Chef Mehmet Gürs set off a culinary revolution with his New Anatolian Kitchen, working with a full-time anthropologist and bringing hard-to-find ingredients from all over Anatolia into new light. Mikla is the all-season must-go spot in town. Opt for the tasting menu and pair with Mikla’s wide range of local wines, the sommelier Sabiha Apaydin has even sourced some natural wines from Turkey. If you go à la carte, dishes like Karayaka lamb (a much-prized breed from the mountainous Black Sea region) served with cabbage shoots and salted yogurt is perfectly delicious. Another favourite is a bean dish with clams, Bodrum calamari and camel sucuk, a unique product of the nomadic Yörük people of the Aegean. Start any evening with a sunset drink at the bar overlooking the Bosphorus and the Golden Horn. Dinner at Mikla is a taste of the past, the present and the future of Anatolian cuisine.