Hodan
Beyoğlu
Michelin-recommended chef reinterpreting Turkish gastronomy in a garden oasis
Refined seasonal menus championing small Anatolian wine producers
Chef Tugce Mirza delivers refined seasonal menus with a wine cellar that champions small Anatolian producers. The cooking is contemporary Turkish-Mediterranean with a lightness and restraint that reflects European training applied to local ingredients.
The small-Anatolian-wine-producer focus is the actual product — order the seasonal menu with the natural-wine pairing rather than à la carte. The room is restrained, the service unhurried, the bill substantial; this is a destination booking, not a casual dinner. Reserve two weeks ahead.
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