NOW WE'VE GOT APPLE BASED TAPAS!

WAYANA's full name is WAYANA Wine Bar & Tapas. In other words, our second topic, which we attach as much importance to as wine, is tapas. Moreover, tapas has an advantage: we do not produce the wines, we serve them. However, tapas are all products of our cuisine; From the moment it first comes to our minds until it comes to your tables, all its stages are shaped in our hands.

A quick reminder: While WAYANA was still at the project stage, we did not think about which wines we would choose the most. We updated our wine experience gained during the BEPPE period, tried the newly added producers and products and made our choices. We spent the main time discussing what kind of food we would offer alongside the wine. When we decided on tapas, we sighed deeply.

We had chatted about our tapas choices in our previous blogs. After our first frame menu on the bread slice appeared, we started working on carb-free tapas. After experimental studies and tasting sessions, artichoke, beetroot and capia pepper became alternative bases for our tapas. But in the meantime, we either eliminated many alternatives we tried, or left them to a later date. One of the things we left behind was our apple slice tapas, it's time for them too.

We have three tapas that we serve on the apple slice. The first of these is hashurnepis. We have an extraordinary mortar that we prepared by combining the geographically marked Sky Cheese of Niğde with honeyed onions and walnuts. We serve this mortar on an apple slice. With the natural sugar of apples, the mysterious aroma of Gök Cheese as it matures in the cave, and other ingredients, a tapas is worth trying.

Our second apple-based tapas is hashursum. This time, Erzincan's geographically marked leather overalls are accompanied by apple onions flavored with balsamic. It turns out a tapas like a riot of sour-salty-sweets, it's impossible not to taste it.

Our third apple-based tapas are made for our chicken-loving guests: hashurmussen. We serve the mortar, which we crushed into pate together with honey-spicy sauce, on an apple slice.

We invite you to try new tapas on your next visit. Our sommelier friends are ready to share the best accompanying wines with you!