What they say

“We try to create a bridge between local/traditional and global/modern. If we don’t keep our traditions, we cannot have a sustainable future. One needs to respect the ingredients and techniques of the past, not changing but enhancing and elevating them, using the right produce, in the right season. I call my food ‘modern traditions’ which hopefully will remain in the future.”

Signature Dishes

Likorinos – smoked grey mullet, taramasalata and bottarga; braised artichoke, male onions, fava beans and peas; and mutabal with colourful vegetables, tahini, yoghurt, and walnuts.

What we say

New and local, hence the name Neolokal, is the motto of Chef Maksut Aşkar, who is inspired by his mother’s cooking and his native town Antioch, Hatay, in the south-east of Turkey. He meticulously deconstructs, recreates, redesigns, and beautifully presents his creations without losing the traditional flavours of his childhood. His plates are highly contemporary but the tastes are surprisingly authentic. He sources the best local and regional ingredients directly from producers and farmers.

Situated at Salt Galata Art & Research Center, Neolokal has a wonderful view of the historic peninsula over the Golden Horn; the building is also worth a visit, with a research library, workshop places, exhibition space, and a bookstore.

What others say

“Maksut Aşkar’s smart museum restaurant showcases local and seasonal ingredients in dishes that explore and redefine traditional Anatolian cuisine.”

The World’s 50 Best Restaurants


Contemporary takes on Anatolian cuisine


Maksut Aşkar, chef/co-owner


Dinner, Tuesday to Saturday


Salt Galata Museum, Arap Cami Mah. Bankalar Caddesi 11/1 - Karaköy/Beyoğlu


+90 (0)21 2244 0016



Phone or website

Price guide

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