It is a flavor journey starting from Alexandria and sprouting in Cunda, blending with Crete, then from Istanbul to Bostanci, then from Küçükyalı, and lastly from KALAMIŞ, to CUNDALI RESTAURANT. In 1990 I started to experience first restaurant management in Cunda. Mine was the greatest advantage of being a Cretan, and it caused me to become familiar with the herb and fish dishes, which are indispensable for the Cretan cuisine, and almost make me special. I decided to open a place in Istanbul with the pressure of businessmen and singer Kayahan who came to Cunda. In 2003, I worked with master Zeynel, who I worked with for 20 years, and Istanbul Bostancı Cunda Balık Restaurant. I think that we have successfully realized the introduction of the first Cunda Mutfağını in Istanbul. Seven years later, we left Cunda Fish restaurant with my team and opened CUNDALI Ayvalık Fisherman on Küçükyalı coast road. Our experiences and thoughts, 2 years later, since I came to Istanbul, I liked the locality and structure of the restaurant, which led to a restaurant with a garden in Kalamış. My team was always there again, but my two boys, Ibrahim and Erim Erdogmuş, whom I will be flying flags for this time. We are continuing our service at KALAMIŞ CUNDALI AYVALIK FISHERY.
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