Neolokal

Neolokal, the restaurant of chef Maksut Askar, occupies the top floor of the SALT Galata building — a historic Ottoman bank converted into a cultural center — on Bankalar Caddesi in the Karakoy district of Istanbul. The restaurant's philosophy is codified in its name: a new kind of local cooking, one that takes the full breadth of Anatolian culinary heritage — from the wheat dishes of the Central Anatolian steppe to the olive-oil traditions of the Aegean coast — and reinterprets them through contemporary technique and aesthetic. Askar uses exclusively Turkish and Anatolian ingredients: heritage grain varieties, wild herbs foraged from specific terroirs, aged sheep's milk cheeses from artisan producers, and legumes from Anatolian village markets. Signature preparations include tarhana-thickened lamb broth served tableside, bulgur preparations with herb-rich sauces, and elaborate vegetable dishes that elevate overlooked Anatolian staples. The dining room is beautifully designed — high ceilings, industrial finishes softened by warm lighting and a view of the Galata Tower. Neolokal has received consistent critical acclaim in Turkey and internationally, regularly appearing in regional best-restaurant rankings. The tasting menu is the recommended format; à la carte is available but the kitchen's vision is best expressed across the full progression. Reservations should be made well in advance.