The owner of Liman Restaurant, Yusuf Basusta, was born in Rize, Turkey. He has worked in the restaurant business in many different cities in Turkey. After coming to the U.S.A. he decided to combine his expertise in the fish cuisine in Europe with his experience in the U.S.A.

Chef Mr. Basusta's secrets of great the Mediterranean homemade food cooking like how to combine fresh ingredients to create authentic Turkish dishes that you'll enjoy with your family and friends.

His long list of customers includes many famous food cities, artists of many different nationalities, various politicians and many newspapers and magazine writers.

Mr. Basusta's note about traditionally fish menus and cooking will be very special food for all fish like New Yorkers. Liman has a different ritual of dining. In our restaurant there's no recipe many of fish prepared with the understanding of all kinds of Sea Bass salt in fire.

The owner of Liman Restaurant, Yusuf Basusta, was born in Rize, Turkey. He has worked in the restaurant business in many different cities in Turkey. After coming to the U.S.A. he decided to combine his expertise in the fish cuisine in Europe with his experience in the U.S.A.

Chef Mr. Basusta's secrets of great the Mediterranean homemade food cooking like how to combine fresh ingredients to create authentic Turkish dishes that you'll enjoy with your family and friends.

His long list of customers includes many famous food cities, artists of many different nationalities, various politicians and many newspapers and magazine writers.

Yusuf Basusta says that in the beginning it was difficult for non- turkish customers to accept the different taste of fish only fish served but time proved that fine taste is hard to resist. Now his customers especially ask for a fish only found in the Black Sea called "HAMSI". Liman's version of pan-fried Hamsi is an appetizer that everyone starts his or her meal with.

With its fine food and excellent service, Liman Restaurant has been the topic of many articles in various newspapers and magazines both here in the U.S.A. and in Europe. It is now the irresistible spot for people who have fine taste in food.

Mr. Basusta's note about traditionally fish menus and cooking will be very special food for all fish like New Yorkers. Liman has a different ritual of dining. In our restaurant there's no recipe many of fish prepared with the understanding of all kinds of Sea Bass salt in fire.

 


 




 

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