Evaluation of Michelin green star restaurants in Türkiye: Sustainability and creativity in the case of Neolokal

Burcu Ayşenur Saklı

doi:10.31822/jomat.2024-SP-2-45

EN

Evaluation of Michelin green star restaurants in Türkiye: Sustainability and creativity in the case of Neolokal

Abstract

The main purpose of the research is to identify chefs, services, business characteristics and the sustainable, unique and creative elements of Michelin Green Star restaurants in Türkiye. Using an exploratory research model, the data for this study were obtained from multiple sources. Neolokal, a restaurant from Türkiye that was added to the Michelin Green Star list in 2023, was selected as the case study due to the expectation that more information would be available. Texts, visuals, and video appeared between January 15, 2024, and May 11, 2024 on the website of the restaurant were analysed. Based on the information reviewed, the following headings were revealed: Neolokal, Maksut Aşkar, Neolokal's sustainability approach, menu information and wine selection, the working team and guest relations, spatial features, and creative projects. These topics were created considering their frequency in the data and objectives of the study. The findings revealed that Neolokal was unique in terms of its business characteristics, and exemplified the chef’s creativity, and stood out for its remarkable sustainable practices. Furthermore, it was anticipated that this study, which examined a Michelin Green Star restaurant, would serve as a guide for stakeholders in the industry.

Keywords

Michelin Green Star , Refined Cuisine , Sustainable Practices , Creativity Restaurants , Neolokal

References

Akbıyık, E. (2022). İstanbul’un Michelin Yıldızlı restoranları: Neolokal ve Mikla, Medyascope. https://medyascope.tv/2022/10/16/istanbulun-michelin-yildizli-restoranlari-neolokal-ve-mikla/
Akbulut, B. A. (2020). An Evaluation on the Effects of Science and Technology on Gastronomy and the Transformation of Restaurants, İrfan Yazıcıoğlu, Özgür Yayla, Alper Isın, Turhan Çetin (Ed.), Tourism and Hospitality Studies, (pp.199-214), Bern: Peter Lang International Academic Publishers.
Albors-Garrigos, J., Barreto, V., García-Segovia, P., Martínez-Monzó, J., & Hervás-Oliver, J. L. (2013). Creativity and innovation patterns of haute cuisine chefs. Journal of Culinary Science & Technology, 11(1), 19–35. https://doi.org/10.1080/15428052.2012.728978
Antalya Golden Orange Film Festival. (2017). The Turkish Way. [Video file]. https://www.youtube.com/watch?v=v9j83ZN28Do
Art Dog Istanbul. (2023). Sanatın Tadı. Yasemin Bay, Özel Söylesi 14. Sayı / https://artdogistanbul.com/sanatin-tadi/
Aubke, F. (2014). Creative hot spots: A network analysis of german michelin-starred chefs. Creativity and Innovation Management, 23(1), 3–14. https://doi.org/10.1111/caim.12044
Auro Istanbul. (2021). Renkli DYOloglar: Maksut Askar & Osman Sezener, DYO YouTube kanalı. [Video file]. Retrieved from https://aura-istanbul.com/index.php/2021/09/11/renkli-dyologlar-maksut-askar-osman-sezener/
Aygaz Dünyası Magazine. (2017). Maksut Askar: Öğrenmemiz gereken, bu coğrafyanın mutfağı, 48. sayı https://kurumsal.aygaz.com.tr/uploads/kurumsal/yayin/491fa49c_8e29_4fe4_85da_04d94e0a8c32__dwd.pdf
Ayral, C. (2014). Sizin İçin Pişirdiler. Oğlak Yayıncılık: İstanbul
Aysen E., & Saklı B. A. (2023). Sustainability of the Elements That Form Gaziantep Gastronomy and Evaluation in Terms of Climate Change. Özgür Yayla / Alper Işın / İrfan Yazicioğlu / Fuat Bayram / Rabia Bölükbaş (Ed.) Current Trends and Practices in Tourism, (pp.337-349), Berlin: Peter Lang Publishing, Inc., 2023

Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and Consumer Services, 57, 102255. https://doi.org/10.1016/j.jretconser.2020.102255
Bitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees, Journal of Marketing, 56 (2), 57-71. https://doi.org/10.1177/002224299205600205
Bouty, I., & Gomez, M.L. (2013). Creativity in Haute Cuisine: Strategic knowledge and practice in gourmet kitchens. Journal of Culinary Science & Technology, 11(1), 80–95. https://doi.org/10.1080/15428052.2012.728979
Byrkjeflot, H., Pedersen, J. S., & Svejenova, S. (2013). From label to practice: The process of creating new nordic cuisine. Journal of Culinary Science & Technology, 11(1), 36–55. https://doi.org/10.1080/15428052.2013.754296
Capdevila, I., Cohendet, P., & Simon, L. (2015). Establishing new codes for creativity through haute cuisine: the Case Of Ferran Adrià And Elbulli. Technology Innovation Management Review, 5(7), 25–33. https://doi.org/10.22215/timreview911
Celeg, A. (2023). A Nature Odyssey Announcing the premiere of the cinematic collaboration between Jacek Szymanski and Maksut Askar, Director’y, Retrieved from https://directorroster.com/a-nature-odyssey/
Dinçer, S. (2015). “Cooking up a Tribute: The Turkish Way” Bu Kez Festival Turunda. https://filmhafizasi.com/cooking-up-a-tribute-the-turkish-way/
Ekincek, S., & Günay, S. (2023). A recipe for culinary creativity: Defining characteristics of creative chefs and their process. International Journal of Gastronomy and Food Science, 31, https://doi.org/10.1016/J.IJGFS.2022.100633
Eren, S., & Güldemir, O. (2017). Factors affecting the success of Internationally awarded Turkish chefs. Journal of Human Sciences, 14(3), 2409-2416
Ergen, C.R. (2021). #VOGUESosyalEtki: Maksut Aşkar’ın %96 Sürdürülebilir, ‘Sıfır Atık’ Menüsü. https://vogue.com.tr/sosyal-etki/-voguesosyaletki-maksut-askarin-96-surdurulebilir-sifir-atik-menusu
Esmiyor Podcast. (2022). Bu daha başlangıç mı? Konuk: Maksut Aşkar [Audio podcast]. 3. Sezon. https://open.spotify.com/episode/7KbiM1LlIiKhoNUQaqkad3
FAO. (2017). Food Loss and Waste, The Linkage To Global Ecosystems. Retrieved from https://openknowledge.fao.org/server/api/core/bitstreams/1edc8846-72fe-459b-a231-3e8df7b602a7/content
Flavors & Senses. (2015). Neolokal. [Blog post]. Retrieved from https://flavorsandsenses.com/en/neolokal/
Food in Life. (2021). Neolokal’den dünyanın ilk gastronomi deneyim NFT’si. Retrieved from https://foodinlife.com/neolokalden-dunyanin-ilk-gastronomi-deneyim-nftsi/
Foodexp Event. (2024). A Nature Odyssey con Maksut Askar. [Video file]. Retrieved from https://www.youtube.com/watch?v=6lt5g_ZtEcs
Fusté-Forné, F. (2020). Star chefs and the table: From restaurant to home-based culinary experiences. Journal of Culinary Science and Technology. Taylor & Francis. https://doi.org/10.1080/15428052.2018.1563933
Gastronomi Magazine. (2021). Neolokal’den dünyanın ilk gastronomi deneyim NFT’si. Retrieved from https://www.gastronomidergisi.com/haber/neolokal-den-dunyanin-ilk-gastronomi-deneyim-nft-si
Gault&Millau. (2023). Neolokal. https://www.gaultmillau.com.tr/neolokal-2/
Gault&Millau. (2024). Neolokal, The World’s Best 50 Restaurants Arasında 91. Sırada Yer Aldı. Retrieved from https://www.gaultmillau.com.tr/neolokalthe-worlds-best-50-restaurants-arasinda-91-sirada-yer-aldi/
Geleceğe Hazırlar Podcast. (2023). Aslı Şafak ile Maksut Aşkar Mutfakta Sürdürülebilirlik [Audio podcast]. Retrieved from https://open.spotify.com/episode/6rTZWKUU7MmrlHA8kmJGIs
Hansen, K. V., Jensen, Ø., & Gustafsson, I. B. (2005). The meal experiences of á la carte restaurant customers. Scandinavian Journal of Hospitality and Tourism, 5(2), 135–151. https://doi.org/10.1080/15022250510014417
Him, M. M., & Chark, R. (2023). The effect of menu design on consumer behavior: A meta-analysis. International Journal of Hospitality Management, 108, 103353. https://doi.org/10.1016/j.ijhm.2022.103353
Ho, S. (2021, February). Michelin’s green star rating explained: what is it, how it came about & restaurant awardee highlights, Green Queen. Retrieved from https://www.greenqueen.com.hk/michelins-green-star-rating-explained-what-is-it-how-it-came-about-restaurant-awardee-highlights/
Horng, J.-S., & Lee, Y.-C. (2010). What does it take to be a creative culinary artist? Journal of Culinary Science & Technology, 5(2–3), 5–22 https://doi.org/10.1300/J385v05n02_02
Horng, J.-S., & Lin, L. (2009). The development of a scale for evaluating creative culinary products. Creativity Research Journal, 21(1), 54–63. https://doi.org/10.1080/10400410802633491
Horng, J.-S., Meng-Lei, & Hu, M. (2008). The mystery in the kitchen: Culinary creativity. Creativity Research Journal, 20(2), 221–230. https://doi.org/10.1080/10400410802060166
Hou, Y., Yang, W., & Sun, Y. (2017). Do pictures help? The effects of pictures and food names on menu evaluations. International Journal of Hospitality Management, 60, 94– 103. https://doi.org/10.1016/j.ijhm.2016.10.008
Huang, Y., Michael Hall, C., & Chen, N. (2023). The sustainability characteristics of Michelin Green Star Restaurants. Journal of Foodservice Business Research 1-26 https://doi.org/10.1080/15378020.2023.2235258
Hürriyet. (2011). Yenilebilir Sanat: Ünlü lezzet tasarımcısı Maksut Aşkar’ın ‘edible art/yenilebilir sanat sergisi’ Akmerkez’de. Retrieved from https://www.hurriyet.com.tr/kelebek/yenilebilir-sanat-17242512
IFCO Systems. (2023). Global food waste by country: who’s the biggest waster?, IFCO magazin, Retrieved Apr 5, 2024 from https://www.ifco.com/countries-with-the-least-and-most-food-waste/?creative=&keyword=&matchtype=&network=x&device=c&utm_source=google&utm_medium=cpc&utm_term=&utm_content=c&utm_campaign=21375249994?gad_source=1
Indie Table Productions. (2023). A Nature Odyssey. [Video file]. Director & Cinematographer Jacek Szymanski. Retrieved Apr 5, 2024 from https://www.youtube.com/watch?v=AGaKHTxGzJc
Interreg Project. (2024). Plastic free restaurant. Retrieved Apr 7, 2024 from https://projectenportfolio.nl/wiki/index.php/FACET_Practice_PR_00018#
Ilkan, Z. S. (2019). Neolokal. Vogue. Retrieved Apr 5, 2024 from https://vogue.com.tr/restoran/neolokal
Incili Gastronomi Rehberi. (2024). Sürdürülen Gelenekler Neolokal’de. Retrieved Apr 7, 2024 from https://inciligastronomirehberi.hurriyet.com.tr/gurme-yazilar/surdurulen-gelenekler-neolokalde-
Istanbul Tour Studio. (2024). Neolokal. Retrieved May 5, 2024 from https://istanbultourstudio.com/things-to-do/neolokal
İşçi, C., Tüver, I. F., & Güzel, B. (2017). Dinescape factors affecting the satisfaction and loyalty of fish restaurant customers. Journal of Tourism and Gastronomy Studies, 6(2), 5–23. https://doi.org/10.21325/jotags.2018.199
Kang, J., & Hyun, S. S. (2012). Effective communication styles for the customer-oriented service employee: Inducing dedicational behaviors in luxury restaurant patrons. International Journal of Hospitality Management, 31(3), 772–785. https://doi.org/10.1016/J.IJHM.2011.09.014
Kara, E. N., & İşleyen, E. (2018). Bir kültür yapısı olarak Salt Galata’nın çağdaş restorasyon kuramı açısından değerlendirilmesi. Uluslararası Disiplinlerarası ve Kültürlerarası Sanat, 3(5).
Kısık Ateş. (2022). Maksut Aşkar Kimdir? [Blog post]. https://www.kisikates.com.tr/blog/maksut-askar-kimdir-993
Kısık Ateş TV. (2020). Maksut Aşkar ve Neolokal'in Hikayesi. [Video file]. Retrieved Apr 5, 2024 from https://www.youtube.com/watch?v=_lTueIRgZuE
Kısık Ateş TV. (2023). Michelin Yıldızlı Restoran Şefleri: Maksut Aşkar – Neolokal. [Video file]. Retrieved Apr 5, 2024 from https://www.youtube.com/watch?v=dUZXPIWhRmY
Kim, S., & Lee, S. (2020). Influences of background colors and calorie information disclosure on consumers’ psychological process. Journal of Foodservice Business Research, 23(3), 228–245. https://doi.org/10.1080/15378020.2020.1728026
Kiraz, G. (2020). Değişen Turizm Trendleri ve İncili Restoranların Müşteri Profili. (Basılmamış Yüksek Lisans Tezi) Doğu Akdeniz Üniversitesi, Lisansüstü Eğitim, Öğretim ve Araştırma Enstitüsü, Turizm İşletmeciliği, Kuzey Kıbrıs
Madeira, A., Palrão, T., Mendes, A. S., & Ottenbacher, M. C. (2022). The culinary creative process of Michelin Star chefs. Tourism Recreation Research, 47(3), 258–276. https://doi.org/10.1080/02508281.2021.1958170
Mangiapane, F. (2017). The Invention of the Nordic Cuisine. Nordicum-Mediterraneum. 11(1) Retrieved from https://iris.unipa.it/handle/10447/193144
Michelin. (2021). The Michelin Guide and sustainable gastronomy. Press Kit. Retrieved from https://mb.cision.com/Public/55/3414347/93a318c1c44f44a9.pdf
Michelin. (2024). 2023 was a key year for the Michelin Guide. Retrieved from Apr 20, 2024 https://www.michelin.com/en/publications/products-and-services/le-guide-michelin-2023-un-millesime-clef-2024-s-annonce-resolument-tournee-vers-l-art-de-vivre
Michelin Guide. (2019). The seekers of Stars of the Michelin Guide. Retrieved Apr 30, 2024 from https://mb.cision.com/Public/55/2743710/b3a0322f37b55650.pdf
Michelin Guide. (2022). MICHELIN Rehberi İstanbul’un ilk seçkisinde 53 restoran yer aldı. Retrieved Apr 30 2024 from https://guide.michelin.com/tr/tr/article/michelin-guide-ceremony/53-restaurants-spotlighted-in-the-first-selection-of-the-michelin-guide-istanbul-tr
Michelin Guide. (2023a). İzmir ve Bodrum mutfakları MICHELIN Rehberi İstanbul, İzmir, Bodrum 2024 seçkisine harika bir giriş yaptı! Retrieved March 30, 2024, from https://guide.michelin.com/tr/tr/article/michelin-guide-ceremony/izmir-ve-bodrum-mutfaklari-michelin-rehberi-istanbul-izmir-bodrum-2024-seckisine-harika-bir-giris-yapti
Michelin Guide. (2023b). Neolokal. Retrieved April 30, 2024, from https://guide.michelin.com/tr/tr/istanbul-province/istanbul/restaurant/neolokal
Michelin Guide. (2023c). Türkiye’nin Miras Üzümleri Restoranlar ile Geleceğe Taşınıyor. Retrieved Mar 30, 2024 from https://guide.michelin.com/tr/tr/article/wine/turkiye-nin-miras-uzumleri-restoranlar-ile-gelecege-tasiniyor
Michelin Guide. (2024a). Search For Restaurants. Retrieved May 2, 2024 from https://guide.michelin.com/tr/en/restaurants
Michelin Guide. (2024b). History of the Michelin Guide. Retrieved May 15, 2024 from https://guide.michelin.com/th/en/history-of-the-michelin-guide-th
Michelin Guide. (2024c). What The Michelin Guide's Symbols Mean. Retrieved Apr 30, 2024 from https://guide.michelin.com/th/en/to-the-stars-and-beyond-th
Michelin Guide. (2024d). Green Starred Restaurants in Urla: Hiç, Vino Locale, Od Urla. Retrieved Apr 17, 2024 from https://guide.michelin.com/tr/en/article/sustainable-gastronomy/turkiye-green-starred-restaurants-in-urla-hic-vino-locale-od-urla
Michelin Guide. (2024e). Mirazur. Retrieved Apr 3, 2024 from https://guide.michelin.com/tr/en/provence-alpes-cote-dazur/menton/restaurant/mirazur
Michelin Guide. (2024f). Aponiente. Retrieved Mar 10, 2024 from https://guide.michelin.com/tr/en/andalucia/el-puerto-de-santa-maria/restaurant/aponiente
Michelin Guide. (2024g). Silo. Retrieved Apr 5, 2024 from https://guide.michelin.com/tr/en/greater-london/london/restaurant/silo-1183942
Milliyet. (2023). Biyografi: Maksut Aşkar kimdir, nereli? Şef Maksut Aşkar kaç yaşında? İşte hayatı Retrieved May 20, 2024 from https://www.milliyet.com.tr/galeri/maksut-askar-kimdir-nereli-sef-maksut-askar-kac-yasinda-iste-hayati-7056779/1
YouTube channel of MSA İstanbul. (2022). Culinary Days Aralık 2022 - Maksut Aşkar / Neolokal Kurucusu ve Şefi. [Video file]. Retrieved May 20, 2024 from https://www.youtube.com/watch?v=9Fukk0yG63o
Muñoz, F., Hildebrandt, A., Schacht, A., Stürmer, B., Bröcker, F., Martín-Loeches, M., & Sommer, W. (2018). What makes the hedonic experience of a meal in a top restaurant special and retrievable in the long term? Meal-related, social and personality factors. Appetite, 125, 454–465. https://doi.org/10.1016/j.appet.2018.02.024
Nebioğlu, O. (2020). Review of menu management process model with a case study. Advances in Hospitality and Tourism Research, 8(2), 203–234. https://doi.org/10.30519/AHTR.668220
Instagram of Neolokal. (2020, December 22). Original by Nature. Retrieved May 20, 2024 from https://www.instagram.com/neolokal/reel/CJHIIBNj-M-/
Neolokal. (2024a). Neolokal kimdir? Retrieved May 10, 2024 from https://www.neolokal.com/#kimdir
Neolokal. (2024b). Neolokal tadım menüsü. Retrieved Mar 20, 2024 from https://www.neolokal.com/wp-content/uploads/2024/06/neolokal_tasting_menu_tr_2024_290524.pdf
Okşak, B. (2022). Michelin yıldızlı Neolokal'in şefi Maksut Aşkar: Şef olarak anneleri örnek alıyorum. Retrieved Mar 20, 2024 from https://www.lezzet.com.tr/lezzetten-haberler/michelin-yildizli-neolokalin-sefi-maksut-askar-sef-olarak-anneleri-ornek-aliyorum#google_vignette
Onat, G., & Keskin, E. (2019). Organik gıda kavramının kelime ilişkilendirme testi aracılığıyla analizi. Journal o f Tourism and Gastronomy Studies, 7 (4), 3275-3289. DOI:10.21325/jotags.2019.528
Ooi, C.-S. (2004). Poetics and politics of destination branding: Denmark. Scandinavian Journal of Hospitality and Tourism, 4(2), 107–128. https://doi.org/10.1080/15022250410003898
Ottenbacher, M., & Harrington, R. J. (2008). The culinary innovation process. Journal of Culinary Science and Technology, 5(4), 9–35. https://doi.org/10.1300/J385v05n04_02
Öney Tan, A. (2019). New and local. Hurriyet Daily News. https://www.hurriyetdailynews.com/opinion/aylin-oney-tan/new-and-local-148271
Özdemir, S. S., & Özdemir, B. (2023). Chef and sommelier’s share in Michelin star success: The case of Denmark. Journal of Multidisciplinary Academic Tourism, 8(1), 19-25. https://doi.org/10.31822/jomat.2023-8-1-19
Özer, M. (2021). Neolokal muhteşem bir gastronomik deneyim. Gazete Oksijen Retrieved Mar 20, 2024 from https://gazeteoksijen.com/yazarlar/memet-ozer/neolokal-muhtesem-bir-gastronomik-deneyim-38830
Özkarar, G. (2021). Söyleşi: Maksut Aşkar ile gastronomi. Şalom Dergi. Retrieved Apr 11, 2024 from https://dergi.salom.com.tr/haber-800-maksut_askar_ile_gastronomi.html
Plastic Free Certification. (2024). Mirazur: Plastic Free Management System Certified. Retrieved May 20, 2024 from https://www.plasticfreecertification.org/pfc_clients/mirazur/
PlumeMag. (2021). Original By Nature ile sıfır atık mutfaklar. Retrieved May 20, 2024 from https://www.plumemag.com/original-by-nature-ile-sifir-atik-mutfaklar/
Presenza, A., Abbate, T., Casali, G. L., & Perano, M. (2017). An innovative approach to the intellectual property in haute cuisine. International Journal of Hospitality Management, 65, 81–88. https://doi.org/10.1016/J.IJHM.2017.06.009
Sak Seyhun, A. (2019). Foxy: Gastronomik Bir Şarap Barı, Gasterea, Retrieved Jan 20, 2024 from https://gastereamag.com/foxy/
Salt Online. (2024). Salt Galata. Retrieved May 3, 2024 from https://saltonline.org/tr/42/salt-galata
Silo London. (2024a). Silo's new fermentation factory. Retrieved May 7, 2024 from https://www.silolondon.com/pages/fermentation-factory
Silo London. (2024b). Zero waste philosophy. Retrieved May 3, 2024 from https://www.silolondon.com/pages/zero-waste-philosophy
Skylare, E. (2024). The New Nordic food manifesto. Nordic Co-operation. Retrieved Feb 3, 2024 from https://www.norden.org/en/information/new-nordic-food-manifesto
Şahin, A., Çolakoğlu, Ü., & Özdoğan, O. N. (2021). A research on customer experiences and perceptions for Michelin starred restaurants. Journal of Multidisciplinary Academic Tourism, 6(1), 61-72. https://doi.org/10.31822/jomat.835486
YouTube channel of Sürdürülebilirimsi Hayat. (2023). Neolokal'in sürdürülebilirlik felsefesi. [Video file]. Retrieved Apr 5, 2024 from https://www.youtube.com/watch?v=CtDIo80zeiY
Taar, J. (2014). The best culinary experience factors that create extraordinary eating episodes. Procedia - Social and Behavioral Sciences, 122, 145–151. https://doi.org/10.1016/J.SBSPRO.2014.01.1317
Temizkan, S. P., & Aktepe, B. (2023). Türkiye ve Yunanistan'daki Michelin yıldızlı restoranların internet sitelerinin incelenmesi. Journal of Gastronomy, Hospitality and Travel, 6(2), 787-800
The World’s 50 Best Restaurants. (2024a). Mirazur. Retrieved Mar 5, 2024 from https://www.theworlds50best.com/awards/best-of-the-best/mirazur.html
The World’s 50 Best Restaurants. (2024b). Neolokal. Retrieved Apr 3, 2024 from https://www.theworlds50best.com/discovery/Establishments/Türkiye/Istanbul/Neolokal.html
The World’s 50 Best Restaurants. (2024c). The World's 50 Best Restaurants. 51-100, Retrieved Apr 5, 2024 from https://www.theworlds50best.com/list/51-100.
Torun, C. (2024). Yemek temennileri. Vogue. Retrieved Apr 5, 2024 from https://vogue.com.tr/yeme-icme/yemek-temennileri
TÜRSAB Dergi. (2017). Dünyanın en ünlü şefleri, büyükelçimiz gibi çalışıyor. TÜRSAB (Türkiye Seyahat Acentaları Birliği) Dergisi Ocak-Şubat Sayısı içinde, Retrieved Apr 5, 2024 from https://www.tursab.org.tr/apps/OldFiles//yayin/144/ocak-subaticler2017mail_144_3813209.pdf
Üner, E. H. (2024). Michelin ödüllü “Yeni Anadolu Mutfağı”. Seyahat ve Otel İşletmeciliği Dergisi, 21(1), 168-181. https://doi.org/10.24010/soid.1391503
Vargas-Sanchez, A., & López-Guzmán, T. (2022). Creative process and culinary experiences in Michelin-starred restaurants. Journal of Culinary Science and Technology, 20(2), 97–116. https://doi.org/10.1080/15428052.2020.1808137
Wilder, K. M., Collier, J. E., & Barnes, D. C. (2014). Tailoring to customers’ needs understanding how to promote an adaptive service experience with frontline employees. Journal of Service Research, 17(4), 446–459. https://doi.org/10.1177/1094670514530043
Yarış, A., & Arıcı A. A. (2023). Türkiye’de bulunan Michelin yıldızlı restoranlara yapılan çevrimiçi yorumların analizi. Journal of Gastronomy, Hospitality and Travel, 6(4), 1923-1932.
YouTube channel of the Michelin Guide. (2023, April 5). Grasping sustainability in a big city:A farm trip with Maksut Askar - Neolokal, Istanbul [Video file]. Retrieved from https://www.youtube.com/watch?v=rGXqHn70Om0&list=PLT1MJLdGOQBQq-N1Ee-DVRVenzJGhOOvF&index=11
YouTube channel of the Michelin Guide. (2024, May 3). Dive into the Chef Hisao NAKAHIGASHI and his "herbivorous cuisine" [Video file]. Retrieved from https://www.youtube.com/watch?v=r3ObyYIy6f4&list=PLT1MJLdGOQBQq-N1Ee-DVRVenzJGhOOvF&index=15
YouTube channel of the Michelin Guide. (2024, May 4). Green star in action [Video file]. Retrieved May 4, 2024 from https://www.youtube.com/watch?v=-TV3-eXeulM&list=PLT1MJLdGOQBQq-N1Ee-DVRVenzJGhOOvF&index=18

Details

Primary Language

English

Subjects

Tourism (Other)

Journal Section

Research Article

Authors

Burcu Ayşenur Saklı ^*
0000-0002-0679-3692
Türkiye

Early Pub Date

October 15, 2024

Publication Date

October 16, 2024

Submission Date

May 9, 2024

Acceptance Date

October 12, 2024

Published in Issue

Year 2024 Number: Special Issue 2 - Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global

DOI

https://doi.org/10.31822/jomat.2024-SP-2-45

IZ

https://izlik.org/JA86NM48YE

APA

Saklı, B. A. (2024). Evaluation of Michelin green star restaurants in Türkiye: Sustainability and creativity in the case of Neolokal. Journal of Multidisciplinary Academic Tourism, Special Issue 2 - Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global, 45-57. https://doi.org/10.31822/jomat.2024-SP-2-45

All the contents of this journal are licensed under a Creative Commons Attribution (CC-BY) 4.0 License (From September 2022) and available as full open access.

Evaluation of Michelin green star restaurants in Türkiye: Sustainability and creativity in the case of Neolokal

Abstract

Keywords

Öz

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite