When Mikla opened in October of 2005, Chef-Owner Mehmet Gürs’ vision of creating a refined but contemporary “Istanbullu” restaurant was brought to life successfully. The menu reflects the chef’s Turkish-Scandinavian background and alongside the outstanding food, breathtaking view, and excellent service, it is no surprise that the restaurant was voted best and continues to enjoy raving local and international reviews.
In 2012, after extensive research that comprised the entirety of Anatolia and its culinary traditions and ingredients, Mikla launched its ‘New Anatolian Kitchen.’ The menu pays respect to the traditional products and recipes whilst reinterpreting them with a modern outlook in an attempt to understand the land and its people.
With a bird’s eye view of Istanbul from the roof top floor of the fashionable “The Marmara Pera Hotel,” the sleek interior is only heightened by the stunning view that stretches to the Hagia Sophia and Topkapı Palace. In the summers, the terrace bar upstairs becomes one of the best places to have a drink while the breeze softens stylish cocktail sipping nights.
A Day at Mikla; by Feride Yalav
Mikla: Food as Art; by Feride Yalav
July's Breezy Nightlife; by Eric James
High Above Street Level: The Rooftop Guide; by Talya Arditi
High Above Istanbul with Drinks and Conversation; by Feride Yalav