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.

What stands out

• Micro-seasonal, 12-course tasting only: One nightly sequence, built for about three hours, no à la carte.
• A Turkish terroir argument: Ingredients pulled from across the country and local traders, with familiar flavours reworked through modern technique.
• ALVU as the opening act: Hors d’oeuvres in a lounge space, then the main dining room, then dessert served in the open kitchen.

Practicalities

• Menu format: 12 steps plus surprises, no à la carte.
• Group size: Up to 5 guests per table.
• Dietary constraints: No vegan, vegetarian or gluten-free (coeliac) menus.
• Hours: Tue to Sat 18:30 to 23:00, closed Sun and Mon.

Signature Ingredients

• Pide: Served straight from the oven as a signature bread moment.
• Buffalo butter: Part of a three-butter service.
• Cow’s-milk butter: Served alongside buffalo butter.
• Beurre noisette: The browned-butter note in the trio.
• Black Sea turbot: Grilled and paired with a deep, bone-built sauce, finished with black truffle.