Istanbul is a place between the two coines, which has been part of the Silk Road in the past. This has led to the influence of merchas and businessmen for thousands of years, as a place of iersection of great religions. From the Byzaine to the Ottomans, each of these historic inhabitas of the city has left remarkable architectures, unique cultural traditions and rich heritage.
Fateh Totak, a chef -born in Istanbul, has reinforced his skills in some of the best in Europe and Asia, including the three -star Michel Ryugin restaura in Tokyo and Noma in Copenhagen. In year 2, the chef returned to Türkiye and, after a fact finding a factor who took him across the coury, opened his restaura in Istanbul, Turk. In year 2, in the first ranking of Michelin Michelin Guide, he won two stars Michel.
According to Totak’s conqueror, the Turkish cooking of a diamond mine has not been discovered. In the early 1980s, Turkish food was known as a type of street food, especially in Europe. In Europe you can make a barbecue, very low quality, and no one can understand. The correct cooking of Turkish food is very hard. Totak believes that in Istanbul, differe people from all over Türkiye each cook their local food; Therefore, the city can be considered as a large boiler in which differe cultures are mixed.
Totak at the Turk restaura gives the old Turkish baking order, a modern and advanced mood. However, when not in the kitchen, it prefers to go to more cozy places. He has a special strictness in this regard and always tries to go to local restauras in Istanbul; Where food is made of high quality and amazing raw materials.
Istanbul’s best local restauras with Michel’s chef:
The best Turkish barbecue; Ahmad Ostam Ojakbashi
- Position: Masalak neighborhood, Darabovo Street
- Instagram:@ ahmetustamocakbasi
Istanbul visitors will probably notice the word “Ocakbaşı” on many restauras. The word in Turkish means “beside the grill” and is a name given to the grill restauras; Where the chef carries the barbecues on hot and melted charcoal. Oujakbashi is one of the most popular methods of cooking in the city, and according to Totak, Ahmad Ustam Ocakbaşı is the best of these restauras.
Totak has a recommendation for customers. She says:
Try local restauras that are not tourist. The restaura must be old and already set up for a long time. Never trust the social media. In my opinion, if a restaura promotes too much on social media, you will be disappoied when you go there.
Totak says about Ahmad Austam’s restaura:
This restaura is where I go on holiday. Ahmed Avestam chefs have a traditional way of preparing barbecue; The barbecues are crushed by hand and used differe types of meat slices. They make the best barbecue and grille barbecue as well as chicken wings, salads, barbecue vegetables and lavash names.
Totak’s view, just food is not importa; Rather, the overall experience is importa. His opinion about Ahmed Ostam’s restaura is:
Chef Ahmed has been doing this for nearly five years and is very professional. You sit in fro of the grill and he cooks there; Like Japanese robotayaki. Also, eat a variety of Turkish drinks at this restaura. I recommend not leaving there without eating Adana’s barbecue.
Totak considers Adana’s kebab the best barbecue. Adana Kebab, probably the most popular type of barbecue in Türkiye, is made from minced meat that has been sprouted and tastes with red pepper. This barbecue derives its name from the city of Adana in southeastern Türkiye.
