Beygua

Beygua

Submitted on: 21 Nov 09

Category: Turkish Cuisine

Restaurant Rating:

1 Star2 Stars3 Stars4 Stars5 Stars

Elena's Review:

Your wedding restaurant
Beygua restaurant in Urla
Beygua is not exactly the type of a restaurant that we normally tell you about when suggesting the best eating places in Izmir. But, located by the seaside in the sunny Urla in Izmir province, Beygua is certainly one of the best places to celebrate you wedding. Plus, they do serve good food in Beygua.
There is little information about this restaurant on the web beside the basic information about its location, and yet Beygua is hugely popular among couples getting married in Izmir (or families celebrating sunnet – circumcision – of their boys). Sometimes reservations to hold your festivities here need to be made six months in advance! What makes Beygua so popular even in the absence of an official website?
Naturally, word of mouth. First, Beygua has one of the best views of the sunset over the Aegean, but that’s not all.
Beygua, view at the sunset
Everything related to your wedding festivities at Beygua is decided by YOU. Of course, if this is what you want. The type of flowers at the entrance, or lighting during your first dance, or even the napkin holder that matches the “theme” of your wedding. The owners of Beygua restaurant will personally greet you every time you come by and guide you through the entire preparation process. It is, perhaps, the flexibility of Beygua owners that makes every couple coming here feel that this is “their” restaurant.
And, most importantly, the food – Turkish and Mediterranean – served here is also very good. The Russian salad and most of the Turkish meze (small portions of food usually served with alcohol – especially, raki) never let us down in Beygua. However, sarma (grape leaves with meat or rice) was less successful. The choice of fruit and vegetables at the restaurant is always from the freshest, and the most practical main course to order for your wedding here is chicken. Not only is it more economical when trying to feed a hundred hungry guests  , but Beygua’s chef also makes it taste much better than just “like chicken”.
Anyone willing to see Beygua and taste its best dishes before making the reservation is welcome to come to the Sunday brunch at the restaurant, held every week from 10 am till 2 pm.
Recommended Recipe: Sarma (aka dolma)
Ingredients
Delicious Turkish sarma
1 (16 ounce) jar grape leaves (or other vine leaves)
1 1/2 cups rice
2 tablespoons tomato paste
2 onions, finely minced
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon cinnamon
1 tablespoon mint
1 teaspoon allspice
1 teaspoon olive oil
lemon wedge
Directions
Sauté onions in olive oil in pan, add rice and add hot water to cover.
Cover and simmer until rice is half cooked, about 10 minutes.
Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
To prep the grape leaves, rinse in warm water and remove the stems.
When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny ‘cigar’.
Place the dolma in a steamer pot.
Repeat until all grape leaves and/or stuffing is finished.
Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
Traditionally this is served cold.
Squeeze lemon over the dolma immediately before serving.
How to get there:
Beygua Restaurant
Beygua’s address: Şehit Kemal Sokak, No:92, Urla – İzmir, Turkey
Phone: 0232 766 1890

Your wedding restaurant

Beygua restaurant in Urla

Beygua is not exactly the type of a restaurant that we normally tell you about when suggesting the best eating places in Izmir. But, located by the seaside in the sunny Urla in Izmir province, Beygua is certainly one of the best places to celebrate you wedding. Plus, they do serve good food in Beygua.

There is little information about this restaurant on the web beside the basic information about its location, and yet Beygua is hugely popular among couples getting married in Izmir (or families celebrating sunnet – circumcision – of their boys). Sometimes reservations to hold your festivities here need to be made six months in advance! What makes Beygua so popular even in the absence of an official website?

Naturally, word of mouth. First, Beygua has one of the best views of the sunset over the Aegean, but that’s not all.

Beygua, view at the sunset

Everything related to your wedding festivities at Beygua is decided by YOU. Of course, if this is what you want. The type of flowers at the entrance, or lighting during your first dance, or even the napkin holder that matches the “theme” of your wedding. The owners of Beygua restaurant will personally greet you every time you come by and guide you through the entire preparation process. It is, perhaps, the flexibility of Beygua owners that makes every couple coming here feel that this is “their” restaurant.

And, most importantly, the food – Turkish and Mediterranean – served here is also very good. The Russian salad and most of the Turkish meze (small portions of food usually served with alcohol – especially, raki) never let us down in Beygua. However, sarma (grape leaves with meat or rice) was less successful. The choice of fruit and vegetables at the restaurant is always from the freshest, and the most practical main course to order for your wedding here is chicken. Not only is it more economical when trying to feed a hundred hungry guests  , but Beygua’s chef also makes it taste much better than just “like chicken”.

Anyone willing to see Beygua and taste its best dishes before making the reservation is welcome to come to the Sunday brunch at the restaurant, held every week from 10 am till 2 pm.

Recommended Recipe: Sarma (aka dolma)

Ingredients

Delicious Turkish sarma

1 (16 ounce) jar grape leaves (or other vine leaves)

1 1/2 cups rice

2 tablespoons tomato paste

2 onions, finely minced

2 tablespoons dried currants

2 tablespoons pine nuts

1 tablespoon cinnamon

1 tablespoon mint

1 teaspoon allspice

1 teaspoon olive oil

lemon wedge

Directions

Sauté onions in olive oil in pan, add rice and add hot water to cover.

Cover and simmer until rice is half cooked, about 10 minutes.

Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.

To prep the grape leaves, rinse in warm water and remove the stems.

When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny ‘cigar’.

Place the dolma in a steamer pot.

Repeat until all grape leaves and/or stuffing is finished.

Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.

Traditionally this is served cold.

Squeeze lemon over the dolma immediately before serving.

How to get there:

Beygua Restaurant

Beygua’s address: Şehit Kemal Sokak, No:92, Urla – İzmir, Turkey

Phone: 0232 766 1890

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