Türkiye: İstanbul’s Asian Side, Fauna and Aida
"Fauna’s chef İbrahim Tuna is renowned as one of the most meticulous chefs in every aspect, from the selection of ingredients to the technical processes. Known for his mastery in pasta-making, Chef Tuna prepares fresh pasta using only semolina and eggs without water, creating dishes that are 'heavy, dense and fragrant'. Fauna offers a range of specialties beyond its famed pasta, including burrata dishes, lamb ravioli, and unique creations like 'maylobi' custard and 'bulaşan' chocolate mousse. The menu revolves around flavor using the finest ingredients and labor-intensive methods. The wine list is short, featuring unfiltered and natural wines. Fauna is closed on Sundays and Mondays with service available between 12:00 p.m. and 2:00 p.m. on other days." - The MICHELIN Guide
