Menu Guide

TURK Fatih Tutak Menu: What to Order

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Compiled by the Restaurants for Kings editorial team · Sourced from turkft.com, the Michelin Guide and Istanbul food press · How we work · Corrections

TURK Fatih Tutak serves one set menu: a fourteen-course Chef Signature tasting at 16,500 Turkish lira per guest, in the Bomonti district of Sisli. There is no a la carte, so the question is not what to order but what to expect. The plate the room is known for is Fatih Tutak's manti, From My Mom, dry-aged beef in fresh pasta under coal-smoked yoghurt. It is the city's only two-Michelin-star table.

The One Menu

TURK runs a single Chef Signature tasting: fourteen courses at 16,500 Turkish lira per guest, no a la carte. That makes this a what-to-expect guide rather than an ordering one. The evening opens with hors d'oeuvres in AVLU, the lounge with city views, then moves to the main room where you watch the pass. Our TURK Fatih Tutak review scores the cooking at the top of the Istanbul dining shortlist.

The Dishes to Watch For

The fixture is the manti Fatih Tutak calls From My Mom: dry-aged beef in fresh pasta under yoghurt smoked over coal with dried chilli. Around it, a Black Sea turbot is grilled over coals and dressed in three sauces, and pide arrives straight from the oven with three butters, buffalo, cow's-milk and beurre noisette. The run leans about 40 percent fish and seafood, so expect the sea to carry the menu. For the deposit and lead time, see our guide on how to book TURK Fatih Tutak.

Pairings and the Bill

The tasting moves in three acts across sweet, savoury and smoky flavours over roughly 200 minutes, so add the wine pairing only if the evening is clear. The 7,500-lira deposit taken at booking is set against the final bill, and pairings push the total well past the food price. It earns its place on our Turkish cuisine index and the impress-clients list, and sits comfortably beside the city's other ambitious tables like Arkestra and Araka.

Not for a quick meal or an a la carte night. TURK is a single fourteen-course tasting that runs about 200 minutes, with a deposit taken up front and no short menu to fall back on.
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Frequently Asked Questions

What should you order at TURK Fatih Tutak?

There is nothing to order beyond drinks: TURK serves one 14-course Chef Signature tasting at 16,500 Turkish lira, so the kitchen chooses. The plate to watch for is Fatih Tutak's manti, called From My Mom, dry-aged beef in fresh pasta under yoghurt he smokes over coal with dried chilli. Other fixtures are the Black Sea turbot grilled over coals in three sauces and the just-baked pide served with buffalo, cow's-milk and beurre-noisette butters.

How long is the tasting menu at TURK?

Allow about 200 minutes. TURK calls it Slow Dining: fourteen courses plus extras, opened with hors d'oeuvres in the AVLU lounge above the city before you move to the main room where the pass is in view. The menu runs in three acts across sweet, savoury and smoky registers, roughly 40 percent fish and seafood and 30 percent vegetable, so book the evening free rather than squeezing it before a show.

How much is dinner at TURK Fatih Tutak?

The set tasting is 16,500 Turkish lira per guest for fourteen courses, with a 7,500-lira deposit taken at booking and set against the bill. Wine pairings and a la carte extras lift the total, making it the most expensive and the only two-Michelin-star table in Istanbul. For the reservation mechanics, deposit rules and lead time, read our guide on how to book TURK Fatih Tutak.

What is the signature dish at TURK?

Fatih Tutak's manti, listed as From My Mom, is the plate the room is known for: dry-aged beef folded into fresh pasta, finished with coal-smoked yoghurt and chilli. It anchors a menu that rebuilds Anatolian and regional Turkish cooking at fine-dining length. TURK opened in the Bomonti district of Sisli in 2019 and became Turkey's first two-star restaurant; see our TURK Fatih Tutak verdict for the full write-up.

Does TURK have a vegetarian option?

Yes, with notice. The kitchen builds around roughly 30 percent vegetable already, and the team will adapt the tasting for vegetarians and most allergies if you flag it when the booking is confirmed by email. Because it is a single set menu rather than a la carte, dietary changes must be arranged in advance rather than on the night. See our Istanbul dining guide for nearby rooms with printed vegetarian menus.