M İ K L A
Open Hours
- MON - SAT
- 6:00 PM - 11:30 PM
For Reservation
- +90 (212) 293 5656
Michelin Star Restaurant
A refined exploration of Anatolian ingredients, reimagined through a modern culinary lens. Each dish serves as a bridge between age-old traditions and contemporary innovation. As a destination proudly distinguished with Michelin stars, we are dedicated to an uncompromising pursuit of perfection. Here, every ingredient is selected for its purity, and every plate is crafted as a sophisticated narrative of our region’s rich culinary heritage.
MICHELIN DISTINCTIONS
2022 | One Michelin Star
2024 | Two Michelin Stars
2026 | Two Michelin Stars
Consecutively awarded for excellence in culinary artistry.
The Menu
Chef Recommends
Velvety fettuccine tossed in a rich, house-made parmesan cream sauce, finished with a hint of freshly cracked black pepper.
Rich ragu of premium ground meats and aromatic vegetables, slow-simmered in a traditional tomato and wine reduction over pasta.
Hand-cut egg noodles in cultured butter and aged parmesan, elevated with fresh, aromatic black truffles for earthy perfection.
Roasted pumpkin and nutmeg-filled ravioli, tossed in sage-infused brown butter sauce and topped with toasted crushed hazelnuts.
Our Top Dishes
Lasagne
Layers of fresh pasta, slow-cooked ragu, and velvety béchamel. Finished with a perfectly golden crust of aged Parmigiano-Reggiano.
Gnocchi
Hand-rolled potato dumplings, light as air. Tossed in a vibrant basil pesto and finished with toasted pine nuts and shaved pecorino.
Carpaccio
Thinly sliced, premium raw beef drizzled with extra virgin olive oil and lemon. Topped with wild arugula, shaved parmesan, and a delicate touch of capers.
Melanzane Alla Parmigiana
Layers of tender, roasted eggplant, rich tomato basil sauce, and melted mozzarella. Baked until bubbling and finished with a dusting of aged parmesan.
From The Chef
Chef Mehmet Gürs
Cooking is the bridge between tradition and the avant-garde. My approach is simple yet demanding: respect the ingredient, honor the season, and never stop questioning the boundaries of taste. At our table, you are not just a guest; you are part of a curated experience crafted with precision, passion, and an unwavering standard of perfection.
Our Philosophy
At Mikla, our philosophy is anchored in the belief that the past is the most fertile soil for future innovation. We approach gastronomy not merely as a craft, but as a deliberate evolution of Anatolian heritage. By honoring the deep-rooted culinary traditions of this land and reinterpreting them through a lens of modern refinement, we create a dining experience that is both profoundly authentic and daringly forward-thinking.