Dinner Session: Ece Aksakoglu
Acting as an alternative to the common restaurant, The Grey Space presents a communal dinner experience every Sunday. Guest chefs create creative dishes and inspiring menus, which emerge from our kitchen and are served in the space.
- Starter: Mercimek Soup — a hearty and delicious Turkish soup prepared with legumes, grains and fresh ingredients.
- Main: Iskender — homemade seitan on a turkish flat bread with tomato sauce, yogurt style almond sauce, and red onion, parsley, sumac salad.
- Dessert: Dry baklava — baklava-like dessert prepared with tahini and walnuts.
All dishes presented in this week’s menu are fully plant-based and homemade.
- Doors open at 17.00, Dinner usually starts at 18.30. Upon reserving you will receive more information about the exact time that the first course is served.
- The courses are served to all guests at the same time, so please arrive on time to assure a full menu’s portion.
- Order an payment at the bar (pin only).
- Students get a 10% discount on drinks.
- Reservations go through the button above. If you have any trouble with booking a table through the form, contact us via firstname.lastname@example.org.
Ece has started running her plant-based kitchen inspired by Turkey’s culinary culture including Sephardic Jewish, Greek, Armenian, Circassian, Kurdish, and many other Levantine kitchens. She values cruelty free, ethically and locally sourced product, as well as the principles of a zero waste and health conscious kitchen. Ece reclaims her roots by reinventing traditional Turkish recipes with local products and cultural references of the geography she is living in. By doing this she examines whether or not “home” is a place, space, feeling and/or an action. She promotes a whole food plant-based approach to challenge dominant ideas about food culture.
She was born and raised in Turkey, is an urban planner by training, worked for NGOs for more than 15 years and has been running her kitchen since 2017. In July 2022 she moved to Den Haag from Montreal. Since then, she re-established her kitchen and continues to tell her stories and to rebuild home by cooking authentic and succulent food.
The concept of our Dinners Sessions is inspired by Gordon Matta-Clarks’ artist-run restaurant FOOD, a project founded in New York in the 1970s. We encourage anyone with an interest in food and a talent for hosting to apply to our Dinner Session’s ongoing Open Call. Not as an exclusionary process; any person who believes they can fill around 30 stomachs, is welcome as chef for the night.
Click the button below to find more information and the application form.