neolokal
Flying Cloud – Ojo Tigre Mezcal, Gobek Raki, Archers, Agave, Grapefruit
Sourdough, Parsley Marbled Butter, Cep Powder
White Eyed Pea Baklava Roll / Fried Bread, Beef / Bonito, Vine Leaves
Pumpkin and Tangerine Juice
Sinkonta, Olive Oil Braised Pumpkin, Pumpkin and Tangerine Sauce, Walnuts, Onions, Raisins
Raki Marinated Sea Bream, Gambilya Fava Beans, Lemon Caviar, Onion Gelee
Icli Kofte Dumplings, Lamb, Pine Nuts, Salted Yogurt Foam, Garlic Parsley Oil
Shrimp and Collard Dolmade, Rice, Shrimp Sauce
Sorrel Sorbet
Lamb Neck, Belly, Meatball, Sweet Beans Piyaz, Freekeh Pilaf
Revani with Rose, Rose Milk Ice Cream, Rose Delight, Coconut Meringue
Halva, Hazelnut Tahini, Sesame Ice Cream, Bitter Almond Macaron
Raki Truffle, Mamul Cookie
Turkish Coffee
Located in Salt Galata neolokal has earned both one Michelin Star and a Green one, Chef Maksut Aşkar’s focus on contemporary cooking finding roots in locally sourced products cultivated through “ancestral methods” and served as a Tasting with guests required to make their selection a week in advance.
Self-described as “a bridge between the old and the new,” modern techniques overlying Turkish traditions, it is after ascending an elevator then stairs that guests find a room which relies on only natural temperature control with floor-to-ceiling windows overlooking Istanbul’s lighted Mosques.
Emphasizing sustainability through sourcing, even the advanced ordering meant to minimize waste, Wines and Cocktails lean local such as in the case of “Flying Cloud” with a bit of modernism that pairs well to Canapes including “Baklava” filled with Cowpeas.
A young Kitchen including Chef Maksut, the team working quietly a floor below the rooftop, neolokal’s March menu officially began with sliced Pumpkin an a Citrus-laced Sauce before marinated Sea Bream featuring Lemon pearls on top and pureed Fava Beans as a base.
Small-portions start to finish, though hot Sourdough with Herb Butter and Mushroom Powder is offered, a single Lamb Dumpling provides but two delicious mouthfuls before proceeding to a Shrimp “Dolmade” wrapped in Collard Greens with Rice.
Cleansing the palate with Sorrel Sorbet before an entree of Lamb, all three forms distinct and well-prepared, Dessert arrives alongside Mignardises with both the Halva and Rose offering diverse tastes and textures tied together by the primary Ingredient.
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