TURK FATİH TUTAK

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.

Intimate, fixed-menu dining: 12 steps and 30 guests per night

• TURK Fatih Tutak offers a 12-course Micro Seasonal Tasting Menu designed for an intimate experience, with only 30 guests served each night and no à la carte options.
• The experience lasts about 3 hours and includes surprises beyond the 12 planned steps.
• A Chef's Table option is available for guests who want to watch the kitchen artistry up close.

Geography of TURK: reinterpreting Turkish cuisine through local geography

• The restaurant emphasizes using products from its geography to craft a new alphabet for Turkish cuisine, aiming for purity and simplicity in a modern, elegant, and simple presentation.
• Each dish carries a character, story, and inspiration drawn from Turkish history, memories, and traditions, supported by ongoing research and new techniques.
• The philosophy centers on exploration and micro-seasonal product usage rather than broad, fixed menus.

The AVLU courtyard and exclusive dining experiences: prelude, social space, and dietary realities

• AVLU serves as a prelude to the dining experience, a space to unwind, socialize, and immerse guests in TURK’s hospitality before dinner.
• The venue offers exclusive experiences such as the Chef's Table to observe the kitchen team in action.
• The restaurant does not offer vegan, vegetarian, or gluten-free menus, and it cannot remove onions, garlic, milk, or dairy due to daily micro-seasonal ingredient usage.