Istanbul: Culinary Avant-Garde Between Two Continents

On the rooftop of the Marmara Pera hotel, Mikla offers a unique neo-Anatolian experience. Chef Mehmet Gürs develops innovative cuisine, the result of extensive research, with evolving menus reflecting seasonal products. The Michelin-starred restaurant stands out for its sleek design and panoramic view of Istanbul and the Bosphorus. Mikla offers an à la carte menu or a seven-course tasting menu, accompanied by a carefully selected wine list.

Nestled in the former Ottoman Bank headquarters, Neolokal reinvents Anatolian gastronomy. Chef Maksut Aşkar offers a six-course tasting menu that reinterprets Turkish culinary traditions, emphasizing local and sustainable ingredients. The minimalist decor contrasts with the Art Nouveau architecture, offering a view of the old town and the Bosphorus. Neolokal distinguishes itself through its sustainable commitment and innovative approach, including selling recipes as NFTs.

Atop the Peninsula Istanbul hotel, Gallada, led by Chef Fatih Tutak, fuses Turkish and Asian flavors. The decor draws inspiration from the Silk Road, creating a sophisticated and welcoming setting. The menu showcases hyper-seasonal Turkish ingredients in bold creations such as Adana kebab dumplings and duck tandoori. The wine list favors Turkish vintages, including biodynamic options. With its breathtaking view and elegant atmosphere, Gallada offers a unique culinary experience celebrating the cultural richness of Turkey and Asia.

Set in a 1960s villa, Arkestra blends haute cuisine, mixology, and design. This Michelin-starred complex includes a main restaurant led by Chef Cenk Debensason, an audiophile bar upstairs, and a casual bistro. The interior combines warm woodwork with Art Deco touches, creating an atmosphere both opulent and relaxed. Signature dishes, such as beef tartare and katsu sando, showcase the chef's creative approach, combining European techniques with global influences.