Crafting the Steakhouse Experience

Fresh food, consistency, and an intimate environment - Nurgül Gündüz gives us a peak into running Turkey’s steakhouse chain Günaydin in Manama.

Starting out as a small butcher shop in Istanbul, Günaydin spans over 40 branches, one being in Bahrain’s food district, Block 338. The restaurant’s open kitchen offers a glimpse into the preparation of delicious steaks, kebabs, and more Turkish favourites. We got in touch with Nurgül Gündüz, Restaurant Manager at Günaydin Bahrain to learn their secrets to success.

In your opinion what makes a restaurant special?

A restaurant stands out through its quality of food. A friendly and attentive staff that provides exceptional service makes a lasting impression. It’s also about creating a comfortable atmosphere with decor, music, and ambience. Finally, an innovative menu with new and surprising flavour combinations communicated through creative food descriptions and mouthwatering photos invites customers to explore the restaurant’s offerings.

How do you ensure your restaurants always meet the highest standards of quality?

We use only fresh and high-quality ingredients while all the meats have been carefully selected and tested by Günaydin experts. Each dish is prepared consistently, following a set of standard recipes and portions. The restaurant staff is well-trained in handling and preparing the food while following safety procedures. We seek regular feedback to ensure high service standards.

What are your thoughts on Bahrain’s restaurant sector?

Bahrain’s F&B sector definitely has set a high standard and with so many new restaurants opening up, the competition has allowed dining establishments on the island to put their best foot forward.

What are three dishes you would recommend guests try at your Restaurant?

Any of our Steaks, deliciously spiced Kebabs, and the traditional Turkish dessert, Katmer are my top recommendations to try at Günaydin. My personal favourite would have to be the Asado Beef Ribs. It’s tender, juicy, and perfectly seasoned with a fresh taste and is great for sharing.

How do you come up with ideas when developing a new dish for the menu?

First, it’s all about analysing the current food trends and customer preferences to understand the pulse of the diners. Being open to inspiration allows us to explore different concepts and combinations. Finally, experimenting with existing dishes by adding new ingredients, swapping out certain ingredients, or changing the cooking technique are all ways for us to develop our existing menu and constantly innovate in the kitchen.

If you were allowed to keep just one ingredient from your kitchen with you, what would it be?

Pistachio! We import it from Gaziantep, Turkey to make sure our traditional desserts are made with the region’s world-class ingredients. n