TURK Fatih Tutak (also written Turk Fatih Tutak) is a fine-dining restaurant in Bomonti, Şişli, known for chef Fatih Tutak's tasting menu that reworks Turkish ingredients and traditions with modern technique.
Quick facts
Neighbourhood: Bomonti, Şişli (European side)
Cuisine / type: Modern Turkish fine dining, tasting menu only
Known for: A long, microseasonal tasting menu, the chef's table and the open kitchen
Price: €€€€ (tasting menu)
Reservations: Book ahead through the restaurant's own reservation page or by email.
Michelin Guide: Two MICHELIN Stars and a MICHELIN Green Star, 2026 MICHELIN Guide Türkiye
The restaurant serves a single format: the Chef's Signature Tasting Menu. The official site describes it as 12 courses plus extra surprises, running about three hours, with no à la carte option. The dining room seats around 30 guests a night, so it feels small and focused. If you want to watch the kitchen up close, there is a separate chef's table option.
Fatih Tutak grew up in Istanbul and spent most of his career abroad. Elite Traveler lists stints in Asia and at Noma in Copenhagen, and says he opened The Dining Room at The House on Sathorn in Bangkok in 2015 before coming home to open TURK in December 2019. He calls his style "Turkish Cuisine 2.0". Michelin's inspectors point to his use of gentle acidity and smoky notes, produce from Turkey's regions and small suppliers, and a wine list with plenty of Turkish labels.
An evening moves through more than one room. Michelin notes that the first snacks are served in ALVU, a lounge with city views. The main room is intimate and faces the open kitchen, and dessert is served in the kitchen itself. This suits a special occasion or a serious food trip. It is less suited to a quick dinner or a large group.
What to order
There is one menu, and it changes with the micro-seasons, so treat these as examples rather than a promise:
A coastal sequence Michelin describes, with Ayvalık bream, Black Sea mackerel as sesame maki, İzmir squid, Bodrum prawn and tuna with caviar
Mantı with dry-aged beef and coal-smoked yoghurt (named by Elite Traveler in 2024)
Mussel dolma with anchovy dashi (Elite Traveler, 2024)
Black Sea turbot cooked over coals (Elite Traveler, 2024)
Turkish wines from the list, which Michelin says leans heavily on local producers
Good to know
Book well ahead. The official site caps group bookings at five people per table.
The site says there are no vegan, vegetarian or gluten-free (coeliac) menus. Because the kitchen uses micro-seasonal produce, ingredients such as onion, garlic, milk and dairy cannot be taken out of dishes. Check before you book if you have dietary needs.
Michelin lists the restaurant as closed on Sundays and Mondays, with dinner service only.
Michelin lists wheelchair access, a car park and card payments.
Opening hours and menus change — check the official site before you go.
Nearby
Bomonti is a residential and hotel district in Şişli, a short taxi ride north of Taksim Square. If you want to try the classic dishes behind the menu first, see our guide to 30 Turkish dishes to try.
Been here?
Did you book the dining room or the chef's table, and which course stayed with you? Reply below with what you paid and whether you'd go again, so other travellers can plan a big night out.
Comments
TURK Fatih Tutak (also written Turk Fatih Tutak) is a fine-dining restaurant in Bomonti, Şişli, known for chef Fatih Tutak's tasting menu that reworks Turkish ingredients and traditions with modern technique.
Quick facts
What to expect
The restaurant serves a single format: the Chef's Signature Tasting Menu. The official site describes it as 12 courses plus extra surprises, running about three hours, with no à la carte option. The dining room seats around 30 guests a night, so it feels small and focused. If you want to watch the kitchen up close, there is a separate chef's table option.
Fatih Tutak grew up in Istanbul and spent most of his career abroad. Elite Traveler lists stints in Asia and at Noma in Copenhagen, and says he opened The Dining Room at The House on Sathorn in Bangkok in 2015 before coming home to open TURK in December 2019. He calls his style "Turkish Cuisine 2.0". Michelin's inspectors point to his use of gentle acidity and smoky notes, produce from Turkey's regions and small suppliers, and a wine list with plenty of Turkish labels.
An evening moves through more than one room. Michelin notes that the first snacks are served in ALVU, a lounge with city views. The main room is intimate and faces the open kitchen, and dessert is served in the kitchen itself. This suits a special occasion or a serious food trip. It is less suited to a quick dinner or a large group.
What to order
There is one menu, and it changes with the micro-seasons, so treat these as examples rather than a promise:
Good to know
Nearby
Bomonti is a residential and hotel district in Şişli, a short taxi ride north of Taksim Square. If you want to try the classic dishes behind the menu first, see our guide to 30 Turkish dishes to try.
Been here?
Did you book the dining room or the chef's table, and which course stayed with you? Reply below with what you paid and whether you'd go again, so other travellers can plan a big night out.
Sources
Last checked: November 2026. Spotted something out of date? Reply below and the editorial team will update it.
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