Mikla occupies the top floor of the Marmara Pera and has done more than any other restaurant to define what modern Istanbul cooking looks like. Mehmet Gürs, who has run it since 2005, calls the approach New Anatolian: Scandinavian technique applied to ingredients sourced from named producers across Turkey.
The kitchen works to a tasting menu that changes with the season, and the sourcing is the point — a specific wheat from Kastamonu, a specific cheese from Erzincan, listed by origin. There is a shorter à la carte option.
The terrace bar upstairs opens in summer and takes in the Golden Horn and the old city; it can be visited for a drink without dining.
Dinner only, closed Sundays. Book well ahead. Eight minutes on foot from The Soul Hotel.
Category:
Restaurant