About

One of the greatest joys in life is undoubtedly eating and traveling.

When we travel, we get to know different cultures, people and places, and most importantly, we experience new things and taste new flavors. These flavors can connect us to traditions that sometimes go back centuries. And it can teach us things we never knew. As social media travelers who often travel and try new places and flavors, we decided to take note of these experiences and turn them into a Good Food Guide.

And so we founded Kişniş Vesaire in July 2022.

Here we talk about our trips, flavors, local products and experiences. We recommend the places we have been, the places we have seen, the places we have enjoyed being to other travel enthusiasts to try if they want. In short, we pass on our own experience to the reader.

While bringing the new and innovative to the forefront, we have not forgotten the vanishing values and businesses that are loyal to their labor, knowledge and the quality of their products. While we prepared comprehensive guides on some cities and neighborhoods, we also wanted to tell the story of local cultures, sustainable cuisine, the journey and history of food.

The main reason why we chose the name ‘Kişniş’ (coriander or cilantro) is that this plant is not prefered much in the cuisine of our country. Coriander, which gives some people the taste of soap, is considered the crown jewel in Caucasian or Latin American cuisine. It exists in the geography that surrounds us; But interestingly, it is not preferred in our country. So for us, cilantro symbolizes a new experience as opposed to the boringness of parsley.

So who is behind this project?
Obviously there are a lot of people in the background that we are in touch with, that we get their help and ideas from. Sometimes we also experience the advice of people we don’t know at all but who know the city we are visiting well. Sometimes we discover new places with the guidance of the people we meet there.

But basically two people are preparing this guidebook.

Fikret Can Kuşadalı
Fikret is a former chef who dropped out of landscape architecture school and started working in the kitchen. After working in various restaurants and bakeries for many years, he most recently ran a boutique pastry workshop under the name We Eat Love. But these days she works full-time as a professional photographer and gives consultancy to various brands.

Ragıp Soylu
Ragıp, a journalist who has completed 13 years in the profession. He lived abroad for many years. He is currently the Turkey Representative of a UK-based news agency

You can contact us via kisnisvesaire@gmail.com for your questions and suggestions.