The story of a successful restaurant may often begin with a simple idea. For ORLA, it all began as a joke between the three co-founders – Guven Basturk, Yussouf Kiamil, and Chef Bahadir Abul. “We teased about opening a restaurant, and it was an ‘Aha!’ moment in itself, realising we definitely should open a restaurant,” Basturk recalls. What started as lighthearted banter soon transformed into a venture that has elevated the Mediterranean and Aegean dining scene in Bahrain.
Gaining momentum from the get-go, ORLA, in a short span became one of the most talked-about restaurants on the island. The food, experience, and ambience has also earned them a spot among Bahrain’s Best Restaurants 2024.
ORLA was born out of passion, friendship, and a shared vision of crafting an extraordinary culinary experience.
With flavours of the Mediterranean and Aegean regions at the centre, three hospitality professionals came together to realise a dream. The journey, as they recall it, has been anything but ordinary.
We went behind the scenes to uncover the stories of its three founders, the birth of ORLA, and the journey.
At the heart of ORLA’s food is Turkish-born culinary professional, Chef Bahadir Abul. His culinary journey began in his great-grandfather’s tapas and meze restaurant, where every ingredient was freshly sourced from local farms. This early exposure to traditional cooking techniques ignited his love for the art of cooking.
Bahadir trained at Mengen Culinary School and honed his skills alongside Michelin Star chefs in fine dining establishments. With two decades of experience in luxury hotels and restaurants, his dedication to culinary excellence earned him recognition as a recommended Chef by Michelin Star, Istanbul, in 2023. His philosophy is simple yet profound—bringing every ingredient to life in his exceptional creations.
Alongside Chef Bahadir, ORLA thrives under the leadership of two other founders. Guven Basturk, has built an impressive career spanning luxury hotels, nightclubs, fine dining restaurants, and casinos worldwide. His love for the culinary arts was sparked by his family’s travels through the Mediterranean, where he developed a deep appreciation for flavours and hospitality.
Guven’s expertise is backed by an extensive educational background. He studied Hospitality Management at Etiler Tourism & Hospitality High School and Eastern Mediterranean University, later furthering his expertise in Business Management at Cornell University.
Complementing Basturk’s vision is Yussouf Kiamil, a seasoned hospitality professional with roots in both Turkey and Bulgaria. With a degree in Tourism and Hotel Management from Anadolu University, Yussouf’s career has taken him through luxury hotels and fine dining establishments in the United States.
His passion for hospitality is unmistakable—a keen eye for detail and an innate ability to anticipate and fulfil guests’ needs. “My favourite Arabic phrase? ‘Mafi Tawla’—it means there’s no table available, and that business is good!” Kiamil laughs, reflecting on the restaurant’s popularity.
The team took their time, ensuring every detail was perfect. “To be honest, the idea came along well, but it took us a long time to find the right location,” Kiamil shares. They were in no rush; they wanted a space that matched their ambitions, one that would not only house a restaurant but also embody a distinct identity. The restaurant now sits in the heart of Bahrain’s thriving food district, Adliya where ORLA enjoys the distinction of elevated dining as well as a vibrant energy.
For Chef Bahadir, one of the most memorable moments in ORLA’s early days was the discussion surrounding the restaurant’s logo. The team wanted something that resonated with Bahrain’s rich cultural heritage. “There were so many options,” Bahadir recalls. “We wanted to go with a shell theme, symbolic of Bahraini pearls. Seeing that logo on the wall of our restaurant for the first time—it was more beautiful than anything I had imagined.”
Working together was both rewarding and challenging for the founders. The dynamic between them, filled with creative clashes and shared excitement, ultimately fuels ORLA’s success. “What’s it like working with the guys? Fun, sometimes frustrating… at the end of the day, everyone has their own vision,” Kiamil admits. “We blend in well, and we enjoy very good chemistry and harmony. It’s not always easy, but it’s a lot of fun,” says Kiamil.
For Basturk, one of his proudest moments was assembling the ORLA team, a process that required patience, perseverance, and an uncompromising pursuit of excellence. “Trying to bring Chef Bahadir to Bahrain and building the team are some of my favourite memories,” he shares. Every decision, from selecting the right talent to curating the menu, was driven by a desire to create something truly special.
ORLA is not just a restaurant; it is an experience that blends culinary artistry with a warm, inviting atmosphere. The restaurant’s ethos revolves around authenticity, high-quality ingredients, and a deep appreciation for the cultural significance of food. Every dish tells a story, carefully crafted to leave a lasting impression on guests.
When asked what he would do if he weren’t in the restaurant business, Basturk’s response is immediate and unwavering: “If I wasn’t a restaurateur, I’d probably work to become a restaurateur.” This passion for hospitality is evident in every aspect of ORLA, from the food to the ambience and service.
