As TURK,

we are supposed

to respect and protect

our roots and the

traditions of our cuisine.

Without falling away from our morals, by using the products from our geography, we are creating a new alphabet for Turkish cuisine and reinterpreting the tastes we are familiar to, in a modern, elegant and simple way. Researching, being curious and developing new techniques constantly, is the summary of our philosophy.

We are aiming to present purity and simplicity in the most flawless way, by recalling our cultural heritage. Each dish has a character and a story with an inspiration from our history, memories and traditions.

It is very important for us to work with local, artisanal, ambitious producers and to create a sustainable cycle between them. Our biggest wish is to share our story with you by processing the products nature offers us seasonally and by getting inspired from that, to transform each plate into an art piece delicately.

Travelling from traditional home recipes to our childhood memories, from the Balkans, Mediterranean region and Anatolia to the lands where Turkish culture and cuisine were actually born, to the very heart of it, to Central Asia, we will be make you think and get emotional at times.

We will be feeding your mind and your soul first.

FATİH TUTAK

TEAM

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BERK KAYMAK

Restaurant Manager
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MEVLÜT ÖZKAYA

Head Chef
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MELİS KARGIOĞLU

Pastry Chef
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EMİR ALPAT

Product Research & Supply

DO YOU
HAVE THESE
QUALITIES?

SINCERITY, DYNAMIC, IDEALISM, CREATIVITY, PERFECTIONISM, MULTILINGUAL SPEAKING

EXPLORE
YOUR DREAM JOB!

If you are ready to feel the same passion as we do and sure that you have the qualities we are looking for, we look forward to be together on this long journey with you.

FATİH TUTAK

Chef - Owner

Born and raised in Istanbul, Fatih Tutak, after working his apprenticeship with the avant-garde approach to cuisine under Paul Pairet and in some of the country’s finest hotels and restaurants, he plumbed the depths of global cuisine in Beijing, Tokyo, Singapore, Copenhagen, Hong Kong and Bangkok.

He worked in Copenhagen under Rene Redzepi at Noma that has been chosen as one of the best restaurants in the world by San Pellegrino-Acqua Panna, in Tokyo under Seiji Yamamoto at 3-Michelin-star Nihonryori Ryugin that is the most known representative of the modern Japanese cuisine and in Singapore at the kitchen of Marina Bay Sands.

At last, he became Culinary Director of The Dining Room of The House on Sathorn in Bangkok, which was listed in The Asia’s 50 Best Restaurants 2017-2018 by San Pellegrino-Acqua Panna and Michelin List in the Thailand Guide 2018-2019.

TURK X NERUA

Event

Josean Alija, the chef of the Michelin star restaurant Nerua Guggenheim Bilbao, which is listed as one of the best in the world, meets with Fatih Tutak at the kitchen to celebrate creativity in gastronomy.

Coming together to reflect the rich diversity of nature in an innovative and fun way, Nerua and Turk invite you to a special experience in which strong origins blend with a progressive perspective.


12 course dinner with wine pairing


Date:
12th - 13th of March

Location:
TURK Fatih Tutak,
Now Bomonti 1/1 Istanbul


Reservation :
info@turkft.com
+90 (212)709 56 79