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tram
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19. Izmir tram lines, which started to serve at the end of the century, were abolished in 1954. Automobile traffic increased greatly in the decades following the decommissioning of the tram lines, and in the early 2000s, traffic density in the central areas of the city reached disturbing levels

in 2009, Izmir Metropolitan Municipality published a general transportation plan for the city. The plan consisted of three new tram lines to be built in Konak, Karsiyaka and Buca. These three lines were to be integrated with the city’s metro line, as well as two suburban railway lines. The construction process was expected to start at the end of 2011, but this date was postponed until 2015 due to the delayed Environmental Impact Assessment Report.in 2013, the Municipality obtained the necessary financing from the Ministry of Development and completed the final system plans in 2014. Buca tram was removed from the finalized plan due to pressure from the Ministry of Transport. November April Altay – Halkapınar Construction process started in April 2015 on the T1 (Alaybey – Ataşehir) Tram Line and in November 2015 on the T2 (Fahrettin Altay – Halkapınar) Tram Line.

The first tram vehicles were delivered in 2016 and the 85th tram cars were held in August the same year. It was exhibited at Izmir International Fair. The rest of the vehicles were delivered in February 2017.Marched April 11 Karsiyaka tram 2017, Konak tram entered service on March 24, 2018. Works are underway for the extension of the Karsiyaka tram to Çiğli.

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On November 18, 1992 IZBAK A.Ş – Izmir Metropolitan Municipality Maintenance, Repair Machinery San. and tic. A.Sh. established with the name of; IZDENIZ A, which has the current company title in 1999.Sh. – Izmir Maritime Management Shipping and Tourism Trade A.Sh., in 2000, within the scope of the privatization of ships and piers connected to Turkish Maritime Enterprises, the “Izmir Bay Line began to carry out Passenger and Vehicle Transportation by Sea”, which was transferred to Izmir Metropolitan Municipality by the decision of the Supreme Council of Privatization dated April 04, 2000 and numbered 2000/06.

On March 8, 2000, Turkish Maritime Enterprises A.Sh. IZDENIZ A, which started Passenger and Vehicle Transportation by Sea on the Izmir Gulf Line with 104 personnel, 8 passenger ships and 3 Car Ferries taken over from.S 420 staff today, 13 cruise ship, 2 high-speed passenger ship, car ferry, 5,1 1 8 nostalgic cruise ship and floating facilities in the Bay of Izmir Inner, Outer Bay, with scaffolding continues to serve 4 for a total of 12.

Gulf Transportation, which started with only 4 lines and 60 flights per day in 2000, continues with a total of 205 flights on 9 different routes every day thanks to the investments made by Izmir Metropolitan Municipality to increase public transportation opportunities in the Gulf. During the summer season, in addition to scheduled flights, flights to Guzelbahce / Urla / Mordoğan / Foça Piers are organized.

Izmir Metropolitan Municipality launched the international Izmir – Lesbos flights IZDENIZ A in 2022 in line with the goals of making Izmir a World city and giving impetus to marine tourism.Sh. it is performed by.

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VEOT

Vilayetler Evi Karşıyaka

Centrally located, the hotel is a boutique establishment with a total of 38 rooms, 2 of which are suites. There is a single restaurant that has both an outdoor and an indoor area. It has a total of four halls: palmiye, flamingo, lobby wedding and meeting halls.

The hall capacities are as follows: Flamingo hall: Palm hall for 300 people: Lobby for 200 people wedding: Meeting rooms for 350 people: It consists of REVAN 1 and REVAN 2 halls, both halls have a capacity of 40 people in a U table layout.

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Izmir Suburban System or IZBAN for short, also known as Egeray, is a commuter train system serving Izmir, the third most populous province of Turkey. The project has been implemented in partnership with Izmir Metropolitan Municipality and TCDD. There are 41 stations on the 136 Decile railway line between Aliağa and Selçuk districts of Izmir. The line is the longest urban commuter line in Turkey with this feature. Passenger transportation in IZBAN started on August 30, 2010. The last extension on the line was completed on September 8, 2017. In fact, 98 million passengers were transported in 2017.

HİSTORY

Deccan’s history is based on the protocol signed between Izmir Metropolitan Municipality and TCDD in 2005. IZBAN A, which will operate the line, the foundation of which was laid on March 3, 2006.Sh. it was founded in 2007.August July 1, 2010, the trial flights started on the December1, the section between Cumaovası – Halkapınar, August 30, 2010, entered service.On October 29, 2010, passenger-free flights between Halkapınar and Aliağa started Dec. December January 5, 2010, Cumaovasi – Çiğli, Dec 30, 2011, Cumaovasi – Aliağa between the passenger transportation started.On March 6, 2011, the official opening of the 80-kilometer line with thirty-one stations was held. In May 2013, the International Public Transport Association gave IZBAN the first prize in the “Best Business Association” category.On August 4, 2013, Hilal Railway Station station was opened to enable the transfer from the south of the line to the Izmir metro, and the number of stations increased to thirty-two.

Dec March 14, 2011, a protocol was signed between the parties for the extension of IZBAN from Cumaova to Tepeköy in the south and the foundation was laid on October 7, 2011.With the commissioning of this line, which is 30 kilometers long and has six stations, on February 6, 2016, the total length of IZBAN has increased to 110 kilometers, and the number of stations has increased to thirty-eight.The line extended from Tepeköy to Selçuk entered service on September 8, 2017. On April 8, 2019, Belevi station, located to the south of the line, was opened. With the recent expansion, IZBAN, whose length has increased to 136 kilometers and the number of stations has increased to forty-one, is the longest urban commuter line in Turkey.The works for extending the line by another 50 km to Bergama in the north and building seven new stations started on June 11, 2018.it is planned to extend the line to Tyre, Paid and Public Works in the south by 2030.

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Izmir is a city located on the western coast of Turkey, and the habit of eating with olive oil is also common. Izmir is an important region in terms of olive oil production and olive oil dishes are diverse. Some of the most popular olive oil dishes in Izmir are:

Dolma: Dolma is one of the olive oil dishes that are famous in Izmir. Decoction. Dolma is the name of the dish made with the leaf wrapping technique. One of the most famous among the dolmas made in Izmir is “Izmir dolmas”Dec. Izmir stuffed meat is prepared with ingredients such as eggplant, pepper, onion, tomato, rice and olive oil is used as a sauce.
Imam Bayıldı Decked: Among the olive oil dishes that are famous in Izmir, imam bayıldıldı is included. Imam fainted is prepared with ingredients such as eggplant and onion, and olive oil is used as a sauce.
Artichokes with olive oil: Artichokes are among the dishes with olive oil that are famous in Izmir Dec. Artichokes with olive oil are prepared with ingredients such as artichokes, tomatoes, onions, red peppers and olive oil is used as a sauce.
Okra with Olive oil: Okra is among the dishes with olive oil that are famous in Izmir Dec. Okra with olive oil is prepared with ingredients such as okra, tomatoes, onions, red peppers and olive oil is used as a sauce.

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Izmir is a city located on the western coast of Turkey, and the habit of eating meat is also common. The habit of eating meat in Izmir is diverse due to the historical and cultural richness of the city. Some of the most popular types of meat in Izmir are lamb, beef and chicken meat.

Lamb meat is one of the most widely used types of meat in Izmir. Lamb meat is known as the famous “Izmir meatball” dish, especially in Izmir. To make this dish, lamb meat is kneaded with ingredients such as salt, pepper, onion, parsley and paprika and then baked in the oven.

Beef is also widely used in Izmir. Beef is especially known as “Izmir kebab” dish in Izmir. For the construction of this dish, beef is marinated with ingredients such as salt, pepper, onion, parsley and paprika and then served with sauce.

Chicken meat is also widely used in Izmir. Chicken meat is known as the famous “chicken skewer” dish, especially in Izmir. For the construction of this dish, chicken meat is marinated with ingredients such as salt, pepper, onion, parsley and paprika and then served as skewers.

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Izmir is a city located on the western coast of Turkey and is rich in seafood. The habit of eating fish is common in Izmir and the city is home to various seafood restaurants. Sea bass, sea bream, kidney beans and sardines are some of the most popular fish species in Izmir, where you can reach pumpkin flower stuffing, squid, shrimp and many types of fish from special appetizers prepared with Aegean herbs, where you can enjoy seafood from the depths and evening.

Sea bass is one of the most popular fish species in Izmir and is used in various dishes.

Bream is one of the most commonly made fish species in Izmir. Sea bream is known as the famous “steamed sea bream” dish, especially in Izmir. To make this dish, sea bream fillet is marinated with ingredients such as salt, pepper and onion, and then steamed.

Kidney beans and sardines are some of the most commonly made seafood products in Izmir. Sardines are known as the famous “sardine pan” dish, especially in Izmir. For the construction of this dish, sardine fillets are fried in a pan with ingredients such as salt, pepper and onion. Kidney beans, on the other hand, are known as the famous “stuffed kidney beans” dish, especially in Izmir. To make this dish, the inside of the kidney beans is filled with rice and vegetables and marinated with ingredients such as salt, pepper and onion.

 

kumru

Product Description and Distinctive Features: Izmir Kumru is a product prepared by placing Izmir Tulum Cheese, tomatoes, peppers inside Izmir Kumru Bread and served cold or cooked on charcoal sausage, salami and cheddar cheese and served hot by placing tomatoes. Izmir Dove Bread can be made with or without chickpea yeast. Sandwich bread, which is called dove bread because it resembles the body of a bird in shape with its structure, the middle part of which is wider and thins towards the end parts, is the element that gives the Izmir Dove its most important feature.

Pigeon, which has been produced in Izmir for about 150 years and consumed almost every day by the people of Izmir, was initially consumed cold, but after the 1940s, sausage, salami and cheese were put between them like sandwiches and also started to be consumed hot. Dec. The shape of the Izmir Kumru bagel, which is a completely Izmir-specific taste created by the baker’s artisans as a new product based on the harmony of the bagel known as “crisp” in Izmir province, is different from the usual round and hole-in-the-middle bagel shape and has the appearance of a dove. In the early periods when it was made, only cheese, tomatoes and green pepper were squeezed into the kumru bread, but today there are more abundant and satisfying varieties of the material with the addition of sausage, salami and melted cheese, also known as “Fountain Kumru” and differentiated by heating in a toaster. Izmir Kumrus is an appetizing taste nowadays mostly eaten by those who can’t make it to lunch in the afternoon or as a snack for afternoon teas, with tulum cheese, tomato and green pepper appearing in it.

The distinctive feature of Izmir Kumru is due to the fact that the Izmir Kumru Bread used in its production has been produced by Izmir baker masters using a manufacturing method that includes many stages with methods that have been going on for many years, and the product has been identified with the city of Izmir with its reputation and recognition from the past.

boyoz

History, Definition and Distinctive Features of the Product: Izmir Boyoz is a type of pastry that has been produced since the Ottoman period in Izmir province, where various cultures have been interacting throughout history, and has survived to the present day. Izmir Boyozu made in houses has a 500-year history. The fact that it is the subject of trade has taken place recently.

Izmir Boyoz is obtained by baking the dough prepared with wheat flour, water and salt after it is given a round belly shape. The product is slightly caramelized in color, which does not have the appearance of uncooked or burnt. Defects such as dispersion and breakage do not occur in the structure of the product. Its shape is round, and each product is produced in similar sizes. Its diameter is 7-9 cm, and its thickness is in the range of 2.5-3.5 cm. There are no burns, foreign taste or smell. It disperses easily in the mouth, it is neither too hard nor too soft in structure.

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