TURK FATIH TUTAK

A True Insider’s Guide to Eating, Drinking, and Staying in Istanbul

"The country’s only two-Michelin-starred restaurant is the realization of chef Fatih Tutak’s global-to-local vision: an Istanbul native who spent 16 years working in Asia — including at Tokyo’s RyuGin and a stage at Noma in Copenhagen — he recounts how at his Bangkok restaurant, The House on Sathorn, he once put his mom’s mantı on an elaborate haute tasting menu. “Our humble dish was everyone’s favorite,” he declares, “reminding me that I was a Turkish chef and that it was time to return home, to use my worldwide experience to reinterpret our Anatolian flavors.” Opened in 2019 in Bomonti as a warm, blond-wood 30-seat space, the theatrical 13-course tasting menu begins with clever trompe-l’oeil stuffed mussels — edible “shells” wrought from caramelized onions and squid ink — and may follow with Aegean tuna atop smoked eggplant accented with vine-leaf dashi, ending with talismanic mantı filled with aged Turkish Wagyu and broth that squirts into the mouth like xiao long bao, presented on smoked yogurt infused with umami-rich beef garum." - Anya von Bremzen

"Fatih Tutak expresses his love for his Turkish terroir here, showcasing ingredients from the region and produce from local traders on a daily basis. This is a chef who cooks with respect for tradition and what nature has to offer. Familiar flavours are given a new dimension, and centuries-old practices are tailored to the current zeitgeist. Part of his originality lies in his nuanced use of delicate acidity and smoky flavours. Think grilled lamb with a sumptuous fermented vegetable jus or confit mackerel with the tang of kaffir lime. He combines his dry-aged tomato tartare with Oscietra caviar, fermented tomato, creamy cheese and a wonderful fig jus. The exuberance of bold flavours is this chef's trademark. Be sure to peruse the fantastic wine list with its abundance of Turkish labels – we were bowled over by the Blanc de Noir Karasi 2021. Hors d'oeuvres are served in the lounge, which boasts magnificent city views. Then you move to the intimate main dining space, where you can watch the chefs in action. For dessert, you are invited into the open kitchen of this chic establishment. This is an adventure from start to finish, guided by the inspiring work of Fatih Tutak." - Michelin Inspector

Restaurants Carry Türkiye's Heritage Grapes to The Future

"With approximately 270 items and a steadily growing selection, this wine list includes nearly 50 locally produced wines and nearly 50 made from local grapes, and half of the menu consists of Turkish producers. Responding to rising interest in natural wines, the team recommends domestic pet-nats to guests beginning with sparkling, and sommelier Özkan Sercan Vatansever pairs the artichoke plate with Albariño from the Aegean, matches the earthy taste of mushrooms with Öküzgözü, sends desserts out with Bornova Misket, and finds harmony between the butter and honey plate and a naturally sparkling brut white wine made from Kalecik Karası. Built to mirror the micro-seasonal tasting menu that changes daily for some items, the list largely features global grapes cultivated by local producers." - MICHELIN Guide

How to Be a Respectful Visitor to Türkiye Post-Earthquake

"The two-Michelin starred Turk Fatih Tutak is involved in earthquake relief efforts by providing meals in emergency kitchens in affected regions."

The World's 50 Best Restaurants 2023

"Turk Fatih Tutak is listed at the The World's 50 Best Restaurants in 2023 as rank 66." - The World's 50 Best Restaurants