Each dish was based on a guiding principle—acid–fat, tannin–protein, sweet–umami, contrast–collusion, affinity–eruption—and was narrated not just through flavor but also through material. Velvet, aluminum, acetate, and translucent drafting paper were among the surfaces that mirrored each pairing’s mouthfeel, inviting guests to engage not only their palates, but also their sense of touch.

With the support of Kavaklıdere, the evening also opened a subtle window into Anatolia’s culinary heritage. Stories shared by Cevza Başman added a layer of cultural resonance to the experience.