. Well then, let’s slowly head towards our other breakfast from here. Yes. What were we doing? With pistachios. Actually, it’s not with pistachios. They also call it with pistachios. Unfortunately, it doesn’t have pistachios. Pistaccio. We’re going to eat a croissant with pistaccio. This is a hotel too. The upper part. Yes, what are we choosing? You. It doesn’t matter to me. And croissant. Pistachio croissant. Are you going to eat that? Savory sweet. Then we’ll make it directly sweet. We’ll make it sweet. One more Cinnamon roll or strawberry. Puff pastry. They probably call this raspberry monkey bread. Pistachio croissant. One pistaccio. Yes. One thing. Yes. I have one thing. Americano. Thank you. We finally managed to order correctly. Let’s put our waters down. They will criticize my English again, but. Everyone should take care of themselves first. Everyone should take care of themselves. I can’t drink this water. Why? You don’t like bottled water. I don’t like it at all. I don’t drink it in Turkey either. But I drink it here. Yes. I’m afraid of water. The risk of poisoning is high. I’m very scared. But in Greece, especially in Europe, it doesn’t happen. Yes. I had dysentery when I was little. At 10 years old. And in health classes, there was only dysentery and typhoid and there was also something else. They’ll tell you, don’t worry in the comments. What was it? They were talking about it. I was born in ’91. They were talking about it back then. About epidemic diseases. My friends look at me as if I’m going to die. This is a subsidiary of Ergon House. A breakfast place. In the afternoon, they serve pizzas. They have very nice products. In the mornings, you can have a nice breakfast like toast breakfast, they have egg breakfasts too. They also have Scandinavian style things. Yes. Exactly. Isn’t it just that style? Bakery. Bakery. So where do we start? Let’s look at that. You? Raspberry. Yes. A raspberry croissant Raspberry cream-filled. It has lemon zest on top. What is this? Zest. Lemon zest. It’s quite fresh. Yes. Looks nice. But the folding style is a bit different too. But this is also called a croissant. Yes. Mine is a pistachio croissant. It has a lot of pistachio filling. There is filling on the top. And it’s full of filling inside. Let’s show it inside. We opened it quite a bit. The layers are very good though. The layers are very good. The layers of the croissant are very good. I’m going to eat this by cutting it. I can’t just throw it in my mouth like this. Let’s start then. Look, cream. It looked so good on the fork. Is there only cream inside this, I wonder? Oh no. Is there some in between? Exactly. This… It’s sold in our markets, It becomes something like Pistachio spread. Pistachio cream. There’s a cream like that. It’s already a ready cream. By the way, this cream is sold at Ergon House. Yes, it is. Very nice. How much was this? You didn’t mention the price. We haven’t looked at the prices yet. It stuck to my palate, what should I do? When I really like something, I do this. Dude, eating this with a fork and knife is nonsense. But it’s very big. Well, just bite it, my dear. Should I bite it? Okay. I’ll try it. Can you see it? The cream in this is very good. Look. Look. Look at the piece. But you haven’t tasted this. Very nice. I’ll check it out. Hmm. Very nice. This is like candy. No. The top is a little caramelized too. Isn’t this actually the same? It’s not the same. Maybe it’s like this because it was cooked. I really love that thing. Raspberry. I really love it. Fresh raspberry. It’s very hard to find a good fresh one here. It doesn’t exist, I mean. If it’s fresh, it’s already very expensive. Yes, it is expensive, that’s true. That’s why no one brings it. Shall I give you a piece from here? Are you going to try it? Sure. Look, I gave you a nice piece. Oh, that’s too big for me. A piece you can bite. No, I can’t bite that. Okay, you cut from there. By the way, we are in a musical environment. You gave me this part. Yes. The best ones came together. Oh. Don’t move the cameras. No, I’m not moving them. Don’t I always say such things to you? Come on. That’s very good then. But after eating this, of course, it will taste like that to you. Mine is simpler. No, this is very rich. The cream and all. The cream is rich, but the dough is simpler. Yours looks like the dough is crystallized with sugar. This seems sugary to you because it is sweet. That could be. The two are very different. Both are nice though. I liked it. Yes. We are finishing this part. I will tell you the prices at the exit. Don’t worry. Now, Tülin said you showed a pastry in the morning. You showed a croissant here too. She said she wished we had shown something a little different. Yes. You actually said toast. Their toasts are very good because. Exactly. When you come, you must try the toast. Now we are going to the Souvlaki place. Everyone is ordering sandwiches anyway. We are getting that vibe on the street. That must be it. The right side looks nice. Where? I think I’m just guessing right now. That could be it, yes. Exactly that one. Right. We have arrived. Yes. Isn’t it a lot for a döner place? Why are you getting angry then? We didn’t say we would sit anyway. They say it will open in two minutes. These are a bit like me. They are so straightforward. That’s why it seems like you’re getting angry. But the guy is preparing. I am like that too actually. As you can see, you have to wait in line in Europe. If it were us, just sit down, man. Here you go, man. Right away. You’d say sit down and let’s wait, man. But do you think that should be the case? I don’t know. We are used to it that way. I think this is it. Is this better? Of course. For the business, yes. If there are rules, those rules should continue. It shouldn’t be aestheticized. There are different products on the menu. There is chicken, there is pork, there is beef. Currently, the pork is turning and cooking. But when you want beef, they cook it on the grill. There is vegetarian. What is it made with? Mastelo. What was Mastelo? Cheese and tomato. They make souvlaki with that. We want Beeftekakia. I think it’s something like meatballs. Like six pieces of meatballs. Meatballs. I can say it’s a bit bigger than traditional meatballs. Okay. But it’s 100% beef. Yes. Now we ordered a plate. This place has nearly 4700 reviews and a 4.7 rating. That’s actually a pretty good ratio. Why did we sit here? Why did we sit here? Because it’s both economical and… A classic souvlaki place. I can’t talk. Right. Welcome to my channel. Well, do you like it, we’ll see if you don’t like it Why are you even talking? Yes, I’m aware. Welcome to my channel. What are you waiting for? What are your expectations right now? I see there’s a plate with potatoes over there. I said we would eat gyro. Yes, I thought we would eat döner when we came here. By the way, about the list we are going to. I really had no idea. Right now, before going with Onur, it’s showing us where we are going to go. I said this place is for döner, but this is a place for something else, pork. It’s actually a souvlaki place. There is pork in döner. There is pork in döner. So Gyro, what they call Gyro is döner. What they call souvlaki means skewer in Greek. Meats cooked on a skewer. When you eat souvlaki, the plate is piled high with meat. They serve it with fries on the side like that and it’s reasonably priced. They put about 6-7 large pieces of meat. Yes, but the meat they refer to is actually meatballs. Made of 100% something meat, from beef. If you want chicken meat, you can ask for that too. They say it in different ways. Yes, that’s mine. Thank you. The glass came ice cold. I found a small bottle of water too. The glass came ice cold. My favorite thing. Overall, it’s like this. I think this place has good price-performance. I saw that the portion is enough for a family of 3. Maybe for 3-4 people. So if there’s a person like me, they might not get full. Think about those with small children, my dear. They might not get full either. It depends on the man. It depends on how much you eat. But if you’re not doing a food tour like us, then you won’t get full. No, I think it’s filling. Let’s see the plate before you talk, I think. You’re very prejudiced, my dear. Now, there’s a döner inside here. That döner is pork döner. They make gyro from that. What we call gyro is actually our döner in bread. By the way, we can also go eat gyro. There’s another place on my list. Is there a place that generally makes meat döner here? There is a place that makes meat döner too. So there are places that make it with beef too. But I think they always mix it up. No, they don’t mix it up. I mean, if it’s pork, it’s pork, if it’s meat, it’s meat. Is that so? I’ve never eaten gyro in Greece. You haven’t eaten it? I’ve never eaten it. I have eaten it. I’ve never tasted it. Do we usually eat meatballs in Greece? Actually, we do eat meatballs. We eat at Salih Usta’s place or at Melisa Restaurant. That’s right. But we also had souvlaki together when we first sat down somewhere in Dedeağaç. Kanavidis. Exactly. I only ate there. Aside from that, in this concept We haven’t gone back to such a restaurant with you. Our plate has arrived. It has a lot of potatoes on top. It comes with tzatziki. The onion, it has tomatoes and spices on top. There is a pita bread underneath. Nice. Like this. They succeed at this. Yes, this bread is really nice. It resembles the bread they make for Gyro. So they actually cut it into this. Don’t they put it in lavash? Not in lavash. No, it becomes thick bread. I said lavash, you see. What’s happening? Wrap. They usually don’t make it with wrap dough. Generally, they make it with a dough that resembles a flatbread with claws. So when they make döner, it’s a bit thicker. There’s Şahin Usta’s döner in the Grand Bazaar. They make it in that style. Yes, let’s start with our meatballs. Thank you. Let me serve you one like this. Thank you. It’s quite… Soft. A thick meatball. It’s not like our meatballs, though. This is like a mother’s meatball. Like a mother’s meatball. There’s no tight minced meat. It’s empty inside. Nice. Not too juicy, but nice. A soft meatball. A bit oily. Look at the color. The moment you touch the meatball with a fork, it falls apart. Nice, though. Nice. Delicious. But I think the potatoes are very good. Look, isn’t that good? Hand-cut. They also squeeze lemon on the meat, right? They can squeeze it on some meats. Let’s also get some tzatziki. At the end of everything, they add a suffix Turkish dishes, have the same name as Greek dishes. Tzatziki. Tzatziki, but this one has a bit of cream in it. But their yogurts are like that. Even more… There’s no need for them to add cream. There’s a bit of cream in it. For example, we love that. We love Greek yogurt. But recently I found a yogurt. Called Kaymak Aşkı. A brand from Kayseri. It’s referred to as fatty yogurt. Oh my God. I could never eat that. 100 grams has 253 calories. In a big clay bowl of 700 grams like this. But they made comments about it. Is its fat content very high? The fat content is high. It’s 1771 calories. For just one piece. I finished it by myself in one day. How can yogurt be 1700 calories? I’m telling you, 100 grams has 253 calories. Instead of getting 1700 calories from that, I would definitely eat something else. But there can’t be such a yogurt. On the days I’m going to workout, for example, you’ll eat 300 grams and go to workout. But you have a style like that. I mean, you come home and eat a spoonful of yogurt. You eat a spoonful of tahini. Okay. I can’t eat it at all. Neither of them are things I can just pop in my mouth directly. I like it. You love it a lot. Because I’m used to tasting things, I pay extra attention to the taste of some things. Once my love came home and said I got a very nice yogurt. An hour later, the yogurt was gone. It was the fastest yogurt eating of my life. Yes. Because you know I love trying different yogurts. Especially if I find sheep yogurt, I won’t forgive, but this is different. Fatty yogurt is very different. Did you finish your meatballs? I finished my meatballs. I will continue, but there’s more. It’s nice though. A delightful plate. Yes, and you’re getting the taste of meat, not spicy. This is just my style. It’s nice. The form is nice. Shall I show you like this? It looks nice. A soft meatball. It opened the moment I hit it with the knife. I’m eating potato with onions right now. Me and my refined tastes. For example, dipping potatoes in tomato juice. I love it. This bread has been grilled too. A bit oily as well. That’s why the two go well together. I liked it. Combination. Nice and simple. Yes. And simple. You know everyone is sharing a plate in the same way at all the tables. Yes. I think this plate is over 15 euros. Do you have a chance to give me a menu, my love? Yes, 15 euros. So you can satisfy 2 people for 15 euros. That’s the advantage. I think it’s good. 15 euros. We have our beer. I said Mitos. 2.80. Is it 2.80 for Mitos? Yes. Very good. Nice. I liked this place too. For example, we passed by here when we came last time. It was crowded. And it’s still very crowded. There are no tables left to sit at right now. The restaurant just opened, you know. It opened at 12. What time is it now? 12:30. All the tables were already full. There are people waiting in line standing. We are finishing here. The meatballs are nice. If you prefer simpler things like this and want it to be cheap, this is one of the places that can be recommended. Now with its bread underneath, with its potatoes and meatballs, especially families with children should pay attention to these, in my opinion. Children don’t eat everything. This is a perfect meal for families with children. Yes. So let’s specifically mention this as well. Now, people from all over the world are watching the video. There are certain dishes that every child definitely loves. Pizza is one of them. Meatballs are one of them. These two must definitely be present. Earlier, at the place called 72 Hours, there was pizza. You can also eat meatballs here. And there’s one more thing. I think the taste category is important. In this context, we are commenting on this. I mean, we are not comparing it to a good meatball place. No. No. According to the souvlaki category, I think the taste of this is very good. Of course now. Right? Absolutely. People say, ‘We ate it, we didn’t like it.’ But according to what are you not liking it? First of all, there is no possibility of a bad product right now. Is the meatball you ate ultra good? No. Because everyone’s taste is different. Of course. But is it tasty? Tasty. I like a fatty meatball. Yes, this is a fatty meatball, but it’s not that greasy. There’s no lamb fat. Since it’s completely beef, it’s nice this way. But I think the way it’s kneaded is good. It’s like this because it’s rested meatball. Exactly. It’s very soft. Three people can get full from this. They can get full. You said at the beginning that you wouldn’t get full, but I think you will. I won’t get full. Yes. We are finishing here. See you at the next stop. If I were to explain this, you wouldn’t be able to draw the script. We are going to the next stop with a bagpipe accompaniment. But now… We’re not in Ayder Plateau either. By the way, we need to go there too, you know, right? It’s very cold around there, my love. It’s cold but very beautiful. I love it a lot. My teacher İlbay is there. My chemistry teacher. I miss him a lot. We even shot a video on YouTube with him. Yes, it was very nice. It was a very sweet video. We made those videos together with Michelin. Very beautiful videos. Before Michelin was even published in Turkey, we… we were making a food guide together with Michelin. Yeah. Onur Ziya Demir’s account. You can take a look. We had tried YouTube in the past. It didn’t hold. It didn’t work out. It was actually nice, but sometimes you do too much like this. I don’t think people do this so professionally. Then it feels like a television program. You’re right, but… I think people want to see that side of you. Not just yours, but many people’s. Their daily life. Yes, yes. But you see, I prepared car magazines for 17 years. I was the editor-in-chief. That’s why I have no chance of doing something bad. No, not at all. Because of being meticulous. Even if you show yourself, nothing bad will come out. We’ve come to a street with Japanese and Korean food. We’re going to Birdman. Birdman is one of the best here. This place is really cute, my love. Yes, the street is very beautiful. Exactly. I’ll show the street like this. Where from? What happened? Are you lost? No, no, we’re filming ourselves. Hello. We’re filming ourselves. We’re shooting a video. Hello. Turkish. Look at this. Since they know Turkish, there are indeed a lot of Turks here. And the uncles know, but look, the son didn’t know. Yes, the son doesn’t know, but he understands when he hears it. Now we are going to have a nice meal at Birdman. We have already arrived. What are you doing? Look at this. Isn’t it very cute? Mahsun. Yes, look. Look. A lot. We are now entering Birdman. Inside. See you later. A combo with 6 pieces. 6 pieces. Yes. Wagyu beef gyoza. Wagyu beef gyoza. Tomorokoshi… Corn. Served in half corn shape. and comes with ponzu butter on top. Yes. Just in one piece? Yes. Wagyu misiju. Reba, chicken liver. Yes. One mune (chicken breast). Mono Negima (skewered chicken thigh and leek). Do you want to drink sake or something else? Now keep this in mind when you come here. The famous dish here is Katsu. But they make Katsu from pork. Anyone who eats it will definitely come and taste it. My friends who have eaten say it’s very good. We ordered nigiri. How many nigiri? You can order 6, 8, or 10 pieces. If you want, you can also order one by one. Yes, there are 6 varieties, I think. The chef chooses them in pairs. He chooses them himself. And if it is like that, it becomes cheaper. So normally, if you order one by one, you would get 6 pieces. The 6-piece set that the chef sends is 27 Euros. But if you choose them one by one yourself… Ordering 6 pieces costs more. That’s why we did it that way too. I wonder why that is? Well, they do it to sell extra. I don’t think so. Yes, yes it is. Is it? I checked the prices on the menu. Most of them are like that. When you order one by one, each piece corresponds to about 7 Euros. But when you order 6 pieces, 27 Euros is quite reasonable. But it said 10 Euros underneath. What was written 10 Euros underneath? For the nigiris? I was speaking hypothetically. I ordered one by one. So I don’t know if it’s 10 Euros or 7 Euros. I just gave an example. It said 10 Euros. Did it say 10? I don’t know. Receipts keep coming. By the way, they have to put the receipt on the table for every order you place. That’s the rule. And it should be noted especially. In Greece, they give you the credit card… What do you mean? What does that mean? They have to put every order on the table. Every time you place an order, they have to put its receipt on the table. Normally, it’s not like that. Legally. They have to put it here by law. It’s not like that in Turkey. It comes later. Not in Turkey. It’s like that in Greece. I hadn’t thought of that. What kind of detail is this? You wouldn’t think of it, of course, my dear. I always paid the bill, that’s why. I always pay the bill. It’s the least you can do, darling. Excuse me, friends. It’s very normal not to know. Now, the rule is this. Whatever you order, even if you say it gradually, they will put a new receipt for each one on the table. And when it’s time to pay, they will ask you. Credit card or cash? If you say credit card and want to pay in cash, it won’t work. Because they issue the receipt accordingly. The margarita has arrived. Oh, how fancy. Thank you. Thank you. Here you go. Ms. Tülin. Your margarita. What a cool drink I’ve chosen. We’ll drink this together. Okay. But I see there’s a spicy sauce on it. Exactly. Yuzu. By the way, it’s meskalli. Spicy pepper. Okay. The edges are very nice. Covered in spicy pepper. This is salty. Yes. Our orders have arrived. A 6-pack sent to us by the chef. Yes. As you said, by the way, each one is 10 euros. So each pair is 10 euros. So what are we eating now? Ichibi. So it’s the wasabi one here. One… There’s one with truffle mayonnaise. It’s called Ranici. And there’s also Maru. So we have a total of 3 varieties. Yes. Have you eaten it before? How was it? Have you eaten beef nigiri before? I haven’t. I’ve never eaten nigiri either. I never prefer it. Oh, I might have eaten it actually. There are combos like that in sushi places. But I generally don’t prefer it. I like sushi more. This is a side dish. The chicken has also arrived. The chicken has also arrived. We chose a breast called Mune for the chicken. The other one was this, I think. Mono Negima. Exactly. Thigh. Thigh. You can order them when you place your order. Now I think we should start with gyoza. Exactly. Gyoza, right? Because we shouldn’t let it cool down. You can eat these when you go to Japan. Yes. Japan is just around the corner. Also for the Osaka trip. I’m starting like this, if you don’t mind. Go ahead. Now it’s yours, darling. This one also has a crispy bottom again. Yes. We weren’t making any noise. I have to say something. It smelled a bit strong. I normally wouldn’t say this. Wow, I mean. Wow. Just put it in your mouth. By the way, this is Gyoza Wagyu. It’s worth mentioning that. Isn’t it really good? You don’t like this kind of rare meat. That’s why you’re looking inside. I can’t comment as well as Onur. But it’s nice, isn’t it? Like this. Of course, it’s delicious. But that doesn’t mean I can’t give good comments about it. Of course. Of course. Of course. Don’t be mad at me. By the way, we let it sit a bit. That’s why it got stuck. But the bottom is crispy like this. So it’s being cooked. Delicious. At first, it smelled a bit strong to me but In terms of flavor, it’s very nice. The dough is also very nice. Exactly. Now I think we should move on to Nigiri. I’m starting with wasabi. Let’s go. I’m joining you too. Aren’t you getting something? Let’s get it of course. Thank you. Nice. Even better than I expected. I didn’t expect it to be this good. I mean, my rice is amazing. It’s grainy. No, it’s not raw meat, it’s sushi. Yes, sushi. You’re eating something. By the way, they warned us. They said it’s small. So you won’t be full, don’t worry, you’re ordering but it’s really not filling. They’re quite small. Right? I mean, after all, it’s Japanese. It’s a tasting portion. China is like this, I mean. Actually, China is more, sorry. But sushi restaurants are more like this. Truffle mayonnaise is very nice. Really? Yes. Look, friends. This is Onur, yeah. This means Onur. I’m making corn at home, I can’t explain it to you. The guy can’t live without corn. I think everyone is boiling corn wrong now. I used to too. But now they know it. I used to boil it for a long time. I boiled it for about 30 minutes, 35 minutes. Now I do a maximum of 5 minutes on one side and 5 minutes on the other side. I put half as much water as the corn in the pot. I put it there. By the way, I put it in boiling water. Half… Oh, I’m sorry. It was going like that. Half 5 minutes. The other half also 5 minutes. Yes. Thank you. I’m eating corn, if you don’t mind. Then they I guess beef nigiri is not preferred to be eaten with soy sauce, right? Yes. Because it’s not here. It’s not on the table either, as you can see. Usually, there is soy sauce on the table. So they probably don’t use it at all here. Exactly. Truffle mayonnaise is legendary. Yes, it’s really very good. But I think you shouldn’t eat more than 10 pieces of nigiri anyway. Yes. Because it’s a bit raw. Because it’s raw. I don’t think you can eat as much as a sushi. I brought our meat here. This looks very nice too. Can I take a look at that piece, darling? Hmm. I make sounds like that too. But it happens when it’s nice. People get annoyed by that sound, Onur. Is it for this too? Yes. They say you shouldn’t make that sound after every bite you take. But the best part is my comments. You’ve dressed casually. Yeah, right. What could it be anyway? A normal t-shirt. So do you think I’ve dressed casually today, Onur? No, I hope the friend who made that comment doesn’t misunderstand me. They probably still follow you. Weird. Oh, I think I said something wrong. No, no. Can I continue with this? The chicken is weird. You need to eat this. I don’t eat chicken, my love. I know, but you need to eat this. I don’t eat chicken. I think it would be good here. I won’t eat it. Wow, we couldn’t get them to eat it. I mean, I don’t eat chicken. How can you get another person to eat chicken? Anyway. Should I put it here? This is the breast. I didn’t understand why you preferred that. I was curious. The breast felt tough. Hip. Can I take a look? Fatty. So what was I saying? He’s talking about being careless. He was doing something, you know. He was commenting, that’s why. You shouldn’t care about them. I’m not caring. About everything written on social media. How careless can you be anyway? How careless can a person like you dress? You must have worn a shirt like that then, a t-shirt and pants. You have something like that. There were shorts. You wore your navy blue shoes. It’s always incredible. Incredible. I can’t finish my comment. I mean, if it were at the grill. I can’t eat either because I’m going to comment. This has become the favorite here. What was this? What was this order for? 4-5 pieces of Wagyu misuji. Ushireba. I think you should look at the kushiyaki section. Now yaki, means grill. There are tori and kushiyaki. Kushi, meat, tori, chicken goes. I think in toris… You figured this out. Yes. I couldn’t master it that much. Momo negima is very nice. Honestly, I learned Japanese. Yakamaši. Welcome to Oramakoma buramako. Oramakoma buramako. Exactly. Isn’t that right? Yes. I only know that one. I liked it. But here are the ones I like the most. The first is Gyozo, the second is this meat. We mentioned their names, as you know. I’ll show you the menu now. The prices… it’s a different experience, you know. Yes. It’s a bit expensive here. Yes. More expensive than other places. But it’s a nice place. But I’m not interested in that place, you know. I’m interested in that place. Not yet, let me say it too. Because you don’t pay attention to things. I’m interested in that place. I can also take care of this place. Very nice. Tell me the bill so I can pay. Aren’t you going to say anything about this? Now we will eat in other places. Yes. I think so too. Normally I would say it, but let me know when you come. I mean, this place is meant for chatting and eating this too. Slowly, slowly, slowly, slowly. That’s how the Japanese eat, you know. This is exactly that kind of place. You will sit for a long time in the evening. You won’t just eat and leave immediately. It’s a pleasant place, you know. Eating with small portions is more enjoyable, I think. It’s really like that. And there’s a sister shop here. Just a bit further ahead. Now we are going there. Its name is Ekiben. Right next to it, there’s a place called Birdman Records. They sell records there too. It’s a very nice shop. Yes. Since Ekiben is next to it, both of them. Where can you come? So which one became your favorite? Nigiri thing, Truffle mayo. Yes. Of course, I forgot your name. Gyoza. The gyoza was nice. Inside the gyoza, there are probably only celery stalks. Yes. The meat was very good. My favorite is the meat. I wish we had ordered two or three meat dishes. Go ahead, my love. No, it’s not necessary. Why? I’m thinking of eating from that hamburger over there. The one at Ekiben. The hamburger at Ekiben was very good. That was really nice. You eat the hamburger, I’ll have the chicken. Katsu. Katsu. Exactly. Okay. Our bill has arrived. 77 euros. Six-piece nigiri 27 euros. Wagyu with gyoza 11 euros. Corn 3 euros. Wagyu Misuji, our favorite, 9 euros. Mune 4 euros. Mune. Momo 4 euros. 1 liter of water 4 euros. Wisdom 15 euros. What’s Wisdom? The one you drank. Exactly. Cocktail. Okay. Total is 77 euros. We’re continuing from here. We arrived at Ekiben Kitchen. This is the sister shop of Birdman that we just visited. There are a bit more Japanese-style street foods here. There are fried chickens. There are smash burgers. There are udons. Again, there are gyozas as well. Here’s a menu. I can show it. You can see it, I guess. Now we will choose a few items. What should we choose? We will definitely have a smash burger. Last time you came, we had chicken katsu. So let’s not have katsu this time. I will have fried chicken karaage. Yes, we are ready. One fried chicken. (karaage) Creamy mushroom udon but without egg. And one.. Ekiben smash. Ekiben smash. Will you share the smash? Yes. Shall I cut it in half? Yes. Very nice. That’s it. Thank you. Food allergies? No. Super. Thank you. We placed our order. Last time we came, there was a different ordering method here. They were giving a menu. There were little boxes next to it. You would choose what you wanted from those boxes. You would mark it with a pen. And it would come according to that. Yes. Now they take the orders directly at the tables. It’s nice, but it has arrived. We’re experiencing a bit of a problem. The places where we sit are a bit cramped. We can’t place the camera everywhere like this. Can we be big? That’s true too. Besides, the people here love to sit outside a lot, there are many tables outside as well. Inside is actually not that big at all. No, no. I think until our food order arrives, let’s talk a little bit about the area we’re in. Yes. The Kolonaki area is actually one of the most convenient places to stay. Many of the places we’ve visited in this guide are actually very close to each other. They’re all about 200 meters, 150 meters, 300 meters. That’s why we’re having a bit of a hard time. While eating, we’re now on top of each other. You can’t see it in between, but we’re taking a walk. We’re going around the back alleys. The food thing said it might take a little longer now. Exactly. That’s why it was a bit better that we came earlier. Every place we go has nice music, but as I just mentioned, there’s a place called Birdman Records next door. There’s an area where you can buy records. They play really nice music from there. The ambiance is very nice again. They serve Japanese-style street food here. And there are a lot of places. There are many. There are a lot of Japanese restaurants around. That’s why this place is nice. Returning to what we mentioned earlier, Kolonaki is one of the best areas for accommodation. It’s one of the most expensive places. You can arrange accommodation a bit outside the city, but make sure you come here. Yes. So everything is here. Kolonaki is where the most beautiful places are. There’s the Plaka area, which is nice. You haven’t been there, for example; I’ll take you there. Isn’t Plaka more of a seaside place? Isn’t Plaka close to the sea? No. It’s still in the center. Is that so? What is there? There are also restaurants like that there, but with ambiance and city layout. There are still old buildings there, there are old structures. There is something very beautiful. Its architecture. Mandarin and bergamot soda. We have a transparent iced glass. Let me show you. Our food orders have arrived. Now we have a chicken in front of us. It’s like the chickens we know from KFC. Here we have an udon. Creamy mushroom. Yes. So, creamy mushroom. We also have a smash burger. That’s another one of our products. It looks very nice. Here you go, Ms. Tülin. Many people haven’t tried smash burgers, right? I’m talking about Epebe. Where are you talking from? I’m making my news. You were talking from Süper Normal last time, I think. Oh, that’s great. People had commented a bit on the one on the street, but I think the one we have is very nice. Look, it really is beautiful. I think that one is the super normal burger of our childhood. See, it actually looks like this. It looks like this. The bread with onions inside. Exactly. They bring it home very hot, that’s why I’m saying. Yes, it’s very close to us since we are in Etiler. because it comes quickly and hot. Let’s get started. Let’s get started. Enjoy your meal. Cheers. Cheers. It’s really good, the sauce underneath is very good, I mean, it’s so cooked to a juicy consistency, how should I put it, the middle of the two patties is left quite juicy, are you aware of that? Yes, but it has something that won’t soak the bread, I really love this kind of bread, it’s just the right amount, it helps hold the burger, I mean, in a Smash Burger, there’s no point in making a huge bun here, the important thing is to be able to taste the patty, and the patty shouldn’t be too thick, it should be pressed nicely, the flavor must be amazing, really, the cheese is also very high quality, of course, it doesn’t weigh you down while eating, right? I’m sorry, how much is this, chickens? For example, I find this kind of burger at Bad Burger lately, I find it at Taff Burger, I find it at Supernormal, these are my top three favorites, if it’s Smash, it’s really very good, Can I have a sip of your drink? Of course, How? I really liked it, for example, in our soda culture, there aren’t such different sodas, this is a sugar-free soda, but we didn’t have many like this, it’s just starting to appear, now there’s a brand called Mizu that has come out, for example, I think they make it very well, I haven’t tried it, I like Kombucha’s flavors, I used to buy it a lot, I wonder why I don’t see it, or would I have bought it a lot, maybe it’s just that I don’t come across it in the store. They definitely changed its location, that’s why it never comes to my mind. I really like those mixtures. it’s both beneficial and nice when it’s fizzy, it’s enjoyable. there’s an amazing chicken, it’s really very good. I even say it’s very good, look, I’ve been saying this for a long time. I live with the dream. because when I see it at Ekiben I said that I need to eat this. and unfortunately in Turkey too I’m having difficulty finding a decent chicken. If there are any, please recommend so I can go eat it. because I love chicken but I can’t eat it in Turkey. I’m trying not to eat it, but here I can’t resist. Will Tülin show it too? Of course, there’s a nice creamy Udon. Let me get one of those. It has Enoki mushrooms on top. Was it Enoki? Yes, my hand got burned by the way. The bottom is very hot, very hot, my hand got burned. I’ve been here for a while. How is it still that hot? I’m very curious, it might be a bit heavy. But the cream might not have that in it, right? It could be something like vegan. It’s very nice, you know, like in barley pilaf. You have that feeling of swallowing without chewing, right? You can’t chew it even if you want to, yes, it has that feeling too. Isn’t there that feeling when eating it? Yes, you want to swallow it right away. This is a bit different, of course, this one is more rubbery. It probably has more starch. Exactly, that’s what I was going to say. But look, you’ll get comments again. We can’t think of the Turkish equivalent right now, sorry, but these are like that. Generally, they say things are like gum consistency, you know, gum-like. Cooked Udon is really well cooked, I liked it. but I’m here I’m very curious, I’ve never eaten the things in Turkey. They don’t do this, they don’t use it. a lot of products It probably doesn’t come from that. How? Tülin, I know you don’t eat chicken, but but I want this pepper, I love it so much. Tülin, I know you don’t eat chicken, but I’ll say it again. You need to eat this. I won’t eat it. Look, it’s the best chicken I’ve had in a long time. I only stopped eating chicken after that. If you notice, I had eaten something. I had it in New York. Exactly, what was that? Double Chicken Please There was a bar called Double Chicken Please It was voted the best bar in America We had a chicken burger topped with a donut there There was also something called popcorn, wasn’t there? But you need to eat this, look Please eat one for me, for God’s sake Eat it for me, it’s really very good So good. I’m sorry! Sorry? But I can totally see that this is your style I mean, the thing on top It’s really garlicky Isn’t it? Aren’t you really going to eat this? I think it’s very successful The chicken is extraordinary Oh, look at how sweet this is. It looks like a mushroom, can you see? Ahmet will say while editing this, ‘Dude, I’m craving chicken, look at this.’ Look. Honey, would you eat that mushroom? It’s super aromatic. Let me see. Like lemony. Yes, it’s acidic. This one isn’t like that, for example, this mushroom. Isn’t this thing a chestnut? Exactly. This is a delicious mushroom too, though. I’m very happy. Me too. This is just me, you know. Really, this is one of the best meals of the trip. Yes. Birdman was really good. I can’t forget the meat we had there, though. The side dishes always make me happier. Okay. Because it’s street food. Absolutely. And this place is always worth going to. Just eat one. One. Please, my love. Just a little? Aren’t you going to eat that much? I don’t really enjoy it. Come on. And I never miss it in my life. I say this every time and I don’t do it at home. By the way, he usually doesn’t eat those either. Damn, it’s really good. But we’ve ordered a bit too much. We ate quite a lot today, huh? But we’re not finishing it. I mean, we finish most of it. The meatballs are gone. Most of the Japanese Birdman is gone too. Don’t count Birdman. Why shouldn’t I count it? Who cares about the calories? Do the followers care? That’s very small. The thing. Dude, can you look at the beauty? Look at the beauty. Oh, I can never take it. Eat some of this too, my love. Very nice. I don’t want to get full. You say that while taking the chickens away. We’re cleaning this place up. Because they leave our work on the table. 39.50 total. Total 39.50. I think the price here is good. How? The price is good. The portions are big because. Very good. This chicken is definitely for two people. Right? By the way, is most of the stuff here meant to be shared, my love? It’s for sharing. Let me tell you the prices. Fried Chicken 11 Euros. I think 11 Euros is very good. Creamy Mushroom Udon 12.5 Euros. This is also vegan. They mentioned that too. I told you there’s no cream in it. The side smash is also 11 Euros. I have a drink for 5 Euros. Exactly, the total for the meals is 34.50. The drink is also 5. It was a very nice meal. Let’s continue. Shall we have an ice cream, right? Let’s eat it for sure. Okay. We are heading towards the ice cream. We are going. Yes. A sweet break. Le Grecke. This street is very sweet. The street where the thing is. Birdman’s. Yes. There are nice businesses. There are nice cafes. There are restaurants. We actually have a cafe that we really love. Helvacı. Helvacı. Coffee and helva combination. Maybe we will go there. It’s interesting because of the concept. Yes. There was an optician, my love. Then let’s quickly get away from here. Stingy. What does stinginess have to do with it? You are being stingy. We have plenty at home. Are you making a collection then? I buy glasses from everywhere. Yes. What are we going to eat? Look, let me show you this. Especially this needs to be mentioned. Is there normally margarine in ice cream? It seems there are those who put margarine. They say they don’t put it. No coloring agents. Nothing at all. As you can see. Additive-free natural. Additive-free natural. Exactly. But it’s real. We ate from here before, it was very good. Yes. That’s why now. I don’t like those things. With fruit like this cocoa, caramel, hazelnut. I don’t like to match such things. Okay. I only like it with banana. Let’s see what there is. There are a lot of varieties because there are definitely some that are not written. But it suddenly got crowded. Look, it’s all written here. Let’s choose. We can choose from here. What did you say about the other one? And it’s pistachio. Pistachio-flavored. It’s from Sicily. Sicily? Sicily. Sicily. Why did I say Sicily? Is there pistachio from Sicily, my dear? Am I wrong? We know Antep pistachio. Oh, someone has gotten hold of my credit card. Yeah, you gave it. What a bad thing you’re doing. No, no, I was joking. How much did it cost? Thanks, I didn’t look. Can you swipe a credit card without looking? Even if it were mine, I wouldn’t look. Here. I’m going to get the ice cream. Come on, okay. He says he wouldn’t look either. That’s it. Let me see, show me. 7 euros. 6.90. It looks nice though. But it’s not cheap. Expensive. But he put a lot in. I think the weight is too much. I think so too. 6.90 How much does it normally cost? You know our purchases are expensive too. Here it is. Half a kilo is about 600 lira in Turkey. You should even multiply by 49.50. I’m not multiplying, I’m tired of it. So in today’s conditions, you multiply by 50. I’m not multiplying. Then eating doesn’t give you pleasure. To buy something. But I check the current price while shopping. If there’s not much difference between here and Turkey, I’ll buy it in installments from Turkey. I can’t carry it from here. You’re right. There’s no need. Sometimes it’s cheaper in Turkey. Earlier it was more affordable, for example. What an interesting spoon. It’s like wood but not. Isn’t the one with mastic really good? I got the one with pistachio. That’s really good. I haven’t eaten that one yet. The one with mastic has a lot of gum in it. But milk is still milk. Exactly. One of the features here is the milk. Jersey milk. Jersey and goat. They use both. I’ve done a disservice to Sicilian pistachios. I apologize to all the people of Sicily from here. Very good. It looks nice. It really was very good. Let me show you. By the way, I don’t like mastika either. But it’s very nice. It doesn’t have such a heavy taste. I think some seasonal things need to be changed when eating. For example, we ate it with bergamot together. We had it in the summer. Now it’s not available, they’re not serving it. Both turned out to be nice, they matched well. This street is a very beautiful street. If you notice, it’s very noisy because of the crowd. It’s more crowded during lunchtime. There’s a very nice mezze place next door. They recommend that place too, exactly. And the weather is very nice today, isn’t it? Our luck is always like this when we’re together. Now that we’ve said this, it will probably rain in the evening. No, it’s showing sunshine. The weather in Istanbul is very bad. We’re finishing this. Let’s keep wandering. Not enough. Not enough, but yes. In the past, we used to have plenty of those in our country, if you remember. They used to give out samples with magazines. But in Greece, almost all magazines come with a sample. We want to show you. Like this. For example. Estee Lauder has something like this. In fact, there’s a Michael Schumacher F2001 helmet here. There’s a Senna’s car. Like this. Interesting. Isn’t it? It used to be like this for us too. It was, but now it’s gone. In the past, they used to give a CD… something. Computer magazines used to give CDs, you know? I wasn’t buying computer magazines but yes, they definitely used to give them. You were just born then. 92-93. Thank you. By the way, look. There’s a show everywhere. The guy is performing with a soccer ball over there. It’s nice though. Got Talent Athens. At the last stop of the Athens Flavor Guide, we’ve arrived at Barbunaki. This is a typical Greek restaurant. They have Greek dishes. In front of us, there’s a Greek salad. Our Barbunya fish is coming soon. At the same time, our Orzo is coming. A nice barley pasta… Shrimp. With shrimp. A nice plate is coming. And our mussels are coming too. We walked around the city a bit, strolled around. We got a bit tired in the meantime. Since we’ve been eating since the early hours of the morning. And we have eaten in quite a few places. 7-8 different places. Yes. We have been going at a very serious pace. It was nice though. Tülin started to doze off. I think being outside tired us out. Well, of course. And we are eating too. The place we are in is actually one of the most expensive neighborhoods here. There are also very nice restaurants around us. For example, there is a place called Oikeio. There is Queen Bee Athens. There is Zurbaran. Queen Bee is not a breakfast place, right? They share that place a lot. Exactly. Let’s go there next time. There is something like this. They will say they haven’t been here, They haven’t been here. How should we go? I probably have about 700 restaurants on my list in Athens. So there’s no chance of finishing these anyway. But we wanted to show the ones we like the most and the most loved ones here in this video. There will be another video. Let that be a surprise. We will shoot that one tomorrow with one of my followers. We will shoot the concept of showing around the city. He/She has been sitting here for a long time. Therefore, a little more with him/her like this. We will go to classic Greek restaurants. We explored a bit more with the younger generation here. Yes. More well-known places. Well-known, newly opened. Actually, it’s not well-known, but it’s for those who are visiting Athens for the first time. places that a future person will specifically go to. The list is ready, come on. let him/her explore, let him/her return, right? Exactly. It would be very nice. Now, while we wait for the food, we also… I want to summarize some places for you. Because of the places we went to before and in the evenings. Actually, there are places where filming is not allowed. For example, Milos. Milos is a very nice restaurant. A fish restaurant. It’s one of the most expensive restaurants here. The most we have ever paid was there. Over 200 Euros. Why are you laughing? Because the uncle there was doing a lot for me… like this. Yes, he was a bit flirty with Tülin. But it was a nice experience. The uncle was probably around 60 years old, right? I think there was more. For example, I’m placing an order. Good choice and all. But it was nice, a pleasant place. They sell fresh fish there too. It’s a chef’s restaurant again. It’s worth mentioning that. At the same time, they have separate branches in New York, Dubai, and London. Also, one evening when we went, there was live music, meaning singing. There was something, but it was like new generation music. It was a very pleasant place, though. A place called Gecko. That place is also again in our Greece. It’s a very nice place recommended by our friends. We recommend that too. I have a few that I filmed earlier. I will also add some images here. At least you will have an idea. Our mussels have arrived. You definitely need to go to cocktail bars as well. The Clumsies is one of the important cocktail bars here. Also, Baba au Rum. That is also one of the nice places that made it to the 50 best bars list. There is also a place called The Line. In fact, we just came here last night. The Line ranked 8th in the world rankings in Athens. At least I wanted to mention their names to you. When you come, you can choose which one you want to go to. Let’s get started. The salad looks very good. Yes, the salad looks very nice. It’s a true Greek salad. Capers and peppers. Red onion and cucumber. And of course, feta cheese. It’s a must-have. Thank you for watching. They ride motorcycles a lot. There is a motorcycle on every corner. All the places are this noisy, but it’s always by the roadside. As you eat the mussels, in the end, there is a sauce. We ordered bread for that reason. Here, bread is almost everywhere. It is sold in parallel in restaurants. So if you place an order, it comes. Otherwise, it doesn’t come. In fact, there is a lemon sauce. Very beautiful. I didn’t like this feta cheese, though. What didn’t you like? The feta cheese. Why? It’s the same white, isn’t it like dry white cheese? Let me taste it again. Yes, it’s like a fat-free white menu. It could have been a little better. You’re right. So, which place affected you the most on this trip? Of course, Ekiben. Right? Right? I really love that place. Birdman was nice too. Birdman is also very beautiful. It’s a very pleasant place to sit. I love both of them very much. Both are beautiful. Again, our path leads to Japan, we are aware. Yes. All roads lead to Japan. They are very good because it’s a Japanese restaurant. I don’t know if we will go? Will you take me? Take me, darling, take me. I would like to take you, but it’s for such a long time. I’m not sure if we can be away from Istanbul. What do you mean? We have a cat. One of us should take care of the cat. What do you mean? One of us should take care of our cat. I thought you meant that we shouldn’t separate like that. No, I’m thinking about our cat right now. I would love to travel a lot together. We need to stay at least 15 days. You probably say I want to go back. That’s why… 15 days is already too long for me in general to stay somewhere else. I can stay, though. I can stay in America. So I can stay in America too, darling, like this. I can stay at home too. Of course, I wouldn’t stay in a tiny hotel room in Japan. One day we can go shopping. One day we will eat. One day we will explore. We will continue this cycle for 15 days. Are you saying this for America? Yes, exactly. We can do everything in America, right? Time passes quickly there anyway. It ends very quickly, you know. Really. But… And there are so many things to do there. Really. We probably can’t spend 15 days here. Because there is something like this. This place is very similar to our country. For example, every street. This is actually like Nişantaşı. It’s like we are in the Teşvikiye neighborhood. Exactly, it really resembles a lot. The small street and all. There is nothing that affects us, though. There is an environment here that we haven’t seen in America. That’s why it affects us much more. I will say something, for example. The flight from Istanbul to Athens is 55 minutes. So it’s actually like going to Izmir. Therefore, it’s a nearby destination. one of the best capitals to visit. Let’s say it’s even the closest in terms of restaurants, a place that will satisfy you a lot in terms of exploring. If you have a chance to rent a car and explore around a bit, there are actually very beautiful places around Athens. Of course, you need to know about them. You need to wander a bit. You need to spend some time. I think the 3rd or 4th time. Yes, you need to spend 2-3 times in a central location. I think this video will guide you well. This is my second visit, for example. Yes. When I came last time, how many days did we stay? Was it 2 days? We stayed for 3 days. 3 days. That time was also very packed. We explored a lot there. Today was also very packed, for example. We went to quite a few places, but let me say this, when we came before, we had done some shoots for my Instagram account. Especially if you pay attention to the posts on Instagram, I received a lot of feedback from those posts. People came, tried, and approved it. For example, we went to many places that you don’t see in this video. We had a coffee shop there that sold very nice halva. I can specifically mention that. They made a sandwich with lobster that was caviar-filled. It was one of the most expensive sandwiches we ate, but if you look at the average in Turkey, it was more affordable. Our red mullet has arrived. It’s one of the signature dishes here. When you come, you must eat fish. Either sardines or red mullet. We could have preferred to fry it, but we chose to grill it. Here you go. He said it’s the perfect season for this. Yes. When you come, they tell you what fish are available. Yes. Fresh fish. And of course, you must make a reservation here. I made a reservation during the day before coming here. But it’s done online, right? It can be done directly from Google Maps. It didn’t take 5 minutes, let me put it that way. But just make sure to find a spot. They said there are restaurants at 7 different locations in Athens. Is that so? Yes. And they said we have 8 different locations throughout Greece. But the fish smells like the sea. Are you aware of that? Yes. It’s very nice. Very fresh. For example, I can’t eat sardines from Greece. They don’t clean the sardines properly. This one is cleaned. They usually don’t clean fresh fish. This one is really cleaned well. The olives are very nice. Are they with pits? I think you will eat Orzo. Yes, I’m saving myself for that. I’m already aware of it. You don’t touch the others. It might be the only thing that goes well with celery. Yes, really. Mussels and celery go very well together. Isn’t it very interesting? In other things, you might say that it wouldn’t matter if this wasn’t there or something like that. Let me give this a quick rinse. By the way, I’m still drinking Mamos. Shall we read some comments before our last plate arrives? Let’s read them. I especially want to read the comments that came to you. Let’s see what they’ve written. I’ll act like I haven’t read any of them. But in general, my hobby is reading the things written to Onur. I read them all one by one. And we hope you continue with the programs. It was very enjoyable like this. May your happiness be everlasting. Funda Kurt. Thank you. Seda Meda. Your spouse is very elegant and modest, you are amazing. The videos with Ms. Tülin are very it has created a more sincere and enjoyable energy. This new concept of yours has turned out really beautiful. Your work reflects that as well. Thank you. As an old follower, you and your spouse are very compatible and I have no doubt that you will create wonderful content together. You said you wish us success again. Thank you. They said may your happiness be everlasting. You are not boring, they said you are very sincere and pleasant. You are very sweet, Ms. Hande said she would like to see your spouse more. You finally saw each other again. It was hard to convince him. I’m working just for the sake of it, friends. How nice it is. Anyway, it’s nice. Okay, Your spouse really added beauty to the video. Do the next shoots together. İsmail Kahraman. Thank you very much. Thank you. Also, ladies already support each other like this but I think it’s very important to get these comments from men as well. Absolutely. Right? Because generally, men don’t make these kinds of comments. Yes. I thank everyone very much. By the way, Tülin and I made both the Amsterdam video and the Alexandroupoli video together. Make sure to watch them on the channel. But this was the only video I was prepared for, believe me. Because I came a bit to the other ones. What do they call it? What do they say? They say something. I came to a setup. Maybe we will shoot in Amsterdam, he said. In Alexandroupoli, I was going to the beach. Well, I said let me come too. More precisely, because you said come too. This was actually our first planned video. Right, it was our first planned video but I think it turned out nice. Look, someone said, Şükrü Dokuyan, there’s a saying from the great master Neşet Ertaş. He says, ‘Those who run for love do not get tired.’ In that respect, my brother Onur, both you and your spouse are running like that. May God always keep your work and endeavors prosperous. Thank you very much, we appreciate it. Very nice. First of all, Ms. Tülin is really very natural and very sincere. That’s how she is. Very excessively natural. A bit too sincere. To you all… Why do you say that? I am sincere, but at the same time, because I am a very straightforward person, I can sometimes be misunderstood. I think this is the reason I don’t appear in videos. I can never be someone I’m not. Tülin, you are very sweet and very natural. Please continue with the videos and draw your strength from your spouse. They say that gentlemen will always shine. They have spoken the truth. Thank you. Yes. I think this is enough comments, there are too many. But for some reason, our orzom hasn’t arrived yet. It’s been cooking inside for a long time. By the way, all the tables are full and they are all reserved. so we have an hour and a half here. But they will probably bring it. They know themselves. I won’t eat it without him, I won’t get up from here without eating that orzo. Why did you say that? It hasn’t been long since we placed the order anyway. That’s right. It’s been about half an hour. Our orzo has arrived. This is nice barley pasta. I’m just mixing it a bit. Uff. With shrimp. Look, it’s shrimp and unpeeled, if you notice. That also shows it’s fresh again. How is it? Did you see it yet? You didn’t look. These show that they are unpeeled. Not cleaned. What do you mean? Don’t you need to look here first? The back. Cleaned. The back is cleaned. They leave the head on, you know, They leave the tails, you know. That’s why I’m telling you. Clean. So it’s not a product like a donut. Of course. But that’s not what I meant, my dear. I understand. The back is dirty too. Yes. Anyway, this is mine now anyway. He didn’t want to leave it on my fork. That fate is from you… It got stuck on my fork. Its fate was to be yours. Look at how many things you have inside you. How many shrimp are there? Large portion. Quite a lot. Quite a lot. One, two, three, four, five, six. But like this, jumbo. And the jumbos here are different from our jumbos. What they sell as jumbo is actually what is sold as normal here. There wasn’t such a thing here anyway, right? It didn’t specify it on the menu. It doesn’t specify. I think this needs black pepper, do you have any? Black pepper is needed, salt is needed. Because it’s missing salt. Really? Yes. I’m making an adjustment, don’t worry. Everything is under my control. They cooked the pasta in the water they cooked the shrimp in, right? The thing, the orzo. Exactly. So it smells a bit like the sea. With our black pepper. I think I would have expected this to be tied together a bit more with parmesan. But it tastes good. The tomato sauce is nice. By the way, it got better with black pepper. Exactly. I’m also tasting the shrimp. I think it wasn’t very good without black pepper, actually. Some things really want a lot, you know. It wants that taste. It makes a direct difference, right? Yes. Next one Fresh as can be. Fresh as can be. There is always a musician on every street. You remember, right? We encountered a musician like this in Alexandroupoli. More precisely, he was a violinist. He was playing the violin. The man recognized me, I recognized the man. We had met in Barcelona before. And when he said I was Turkish, he played Sezen Aksu. He remembered what he played. You had recorded a video. I had recorded a video. I had shared it. The man had seen it later too. A Bulgarian citizen. That’s very interesting. The world is small. They are probably traveling a lot too. The man you saw next to the cathedral. Also see him in Alexandroupoli. I liked Orzo the most among these dishes. I think everything was good. Everything is fresh, but I would have expected the fish to be better. Oh. Yes. I wasn’t very satisfied with the fish. But today’s was fresh, they said. Fresh. Okay, but I… I wasn’t satisfied. This isn’t the type of red mullet I like. Maybe it’s a bit different in species. The species of this one is different. The ones we eat are better. In my opinion, red mullet is generally a heavy fish. For example, what I ate in Fethiye was very nice. I am a thing person. Is it a horse mackerel? I love horse mackerel. I am a turbot. I love turbot. Turbot also feels heavy to me. Look, it’s April and May. The best time. Is that so? That one feels very heavy to me too. Fatty fish. Very fatty. The buttons are fatty, I mean. And they have collagen in them, you know. It’s not a fish that everyone would like, for example. It really feels very fatty to me. What is your favorite fish? You. Pisces. I’m making my ranking. Orzo is number one for me. Salad is number two. This goes to three. I don’t think salad belongs on this list anyway. I would put fish at four, for example. Fish was just normal. It wasn’t a fish that I tasted any red mullet from either. Oh my God. I don’t think it’s that much. You got tired. They cooked it well. I mean, the palate might have gotten tired, yes. It happened because of you, no? The chicken was very tasty, I think. Excessive. In fact, I wish we had saved that for last. Because things got mixed up, you know. For example, after a very chocolatey dessert, a fruity dessert would make you go, ‘What is this?’ or something. Right now, you’re experiencing something like that. It’s happening. Because these are light meals, I mean. The other one is very fried, intensely oily, intensely spicy, garlicky. But it was very good. And everything was very tasty and very salty. Because it was fried and stuff. We ate a bit salty. Exactly, so I think it’s very normal for you to feel that way about these. But as I said, if this is definitely connected to parmesan, it would be nicer if it were a bit more intense. You are just eating it with tomato sauce. Aren’t orzos usually made like that anyway? That’s how I imagined it, I mean. Yes. A little bit. Right? They always add it to bind it. Parmesan is missing. Our bill has arrived. By the way, along with the bill, they serve a small dessert. Semolina dessert and also a nice… Mosaic. Mosaic cake. Exactly. I will now read the bill to you, of course, since it came in Greek, translated into Turkish. Greek salad 11.90 Bread 5 euros. Mussels came with a pot. 500 grams 18.5 euros. Our grilled red mullet is 22 euros. Our shrimp orzo is 26 euros. We have a liter of water for 3.5. There is Greek beer for 4.5. and the desserts were served as a compliment. A total of 85.91 euros. We also left a tip. 94.50 and we are leaving from here. Yes. So when you eat a meal like this Consider the amount you paid in Turkey to be in the range of 4,000-4,500 lira. Is it worth it? Mussels, red mullet. It’s worth it. And… Fresh fish is already very expensive for us. That’s true. I don’t really have a price perception. I say this is good, but… So 85 euros is normal. A dinner for 2 people. There isn’t a lot of alcohol, actually. There is one beer, but still, drinks don’t cost much here. The food is actually what costs. Wine is expensive. When you order wine, it adds up. But I think in Greece, when fresh fish is involved, it increases a lot. It becomes expensive. That’s true. Also, mussels are expensive here. Of course, that’s seasonal after all. They don’t always do it. Of course. But no, seasonal mussels aren’t that great. We were eating sand mussels, but we couldn’t catch them, actually. We managed to catch them once. In Greece. It wasn’t too extreme, I think. Our place in Aleksandre Pol is very nice. Yes, it becomes very beautiful. Yes, let’s also taste this. Semolina halva. Hmm. Left for the next day. Exactly. It freezes cold like that. Made with water. I don’t like it at all. There’s not much butter in between. Friends, stop with the dessert. Stop this job. This is nice. They are successful with chocolate things, but not with these kinds of desserts, right? Exactly. No, I mean. But the local pastry shops’ wafers are very nice, for example, the chocolate ones. Just like the ones in our dorm. They make some things well. For example, the profiterole from Marantidis pastry shop in Kavala is unmatched. But the chocolate ones are already good. Yes. The syrupy things are bad. Yes, we make syrupy desserts better. Both baklava and şekerpare. This mosaic is nice by the way. Mosaic is nice. Come on, eat this too. Should I eat it? Yes, eat it. Okay, I will eat that. Well then, we have come to the end of the Athens Food Guide. This was our first video. We hope you enjoyed it. We had a lot of fun. We got a little tired too. No lie. It’s been a long time. But it was nice. Nice. Everything became beautiful with you, I mean. Thank you very much. Thank you. I’m not saying this just for the sake of it, I really mean it. I’m glad you’re here. I was touched. Thank you. And we are very happy to have shared this beautiful video with you. We hope you liked the video. If you liked it, both Tülin Hanım and I… Don’t forget to hit the like button for my sake. If this video gets 10 thousand likes. How many likes do you usually get? Does it show? It looks like 3 thousand, 4 thousand. If we get 10 thousand likes, are we filming the Madrid Guide? We will. Normally, wouldn’t we film even if we don’t get 10 thousand? I won’t film. Is that what you’re saying? Of course, then I won’t film. If we get 10 thousand likes, I’ll film. Let’s film. Oh my God, I’ll go to Madrid again. Everyone watching right now, hold on. Let them hit the like button. Let’s see. Let’s make it 10 thousand. Let it be 10 thousand. Also, those who leave supportive comments. I really thank people a lot. Really, everyone had made very nice comments. Thank you very much. Tülin reads all of them carefully. I’m reading them too, don’t worry. I answer all the questions, everything by the way. Let me specify that especially. If we get 10 thousand likes, we will immediately buy the plane ticket to Madrid. We are buying. There are very beautiful places in Madrid.. Look, a very nice guide will come. It’s also a very nice place to live… there it is. Let’s see what happens. Let’s see what happens. Why not one day. Maybe in the future, in the future. Okay then, next Thursday at 7 PM with a new video It will be without Tülin, but that’s okay. See you in a new video, goodbye.

ATİNA LEZZET REHBERİ | 8 Farklı Mekanda En Kapsamlı Rehber – Ayaküstü Lezzetler

Yunanistan’ın başkenti Atina’dan herkese merhaba! 🇬🇷
Bu bölümde Onur Ziya Demir, başkentin en lezzetli duraklarını sizler için keşfediyor. Üstelik bu yolculukta Onur’a eşi Tülin de eşlik ediyor.

Güne Makedonikon isimli mekanda börekle başlayan ikili; Ergon House, 72H Artisan Bakery, Meat the Greek, Birdman, Ekiben, Le Greche ve Barbounaki gibi 8 özel noktada lezzet keşfine çıkıyor. Souvlaki’den Japon sokak lezzetlerine, dondurmadan deniz ürünlerine uzanan bu turda Atina’nın retro sokaklarında dolaşırken hem sohbet, hem lezzet hem de seyahat dolu bir deneyim sizleri bekliyor.
Atina’daki yemeklerin detayları, fiyatlar ve geziyle ilgili ipuçları bu videoda!
Videonun sonunda bahsettiğimiz gibi 10.000 beğeni gelirse Madrid rehberi çekeceğiz.
Videomuzu izlemeyi, beğenmeyi ve yorumlarınızı paylaşmayı unutmayın. ❤️

Giriş: (00:00)
Makedonikon: (04:20)
ERGON House Athens: (12:10)
72H Artisanal Bakery & Eatery Athens: (17:50)
Meat The Greek Souvlaki: (22:57)
Birdman Japanese Bar: (33:02)
Ekiben Kitchen: (45:55)
Le Greche: (56:41)
Barbounaki: (01:01:41)

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, 09.10.2025 tarihine aittir.)

– Makedonikon – https://maps.app.goo.gl/bTCENpDxdf2iK4rZA?g_st=ipc
– ERGON House Athens – https://maps.app.goo.gl/u2NpUFVeQJN8kM8u6?g_st=ipc
– 72H Artisanal Bakery & Eatery Athens – https://maps.app.goo.gl/Jc18qjWzL9wwgKUT9?g_st=ipc
– Meat The Greek Souvlaki – https://maps.app.goo.gl/ubFMSXo8ktdtjKLX8?g_st=ipc
– Birdman Japanese Bar – https://maps.app.goo.gl/ppeeb4cQ4CsVPikH9?g_st=ipc
– Ekiben Kitchen – https://maps.app.goo.gl/VhpKcojbyvN5jUzs8?g_st=ipc
– Le Greche – https://maps.app.goo.gl/52zozEomYdvnovrYA?g_st=ipc
– Barbounaki – https://maps.app.goo.gl/6SYEGJzuAtGACJCE8?g_st=ipc

#AyaküstüLezzetler #Atina #AtinaLezzetRehberi #reklam