Tarsus’ quiet revolution

A day that begins in the fields at sunrise finds its way onto the plate just a few hours later. At Taarsa, the kitchen moves in rhythm with the producers themselves. After a career path stretching from Noma to Tarsus, Chef Melih Demirel is doing far more than serving food; he is reintroducing the forgotten gastronomic memory of Çukurova through its soil, its producers and its culture.

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