Perched on the 18th floor of Istanbul's Marmara Pera Hotel, Mikla Istanbul commands breathtaking 360-degree views while pioneering the New Anatolian Kitchen movement that has redefined Turkish fine dining. Chef-owner Mehmet Gürs's visionary restaurant seamlessly marries his Finnish-Swedish heritage with deep Anatolian traditions, creating an extraordinary culinary experience that earned its Michelin star in 2022.

Since opening in 2005, Mikla has evolved from Gürs's ambitious dream into Turkey's most internationally acclaimed restaurant. The Finnish-born, Swedish-raised chef moved to Istanbul in 1996, launching the New Anatolian Kitchen concept in 2012 with head chef Cihan Çetinkaya. Their research-driven approach, supported by a dedicated food anthropologist, uncovers forgotten Anatolian recipes and indigenous ingredients across Turkey's diverse regions. This meticulous exploration has earned Mikla consecutive appearances on The World's 50 Best Restaurants list from 2015-2022, establishing it as Istanbul's premier fine dining destination.

The cuisine celebrates Turkey's extraordinary biodiversity through dishes that strip away unnecessary complexity to reveal profound flavors. Signature creations like barbecued smoked duck breast showcase this philosophy—the medium-rare protein elevated by red wine pepper jelly, roasted hazelnuts, tangy cider syrup, and umami-rich plum sauce with crisp samphire. Each plate demonstrates incredible balance, honoring traditional Anatolian techniques while embracing contemporary innovation. The seasonal tasting menus feature lamb preparations that highlight the restaurant's commitment to nose-to-tail cooking, alongside carefully sourced local greens, ancient grains, and rare fruits. Vegetarian diners enjoy equally sophisticated vegan tasting menus that showcase plant-based Anatolian ingredients with remarkable creativity.

The dining experience extends far beyond the plate. Mikla's contemporary interior design complements the spectacular panoramic views encompassing the Golden Horn, Bosphorus, and Istanbul's historic peninsula. Guests often begin evenings with signature cocktails like "The Sabahat" or innovative raki-based Negronis on the rooftop terrace, watching the sunset paint the city's minarets and domes. The carefully curated wine program emphasizes exceptional Turkish vintages alongside international selections, including natural and orange wines that reflect the restaurant's innovative spirit. Service maintains the perfect balance of professionalism and warmth, with staff expertly guiding diners through each course's cultural significance.

Reservations at Mikla require advance planning, particularly for sunset dining when the city transforms into a golden tapestry below. This is Istanbul fine dining at its most sophisticated—where ancient Anatolian wisdom meets contemporary technique in one of the world's most spectacular restaurant settings.