Mikla
Istanbul, Turkey · European Side
Insider Compass
An expert assessment built on data, context and gastronomic judgement.
RECOGNITIONS
About Mikla
Perched on the rooftop of The Marmara Pera, Mikla has become a defining voice in New Anatolian Cuisine, where chef Mehmet Gürs translates centuries of Anatolian culinary heritage through contemporary technique and rigorous sourcing. The restaurant holds one Michelin star and has earned international recognition, including placement on the World's 50 Best Restaurants list, while maintaining a commitment to showcasing Turkey's remarkable terroir through seasonal tasting menus. With panoramic views sweeping across Istanbul's historic skyline and an exceptional wine cellar housing 4,500 bottles focused on Turkish viticulture, this is serious dining that honors tradition without being bound by it. Expect refined execution, a thoughtful brigade, and a dining experience that rewards both culinary curiosity and a love of place.
Good to know
Book a table on the terrace at sunset if possible—the views during the golden hour are extraordinary, and you'll understand why regulars plan their reservations around this timing.
The chef
Mehmet Gürs
Mehmet Gürs trained in hospitality in the United States before returning to Turkey with a mission to redefine how Anatolian ingredients and traditions could be expressed through contemporary cuisine. Since opening Mikla in 2005, he has built a reputation for rigorous sourcing and intellectual curiosity, working with a culinary research lab and food anthropologist to explore the depth of Turkey's regional culinary heritage. His cooking philosophy centers on terroir and seasonality, translating centuries-old Anatolian techniques and flavors into dishes that speak to both place and progress. Gürs has become one of Turkey's most internationally recognized chefs, earning accolades that include Michelin recognition, a place on the World's 50 Best Restaurants list, and scores from Gault & Millau and La Liste.
The Insider Compass
Four dimensions, each assessed independently against the same criteria everywhere we rate.
Plate
Gürs and his team work with a culinary research lab and food anthropologist to mine Anatolian ingredients and techniques, translating them into dishes that balance intellectual rigor with genuine deliciousness. The seasonal tasting menu shifts with what's available—think slow-cooked beef short rib with tender, luxurious texture, sea bass treated with precision, and bolet mushrooms rendered creamy and earthy. Execution can vary between visits, but when the kitchen is on, the interplay of traditional Turkish flavors and modern technique delivers the kind of revelation that makes you reconsider what regional cuisine can be.
Vibe
LivelyThe dining room strikes a sleek, modern tone—elegant without stuffiness, with floor-to-ceiling windows framing the city's minarets and the Bosphorus beyond. The rooftop terrace and adjoining bar draw a sophisticated crowd, and the energy shifts from contemplative during early seatings to more lively as the evening progresses and the city lights flicker on. It's celebratory without the pretense, a place where both locals marking milestones and international gastronomes feel equally at home.
Service
The brigade here understands the rhythm of fine dining—attentive, warm, and well-versed in the menu's storytelling, with servers who can guide you through unfamiliar Anatolian ingredients and the extensive Turkish wine program with genuine enthusiasm. Pacing is generally handled with care, though on busy nights the tempo between courses can occasionally feel rushed. Expect generous hospitality, from the welcome to the final pour, with a team that balances professionalism with a refreshing lack of stuffiness.
Setting
The glass wine cellar at the entrance immediately signals intent, displaying part of the 4,500-bottle collection in climate-controlled splendor. Inside, the design is contemporary and refined, with clean lines and warm lighting that keeps the focus on both the plates and the stunning views of Istanbul's skyline, from the Galata Tower to the Golden Horn. The rooftop location means sunset reservations are prized—watching the city transition from day to night while savoring the tasting menu is the full Mikla experience.
These four dimensions are a handful of the attributes we review. The Insider Rating also draws on research the compass does not display — among them the wine programme, the size and quality of the cellar, the location, and how long the house has operated. It is not an average of the scores above.
Go for
- Experiencing New Anatolian Cuisine at its most sophisticated and internationally recognized
- An exceptional Turkish wine program with 4,500 bottles and expert guidance through indigenous grapes
- Panoramic rooftop views of Istanbul paired with Michelin-starred dining and genuine hospitality
Don't go for
- A casual or quick meal—this is a commitment to multi-course fine dining with the pacing and price to match
- Guaranteed consistency on every visit—execution can vary, and some courses may land more successfully than others
Details
The Marmara Pera, Asmalı Mescit, Meşrutiyet Cd. No:15, 34430 Beyoğlu/İstanbul, Türkiye
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