Some chefs don't just cook; they tell stories. Doğan Anapa carries the art of narrative he learned in cinema onto the plates of Mare Gastro.
A Storyteller from Cinema
For Doğan Anapa, cooking is a way of storytelling, much like making a film. Years in cinema shape the composition, light and emotion on his plates. Each plate is like a small story with a beginning and an end.
This approach gives Mare Gastro the identity of a chef restaurant: here, the menu is shaped by a chef's signature.
Local Ingredients, a Universal Language
Chef Doğan Anapa believes in presenting the purest ingredients of the Aegean and Mediterranean in a universal culinary language. From charred eggplant to grilled octopus, from crispy salmon to signature desserts, every plate seeks a balance of simplicity and care.
You can explore the full kitchen on our menu.
The Philosophy of Mare Gastro's Kitchen
"I try to present the local as universal," says the chef, who follows the rhythm of the seasons. The menu isn't fixed; it shifts gently with the freshest product of the day. That makes every visit unique.
You can read in our story how Mare Gastro's whole concept was brought to life by Kadir Çiçek within Didi Otel.
