We were raised on beans, or as it’s known in Turkish, Kuru Fasulye (Haricot Beans). It’s a dish loved by all-rich and poor alike, considered one of the most essential foods.

Whether prepared vegetarian, with meat, or using olive oil, the real question is, does it match the way your mother used to make it? Explaining the intricacies of this culinary art is no simple task, as Ali Osman Temurci, the founder of Lale Restaurant, reveals.

Ali Osman Temurci, founder of Lale Restaurant, began his culinary journey in 1973 in Çayeli, a picturesque district in the Eastern Black Sea region of Türkiye surrounded by tea fields. The restaurant not only offers Kuru Fasulye in its most delectable form, known as Türkiye’s traditional dish, but it also embodies a rich tapestry of values passed down from father to son over its 50-year history.

Bringing gastronomy together with modern life

For the Temurci family, Lale Restaurant is more than just a business; it’s a legacy of principles and values. The granddaughter of Ali Osman Temurci emphasizes that those who visit Çayeli must experience a meal at Lale Restaurant. Rooted in principles such as respect for tradition, unshakable faith, hard work, discipline, and loyalty, the restaurant’s success is a testament to the sustainability of a life guided by these values. Ali Osman Temurci, by building his business on such principles, has seamlessly integrated gastronomy with the essence of modern life, demonstrating the profound value encapsulated in a dish.

Today, Ömer Temurci, the current head of the business, continues to uphold the values that underlie Lale Restaurant. Stressing the importance of compassion and cooperation, he believes that true abundance comes from sharing earnings appropriately. With a commitment to using local products and the highest quality ingredients, Lale Restaurant maintains a consistent and exceptional taste in its dishes over the years.

What is on the menu?

Lale Restaurant’s fame extends beyond its renowned Kuru Fasulye dish. Çayeli Kuru Fasulye is officially recognized as a geographically indicated product of the region, reflecting its cultural significance. The menu also boasts the delightful Çoban Kavurma dish, along with the famous local Pide. Dessert enthusiasts can savor the must-try Baked Rice Pudding. All these flavors have been meticulously crafted and consistently offered with the same quality and care for the past five decades.

In an era where destinations vie for attention through gastronomy tourism, social media influence, and occasional misconceptions, Lale Restaurant in Çayeli stands as a beacon. It serves as a reminder that gastronomy’s true value lies in the enduring principles and traditions it represents. As Anatolian people aptly express, (Ocak tütecek)“Without fire, there is no food and no sustainability.” This metaphor perfectly encapsulates the continuity of the family across generations, echoing Ali Osman Temurci’s sentiment that, like the food at Lale Restaurant, the stove will always burn.