Generation Y Chefs

"Under executive chef Mevlüt Özkaya, the kitchen takes an ingredient‑oriented approach, presenting dishes that spotlight the main ingredient without damaging its DNA. Menus rely on local, in‑season products, with research and scouting across Anatolia informing what appears on the plate, as memories from Özkaya’s youth are translated into his cuisine and he implements the equivalents of world trends in our geography. Inspiration ranges from markets to travel and social media, but the real passion here is turning a newly discovered ingredient into a sustainable menu item." - MICHELIN Guide