OUR STORY
Time slows down
by the fire.
Tütsü is a kitchen built around oak wood, smoke, embers and time.
OUR KITCHEN
Smoke, embers
and patience.
Tütsü speaks two cooking languages: long smoking over oak wood and direct cooking over oak fire and embers.
Brisket is cooked low and slow for 10–12 hours; beef ribs for around 10. Skewers, chops, meatballs and kebabs take their character directly from the fire.
Few ingredients, strong produce, real fire. The idea is intentionally simple.
01 · BRISKET
10–12 hours
Low and slow over oak smoke.
02 · BEEF RIBS
≈10 hours
Beef ribs shaped by smoke, heat and time.
03 · OPEN FIRE
Oak fire
Skewers, chops, meatballs and kebabs cooked directly over fire and embers.
SMOKED BBQ
Time is
an ingredient.
There is nowhere to rush in long cooking. We give smoke time to work, connective tissue time to soften and the bark time to form.
OPEN WOOD-FIRE
Fire sits at the
centre of the kitchen.
Oak fire is more than a heat source. Embers, smoke and direct heat are part of the flavour and the cooking method itself.
TÜTSÜ · FULYA