For people who have tasted the delights of Istanbul, Turkey’s largest city, it was a long time coming for the introduction of the Michelin Guide in the first edition.
For others, his place in what is arguably the most famous review and rating book in the world means recognition on the global gastronomic map.
The Gourmet Bible selected five restaurants, four of which were awarded one star, and 53 “recommended addresses” for their excellent value for money, an advantage in the midst of an economic crisis and inflation (+83%) that “illustrates the richness of the culinary scene.”
For chef Fatih Tutak, the two stars given to his restaurant are an opportunity to show that “Turkish cuisine is not just about kebabs.”
The Turk Fatih Tutak restaurant in Istanbul offers an experience based on Turkish products that are both innovative and inspiring, while being linked to the country’s cultural heritage. And it’s a location that reflects the best that Istanbul has to offer: a mix of European and Asian traditions.
Chef Tutak believes it is important for him to present Turkish cuisine to the world of gastronomy. “Turkish cuisine is actually very multicultural. Kebab is one of them, maybe 5%, but there is so much more than just kebabs. We are a big country, we have many civilizations living in Turkey, from north to south, from west to east.”
Cooking at the crossroads
Tutak also says that the tradition of Turkish cuisine inspires his team: “Of course, we are inspired by our traditional techniques and our culture. When we create new dishes, we feed on our roots. I’ve traveled across Asia for 16 years and, as you know, the Turkish civilization originated in Central Asia many years ago. So when we create dishes, we’re always looking at our history and culture and getting inspired, but we’re developing new techniques.
International Director of Michelin Guide Gwendal Poullennec presented the awards to Turkish chefs this month (October 8) in Istanbul.
Poullennec was very impressed by a new Michelin guide list for Istanbul restaurants: “Turkish gastronomy is already known worldwide for its excellent price-performance ratio for simple cuisine.”
“What is extraordinary is that this first selection shows the diversity and different aspects of Turkish cuisine, a cuisine that really focuses on the experience of the product, local products that come from all over Turkey. There is also genuine respect for seasonality. The Michelin Guide and this initial selection will therefore finally be a new start because it puts these institutions in the spotlight.”
For people who have tasted the delights of Istanbul, Turkey’s largest city, it was a long time coming for the introduction of the Michelin Guide in the first edition.
For others, his place in what is arguably the most famous review and rating book in the world means recognition on the global gastronomic map.
The Gourmet Bible selected five restaurants, four of which were awarded one star, and 53 “recommended addresses” for their excellent value for money, an advantage in the midst of an economic crisis and inflation (+83%) that “illustrates the richness of the culinary scene.”
For chef Fatih Tutak, the two stars given to his restaurant are an opportunity to show that “Turkish cuisine is not just about kebabs.”
The Turk Fatih Tutak restaurant in Istanbul offers an experience based on Turkish products that are both innovative and inspiring, while being linked to the country’s cultural heritage. And it’s a location that reflects the best that Istanbul has to offer: a mix of European and Asian traditions.
Chef Tutak believes it is important for him to present Turkish cuisine to the world of gastronomy. “Turkish cuisine is actually very multicultural. Kebab is one of them, maybe 5%, but there is so much more than just kebabs. We are a big country, we have many civilizations living in Turkey, from north to south, from west to east.”
Cooking at the crossroads
Tutak also says that the tradition of Turkish cuisine inspires his team: “Of course, we are inspired by our traditional techniques and our culture. When we create new dishes, we feed on our roots. I’ve traveled across Asia for 16 years and, as you know, the Turkish civilization originated in Central Asia many years ago. So when we create dishes, we’re always looking at our history and culture and getting inspired, but we’re developing new techniques.
International Director of Michelin Guide Gwendal Poullennec presented the awards to Turkish chefs this month (October 8) in Istanbul.
Poullennec was very impressed by a new Michelin guide list for Istanbul restaurants: “Turkish gastronomy is already known worldwide for its excellent price-performance ratio for simple cuisine.”
“What is extraordinary is that this first selection shows the diversity and different aspects of Turkish cuisine, a cuisine that really focuses on the experience of the product, local products that come from all over Turkey. There is also genuine respect for seasonality. The Michelin Guide and this initial selection will therefore finally be a new start because it puts these institutions in the spotlight.”