Fatih Tutak expresses his love for his Turkish terroir by showcasing ingredients from the region and produce from local traders. 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 zeitgeist. Part of his originality lies in his nuanced use of delicate acidity and smoky flavours. Take, for example, this wonderful creation showcasing the specialities of five coastal towns: a thin slice of gilt-head bream from Ayvalık is brushed with a soy reduction and topped with a fine julienne of ginger. Mackerel from the Black Sea is rolled into a sesame maki; squid from İzmir is enhanced with a light yuzu emulsion. Then there is the Bodrum prawn with chives and tuna crowned with caviar. A profound tribute to the country's natural bounty! Exuberant bold flavours are this chef's trademark. Be sure to peruse the fantastic wine list with its abundance of Turkish labels. Hors d'oeuvres are served in ALVU, a lounge that boasts magnificent city views. Then you move to the intimate main dining space, where you can watch the chefs in action. (Book the chef's table for the ultimate experience!) For dessert, you are invited into the open kitchen of this chic establishment. An adventure from start to finish, guided by the inspiring work of Fatih Tutak.