Fodor's Expert Review Yeni Lokanta

Rising chef Civan Er puts a unique and contemporary twist on traditional Turkish dishes, using ingredients sourced from local producers in different regions of the country. The menu consists mainly of small plates that offer innovative flavor combinations, as in sweet-and-sour kısır (tabbouleh) made with a sour-cherry infusion or spicy, rustic sucuk sausage with walnuts served atop borlotti bean puree.