The story
Banyan Restaurant in Olomouc presents a refined Turkish and Asian cuisine built on direct ingredient sourcing. Founders Cem and Aslı Pasinli oversee daily operations, pairing certified regional produce with carefully measured spice profiles. Their consistent execution earned a Gault&Millau rating of 12.5 for 2026. Clean lines and uncluttered table settings keep attention fixed on the plated food.
Certified geographical indication products form the backbone of every service, grounding complex preparations in recognizable local terroir. The kitchen layers aromatic Asian elements over these familiar foundations, ensuring the Turkish and Asian cooking style remains distinct. Guests encounter straightforward compositions where technique remains visible but never dominates. This deliberate pacing allows each course to stand independently.
The beverage program operates under the Banyan Cocktail Republic banner, utilizing specialized infusion methods to extract botanical notes. Staff prepare spirits through extended maceration, aligning drink construction with kitchen restraint. Clarity takes priority over theatrical presentation.
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