Mikla

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.

New Anatolian Cuisine and global acclaim

• Mikla introduced 'New Anatolian Cuisine' in 2012, blending traditional Anatolian ingredients with contemporary technique and flavors.
• It has been listed in The World's 50 Best Restaurants every year from 2015 to 2022, highlighting its sustained international recognition.
• The restaurant has earned a Michelin star for 2023 and 2024, and is widely reported as maintaining that status in 2025; it has also been honored by Gault&Millau for Best Manager, Best Bartender, and an Excellent Table (three toques).

A rooftop dining and bar experience with panoramic views

• Mikla sits on The Marmara Pera, offering fine-dining inside plus a rooftop Mikla Bar with a 360° panorama of Istanbul.
• The bar area is described as sleek and surreal, with jasmine scents and a dramatic skyline, and the venue also features a rooftop pool area at the adjacent hotel environment.

A wine program focused on Turkish producers

• Mikla lists roughly 450 labels and about 4500 bottles, with a strong emphasis on Turkish wines to complement its Anatolian menu; around 30 wines are available by the glass.
• The wine cellar is climate-controlled and appears as a glass-front display at the restaurant entrance, with staff trained to WSET standards.

Tasting Menu

• Seven-course tasting menu: from $45 USD

Signature Dishes

• Hamsi fried anchovies paired with a crisp Cappadocia white
• Smoked lamb loin with charred endive and apple molasses, served with a native red

Prices for signature dishes are not listed in the provided sources.