“We believe the time has come to rethink the Anatolian kitchen. A new perspective is needed to allow the rich food cultures from the past to survive and evolve. The new Anatolian kitchen has no boundaries; it is a way of perceiving food, it is a philosophy that can and should be interpreted in many ways. We work with small producers from the entire region – a dedicated team have been in constant connection with the families for the past ten years. These relationships develop into better products, and a deeper knowledge of the traditions and the land. These relationships are deep, where we cut out the middlemen for the profit of the smaller producers. We truly embrace the ‘No Farmer, No Food, No Future’ philosophy.”
Balık & Ekmek, bread crisps with fresh anchovies; tarhana and octopus; and lamb heart with isot and morel mushrooms.
Mikla is daring, but also classic and classy. Chef and owner Mehmet Gürs has a Turkish-Finnish-Swedish background; the name of the restaurant reflects his family heritage: “miklagard” means Great Town, the Old Nordic name for Istanbul, shortened to Mikla.
In 2012, Gürs embarked on a novel venture, deciding to abandon all foreign ingredients and international cuisine and starting to explore the potentials of local produce. The location is stunning, with flyover views of the Golden Horn.
“Forward-thinking but deeply rooted and, above all, delicious.” –Matt Gross, The New York Times