Local before arrival
Owner and chef Semsa Denizsel was a pioneer of the farm-to-table philosophy in Istanbul when she opened her restaurant in the year 2000. She still forgoes printed menus and instead uses a blackboard to list her creations, which she describes as “new Istanbul cuisine.” Dishes feature fresh, seasonal ingredients, and the menu changes daily. Visitors can stop by the basement store to purchase her homemade sauces, jams, and baked goods.
