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Herise İstanbul
Anatolian Turkish
A single set menu of Anatolian cooking, no alcohol, and a husband-and-wife team who take the whole thing seriously without taking themselves too seriously. She runs the room and will happily talk you through the concept; he builds dishes around traditional flavors, tomatoes and peppers appearing in various forms across a menu that moves between vegetarian and meat. The dry fig millefeuille with Aegean olive oil is the kind of restraint that makes you stop talking mid-sentence.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Millefeuille of dry figs
“His less-is-more approach is exemplified by the millefeuille of dry figs with Aegean olive oil, or the refined combination of rosewater, saffron, currants and rice.”
Michelin Guide
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