The new brand by Crew Restaurant Group, having carved out a successful name for itself in the world of gastronomy thanks to the brands created by the Group in different concepts, Para Gastroteka now serves at Atakule, the symbol of Ankara!
The concept of the new brand has been developed by Selçuk Türköz, – the Head of Crew Restaurant Group – and the menu has been prepared by the famous Chef Tolgar Mireli, also the partner of the venue.
At Para Gastroteka, a new-generation representative of the Modern European cuisine, Chef Owner Tolgar Mireli cooks signature dishes in collaboration with a team that prioritizes creativity and regards cooking as an art.
In the menu offered by Para Gastroteka, which re-interprets the Modern European cuisine prepared by using classical French cooking techniques, highly exclusive tastes like Salmon Ceviche & Mango, Scallops & Eggplant, Beef Brisket Ravioli and Braised Beef Cheek are served with a wide selection of wines and cocktails.

EVERY

MEAL

PRESENTED

MUST BE A

SIGNATURE

At Para Gastroteka, as the new representative of the Modern European cuisine, which we have interpreted with far-eastern touches, our mission is innovation and renewal.
We are aiming to introduce the fine dining culture to Ankara.
Our most important motivation and principle in the kitchen is to work with a team that is disciplined, hard-working and devoted, in addition to working in harmony.
“Every meal presented must be a signature”
We present you the best with our team prioritizing creativity and regarding cooking as an art form, who are not just following recipes.
PARA for the Best Meal, for the Best Presentation, for the Best Service…

Tolgar Mireli  – Para Gastroteka Partner Chef

COMMENTS

By the way, @paragastroteka is the 5th brand by @crewgroup and managed by Selçuk TÜRKÖZ, the genius of the sector.

Ömür Akkor@omurakkor

Should try: a good candidate for fine dining.

Alp Dündar@alpdundar

Great atmosphere, delicious tastes. Thank you. @selcuktrkz @crewgroup @tolgarmireli

Gökmen Sözen - FoodinLife Dergisi

The first step taken upon realizing the effort made by skillful hands preparing the meal and respecting the meal. Then you start treating the meal like a work of art. The architecture behind all these, chef @tolgarmireli, so glad to have you in Ankara. So glad that you have introduced such colors and tastes to us. Sending lots of love for the elegant concept and warm hosting of @paragastroteka.

Duygu Sökmen@dygsokmen

Everything is great, but the olive tree rising in the middle of the hall is the final point! Immortality, wisdom, purity, hygiene, nobility and the olive tree adding value to the restaurant! Marvelous.

Bilge Keykubat