Restaurant “İZMİR” which is located in Izmir str., 5, (temporarily closed on repair), has begun activity with May 2001.
Since“İZMİR” Restaurant opened, the original atmosphere, magnificent musical show, magic cuisine and excellent service, have got popularity among Baku people and visitors of city in short term.

In the beginning of October, 2007 in the center of Baku in Nizami str. (past Torgovaya) have appeared new restaurant – “IZMIR”.
This name certainly well-known to the Baku gourmets, who prefers to spend time “outside of the house”.
And here now, one of the most well-known for the kitchen and unforgettable shows-programs the restaurant nowadays temporarily closed on repair, has opened the branch in Nizami str, 68.
In “IZMIR” restaurant you can take pleasure in dishes refined Azerbaijan, traditional European and magnificent Turkish kitchens and for a while to forget about problems, owing to a pleasant friendly atmosphere reigning here.
Details of an interior of this restaurant divided into two tiers - bottom and top - in aggregate with a soft greenish background of walls, simple and elegant lines of furniture of a brown tree, and also pleasant music, help to remove a pressure and create a positive spirit, with which clients starts a choice of dishes from the menu.
In fact, the main thing because of what a people come to “IZMIR” - is a cuisine.
It is delightful is various and makes impression upon everyone who it gets acquainted. “IZMIR” - first of restaurants of the class has applied a principle of "the open kitchen" where cooks directly on your eyes will quickly prepare for you snacks, salads and hot dishes.
Try these delightful dishes, observing from cosy restaurant behind a panorama to the most populous street of city being unceasing movement.

General information

The Food Management Systems of “Izmir” Restaurant has been assessed and found compliant with requirements of ISO 22000:2005 and in present time we have certificate-ISO 22000:2005 (Food Safety Management System (Registered by “Moody International” Ltd. ; Certificate No. 02190804001))

 

1. The total area of the restaurant makes 312 м2.The restaurant is divided into two halls – top and bottom.
2. Total of tables at restaurant 31, from them 22 on the top floor and 9 on the bottom. That allows accept and serve more than 100 visitors simultaneously. 
3. All personnel at the restaurant and all personnel involved in cooking process are passing medical screening.
4. All personnel involved in cooking and immediate food service process are exempt from activities that involve high levels of contamination, i.e. toilet cleaning, etc.
5. Pest control is carried out at all facility premises.
6. Personnel involved in equipment cleaning are provided with and trained in the use of PPE (Personal Protective Equipment) to prevent scald injuries.
7.  The all staff involved in food cooking and service process have trained and passed the basic course of personal hygiene, and also hygiene in manufacturing the foodstuffs by HACCP standards.

The kitchen of restaurant:

 

1. The overall thorough cleaning of kitchen equipment and utensils is carried out after each cooking process.
2. The overall thorough cleaning of kitchen premises (walls, floor) is carried out on the daily basis at the end of the working day.
3. The premises ceilings are thoroughly cleaned on the fortnight basis.
4. The cleaning agents used at kitchen premises are ensured to be safe in terms of chemical compound.
5. Prior to introduce any new cleaning agent into use, the responsible person requests supplier to provide company with the relevant MSDS (Material Safety Data Sheet), to ensure that subject cleaning agent is of no harm to occupational health and safety and environmentally sound.
6. The each meal is being cooked in designated utensils, stored in designated containers and stirred with the designated ladles in order to prevent cross contamination.
7.  The sample of each meal is taken and placed for 24 hour storage onto the designated shelf in the fridge. In case of any food poisoning occurred at client facility, all meal samples shall be sent for testing in the designated laboratory.
8. The each meal is measured against complying with food temperature standards straight after cooking process is completed using bimetal bayonet style thermometer.
9. The each meal is measured against complying with food temperature standards (at or below +8C for salads and above +63C for the hot meals) upon delivery onto client facility using food temperature sensor.
10.  ONLY covered bins with pedals are used for storage of the food waste. As far as possible food waste is stored out of the cooking premises.
11.  The ultra-violet sterilizer is established on the general line of the water and only   

       treated water is used for the cooking purposes.

•  Tap water used for preparation, washing and equipment cleaning is periodically sent  

      to laboratory for analysis:

• Chemical water analysis.
  Bacteriological water analysis.

Suppliers:

Management ensures that only ISO certified suppliers are involved into foodstuff supplies:

• Coca Cola
• Aqua vita
• Azersun
• Siazan Broyler.

All other firms-suppliers give certificates of quality, conformance and hygiene of products delivered by them.
Join to habitués of “IZMIR” Restaurant!