ZARİF TABLE

A FISH SUPPER ON THE WINTER BALCONY

On a terrace overlooking the sea, in the warmth of the fire and the grill; a November evening that brings all the elegance of the sea to the table.

November is the month when fish is at its most delicious. That is why this month we set the table not indoors but on a wide terrace facing the sea. A balcony with a glass roof but open sides, surrounded by greenery; a grill with glowing embers in one corner, the warmth of a fire pit in the middle, thick shawls over the chairs… A table that brings together the freshness of the open air and the warmth of home on a cool winter evening.

Every detail of this table speaks of the sea: fish in relief on the plates, fish tails on the forks and knives, seashells and starfish in the centre of the table. And beneath it all, the sea-themed tablecloth and napkins embroidered by our Editor-in-Chief's own hands.

THE SETTING: A WARM CORNER IN THE OPEN AIR

The secret of setting a table on a winter balcony is staying warm without spoiling the pleasure of the open air.

– Covered above, open at the sides: a roof of glass or an awning keeps off rain and dew; the open sides let in the sea air and the view.

– Set the heat source close to the table: a fire pit or a standing outdoor heater creates a warm ring around the table. Place heaters on the side the wind comes from; keep open flames at a safe distance from tablecloths, shawls and greenery.

– A shawl on every chair: thick wool or knitted shawls keep guests warm and look like an invitation to the table.

– Greenery: olive trees, bay, rosemary and lavender in large pots keep the terrace alive in winter too; the scent of rosemary and bay also accompanies the fish on the grill.

– Light: when evening falls, lanterns, candles and warm-toned string lights; together with the glow of the grill and the fire, the table shines all by itself.

NOVEMBER FISH ON THE GRILL

The fish best suited to the grill in November: bluefish, bonito, sea bass, sea bream and horse mackerel. Before cooking whole fish, pat them thoroughly dry with paper towels, rub them with olive oil and heat the grill well; that way the skin does not stick to the grill and turns crisp.

– Put a sprig of rosemary, a bay leaf and a slice of lemon inside each whole fish.

– Once the fish is on the grill, don't turn it for the first few minutes; when the skin releases by itself, it is time to turn.

– Prepare charred red onion, lemon and fresh rocket to serve alongside.

A fish supper is not complete without meze. Let them come to the table before the grill:

– Stuffed mussels with lemon

– Cretan spread (white cheese, walnut, dill and olive oil)

– Fava with olive oil and dill on top

– Haydari, samphire, smoky aubergine

– Octopus salad and calamari

– The lakerda and jarred bonito from the Zarif Kitchen section

You can also serve the soup on the terrace as the first hot dish.

THE TABLE'S DETAILS FROM THE SEA

Plates

A special series in ecru or white porcelain, its rims decorated with fish, shells and waves in relief, with colourful, lifelike figures. When the service plates, salad plates and fish platter belong to the same family, the table looks like a single whole. Ceramics like these, with relief figures, have been known in Europe for centuries as "majolica".

Forks, knives and spoons

An elegant set with handles shaped like a fish tail or a mermaid's tail. Fold the napkins into triangles and place them under the plate so that the embroidered corner shows at the edge; this way the embroidery is displayed in front of every guest. The broad, blunt blade of the fish knife is designed to lift the flesh away from the bones; using it at a fish supper is a sign of the host's care.

Glasses and goblets

Fine wave patterns on the water glasses, starfish or wave motifs on the stems of the wine glasses. Using sea blue, pale green and clear glass together brings the light of water to the table.

Little surprises

– Salt and pepper shakers shaped like seahorses

– A salad bowl or serving platter shaped like a lobster

– Small breads baked in the shape of oyster shells, or oyster-shaped bread baskets

– Shell-shaped bowls for butter and olive oil

The centre of the table

Candles of different heights among natural seashells, starfish, white coral-like objects and glass bottles. Sea-blue and sand-coloured candles, or white candles burning inside glass lanterns. If the centrepiece is kept low, guests can see each other easily.

FROM OUR MOTHER'S HANDS: A SEA-THEMED CLOTH AND NAPKINS

The most precious piece of this table is the hand-embroidered tablecloth and napkins. Fish, seashells, starfish and waves worked on linen; a slightly different motif on each napkin. A hand-embroidered cloth says more than even the finest porcelain: that this table was prepared with care for the guests.

In this issue's Zarif Atelier section you will find the patterns for this sea-themed cloth and napkins and how to embroider them, step by step.

LITTLE TOUCHES FOR GUESTS

– A folded shawl on each guest's chair, with a small hot-water bottle beside it

– A sprig of rosemary or a small seashell on each napkin

– A welcome of warm lemon water or linden tea; with dessert, warm tahini halva and deep amber tea

ZARİF TABLE NOTE

A table set on a winter balcony is not defying the season but embracing it: the cool sea breeze, the warmth of the fire, the scent of fish rising from the grill and the quiet care of a hand-embroidered cloth… The most beautiful tables are those where warmth comes not only from the fire but also from the work of loving hands.