The Derya restaurant, which has been serving in Paris since 1998, renewed its interior and exterior decorations during the closing period due to epidemic restrictions. The restaurant, known for its daily meals, has reopened in the new period, focusing on wood-fired grills.
Opened by Yılmaz Algünerhan in 1998 and managed by Eyüp Ulaş for a long time, has reopened its doors, closed due to the Covid-19 epidemic, with its renewed décor and cuisine.
The interior and exterior decoration of the Derya Restaurant, located on the ground floor of building 16 of the rue du Faubourg Saint Denis, known as “Petite Istanbul” in the 10th arrondissement of the Parisian capital, has been completely renovated.
Innovative in its kitchen as well as in its decor, Derya offers its customers the famous lentil and tripe soups of the famous Turkish cuisine, lahmacun, raw meatballs, daily specials, grilled and sweet varieties to its customers 7 days a week.
Pointing out that all the dishes presented on the menu card are selected from daily and fresh products, company manager Eyüp Ulaş said that all the meats used are specially selected and prepared by their own cooks. Ulaş expressed that they are quite assertive on the grill with the innovations brought.
The director, Eyüp Ulaş, said more importance was given to the types of grills in the new period.
Stating that it was decided to close the restaurant in order to renovate it due to restrictions under the epidemic measures, Ulaş said, “After the epidemic, we carried out a radical renovation of the interior and exterior decoration of our restaurant in order to provide better service to our customers. We have renewed all our kitchen equipment. We decided to give more importance to grilled food in our restaurant, which is mainly Turkish cuisine,” he said.
Eyüp Ulaş said that the meat used is purchased directly from the wholesaler instead of the middleman, and that due to the reduced cost, many of the grills and meals offered on the menu are discounted. Ulaş said that they are very assertive about the pricing policy applied, the emphasis on hygiene and cleanliness, quality products and grilled meat made from specially selected halal certified meat, and that their place is very attractive to families. Ulaş concluded his remarks with the words “We are doing our best to be the most preferred restaurant among Turkish restaurants serving in a decent environment in Paris”.
