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Haute cuisine doesn’t get any better than this. Chef Mehmet Gürs, who is of Turkish–Scandinavian descent, opened his beautiful restaurant on the top floor of the Marmara Pera hotel in 2005. In 2012, he launched his visionary ‘New Anatolian Kitchen’. Gürs designs his menus using the best, traditional produce which is transformed into inventive dishes using both new and ancient techniques. The resulting fare is sensational and the view will simply take your breath away.
You can dine two ways: with the three-course à la carte menu or the tasting menu, with or without matching wines. Go for the latter with wines; you won’t be disappointed.
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