Istanbul: My House Is Your House

 
The House Café prides itself in having been the first café of its kind in Istanbul – imitated by many others after its first success in 2002. Indeed, the concept type combining a broad culinary mix of Turkish and international favourites with a stylish but laid-back environment is widely popular in the metropolis. This is where the creative mid- to high-income crowd spends their leisure time.
 
www.thehousecafe.com.tr
 
A feeling of home is what The House Café tries to convey in each of its ten venues (nine in Istanbul, one in Ankara). Maybe the reason why it succeeds so well in doing so is that in 2002 the first outlet opened in a place that had formerly been lived in: an old apartment with a verdant backyard garden in the Nis¸antas¸ ı district. Here as in all of the other units, old meets new in style and material. Planned by the award-winning design company Autoban, each branch exudes its own individual charm and personality and is yet distinctively recognizable as The House Café. Main elements of the industrial-chic interior are a wooden bar, oak community tables, wooden and leather chairs, large framed mirrors, fancy chandeliers and ornamental pavillons within the restaurant. Some cafés feature a traditional Ottoman style floor.
 
Five restaurants have a seating capacity of 200 or more each. The strongest branch with 350 in- and outside seats is the one in the centre of the historical Istanbul district Ortaköy providing a picture-postcard view of the local mosque and Bosporus Bridge. On average, each branch employs about 30 staff including the kitchen crew.
 
As The House Café aims at serving fresh meals made from seasonal, organic ingredients, there is a summer and winter menu. Both focus on international cuisine with a local touch. The 25 main dishes – mostly developed by London-trained Executive Chef Cos¸kun Uysal (River Café, Jamie Oliver’s Fifteen, Savoy Hotel) – include Turkish classics such as Beg˘endili Köfte (meatballs) or Bonfile Külbastı (grilled meat) but also Tavuk Masala (chicken masala), Porcini Risotto, Fish & Chips or Tavuk Schnitzel (chicken schnitzel). There is also a wide selection of breakfast choices, sandwiches, pizzas, salads, appetizers, and dessert options. In fall 2009, the company established a main kitchen in Istanbul where sauces are prepared, meat is marinated etc. before being delivered to the various outlets for final preparation. Bread is always made from scratch on the individual premises.
 
The House Burger tops the list of the café’s favourite dishes. As for drinks, “we have made lemonade – a traditional Turkish drink – fashionable in Istanbul,” says brand manager Defne Akyay. “We’ve introduced it in casual dining.” Refreshing drinks including fruit juice mixes, homemade ice tea, ayran, lassis or detox drinks complement a variety of tea and coffee speciality choices. Average check per person: TL22 (€11.40).
 
Within the next five years, The House Café plans on expanding via franchising not only outside of Istanbul, but also outside of Turkey.
 
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| 12 August 2010 | Katrin Wissmann |