Culinary tales in Turkish

Fatih Tutak tells a story with every dish he creates. Stories that tantalise the palate, but also nourish the soul as he delves deep into Turkish history, traditions and memories. He is keen to go beyond the stereotypes and honour the roots of Turkish food, redefining the heritage of Turkish cuisine from a modern perspective. “We are inspired by the past, but we are cooking for the future. We reinterpret familiar tastes in a modern, elegant and simple way,” he sums up TURK’s philosophy.

Fatih Tutak was introduced to the culinary world by his mother’s home-cooked meals. When he decided to learn the craft himself, he trained at the Ritz-Carlton in his home city of Istanbul. After completing his apprenticeship, he was soon drawn out into the wider world: China, Hong Kong, Singapore, as well as stints at the prestigious Nihonryori Ryugin in Tokyo and Noma in Copenhagen.

In 2015, he became Head Chef at the renowned The Dining Room at The House on Sathorn in Bangkok, where his cuisine propelled the restaurant to 36th place in Asia’s 50 Best Restaurants. Here he created a dish that paid homage to his roots and the traditional Turkish dumplings he remembered from his childhood. He called it “From my Mom” and went even further, developing an entire menu of new Turkish cuisine.

Martin Klein meets Fatih Tutak at TURK Fatih Tutak, Istanbul, Turkey

from the hustle and bustle of the city and the multicultural influences that have shaped Turkish culture and cuisine, from the Mediterranean and the Balkans to Central Asia. The concept quickly caught on, with curious foodies flocking to TURK in no time. In 2022, three years after the restaurant opened, the first-ever Michelin Guide for Istanbul was published. Immediately, Fatih Tutak’s restaurant was awarded two of the coveted stars, honouring his experimental approach to the history of Anatolian cuisine.

At TURK, the team has a great deal of passion and respect for local products and what nature has to offer.

It’s very important for us to work with regional, artisanal, ambitious producers and create a sustainable cycle between them.
Fatih Tutak

They also adopt a zero-waste approach and use preservation techniques to get the most out of the ingredients they source. One of Fatih Tutak’s trademarks is his use of acidic and smoky flavours in unexpected places. He also likes to play with textures and temperatures and draws on Turkey’s rich history as a melting pot for exotic ingredients and spices.

Immerse yourself in Turkish storytelling as you enjoy the creations of Fatih Tutak at Restaurant Ikarus in October 2023. At the forefront of Istanbul’s new culinary scene, this shooting star will present his country’s cuisine with the utmost finesse.

Vegetarian Menu

Snacks

Nori tartelette – Horseradish – Beetroot – Labneh
Eggplant – Miso – Black cabbage
Green gazpacho – Ginger ale – Daikon – Cucumber

Fennel – Peanut – Lemon – Quinoa
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Dolma – Fig – Elderflower – Brown whey
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Leek – Umeboshi plum – Smoked cream – Marjoram
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Broccoli – Orange – Mushroom XO – Buckwheat
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Broad beans – White asparagus – Wild garlic Agnolotti – Vin jaune
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Manjari chocolate – Raspberry – Pine

EUR 215,00

Menu shortende EUR 175
(without Gazpacho and Broccoli)

Please be advised that the menu can only be ordered per table.

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

Ikarus Team

ServusTV: Culinary Heights at Ikarus on ServusTV

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 06.04.17:40Culinary Heights at Ikarus - with Viki Geunes