"Istanbul's only two-Michelin-star room — Fatih Tutak's 14-course Anatolian tasting in Bomonti, 16,500 TL. Book it to close a deal."
Fourteen courses, 16,500 lira, and two Michelin stars, the only restaurant in Istanbul to hold them. TURK Fatih Tutak sits on the ground floor of an office building in Bomonti, the Şişli district that has become the city's gallery-and-cocktail quarter, and it exists to make one argument: that Turkish food belongs in the same conversation as the world's great tasting menus. Chef Fatih Tutak trained across Asia before coming home in 2019 to open it. His menu reaches into Anatolian larders most fine-dining kitchens ignore, fermented tarhana, regional cheeses, Black Sea anchovy, and rebuilds them as a procession of small, exact plates.
The Kitchen
Fatih Tutak is Turkey's first two-Michelin-star chef, and the guide held both stars in its 2026 Türkiye edition; the restaurant also entered The World's 50 Best Restaurants at No. 66 in 2023. He cooked in Bangkok, Hong Kong, and Copenhagen before opening TURK in Bomonti in 2019, and that travel shows in the discipline of the plating rather than in any fusion on the plate. The references are relentlessly Turkish.
The signature is the pide, sent straight from the oven with three butters to pull apart: water-buffalo butter, cow's-milk butter, and beurre noisette, a simple thing made extraordinary. The mantı follows his mother's recipe, dumplings smaller and more precise than any you have had, under garlic yoghurt. Around them the 14-course menu moves through fermented tarhana, aged Anatolian lamb, regional cheeses, and Black Sea fish, each course narrow in focus and built on a single producer's ingredient. The tasting is 16,500 TL; a wine pairing adds 8,900 TL and a non-alcoholic pairing 4,900 TL. This is the most ambitious kitchen in the country, and it cooks like it has something to prove, because until 2019 no one had proved it.
The Room
The dining room is calm and contemporary: pale wood, stone, and linen, lit low and even, with an open kitchen the meal is built around. Sound is hushed, this is a room for paying attention, and tables are spaced so a conversation stays private. Seating is limited to a few dozen covers a night across the room and a counter facing the pass, where solo diners and the curious sit closest to the cooking. Dress is smart: no jacket required, but the room rewards it, and this is not a casual drop-in. Service is precise, fluent in English, and generous with explanation, since much of the produce needs it. One seating builds the evening unhurried.
Best for Closing a Deal in Istanbul
Book TURK to close a deal because it does the persuading without you having to say much. First, it is the most prestigious table in the city, two Michelin stars and the only ones in Istanbul, so the invitation itself signals that the relationship matters. Second, the room is quiet and the tables are well spaced, so the conversation that actually closes the deal can happen between courses without the next table hearing it. Third, the menu is a guided narrative of Turkish ingredients, which gives a foreign guest something to talk about other than the contract; the pide and its three butters tend to break the ice on their own. Reserve two to three weeks ahead, take the dining room rather than the counter for a private four-top, and let the sommelier pace the wine to the meeting.
Not for
Not for a quick lunch or anyone in a hurry — this is a 14-course tasting that runs three hours at a single fixed pace, no shortcuts.
Frequently Asked
Is TURK Fatih Tutak worth it?
Yes, if you want the most ambitious cooking in Turkey and the country's only two-Michelin-star experience. The 14-course menu at 16,500 TL is a serious commitment of time and money, but the pide with three butters and the mantı alone justify a good deal of it, and the produce is sourced from across Anatolia. It is a destination meal, not a casual one. See where it ranks in our Istanbul dining guide.
How hard is it to book TURK Fatih Tutak?
Moderately hard. Reserve through the official site at turkft.com or by WhatsApp on +90 530 051 83 04, and aim for two to three weeks ahead, more for Friday and Saturday. There is one seating a night, Tuesday to Saturday, across a few dozen covers, so demand outstrips supply. The counter facing the kitchen is the easier seat to land at short notice and the best one for a solo diner.
What is the dress code at TURK Fatih Tutak?
Smart. There is no jacket requirement, but this is a two-star destination and the room rewards effort, so smart-casual at a minimum and many guests dress up. Trainers and shorts are out of place. Aim for what you would wear to a serious dinner in a major city. The restaurant is comfortable rather than stuffy, but it is not a drop-in.
What is the average meal price at TURK Fatih Tutak?
The 14-course tasting is 16,500 TL per person, with an optional wine pairing at 8,900 TL and a non-alcoholic pairing at 4,900 TL. There is no à la carte, so the tasting is the price of entry. With a pairing and service, budget well above 25,000 TL a head. It is expensive by Istanbul standards and fair by international two-star standards. Confirm current pricing when you book.
Is TURK Fatih Tutak good for closing a deal?
Yes, it is arguably the best deal-closing table in Istanbul. The two-star prestige flatters the guest, the room is quiet enough for real conversation, and the menu gives a foreign client plenty to talk about. Take the dining room rather than the counter for privacy, and let the sommelier handle the wine. See more rooms in our deal-closing dinners guide.
What should I order at TURK Fatih Tutak?
There is no à la carte; the 14-course tasting is the only option, so the choice is the pairing rather than the dishes. The highlights to anticipate are the pide served with three butters and the mantı made to his mother's recipe. If you drink, the wine pairing leans into Turkish producers worth meeting; if you do not, the non-alcoholic pairing is unusually well made. Flag dietary needs in advance.