Mikla caused quite a splash when it opened in 2005 on the top floor of the Marmara Pera and is still making waves, due to its unique niche in the fusion market and a brilliant welding of Scandanavian and Turkish cuisine, thanks to the dual nationality of owner and head chef Mehmet Gürs.

The quality of the food is excellent, and in combination with the inspired vision of Gürs, the resulting masterpieces are enticing creations that lure clients to return for more. The prices are not modest, but the food is worth it.

To demonstrate Gürs’ creative fusion of Turkish and Scandanavian elements, the Gravlax with cacık (yogurt with chopped cucumber) and dill is a perfect example of complimenting ingredients; both with distinctive national taste.  Nothing could be more Scandanavian than Gravlax, and the creaminess of Turkish cacık mixed with dill is the perfect accompaniment.

Alongside this, other delicacies which can be found on the menu are molasses-glazed lamb with apricot and mustard-seeded mashed potato, and a very impressive array of cheeses presented with walnuts, quince jam, fig and other excellent condiments.

The wines list is also very solid. The restaurant itself is on the top floor of hotel with breathtaking views, making it a perfect date venue (especially during summer), with the food sure to not disappoint.

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