Zişan Altınçaba's culinary approach is creative while maintaining a respect for tradition. She welcomes you warmly in her garden restaurant, where she also has a home accessories shop, and then she lets her cooking do the talking. Fruit is often incorporated for its characteristically refreshing sweetness, eg ripe nectarine lends the scorpionfish ceviche a delicate touch of acidity. However, she proves her classical know-how with her rich pâté of lamb brains and neck. Her dishes are bold – but within reason – with a penchant for fresh and zingy flavours.