Fatih Tutak expresses his love for his Turkish terroir here, showcasing ingredients from the region and produce from local traders on a daily basis. This is a chef who cooks with respect for tradition and what nature has to offer. Familiar flavours are given a new dimension, and centuries-old practices are tailored to the zeitgeist. Part of his originality lies in his nuanced use of delicate acidity and smoky flavours. Pide, straight from the oven, is served with three kinds of butter – buffalo, cow's-milk butter and beurre noisette – turning the apparently simple to the sublime. Or try the perfectly grilled Black Sea turbot with black truffle, a wonderfully creamy, intensely flavoured sauce prepared from the bones and that has been dehydrated then rehydrated. Exuberant bold flavours are this chef's trademark. Be sure to peruse the fantastic wine list with its abundance of Turkish labels – we were bowled over by the Paşaeli 6N Karasakiz. Hors d'oeuvres are served in ALVU, a lounge that boasts magnificent city views. Then you move to the intimate main dining space, where you can watch the chefs in action. (Book the chef’s table for the ultimate experience!) For dessert, you are invited into the open kitchen of this chic establishment. This is an adventure from start to finish, guided by the inspiring work of Fatih Tutak.