Mikla Restaurant
Mavi Kelebek – Uzum Kizi, Peach Puree, Lemon, Lavender, Blue Butterfly Tea
Flax Bread, Black Pepper, Black Radish, Hummus / Lavash, Dried Goose, Goose Fat
Fish Crisp, Lemon Yogurt, Chives
Smoked Bonito, Dill, Bread
Sheep’s Milk Butter, Cow’s Milk Butter, Anatolian Olive Oil, Whole Wheat Sourdough
Zeyrinyagli – Sakiz Artichoke, Olive Oil, Sorrel, Vegetable Puree
Dried Beef – Beef Sirloin, Sevketi Bostan, Pickled Artichoke Stem, Radish, Isot Chili, Chestnut, Lime Vinegar
Soup – Red Lentils, Red Pepper, Tomatoes, Yogurt
Octopus – Sarose Octopus, Kohlrabi, Turmeric
Sea Bass – Karnikirmizi Bean, Calamari, Mussel, Capers, Halhali Olives, Fig Vinegar
Braised Lamb – Walnut Paste, Wild Cabbage, Sumac, Salted Yogurt, Cumin
Pumpkin – Saffron Yogurt Ice Cream, Sesame Paste, Walnut & Apple Molasses, Hemp Seeds
A Michelin Star recipient, with a privileged view atop The Marmara Pera Hotel, Mikla Restaurant features Chef Mehmet Gürs’ “New Anatolian Cuisine” in a room designed to attract tourists and Turkish elite.
Offered a la carte, or as a 3,400 Lira Tasting Menu for six courses plus Canapes and Bread, it is after exiting the elevator that guests are seated at linen-topped tables with Cocktails or Wine soon in hand.
Focused on Turkey’s natural diversity, but also employing an eye towards innovation, Gürs current menu begins with Balık Ekmek offered as a two-bit Cracker before transitioning to savory Lavash with Goose and smoky Bonito with a quenelle of Dill.
Fairly standard in its progression, the first proper course a petite Vegetable medly centering on Artichoke, Gürs Beef Carpaccio sees the Vegetable’s Stem pickled as an accouterment alongside Chestnuts and Chilis.
Next cleansing the palate with Mercimek Corbası, the coil of Octopus to follow tender but a little overworked, Sea Bass represents the only sizable piece of Protein on Mikla’s menu but largely gets lost in the wake of Olives, Capers and Vinegar.
Unsurprisingly closing with Lamb, well prepared with bold aromatics, Dessert arrived after twenty-five minutes and found just two spoonfuls of Pumpkin Cream juxtaposing Saffron and Sesame.
www.miklarestaurant.com
