Bosforo Restaurant & Bar is the first brick-and-mortar venture for Chef Seckin Anlasbay, who has been living in San Diego since 2011 and is originally from the Çukurova region of southern Turkey. Chef Seckin has gained recognition through his mobile catering company, Pizza Bosforo, which specializes in wood-fired pizzas.
The name Bosforo comes from the Italian and Spanish term for the Bosphorus Strait in Istanbul, symbolizing the cultural bridge between Europe and Asia -much like Chef Seckin’s aim to bridge multiple cuisines through his fusion menu. Renovations are currently underway in the space that house El Zarape Cantina for 15 years, before the business was evicted this past May.
The restaurant will be designed in the style of a modern Turkish meyhane, a communal dining and social space, where patrons can enjoy meals in a vibrant, shared environment. Bosforo will offer a unique mix of modern Turkish and Italian dishes, including Seckin's signature wood-fired pizzas.
In addition to pizzas, the menu will feature a variety of charcoal-fired kebabs, Turkish mezzes, flatbreads, and fusion dishes that meld flavors and styles from both regions. The restaurant will also have a fully stocked bar, offering craft cocktails and a selection of raki, a traditional Turkish spirit, alongside live music to create a lively atmosphere. Signature cocktails will include unique twists on traditional drinks, such as a raki-infused negroni and a pomegranate and sumac martini, reflecting the fusion of Turkish and Italian influences.
Bosforo is expected to open in January 2025 at 3201 Adams Avenue in San Diego's Normal Heights. For more information, visit bosforosd.com.
Originally published on September 30, 2024.
