New Anatolian cuisine with spectacular city views and rooftop terrace
The Marmara Pera, Asmalı Mescit, Meşrutiyet Cd. No:15, 34430 Beyoğlu/İstanbul, Türkiye Get directions
₺2,000+ · Menu
"Mikla's New Anatolian Kitchen combines respect for tradition with a sense of innovation. The restaurant is an ambassador for the producers they work with, as well as for the great diversity of produce that Turkey has to offer. The chefs use only the finest ingredients (and wines!), which take pride of place in original dishes that are stripped of unnecessary fuss. Everything here revolves around the depth of the flavours, which possess a distinctive Nordic purity.The dishes are not overly elaborate, but their complexity lies in their delicate harmonies. As an example, smoked duck breast is barbecued until medium-rare and then elevated with a symphony of nuances: red wine pepper jelly, roasted hazelnut, tangy cider syrup, a subtly sweet plum sauce with the perfect touch of umami and crisp samphire. The sense of balance is incredible! And those who avoid meat will be glad to know that Mikla always offers a vegan set menu. An adventure awaits you here and that also goes for the setting – the magnificent 360° view of Istanbul you get from the 18th floor of the Marmara Pera hotel really is the icing on the cake." - Michelin Inspector
"A sleek rooftop restaurant in Karaköy serving seasonally changing, Anatolian-inspired tasting menus; while less intimate than some fine-dining villas, it’s known for dishes like slow-cooked lamb loin with apple molasses and mantı parcels finished with smoked buffalo yogurt, paired with expansive city views." - Amelia Dhuga
"Let Mikla's view be your guide on the Route and shape your unique perception of this City." - MICHELIN Guide
"The culinary scenes of İzmir and Bodrum make a brilliant entry in the 2024 MICHELIN Guide İstanbul." - MICHELIN Guide
"Since its foundation in 2005, Mikla has been a pioneer in guiding and leading restaurants in Türkiye with its wine menu. Mikla's Management Consultant and Wine Coordinator, Sabiha Apaydın Gönenli, has been making a difference with Mikla's wine menu from the first day on. Following changes made in 2012 with the transition to the New Anatolian Cuisine, Mikla sets an example as a restaurant where Turkish wines find the widest place, constantly opening space for local producers. Mikla's wine menu includes over 400 items, having nearly 290 local wines, of which around 110 are made from local grapes. The restaurant encourages small local producers by featuring them in its visionary wine list." - MICHELIN Guide
