After the successful launch at Palms Mall-Rayyan-Muaither, Saiyd Afandi has now opened its second branch at The Pearl-Qatar at 12 La Croisette, Porto Arabia.

Saiyd Afandi is famous for offering Turkish dishes that are delicious and prepared by skilful Turkish chefs, giving you the exact taste and setting offered in Istanbul.

The outdoor seating area offers great views that highlight the yacht marina. Enjoy the authentic taste of Turkish cuisine in a traditional setting. It also features a terrace that is great for any event in mind.

Mr. Islam Miser Sadeik, owner of the Saiyd Afandi franchise said that the restaurant has been established to offer the traditional taste of Turkey while meeting the demands of the Qatari market while offering high quality and value as they have some of the best Chefs and employees brought in from Turkey.

The restaurant provides a rich menu, including authentic Turkish breakfast, main course items, such as grills and meats, and clay pot dishes, pastries and desserts (Kunafa, Baklava, and Turkish Ice Cream), sandwiches and side items, it also specializes in providing Turkish Iskandar, which is a customer favourite.

The opening event witnessed a lot of influencers, media bloggers, and food critics and VIPs. It was a splendid Turkish-styled evening filled with traditional dishes, ambient Oud symphonies, and Dervish performances.

There were 2 designated stands, serving Turkish coffee and ice cream as part of the opening event. Executive Chef of Saiyd Afandi, Chef Hassan stated that,

"We aim to provide Qatar with the exquisite flavors of the Turkish Cuisine while providing the best Turkish ambiance and food quality. We at Saiyd Afandi thrive to enhance our dishes through the usage of the best ingredients the market has to offer."

For the first time, the Pearl-Qatar branch will provide new menu items, including Chicken Doner which is already a customer favourite. The restaurant will also be providing dishes that cater to family gatherings.

Instagram: @saiydafandi.qa

Source and image credit: Saiyd Afandi

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