1.0Flavors and Senseshttps://flavorsandsenses.com/en/João Oliveirahttps://flavorsandsenses.com/en/author/joao-oliveira/Yeni Lokanta - Flavors and Sensesrich600338<blockquote class="wp-embedded-content" data-secret="JQcwUcu1ED"><a href="https://flavorsandsenses.com/en/yeni-lokanta/">Yeni Lokanta</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://flavorsandsenses.com/en/yeni-lokanta/embed/#?secret=JQcwUcu1ED" width="600" height="338" title="“Yeni Lokanta” — Flavors and Senses" data-secret="JQcwUcu1ED" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
/* <![CDATA[ */
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
/* ]]> */
</script>
https://flavorsandsenses.com/wp-content/uploads/2021/01/yenix.jpg1200630Turkish cuisine is much more than just kebab, meze or Lachmacun, as we could witness in our last trip to Istanbul, where the mix of ingredients, spices and textures rendered us speechless. A world of new flavours and almost limitless discoveries, paving the way for new restaurants to appear, as well as new chefs willing…