OCAK

OCAK has breathed new life into a former tobacco warehouse in the Old City, turning it into an intimate restaurant with exposed brick walls, soft lighting and marble finishings. Chef Omer Bozyap, who trained at Alain Ducasse's Le Jules Verne in Paris and XV Louis in Monte Carlo, proposes a single set menu that showcases his unique take on Turkish cuisine. Chickpeas are elevated to new heights in various dishes, including an amazing crispy deep-fried creation. The chef strikes a perfect balance between tradition and modernity - think wonderfully creamy hummus with strawberries, sorrel and pomegranate vinaigrette.