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TURK FATIH TUTAK Reviews from The Last Year
An intentional, personalized culinary performance
As a foodie, I have been to many tasting menus and Michelin star restaurants. I do not say it lightly when I say that the food here was the best I have had. I’ll begin with service. While it doesn’t compare to the strict standards and perfection of a restaurant like Ever (in Chicago), where each footstep is seemingly accounted for, the service was on par with what I would expect a Michelin restaurant to be. I could see the servers communicating so that our plates were served and cleared simultaneously. All of our servers were *extremely* attentive and friendly, and did everything possible to make sure we got what we needed in terms of drinks, information, and even taxis. The amount that the server knows about the actual dishes depends, though I will say our party tends to be very curious and knowledgeable about haute cuisine: we’re big foodies! One server in particular matched our enthusiasm and passion for discussing the food, and that was lovely. I also want to point out that the personal purse table and the staff member awaiting at the bathroom door were very nice touches. The restaurant itself is absolutely beautiful. It has a sort of modern, wood-based finish, with an on-display kitchen and dimly lit walls of wine and jarred vegetables. We also got to see on the kitchen, but that’s a surprise to explain after the food! If I had to describe the food succinctly, I would call it an ingenious harmonization of umami-centric flavors, served through intentional combinations of contrasting textures. While there was definitely a Turkish influence throughout the meal (re: the sausage, the emboldened manti, lamb, flaky pastry, Turkish delights, etc.), we didn’t feel like it was huge; many of the dishes could’ve been from anywhere, though this is most definitely not a criticism. We were told 10 courses, though we began with an amuse-bouche of rich, salty chicken soup. I can’t describe everything but the standout dishes were the turbot with pastrami sauce (so savory and the presentation was out of this world), the egg yolk with freeze dried ezine cheese (again, savory, umami, and a genius contrast of temperature), the fried cauliflower with yoghurt and caviar (cauliflower has never felt so smooth and caviar has never tasted so subtly delicious), and the 4-texture ice cream (speaks for itself, these are bites of science and art!). I also want to mention the mussels dolma, which is very Turkish, that was presented in meticulously handcrafted edible mussel shells. We were told they have a 20% yield, and it’s at this point you realize the passion and commitment that these chefs have to their art. The only dishes we felt didn’t blow us away were the pickle juice shots (tasted like V8), the manti, and the lamb (just your average), but not a SINGLE dish was failed. At this point, we had reached 11 courses (including the amuse-bouche), and we were invited to tour the kitchen. We got a complete, comprehensive tour and were explained the use of different stations and ingredients. Then, to our surprise, the pastry chef began to make desserts for us right in front of our eyes in the kitchen. He made 3 more: a DELIGHTFULLY sweet and buttery bite of almost kunefe-like phyllo and pistachio, elevated Turkish delights, and ice cream cones. We even got to choose our flavors (between nectarine and charcoal) and toppings for the ice cream cones. This was completely unexpected, and just made our experience feel so much more personal considering we got to converse privately with the pastry chef as he performed his art right before our eyes. We walked out of the kitchen so very full, just to see our table holding a plate of fresh fruit. If there’s one thing that Turk Fatih Tutak does, it’s leave you satisfied in mind, soul, spirit, body, and tongue. Thank you to the whole restaurant team, and to anyone considering, I cannot recommend enough.
Mind blown by this culinary experience!!!
Amazing experience! Hands down one of the best restaurants in the world. We enjoy visiting Michelin star restaurants (have gone to 60+ at this point) - TT is better than Per Se, Jean Georges and EMP! I’m actually surprised this is not a 3 star restaurant - the ingredients are high quality, cooking techniques are innovative, dishes are super creative, and service & ambiance are impeccable. Oh, be sure to try the delicious cocktails too - smooth and delicate. Highly recommend!!
Turk Fatih Tutak: A Shining Beacon for Istanbul
For six centuries the Ottoman Empire was an epicenter for trade and cultural exchanges between people coming from all four corners of the earth. It’s a lasting heritage that draws in and enamours travellers by the millions and there are a million of reasons to visit Istanbul-alone, especially when you love fine cuisine and exotic ingredients. I have a long-standing love for Turkish cuisine: it's on the surface modest and humble hiding a labour of love coupled with dexterous skill that is required for its fulfilment. My childhood's Sunday luncheons are peppered with divine Turkish dishes. It’s a cuisine culture that only recently began to have a restaurant-destination appeal. Turk Fatih Tutak is the destination. In 2022, the Michelin Guide gave Turkey's first 2-Michelin Star to the Chef Fatih Tutak, giving my family and I very good reason to visit the capital this Fall for a long weekend. Turk Fatih Tutak is located inside an office building, which looks a little cold and corporate on the outside but this impression of the setting quickly disappears once you step inside and are warmly greeted by the Maitre D’ and staff who lead you into a cozy large dining space with a high industrial ceiling, an open kitchen and a bar that spans the width of the room. The restaurant’s welcoming ambience and it’s use of the well-lit fermentation jars as shelf display excited our appetites. We all were looking forward to discovering Chef Fatih Tutak’s surprise menu. The eight-course menu was a harmonious marriage of land and sea ingredients with notes of smoke and ferment to tickle the palate. The portions were generous: never excessive as can often be the case with multi-dish menus. There were, in my mind, many star-studded dishes that shone brightly but they were all a part of Chef Fatih Tutak’s constellation. It was a gloriously well-balanced menu that delighted us all. The overall experience and service were perfect: from the sommelier’s recommendations of lovely Turkish wines with the delicious dishes to the surprise invitation to visit the kitchen at the very end of our meal and meet the talented brigade of chefs that made this night magical. A sweet ending to a perfect evening. Turk Fatih Tutak is the destination that I highly recommend with no reservations.
Bravo!!!
I’ve felt the full power of the high-quality gastronomy experience in this restaurant. Every piece was unique and delicious. Totally loved the atmosphere and the experience. Bravo
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Congrats on 3 mil
By 🍑 @BraveCloth47, 06/01/2023 9:25 am
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Congrats to Jonas and the team for hitting this revenue milestone. Looking forward to seeing what the rest of the year has in store. @ColorfulRod45
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Answer from 🦩 @FluffyStar64 (06/01/2023 9:28 am)
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
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Answer from 🥷🏻 @ColorfulRod45 (06/01/2023 9:38 am)
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haha thank you for the post!!! That's much appreciated, I guess two people were watching the number flip 🤣🤣🤣
All kidding aside - I know how much time you guys spend on the platform to make it what it is, very happy to have you!
ps. sorry for the duplicate reply, I just found a bug in the image ratios 🤦🏻♂️
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By 👻 @ExhilaratingRate70 (06/01/2023 6:23 pm)
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By 👻 @PureHate68 (06/25/2023 6:23 pm)
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