ABOUT US

Our policy ensures every event is executed with careful attention to detail to meet and exceed our client’s expectations.  

GUSTOPRO BRINGS TOGETHER MANY DISTINGUISHED TASTES. 

Gusto Pro

Our menus include a wide range of dishes from the world cuisine, such as European, Turkish, Anatolian and Middle Eastern.

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Soups

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Vegetable Dishes

Traditional swedish meatballs in a fried pan with creamy sauce on old wooden table top view. High quality photo

Meat Dishes

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Appetizers

A top view of various tasty dishes on wooden surface

Sandwiches

top view tasty meat meal rolled with cabbage and tomatoes called dolma with bread and olive oil on dark-blue desk meat food dinner vegetable dish cooking

Olive Oil Dishes

Fresh chicken salad, grapefruit, lettuce and honey mustard dressing. Dietary menu. Proper nutrition. Top view

Salads

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Desserts

Yarpaq dolmasi, yaprak sarmasi, green grape leaves stuffed with meat takeaway. image

Vegeterian

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Vegan

liver kebab  with hummus  pickles  vegetables  rice   side view

Regional Tastes

şerbet

Drinks (Sherbet)

During our customer experience journey we also care about all dietary requirements, including vegan, vegeterianism, allergies, lactose intolerance, gluten intolerance and religious restrictions according to your request.

Aslan Çalısgan

Founder and Chef Manager

HE BRINGS VIBRANT FLAVOURS TO DISHES…

Çalışgan started his dream job in early ages and has been a chef for more than 20 years.

After working for restaurants in Ankara, capital of Turkey, he moved to Italy for five years and and gained experience about İtalian and European cousine.

End of 2009, when he turned back to Turkey, he took part as a chef in a UK based company Compass Group PLC.

Since 2012, he’s been serving for his own company, managing banquets from 10 up to 20.000 people per day for different organizations, events and hotels.

Çalışgan who is also a dedicated socail responsibility person, worked as chef manager in “You Stay Safe” project for Covid-19 pandemic period, which is included in UNESCO’s exemplary projects list .  His team cooked for elderly people over the age of 65 and can’t leave home pandemic reasons.

Since we know that food industry and our actions have a big impact on our enviroment, we consider every single detail to reduce our carbon footprint.  If it’s okay for food safety principals, we don’t let anything to go to waste, but reinvent for different occasions or make sure that they go to a reputable recycling facility.