Müptelal

Müptelal is the all-day room signed by Chef Hilal Tayfun, who carries a Le Cordon Bleu Cuisine and Patisserie diploma into a single concept stitching brasserie service, an artisan bakery and a French patisserie counter together. The room sits in a garden off Cumhuriyet Caddesi above the village proper, away from the iskele crush. The kitchen runs heritage-seed sourdoughs, an octopus with hand-cut erişte (Anatolian noodle), a roasted-eggplant ravioli, the family-recipe steppe mantı, plus the dessert case Tayfun built her name on. The room reads as the chef-led version of what most Gümüşlük breakfast cafés would be if a Cordon Bleu pastry chef ran them, and the wine list pays attention to small Turkish growers.