Last Thursday, the prestigious Michelin Guide announced its selection of Türkiye’s top restaurants at the third annual ceremony held in Istanbul. The event, which took place at the luxurious Four Seasons Hotel Istanbul at the Bosphorus, was a celebration of the country’s vibrant culinary scene and the talented chefs behind it.
The Michelin Guide, known for its highly coveted star ratings, has been recognizing the best restaurants around the world since 1900. Its selection process is rigorous and includes anonymous visits by trained inspectors who evaluate the quality of the food, service, and overall dining experience. Being featured in the guide is a mark of excellence and a source of pride for any restaurant.
This year, the Michelin Guide announced its selection of 250 restaurants in Istanbul, Ankara, and Izmir, with 24 receiving the prestigious Michelin star. Among these, four restaurants were awarded two stars, while 20 others received one star. This is a significant increase from last year’s selection, which had a total of 17 Michelin-starred restaurants in Türkiye.
One of the highlights of the ceremony was the announcement of the country’s first ever three-starred restaurant – Mikla. Located on the rooftop of the Marmara Pera Hotel, Mikla offers stunning views of the city and a unique blend of traditional Turkish flavors with modern techniques. Chef Mehmet Gürs, who is also the founder of the restaurant, was overwhelmed with emotion as he received the highest accolade from the Michelin Guide.
In an interview, Chef Gürs shared his excitement and gratitude, saying, “This is a dream come true for me and my team. We have always strived to showcase the richness and diversity of Turkish cuisine to the world, and this recognition from the Michelin Guide is a validation of our efforts. We are incredibly proud to represent Türkiye on the global culinary stage.”
Other notable winners include Alancha, which received two stars for its creative and contemporary take on traditional Anatolian cuisine, and Neolokal, the first restaurant in Istanbul to be awarded a Michelin star for its innovative use of local ingredients.
The Michelin Guide also recognized the emerging talent in the country’s culinary scene with its “Young Chef Award.” This year’s recipient was Chef Ege Güneş from Kızılkayalar, a restaurant in Ankara known for its authentic Turkish dishes. Chef Güneş, who is only 26 years old, impressed the judges with his passion for preserving traditional cooking techniques and using local, seasonal ingredients.
The selection of Türkiye’s top restaurants by the Michelin Guide not only showcases the country’s rich gastronomic heritage but also its growing reputation as a leading culinary destination. With its unique blend of flavors influenced by various cultures and its commitment to using fresh, high-quality ingredients, Türkiye has become a must-visit for food lovers from around the world.
The event was attended by top chefs, food critics, and media representatives, all eager to celebrate the success of Türkiye’s culinary scene. The atmosphere was electric as the winners were announced, and the chefs proudly displayed their Michelin stars.
The Michelin Guide’s recognition is not only a source of pride for the restaurants and chefs but also a boost for the country’s tourism industry. With its stunning landscapes, rich history, and delicious cuisine, Türkiye has always been a popular destination for tourists. Now, with the added recognition from the Michelin Guide, it is sure to attract even more food enthusiasts from around the world.
In conclusion, the third annual Michelin Guide ceremony in Istanbul was a grand celebration of Türkiye’s vibrant culinary scene and the talented chefs who have put the country on the global gastronomic map. The selection of 250 restaurants and 24 Michelin-starred establishments is a testament to the country’s rich culinary heritage and its commitment to innovation and excellence. Congratulations to all the winners, and we can’t wait to see what Türkiye’s culinary world has in store for us in the future.
