Located on the Bosphorus Strait, Gallada is the brainchild of storied chef Fatih Tutak, who in 2019 moved back home to Turkey and opened the restaurant inside The Peninsula Istanbul. Here, chef Fatih delivers a unique gastronomic experience, taking diners on a journey down the ancient Silk Road, with foods from Turkey, central Asia and China. In 2022, the restaurant was awarded two Michelin Stars in the inaugural edition of the Michelin guide to Istanbul. Dishes include lamb kebabs, char-grilled kafta with tahini, wood-fired monkfish and medjool date cake with masala tea and whipped buffalo cream.

At Neolokal, Chef Maksut Askar and his creative team strive to preserve their culinary heritage while also leading the next generation of foodies into the future, crafting plates with ingredients not commonly used anymore. The dining experience achieved with this mindset earned the restaurant a Michelin star in 2023 and 2024. Sustainability is top of mind, and there’s even a vegetarian menu with local produce from nearby suppliers. Menu items change often based on what ingredients are available and what the culinary team wants to create, but past plates have included dumplings with minced beef and pine nuts and a yogurt emulsion with paprika and parsley oil. The dining experience is completed by the city views from the large windows and terrace.

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At Seraf, Anatolian cuisine is the focus, with dishes based on geography rather than nationality. Meats are ground and kneaded by hand, as it’s been done in the area for centuries, and are cooked slowly over a wood fire. Tea is made every 20 minutes to stay fresh, and ingredients are sourced from all over Turkey. The restaurant supports women producers, and dishes are seasonal to make sure guests are getting the best of the best. Find fresh salads, lamb kebabs, hummus, dolma and other Anatolian dishes on the menu.

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In the Şişli district, Turk serves modern and elevated Turkish dishes by chef Fatih Tutak. The restaurant has two Michelin stars, and menu items reflect the chef’s roots. Dessert is a must here, as it’s made in the open kitchen where you can see the cooks in action.

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