Mikla he emphasises the importance of craftsmanship and the diversity of produce that Turkey has to offer.
Everything here revolves around the depth of the flavours. A lightly boiled and then grilled octopus tentacle, for example, is enhanced by the addition of a slightly sweet lacquer; a pickled green bean salad with purslane and apple vinaigrette provides a pleasant tanginess; add an intense vegetable gravy and dried fish eggs and you have a fascinating creation that grabs your attention with every bite. And those who avoid meat will be glad to know that the chef always offers a vegan menu.An adventure awaits you here and that also goes for the setting–the magnificent 360° view of Istanbul you get from the eighteenth floor of the Marmara Pera hotel really is the icing on the cake.