13-01-2020
Fatih Tutak in action. He’s the chef at the new Turk in Istanbul
Turk - Fatih Tutak opened on the 5th of December 2019, after a few weeks of soft opening, in the Turkish capital, and it’s the most important news in Istanbul and promises to be one of the most interesting news in the global fine dining scene as well. We say this because the project is very ambitious (and well put together); and because Fatih Tutak, born in 1985, is already well-known and esteemed internationally.
Turk represents his return to his hometown, after 15 itinerating years: Singapore, Hong Kong, Tokyo (Nihonryori RyuGin), Copenhagen (Noma), in China he worked in Beijing and Qingdao, and then Bangkok, where in the last two years he stood out as chef at The House of Sathorn, 36th in the 2017 Asia’s 50 Best Restaurants.
Fatih Tutak
The dining room
The establishment has a very metropolitan look, a mix of international contemporary and local style. Every element – both in the kitchen and in the dining room – is made by artisans, even the tableware and the furnishings: only the leather chairs are imported, they come from Italy, «because I think they’re fabulous» (a brand from Pordenone: Midj Initaly).
The food is already excellent, above all, the Tarhana with pine mushrooms and yeast, a thick very refined broth with strong umami notes. But the other dishes are also lovely, like Beetroot, yogurt and thyme; Squid, white beans and squid ink; Ox tongue, lettuce, parsley; From my mum vol. 2 (voluptuous: it’s ravioli with duck thigh); and also Duck, cherries and leek... And all the desserts, not very sweet, very aromatic and finely made. «I’ve been working on this project for over a year. The dream has started. I called it Turk because I don’t want to hide: it’s not a simple name, it creates expectations. It’s ok. I want it to be my country’s signature restaurant».
Tarhana with pine mushrooms and yeast
Ox tongue, lettuce, parsley
Kadaif, hazelnuts, mastic, rice. Kadaif are like very thin spaghetti
Garfish, coriander, pickles
From my mum vol. 2
Bonito, rice, vine leaves, Jerusalem artichoke
Duck, cherries and leek
Persimmon, lemon verbena, "snow"
Translated into English by Slawka G. Scarso
Turk - Fatih Tutak at Now Bomonti Cumhuriyet Mahallesi, Silahşör Caddesi, Yeniyol 1, Istanbul turkft.com Closed on Monday Menu with 4 courses of your choice for 390 Turkish liras, around 65 euros
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief