Mikla: Michelin-Starred Turkish Rooftop Fine Dining

Mikla sits 18 floors above Beyoğlu, on the rooftop of The Marmara Pera hotel, serving what chef-owner Mehmet Gürs calls the New Anatolian Kitchen—a contemporary vision of Turkish regional cooking that sources forgotten ingredients and revived techniques from across Anatolia. Opened in 2005, the restaurant earned its Michelin star by pairing this philosophy with breathtaking views of the Bosphorus, the Golden Horn and the European and Asian shores.

A daily-changing tasting menu is the primary offering. The chef, who moved to Istanbul in 1996 and pioneered the city’s modern fine-dining scene, works with a food anthropologist to research village traditions and local producers, giving each dish a story rooted in Turkish culinary heritage.

Quick Facts

Address	Meşrutiyet Caddesi 15, 18. Kat, The Marmara Pera, Beyoğlu 34430 Google MapsApple MapsYandex Maps
District	Beyoğlu
Metro	Taksim (M2, 15 min walk south to Meşrutiyet Caddesi)
Best time to visit	Spring (April–May) and autumn (September–October) offer the best combination of mild weather and terrace availability. The terrace is open May through October; if views are your priority, book then. Summer (June–August) is hot and crowded with tourists; table availability drops sharply. Winter (November–April) closes the terrace, but the dining room's floor-to-ceiling windows still offer panoramic views. Weekday dinners are quieter than weekends; Tuesday–Thursday tend to have more availability than Friday–Saturday. Request an early seating (18:30–19:00) if you want to dine during daylight or golden hour.
Recommended duration	2.5–3 hours
Cuisine	New Anatolian
Reservations	Essential. Book through official website (miklarestaurant.com) or phone +90 212 293 5656. Walk-ins not accepted. Advance booking of at least 2–3 weeks recommended, especially for the open-air terrace (May–October only). Table turnover is typically one seating per night.
Website	miklarestaurant.com
Operating status confirmed	October 2026

Reservations and Ordering at Mikla

Reservations are essential and must be made through the official website miklarestaurant.com or by phone (+90 212 293 5656). Walk-ins are not accepted. Advance booking of 2–3 weeks is standard; popular dates (weekends, holidays, summer terrace season) may require booking a month or more ahead. The restaurant takes only one seating per night, so availability is limited.

Same-day cancellations are rarely available. If you cannot book online, call directly during service hours (typically 18:00–22:00 most days). The terrace operates May through October only; winter seating is inside. The kitchen takes its last order at 21:30. Turkish citizens and concessions (students, seniors) may have different rates; check the official website for all categories and current pricing.

Why Visit Mikla?

Mikla offers one of the world’s great restaurant views—unobstructed sightlines over two continents, especially compelling from the open-air terrace (open May through October). The food goes beyond scenery: the seven-course tasting menu showcases a rigorous reinterpretation of Turkish regional cooking, combining local wines and ingredients treated with the precision of Nordic fine dining. Signature dishes such as smoked lamb loin with charred endive and apple molasses, and the pistachio soufflé, have endured for years. The service is attentive without theatre, the wine list focuses on Turkish producers, and the dining room itself—glass-walled and minimalist—becomes part of the meal.

Highlights of Mikla

The Rooftop Terrace and View

The open-air terrace wraps three sides of the 18th floor, framing Istanbul in daylight and night lights. Tables face the Golden Horn to the north, the Bosphorus to the east, and the city skyline in all directions. The view alone justifies the visit; it is one of the most photographed dining scenes in Istanbul. The terrace operates seasonally (May through October); in winter, floor-to-ceiling windows in the dining room provide similar sightlines without the wind or temperature exposure.

Tip: Book the terrace 3–4 weeks ahead if proposing or celebrating. Sunset (around 19:00–20:00 depending on season) fills the terrace; request an early seating if you prefer daylight over the city lights.

The Seven-Course Tasting Menu

The kitchen's primary offering is a seven-course progression that changes daily based on what producers bring in. Expect 2–3 hours at table. Each course is paired with a Turkish wine from the restaurant's curated list. The menu reflects the New Anatolian Kitchen philosophy: dishes such as fried hamsi (anchovy) with Cappadocia white, smoked lamb loin with charred endive, and delicate cheese-curd ice cream* show the blend of tradition and technique. The kitchen takes its last order at 21:30.

Tip: If ordering by phone, ask the team what regional produce is featured that week; they often highlight a particular province or ingredient. The smoked lamb loin is a reliable indicator of the kitchen's precision.

Smoked Lamb Loin with Apple Molasses

A signature dish that has remained on the menu in various iterations since opening. Lamb loin is smoked and served with charred endive and apple molasses—a pairing that illustrates the kitchen's approach to Anatolian cooking. The doneness, temperature control and balance of acidity define the meal's quality; if this dish lands right, so does everything else. It anchors the tasting menu and pairs with a native red wine.

Tip: Ask the server about the endive's source and the molasses's origin; the research lab's work appears in these details. This is not a heavy dish despite the lamb—the charring and acidity cut through richness.

The Pistachio Soufflé

A recurring dessert that showcases the kitchen's pastry work. Light, nutty, and finished tableside or plated with precision, it balances the richness of what came before. Pistachios are sourced from Anatolia (often Gaziantep region), and the soufflé demonstrates how a simple ingredient can be elevated without fuss. The chocolate or fruit accompaniment shifts with the season.

Tip: Save room; this is one of the few dishes that appears regularly. It pairs with coffee or a dessert wine from the Turkish list.

Turkish Wine Pairings

The wine list is exclusively Turkish, curated to support producers from lesser-known regions and smaller labels. Each course is paired with a wine that either complements or plays against the dish (for example, the fried hamsi pairs with a crisp Cappadocia white). The sommelier can explain the producer's story and the wine's place in the day's menu. This is a deliberate statement: fine dining in Istanbul need not defer to European wines.

Tip: If you don't drink, inform the restaurant at booking. Non-alcoholic pairings are available. The tea selection is curated as carefully as the wine list.

The Research Lab and Food Anthropology

Unlike most fine-dining kitchens, Mikla employs a full-time food anthropologist who travels with Mehmet Gürs to villages across Anatolia to document forgotten recipes, traditional techniques and local producers. This research directly shapes the menu. Dishes are not invented but recovered—a mantı (ravioli) filling, a bread technique, a preserved vegetable—and then reinterpreted for the rooftop. The research lab is integral to the restaurant's identity and mission.

Tip: Mention at booking if you have an interest in specific regions (the Black Sea, Southeast Anatolia, Cappadocia) or ingredients; the kitchen may shape the menu to highlight that area's traditions.

Cheese-Curd Ice Cream (Lor Ice Cream)

A dessert that exemplifies the New Anatolian Kitchen's approach to familiar ingredients. Lor is a fresh cheese curd made across Anatolia; here it becomes ice cream, custardy and slightly tangy. It is not on every menu, but when it appears, it is a signature moment—unexpected, delicious, and rooted in regional tradition. The flavor and texture shift with seasons and producer availability.

Tip: If it's offered, order it. It pairs perfectly with coffee and offers a different texture trajectory than heavier or chocolate-forward desserts. Its appearance often signals a season's opening or ingredient arrival.

The Dining Room Design and View Window

The restaurant occupies the entire 18th floor. The dining room is minimalist, with floor-to-ceiling windows and an open kitchen concept that allows glimpses of the kitchen team. Tables are well-spaced, and the room never feels crowded (one seating per night). The architecture does not distract from the food or view; simplicity is intentional. Ambient music is carefully chosen—understated, contemporary, never intrusive.

Tip: Request a window table at booking if your priority is the view. If you prefer a quieter corner or prefer not to be observed, mention that too. The team accommodates positioning requests.

What to Order

• Fried hamsi (anchovy) with Cappadocia white wine pairing
• Smoked lamb loin with charred endive and apple molasses
• Manti (Anatolian ravioli) with smoked buffalo yogurt
• Pistachio soufflé
• Lor (cheese-curd) ice cream when available
• Turkish wine pairings selected by the sommelier

Atmosphere

The dining room is quiet and focused. Soft contemporary music plays in the background, but the dominant sound is the clink of glasses and measured conversation. The view dominates the sensory experience—it draws the eye away from your plate if you let it. The staff moves with precision and attentiveness without hovering. Most guests are couples, small groups, or business diners; the age range spans 30s to 70s. The terrace in warm months fills around sunset and empties by 22:00. In winter, the floor-to-ceiling windows create an almost private sense of elevation above the city below. The meal unfolds slowly, with long pauses between courses—it is a meditation on food and place, not a quick bite.

History of Mikla

Mikla opened in October 2005 as the vision of chef Mehmet Gürs, a Turkish-born cook trained in Scandinavian cuisine who had moved to Istanbul in 1996. At the time, Turkish fine dining typically imitated French or Italian models. Gürs took a different path, asking why a country with such diverse regional agricultural traditions and ancient cooking techniques needed to look elsewhere for sophistication. He began researching Anatolian villages and forgotten recipes, founding the philosophy he would later term the New Anatolian Kitchen.

The restaurant was instantly recognized within Istanbul’s culinary scene and began attracting international attention. In 2005–2006, it won praise as the city’s best restaurant and stood out as a rare Turkish fine-dining establishment that centered Turkish cuisine rather than treating it as a secondary offering.

Over the following years, Mikla grew in prestige. It appeared on The World’s 50 Best Restaurants list annually from 2015 to 2022, a recognition that elevated both Gürs and the New Anatolian Kitchen concept internationally. The Michelin Guide, which began covering Istanbul in 2023, immediately awarded Mikla one star and has maintained that rating through 2025. The terrace was added later (dates vary in sources, but it became a defining feature), offering one of the world’s most photographed restaurant views.

Throughout this period, Gürs formalized the research component by hiring a full-time food anthropologist, establishing a dedicated research laboratory within the restaurant’s structure. This institutionalized the philosophy: every menu is grounded in documented village traditions, producer relationships, and ingredient sourcing from across Anatolia. The restaurant remains under Gürs’s ownership and daily involvement in the kitchen.

How to Get to Mikla

Mikla is located on the 18th floor of The Marmara Pera hotel on Meşrutiyet Caddesi in Beyoğlu’s Tepebaşı neighborhood, roughly between Taksim Square and Galata Bridge.

• By Metro: Take the M2 (Green Line) to Taksim station. Exit toward Meşrutiyet Caddesi (the main exit faces the avenue). Walk south down Meşrutiyet Caddesi for 15 minutes; The Marmara Pera is on your right. The hotel entrance is marked.
• By Taxi: Give the driver the address: Meşrutiyet Caddesi No:15, The Marmara Pera, Beyoğlu. The hotel has a receiving area where taxis drop guests. Ask for the restaurant entrance (not the hotel lobby).
• On Foot*: From Galata Bridge, walk uphill toward Galata Tower and continue into Beyoğlu’s grid; Meşrutiyet Caddesi runs parallel to the main streets. The hotel is well-signposted.

Parking is limited on the street; use the hotel’s garage (small fee) or a nearby paid lot. Beyoğlu streets are narrow and congested during evening hours.

Accessibility

The Marmara Pera hotel has an elevator to the 18th floor. Wheelchair accessibility into the dining room and to restrooms requires assistance; notify the hotel at booking. The open-air terrace has steps and is not wheelchair accessible. Accessible parking is available in the hotel garage (notify in advance). The staff accommodates dietary restrictions and mobility needs with advance notice.

Food Nearby

The Marmara Pera hotel itself has a casual bar and café serving light meals. Beyoğlu's main streets (Istiklal Caddesi, Meşrutiyet Caddesi and parallel avenues) are lined with restaurants, cafés, and street food vendors—kebab shops, fish restaurants, wine bars, and casual eateries. For a pre-dinner drink, the rooftop bar at Mikla (accessible without a dinner reservation, subject to availability) offers the same views and Turkish cocktails.

What to Bring

Comfortable shoes (you walk to the restaurant). Smart casual or business attire is expected; jeans are acceptable if paired with a jacket or upscale top. The terrace can be breezy in shoulder seasons; bring a light wrap or cardigan. In winter, the unheated terrace is not usable. Phones are welcome for photos, but tripods and professional cameras* require permission. Weather-appropriate clothing: summers are hot; spring/autumn require layers.

Photography Rules

Photography is permitted throughout the restaurant and terrace, including of dishes and views. Tripods*, professional video equipment and flash photography require advance permission; contact the restaurant before your visit if you plan commercial or professional shooting. Personal mobile phone photography is unrestricted.

Family Suitability

Mikla is not a family restaurant in the traditional sense. The seven-course tasting menu, 2.5–3 hour duration, and late service (last seating around 20:00) suit adults and older teens more than young children. High chairs are available but impractical for a tasting menu. The formal atmosphere and slow pace can challenge children under 12. Teenagers (14+) may enjoy it if they have restaurant experience. Ask about customized menus for younger guests at booking.

Istanbul Vibes Tips

• Book the terrace 3–4 weeks ahead and request sunset timing (around 19:00–20:00 depending on season) if you want daylight views over the city and water. The terrace fills quickly and offers a different sensory experience than the indoor dining room.
• Use the tasting menu only—do not order à la carte. The kitchen designs the menu as a progression; à la carte ordering disrupts the pacing and rhythm.
• If you have a strong preference for protein, vegetable, or cooking style, email or call the restaurant 1–2 weeks before your reservation. The kitchen will adapt the menu to accommodate allergies and preferences, but advance notice ensures they source and plan accordingly.
• Arrive 10 minutes early to locate the entrance and take a breath. Finding the right entry (not the hotel lobby) can be confusing. The restaurant staff meet guests at the elevator landing and guide them from there.
• Do not rush between courses or ask to speed service. The pacing is intentional. Water and breadservice appear in rhythm with the meal; let the server lead the tempo. This is not the place to hustle.
• Sit facing the view if possible, but ask the server where you are positioned in the room. Table location affects both the experience and your ability to observe the kitchen at work. Some guests prefer the kitchen view over the city view; state your preference at booking.

Make an Outing of Your Visit to Mikla

Mikla is within walking distance of places that pair well with a meal. A simple way to build the outing:

Before or after your meal

• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  St. Anthony of Padua Church – about 50 m away (~1 min walk) · typical visit: 30–45 minutes15 min on foot from Tünel metro
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Salt Beyoğlu – about 100 m away (~2 min walk) · typical visit: 2–3 hours14 min on foot from Tünel metro
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Istanbul Research Institute – about 200 m away (~3 min walk) · typical visit: 1–2 hours11 min on foot from Tünel metro, Open 10:00–19:00, closed Sun

Time needed: plan about 4.5–7.5 hours for the whole outing, including the meal (roughly 1–1.5 hours), the places above and the walking between them.

Explore Nearby Mikla

Metro stations near Mikla

• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Tünelabout 900 m away (~15 min walk)
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Şişhane – about 1000 m away (~16 min walk)Open daily 06:09–00:09

Restaurants and cafes near Mikla

• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  1924 İstanbul – about 150 m away (~2 min walk)13 min on foot from Tünel metro, Open daily 16:00–00:00
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Vegan Dukkan – about 200 m away (~4 min walk)13 min on foot from Tünel metro
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Aret'in Yeri – about 350 m away (~6 min walk)13 min on foot from Tünel metro, Open daily 15:00–01:00
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  360 Istanbul – about 500 m away (~8 min walk)8 min on foot from Tünel metro

Nightlife near Mikla

• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Birdy Roof – about 150 m away (~2 min walk)Open 12:00–04:00, closed Sun
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Fiyaka Club – about 150 m away (~2 min walk)13 min on foot from Tünel metro, Open daily 23:00–04:00

Events and traditions near Mikla

• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Istanbul Music Festivalabout 200 m away (~3 min walk)
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Istanbul Film Festivalabout 1.2 km away (~20 min walk)

Related guides

• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Galata Tower: Tickets, Views and 700 Years of History4 min on foot from Şişhane metro, Open daily 08:30–23:00
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Galata Bridge: Crossing Istanbul’s Golden Horn10 min on foot from Haliç metro, Open 24 hours
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Pera Museum: Orientalist Art, Ottoman Heritage and Neoclassical Elegance6 min on foot from Tünel metro
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Galata Mevlevi Museum: Sufi History, Whirling Dervishes and Tickets13 min on foot from Kabataş metro, Open 09:00–18:30, closed Mon
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Sakip Sabanci Museum: Ottoman Art and Bosphorus Views in EmirganOpen 10:00–18:00, closed Mon

Browse more: More in Beyoğlu · All Fine Dining · All Restaurants

?

FAQ: Mikla

Do I need a reservation, or can I walk in?

Reservations are essential and must be made in advance through the website or phone. Walk-ins are not accepted. Book 2–3 weeks ahead for standard availability, longer for weekends or the summer terrace season. The restaurant takes only one seating per night, so tables fill quickly.

What is the New Anatolian Kitchen?

A culinary philosophy developed by chef Mehmet Gürs that sources forgotten ingredients, techniques and recipes from Anatolian villages and traditions. Rather than inventing dishes, the kitchen researches regional heritage, documents production methods, and then reinterprets these traditions with contemporary precision and Nordic-influenced technique. Each dish has a story rooted in Turkish culinary history.

Can I order à la carte, or is there only a tasting menu?

The restaurant operates primarily on a seven-course tasting menu. À la carte ordering is not standard and disrupts the menu's designed progression. The tasting menu changes daily based on what producers bring in and what the kitchen decides to highlight.

Is the terrace open year-round?

No. The open-air terrace operates May through October only. From November through April, dining is indoors. The floor-to-ceiling windows provide panoramic views even in winter, but the outdoor experience is seasonal. If the terrace is your priority, book between May and October.

What time should I book dinner?

Dinner typically begins at 18:00 (restaurant opens at 18:00). Sunset in Istanbul is around 19:00–20:00 depending on the season; booking an early seating captures daylight. The kitchen takes its last order at 21:30. Most guests arrive between 18:30 and 20:00.

What is the dress code?

Smart casual or business attire. Jeans are acceptable if paired with a jacket or dressy top. Avoid athletic wear and very casual clothing. Most guests wear trousers or dresses; the atmosphere is understated rather than formal, but neatness and respect for the setting are expected.

How long is the meal?

Plan for 2.5–3 hours from arrival to departure. The seven courses unfold slowly, with intentional pauses between dishes. The pacing is deliberate and part of the experience; this is not a quick meal.

Is there a Michelin star, and does it matter?

Yes, Mikla holds one Michelin star (awarded in 2023, 2024 and 2025). The star reflects the quality of the food and the philosophy behind it. However, the restaurant's reputation rests equally on the rooftop view, the wine list, and the New Anatolian Kitchen concept. The food alone justifies the visit and the price.

Other restaurants nearby

• Vera Restaurant Fish & Meat House (350 m) Google Maps
• me gusta (400 m) Google Maps
• Ehlitat Lokantasi (400 m) Google Maps
• Imroz (450 m) Google Maps
• Çok Çok Thai Restaurant (450 m) Google Maps

All restaurants in Istanbul – Beyoğlu

Distances are straight-line, from OpenStreetMap data.

Local Dishes to Try Here

• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Mantı
• 
  AI

  Main image: AI-generated illustration. It may not show the place exactly as it looks.
  Turkish Wine

Take this guide with you

Get a free PDF of this guide to print or read offline: key facts, tips and a map link on a few clean pages.

Get the free PDF I want to receive the newsletter by email and agree that my email address is stored for this purpose. I can unsubscribe at any time.