Welcome to Troya Mediterranean Kitchen

Troya Mediterranean Kitchen owner Berk Kinalilar is a self-made man born with an entrepreneurial spirit. Prior to establishing Troya in 2006, he spent several years running his own valet parking service for high-end restaurants and hotels across San Francisco.

The idea for Troya started when Kinalilar would go out to eat with friends on weekends. The idea was always to try different foods from various cultures within his friend group. But what he realized when it came time to introduce others to his own Turkish culture, was that there wasn't much available. Or, at least, there wasn't the authenticity he had grown up with in his native Turkey.

So, what does a guy on a mission do?

Take advantage of opportunity.

As it happened, Kinalilar had a friend looking to sell a failing restaurant. Already a businessman, Kinalilar seized the reins of the restaurant, rebranded it as Troya Mediterranean Kitchen, and didn't look back.

Were the first few years of operation difficult? Of course! There was much to learn and, similar to now, crisis presented itself. That was the 2008 depression, which left Kinalilar's business losing thousands of dollars every month. There was nothing he could do, though, but endure. No one was buying restaurant space, so selling was never an option. It became about weathering the storm. Riding things out and doing the best he could.

In the end, Troya survived and, better yet, flourished. Kinalilar is the first to call himself a "workaholic," so his efforts have turned Troya into something really special. It became the first Turkish restaurant in the city to ever receive a 2.5 star review from well-known Chronicle food critic Michael Bauer (prior to his retirement).

Slowly but surely, the establishment gained a following and Kinalilar expanded. At first, he bought a food truck that proved to be a wild ride (pun intended) and plenty successful. However, the day-to-day grind of operating a food truck in San Francisco was tough. Eventually, Kinalilar retired the wheels for a second brick-and-mortar establishment.

Today, Troya Mediterranean Kitchen operates out of two locations in the Fillmore and Soma areas of the city. The COVID-19 pandemic has presented a challenge like no other. Kinalilar remembers thinking during those first few days of the quarantine that "this might be it."

He's had to lay off most of his staff and become more of an "everything man" than he already was. Still, there's a budding sense of optimism that has guided Kinalilar's success over the past fifteen years, and it persists during these tough times.

The community has come through in helping Troya stay afloat. Kinalilar couldn't be more appreciative and only hopes that the generosity (and appetites) of those in the neighborhood continue.

Now is a time when community is more important than ever. Like other restaurants, Troya is just doing the best it can with what it has and what the country's current state of affairs dictates.

And despite the challenges, Kinalilar and his wife refuse to give up. They simply can't. In their professional lives, there's a collection of employees hoping to be able to return to Troya once things start shifting back toward a relative state of normalcy. Then, at home, they have a fourteen-month-old daughter to care for. Failure isn't an option.

So, if you're native to San Francisco and on the prowl for memorable Turkish cuisine or just want to support a local business run by good people, check out Troya Mediterranean Kitchen!

Troya's quarantine hours:

Currently providing takeout at both locations.

Fillmore:

12:00-8:00pm

Call 415.563.1000 for pick up

Soma:

4:00-8:30pm

Call 415.240.7070 for pick up

For more information, visit:

https://www.troyasf.com/

Instagram: @troyasanfrancisco

Facebook: TroyaSF

Twitter: @TroyaSF