Mikla

Mikla occupies the rooftop of the Marmara Pera hotel in the Tepebasi neighborhood of Beyoglu, commanding unobstructed panoramic views across the Golden Horn, the Bosphorus, and the rooftops of historic Istanbul. Chef Mehmet Gurs — born in Finland to a Turkish father, trained in Sweden and New York — has spent two decades developing a cuisine he calls New Anatolian: modern fine dining technique applied to indigenous Turkish and Anatolian ingredients that are rarely found in restaurant kitchens. His philosophy involves working directly with small farmers and shepherds across Turkey to source heirloom grains, wild herbs, aged cheeses from village producers, and fish from artisan fishermen. Signature preparations include roasted lamb from the Taurus Mountains, wild sea bass cured with Anatolian spices, and desserts built around ancient Turkish grain varieties. The dining room is a sleek, architect-designed space with floor-to-ceiling glass, low lighting, and a bar that draws Istanbul's creative and business elite. Mikla has appeared consistently in lists of the world's best restaurants and holds a Michelin recommendation. The wine programme is exceptional, covering Turkey's rapidly improving wine regions alongside international selections. Booking is essential and should be made several weeks in advance for weekend service.