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Mikla
Modern Anatolian Turkish
On the 18th floor of the Marmara Pera, this Michelin-starred fine dining room holds a 360-degree view of Istanbul like a trump card it hasn't quite finished playing. The kitchen runs what it calls New Anatolian cuisine, sourcing ingredients from across Turkey and steering them through a Nordic-inflected precision that strips everything down to flavor. A vegan tasting menu runs alongside the main one, which is a thoughtful touch for a room this serious about its proteins.
The awards strongest first
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Smoked duck breast
Michelin Guide -
Hamsi fried anchovies
“The daily-changing menu focuses on ‘noble’ Anatolian produce: hamsi fried anchovies come paired with a crisp Cappadocia white; and smoked lamb loin with charred endive and apple molasses is served alongside a native red.”
The 50 -
Smoked lamb loin
“The daily-changing menu focuses on ‘noble’ Anatolian produce: hamsi fried anchovies come paired with a crisp Cappadocia white; and smoked lamb loin with charred endive and apple molasses is served alongside a native red.”
The 50
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