Food and drink
Chef Mehmet Gürs blends his Turkish and Scandinavian heritage to create a menu focused on perfectly cooked meats and fish, including dishes that fuse the two cuisines, such as gravlax with a yogurt and cucumber froth, or raw grouper with kalamata olives and lemon. There is a full bar with an extensive wine list; foreign wines are priced sky-high (not unusual for Turkey), but the staff can recommend a good bottle of Turkish wine that suits your budget.
Beef-lovers rave about the tenderloin; I’m partial to the pistachio-crusted lamb chops with confit onions, pistachio puree, potato terrine, and pomegranate molasses.
Low light and dark woods warm up the sleek, chrome-heavy interior. The restaurant draws a mix of couples, businesspeople, and groups celebrating special occasions.
Formal and very attentive; I found the waiting staff to be quite knowledgeable.
The setting on the rooftop of [node:169463] in central Beyoğlu affords stunning views.
Main dishes range from 44 to 71 lira. A tasting menu is 210 lira with drinks, or 140 lira without.
Tables to book
Get a window seat or a table on the outside terrace (in season) to best enjoy the view.
- Business travellers
- Great views / scenery
- Special occasions