Garson Şükrü
Garson Şükrü is the story of how an unheard and unknown place became a symbol of the city and a brand. While performing the culinary art, the guests leave happily; Not only a nice meal, but also establishing an emotional bond with them is more valuable than anything for Garson Şükrü.
Şükrü Serinkan started his career in the kitchen of this business as a busboy. In this way, he took the first step towards his dreams in 2006 with a small cottage with 6 tables. Thanks to its meticulous and meticulous service, this small hut has now become Denizli's rarest restaurant, Garson Şükrü, with 40 staff, 60 tables and serving 300 people.
In the morning of each day, preparations begin at 09:00 at Garson Şükrü. Şükrü Serinkan starts his shopping, where he will choose all the products one by one, by first buying his cheese, olives and cream from his dairy. Then he goes wherever Denizli's daily market is. He examines all the meat to be used that day from the butcher with the same meticulousness and delivers what he buys to the chefs he has been working with for years to prepare delicious delicacies whose recipes are entirely his own.
Garson Şükrü and his team, who are always in pursuit of new tastes; They prepare unique products such as qurban roast (meat with lemon), Nuriş kebab, wicker künefe, and trio, as well as adding their own interpretations to classic tastes, trying to meet their guests by constantly renewing themselves.
Enjoying this place run by Garson Şükrü, who is devoted to his job with his pen, corkscrew and white shirt, together with his family; Its taste, place and conversation continue unchanged in the garden in summer and at the fireside in winter.
