Mehmet Gürs's New Anatolian Kitchen combines respect for tradition with a sense of innovation. He is an ambassador for the producers he works with, as well as for the great diversity of produce that Turkey has to offer. This chef uses only the finest ingredients (and wines!), which take pride of place in original dishes that are stripped of unnecessary fuss. Everything here revolves around the depth of the flavours, which possess a distinctive Nordic purity. Chef Gürs's dishes are not overly elaborate, but their complexity lies in their delicate harmonies. As an example, he barbecues smoked duck breast until medium-rare and then elevates it with a symphony of nuances: red wine pepper jelly, roasted hazelnut, tangy cider syrup, a subtly sweet plum sauce with the perfect touch of umami and crisp samphire. The sense of balance is incredible! And those who avoid meat will be glad to know that the chef always offers a vegan set menu. An adventure awaits you here and that also goes for the setting – the magnificent 360° view of Istanbul you get from the 18th floor of the Marmara Pera hotel really is the icing on the cake.