TURK Fatih Tutak
“Türkiye's only two star kitchen: Fatih Tutak's 16,500 TL tasting rewards planning. Book it to impress a client who knows food.”
About TURK Fatih Tutak
Fatih Tutak ran The Dining Room at The House on Sathorn in Bangkok and cooked at Nihonryori RyuGin in Tokyo before coming home to open TURK in 2019, in a converted industrial space on Silahşör Caddesi in Bomonti. In December 2025 the Michelin Guide Türkiye confirmed the restaurant's two stars for 2026, still the only pair in the country. The room faces a long open kitchen, and the meal runs as slow dining: a procession of courses across roughly three hours.
The menu argues that Turkish memory can carry fine dining weight. The signature mantı, listed as From My Mom, wraps his mother's dumplings in smoked cream and tomato tapenade, and Black Sea turbot is cooked over coals and dressed in three sauces. The chef's tasting is 16,500 TL per guest with a 12 percent service charge at the end, which puts it at the very top of Istanbul pricing and still under half of what two stars costs in London.
Booking is a commitment device. Reservations go through the form on the restaurant's own site, and a 7,500 TL deposit per guest is due within 24 hours to hold the table; cancel at least 72 hours out and it comes back in full. Dress runs to collared shirts and long trousers, with sportswear turned away at the door. A minimum of two guests applies to the tasting, so solo diners should write to the team ahead.
The Room
A converted Bomonti industrial hall with the kitchen as the stage: dark surfaces, warm pools of light, and the pass in full view of the tables. Spacing is generous and the pace is deliberate by design; the team calls it slow dining and means three hours. Collared shirt and long trousers required, sportswear refused.
Why book it, occasion by occasion
The room decides half the evening before a plate lands. Here is where that works in your favour.
For the client who has eaten in Tokyo and Copenhagen
Two stars carry a specific argument here: this is the only Turkish kitchen Michelin rates at that level, so the table itself makes your point about judgment. The open kitchen gives a lull proof focal point, the pacing leaves room to talk terms, and the deposit system means no shows never disturb the room. Ask for a table with a clear view of the pass and let the mantı course do the storytelling.
For the dinner where the handshake happens
The three hour format sounds risky for business until you sit it: courses arrive in a steady rhythm that structures the conversation for you, and the room never gets loud enough to force leaning in. The deposit system removes most of the awkward bill moment before anyone sits down, and the evening simply ends with tea. Book a weeknight, tell the team the table is a working one, and they will pace service to your tempo.
For a marker year built on shared history
A tasting built from a chef's childhood is a natural fit for a night about your own history. The kitchen marks celebrations without sparkler theatre, and the mantı course, a son's tribute to his mother, tends to land hardest with couples marking decades rather than months. Note the anniversary in the reservation form; the 72 hour refund window makes it a safe plan even when booked far ahead of the date.
What to order
The tasting is fixed and secured by deposit, so your leverage sits in the seat, the pairing and the timing. Make these calls.
- From My Mom
The mantı course is the thesis: his mother's dumplings under smoked cream and tomato tapenade. It arrives mid menu; do not fill up early.
- Black Sea turbot
Cooked over coals and finished with three sauces, it is the strongest single protein course and the best answer to anyone who calls the menu sentimental.
- The beverage pairing over bottles
The list is strong in boutique Turkish wines you cannot taste elsewhere; the pairing sequences them against the ferments and smoke better than any single bottle can.
- A weeknight seat facing the pass
The kitchen is the theatre. Midweek the room runs quieter, the chefs have more time, and the same deposit buys a calmer table.
Practical
- Address
- Silahşör Caddesi 42, Bomonti, Şişli, Istanbul
- Reservations
- Restaurant website form · 7,500 TL deposit within 24 hours
- Tasting
- 16,500 TL per guest · minimum two guests
- Service
- 12 percent added to the bill
- Cancellation
- Full refund 72 hours out or more
- Dress
- Collared shirt, long trousers · no sportswear
- Duration
- About 3 hours, slow dining
- Dietary
- Write ahead; the kitchen adapts with notice
Questions diners ask
Is TURK Fatih Tutak worth it?
Yes, for the occasion that earns a 16,500 TL ticket. It is the only two star restaurant in Türkiye as of the 2026 guide, and the mantı and turbot courses justify the pricing on the plate. With deposit, service and pairing you should plan on 25,000 TL and up per guest.
How do I book TURK Fatih Tutak?
Through the reservation form on the restaurant's own website. A 7,500 TL deposit per guest is required within 24 hours to confirm, comes off the final bill, and refunds in full if you cancel 72 hours or more ahead. Two to four weeks of lead time covers most dates; weekends go first.
What is the dress code at TURK Fatih Tutak?
Collared shirts and long trousers for men, with shorts, tracksuits, caps and flip flops refused at the door. The room reads polished rather than formal, so a jacket is welcome but not demanded. Dress to the level of the deposit you just paid and you will fit the room.
How much does dinner at TURK Fatih Tutak cost?
The chef's tasting is 16,500 TL per guest, secured by a 7,500 TL deposit, plus a 12 percent service charge. Pairings add several thousand lira more. A couple should budget roughly 45,000 to 60,000 TL all in, which is the top of the Istanbul market by some distance.