Flavours of Passion: Getting To Know ORLA’s Chef Bahadir Abul

Since its opening in December 2023, ORLA has taken Bahrain by storm. Located in the heart of the Island’s food district, Adliya, ORLA serves up a rich array of dishes inspired by the culture of the Riviera, spanning across the Mediterranean and the shores of Italy. Named one of Bahrain’s Top 10 Restaurants in 2024, ORLA has distinguished itself with a unique culinary craft, an elegant ambience, and masterpiece mixologies.

We recently caught up with Chef Bahadir Abul, one of three founders and the Executive Chef at ORLA, who brings his culinary artistry to the restaurant’s kitchen. Hailing from Turkey, Chef Bahadir’s 20-year journey in the world of fine dining began with discovering the magic of flavours and storytelling in his great-grandfather’s restaurant.

After working with Michelin Star chefs in prestigious restaurants, he was recognised as a Michelin-recommended chef in Istanbul. In a mission to elevate Bahrain’s dining scene with exceptional experiences, his stellar career has brought him to the helm at ORLA.

What is the story behind the name ORLA?

ORLA means “Golden Princess.” I created this brand with my partners, Guven Basturk and Yussouf Kiamil for diners in Bahrain to experience top-quality food, entertainment, and mixology.

What inspired you to become a chef?

From the age of five or six, I would visit the restaurant to help with simple tasks like cracking eggs and separating yolks from whites. I also began preparing breakfast for my family at an early age. Cooking has always felt natural to me, and that passion ultimately guided me toward becoming a chef.

Do you cook at home, or do you avoid it after a long day of work?

I don’t cook much at home, to be honest. Once in a while, I’ll make some ‘street food’ at night. On my days off, my wife and I cook healthy meals together, usually when we have friends over. But that only happens two or three times a year—no more than that.

If you could cook for any celebrity, dead or alive, who would it be?

I’ve had the opportunity to cook for the truly legendary chef, Wolfgang Puck, while I worked with him. Someone I’d love to cook for is the three-star Michelin Chef, Marco Pierre White. I’ve been inspired by the success he has garnered since a young age. I have immense respect for his talent and creativity. It would be a dream to have the chance to cook for him and find out what he thinks.

If someone could only try three items from the menu at ORLA, what would you recommend?

I’d recommend starting with the Carpaccio, followed by the Sea Bass from the main course, and ending with our Cheesecake.

If you had to prepare and serve only one dish for the rest of your life, what would it be and why?

It would have to be our Carpaccio! The one we make offers a unique twist – we serve it on a base of pillow dough. When presented, our waiters cut it in half, creating a sandwich-like experience. The crispy dough adds a delightful contrast to the dish and the truffle aioli enhances the flavours. Customers often tell us they’ve never had anything like it before. The combination of textures and flavours makes it truly special.

Which dish at ORLA surprises your customers the most?

I would say the Carpaccio surprises our customers the most. But if I had to choose a second dish, it would be our “Grandma’s Tiramisu.” It’s a twist on the classic tiramisu, featuring chocolate cake and pistachio cream. The cooking technique is unique—we make it like a pudding with mascarpone, giving it a creamier texture. The blend of pistachio and crispy chocolate creates a delightful and unexpected flavour profile.

How do you ensure the quality of your dishes at ORLA?

I ensure that all the ingredients I use are of the highest quality and freshness. My expertise lies in design and presentation, which allows me to craft dishes that are not only delicious but also visually appealing.