Name: TURK Fatih Tutak
Address: Istanbul, TR

The first restaurant in Turkey to hold two Michelin stars, in the old brewery quarter of Bomonti, where Fatih Tutak cooks his own country's terroir: Anatolian produce and half-forgotten technique reworked for a long, modern tasting menu.

By Dimitris Stathopoulos

The cooking

Modern Turkish built on the country's own larder. Fatih Tutak sources Anatolian produce from local traders day by day and reworks practices that go back centuries for the present table. The format is a long tasting menu, precise and ingredient-led, that moves through the regions of Turkey over a single sitting. The kitchen also holds a Michelin Green Star for the way it handles sourcing and waste, a rare second award alongside the stars.

Why it is in VANE

It carries two Michelin stars in the 2026 Guide Türkiye, the first restaurant in the country to reach that level, and it gets there on Turkish terms rather than an imported French or Nordic script. Tutak owns the kitchen he opened in 2019, and the food reads as an argument for his own country's table, confident and rooted in one place. For VANE that counts for more than another room chasing a borrowed style.

Where

The old brewery quarter of Bomonti, Şişli, Istanbul

Kitchen

Chef-owner Fatih Tutak

Michelin

Two stars in the Guide Türkiye 2026, plus a Green Star

Style

Modern Turkish, Anatolian terroir

Best for

A long tasting menu, booked well ahead

VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid.
On this profile: a researched profile, drawn from the restaurant's own record and reporting, not a claim of a first-hand visit. Where we have eaten there, the review says so.
Image: Photo: TURK Fatih Tutak (official site)

TURK Fatih Tutak

The cooking

Why it is in VANE

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