TURK FATIH TUTAK

Türk, which Fatih Tutak opened in Bomonti after years of experience in the Far East, is one of the most talked-about restaurants in the country, holding two Michelin stars for two years now.

One could write at great length about Türk and Fatih Tutak. Turkish cooking interpreted through a different understanding feels both familiar and surprising. The flavours are of course very good, but more than good they are full of surprises. More importantly, from the moment you walk in to the moment you leave, Fatih Tutak offers an experience planned down to the finest detail.

The tasting menu changes with the seasons.

Our favourites were the grouper wrapped in boyoz, the mantı made from beef aged three months and served with smoked yoghurt, the stuffed mussels served on chicory, and the lamb baklava.

Given the size of the kitchen behind this high-level gastronomic experience, it would be no surprise if many new chefs come up through Türk in the years ahead.