Distinguished awards: Restaurant and chef of the year
More than 30 special categories were honored during the evening, and the two most distinguished among them, “Restaurant of the Year” and “Chef of the Year,” drew the most attention. The Restaurant of the Year award went to Teruar Urla in İzmir’s Urla district. Set in a region famed for its fertile land and vineyards, Teruar Urla, run by Osman Serdaroğlu and Ezgi Serdaroğlu, stands out for its creative, produce-driven cuisine rooted in local ingredients. Another highlight of the night was the Chef of the Year award, presented to Aret Sahakyan, head chef at the Maçakızı Hotel in Bodrum. Beyond his work at Bodrum’s iconic seaside restaurant Maçakızı, Sahakyan has also brought fresh interpretations to Aegean cuisine through his own Ayla Restaurant. Together, these two major awards underscore that Turkish gastronomy is now ready to compete with confidence on a global scale.
Award categories and winners: Traditional and local flavors
In the Gault & Millau Türkiye 2026 selection, a wide range of special categories was created to reflect the many tastes within Turkish culinary culture. The Best Turkish Cuisine Award was presented to Borsa Kandilli, a restaurant that continues to serve classic Ottoman–Turkish flavors in an elegant setting. The Best Anatolian Cuisine Award went to Natolia in Istanbul, where Chef Ömür Akkor brings together Anatolia’s ancient recipes and contemporary presentations. Long-standing institutions were not forgotten, either. Two of Istanbul’s century-old classics, Baylan and Pandeli, received the “Centennial Establishment” awards in recognition of their enduring contributions to gastronomic history.
The “Second Generation Establishment” awards, honoring venues that carry on a family legacy, were presented to Bay Nihat in Ayvalık and the renowned 7 Mehmet in Antalya, celebrating sustained success across generations. In addition, historic restaurants such as İmam Çağdaş Kebap & Baklava from Gaziantep and Pandeli from Istanbul earned a place in the guide at the 1 Toque level for preserving traditional flavors.
Modern cuisine, street flavors, and design
The guide also celebrated innovation and street flavors. The Best Street Food Award was presented to Akali, one of Istanbul’s most popular spots, known for its gourmet burgers, underscoring that street food has now claimed its rightful place in the world of gastronomy. Menua Restaurant, a creative fine-dining destination rising from the shores of Lake Van, won the Best Restaurant Design Award for its distinctive décor and atmosphere. The Best Outside Catering Award went to OS Fine Catering in İzmir, a team that stands out for its use of local ingredients. The Divan Group, known for pairing large-scale events with refined food service, received the Best Banquet Award.
Pastry masters and beverage culture
The dessert and beverage side of gastronomy was also highlighted with special awards in the Gault & Millau Türkiye guide. Metin Saruhanlı, founder of İzmir’s artisanal bakery Arpège Patisserie, received the Best Pastry Chef award for his creative dessert vision, while Ghislain Gaille, the master chocolatier at Vakko Chocolate in Istanbul, earned the rare title of Best Chocolate Chef of the Year, an honor seldom granted in Türkiye. Cova Istanbul, which brings classic Italian pastry culture to the city, received the “Best Patisserie Venue” award, making it a favorite address for dessert lovers. Creativity in plate presentation was also recognized, and Chef Atilla Heilbronn of Narımor in İzmir received the “Best Plate Design” award for his distinctive, original compositions. On the service side of the dining experience, Cipriani was honored with the “Best Service” award. Seray Kumbasar, sommelier at Vino Locale in İzmir, was named “Best Restaurant Sommelier,” while Nebiye Kaya was selected as “Best Hotel Sommelier” for her work at The Peninsula Istanbul.
Hospitality and sustainability
As one of the 2026 guide’s new highlights, the hospitality sector’s contribution to gastronomy was also recognized with special awards. Club Marvy, known for its sustainable holiday concept in İzmir’s Özdere district, received the “Best Resort Hotel” award. In Istanbul, Mandarin Oriental Bosphorus, set along the shores of the Bosphorus, was named “Best City Hotel” for the high-level dining experience it offers in the city. Also in Istanbul, The Peninsula Istanbul, which opened in 2023, earned the “Best Hospitality Award” for excellence in service and guest experience. In the boutique hotel category, a diverse group of properties shared the “Best Boutique Hotel” awards, including KeyUrla in Urla, Vakko Hotel in Istanbul, Yazz Collective in Muğla, Avantgarde Refined Caves in Cappadocia, Nevşehir, and Aliée, located along the Bosphorus in Istanbul, each standing out with its distinct concept.
Nirvana Cosmopolitan, known for hosting large-scale meetings, received the “Best Convention Hotel” award, praised for its ability to bring together business and gastronomy with refined service. Sustainable and responsible gastronomy also held a prominent place in the guide. Emre Şen, one of the pioneers of the farm-to-table movement in Türkiye, was honored with the “Farm to Table” award. Figures who have contributed to the development of gastronomic culture in Türkiye were also recognized. İzmir-based chef and food writer Ahmet Güzelyağdöken received the “Culinary Culture Award of the Year” for his contributions to culinary history and education.
Featured restaurants and scores in the guide
Gault & Millau evaluates restaurants and chefs by awarding scores from 1 to 20, based not only on criteria such as service, pricing, and atmosphere but also on the quality and flavor of the food. Those who score 11 points or higher earn the Gault & Millau signature chef’s hat, known internationally as the “Toque.” The rating system used in the guide is structured as follows:
- 1 TOQUE – Gourmet Table (11/20, 12.5/20): Restaurants that use classic and fundamental techniques with skill, relying on quality ingredients and careful cooking methods; selections such as International, Modern, and Traditional Cuisine fall into this group.
- 2 TOQUES – Chefs’ Tables (13/20, 14.5/20): Restaurants where chefs master technique and ingredients to perfection, confidently presenting both traditional and contemporary culinary styles.
- 3 TOQUES – Outstanding Tables (15/20, 16.5/20): Restaurants where technical skill meets simplicity, highlighting excellence in execution and the chef’s distinctive signature.
- 4 TOQUES – Prestigious Tables (17/20, 18.5/20): Prestigious addresses where the chef demonstrates mastery of flavor and crafts a cuisine from exceptional ingredients.
- 5 TOQUES – Exceptional Tables (19/20, 19.5/20): Flawless restaurants that offer an unforgettable dining experience, an outstanding atmosphere, and truly unique signature dishes.
Restaurants featured in the Gault & Millau 2026 guide were also classified by the number of Toques they received. The 4 Toque category was awarded to only two restaurants from Türkiye: TURK Fatih Tutak in Istanbul, a pioneer of modern Turkish cuisine, and Neolokal, celebrated for its neo-Anatolian approach. Both earned the highest scores in the guide, proving they deliver a world-class gastronomic experience.
In the 3 Toque category, İzmir’s Urla district stood out. Teruar Urla and Vino Locale, also based in Urla, ranked among the leaders. In Istanbul, many restaurants reflecting their chefs’ distinctive signature styles received 3 Toques. Mikla, led by Chef Cihan Çetinkaya, has long remained an iconic address for modern Turkish cuisine in the guide. Contemporary fine-dining restaurants such as Nicole and Araka also drew attention with scores of 15.5 out of 20. The Bodrum region made its mark as well with its high-end dining scene: the restaurant at Maçakızı Hotel and Aret Sahakyan’s new venue, Ayla Restaurant, continue to attract gastronomy enthusiasts to the Aegean’s favorite holiday destination.
Alongside these top-scoring restaurants, the guide also features many notable addresses in the 2 Toque category. In Istanbul, for instance, Chef Vedat Başaran’s innovative meyhane Tershane Karaköy stands out in its region, and in İzmir, Osman Sezener’s nature-inspired kitchen at Od Urla does as well. Traditional institutions were equally recognized: in Gaziantep, the Mutfak Sanatları Merkezi, and in Istanbul, classic kebab houses such as Hünkar and Zübeyir Ocakbaşı entered the list in the 1–2 Toque range, earning well-deserved acclaim. This breadth reflects how the Gault & Millau guide embraces not only fine-dining restaurants but also regional flavor landmarks, street-food favorites, and long-established artisan eateries that carry the legacy of generations.
The Gault & Millau Türkiye 2026 selection showcases the maturity and diversity the country’s gastronomic scene has reached. From Istanbul to Van, from Gaziantep to Bodrum, restaurants across a wide spectrum bring tradition and modernity together at the same table. The fact that a distinguished guide like Gault & Millau continues to expand its Türkiye selection each year also gives fresh momentum to gastronomic tourism. Prepared for true food enthusiasts, this selection offers the chance to experience, side by side, the regional heritage of Turkish cuisine and the innovative approaches of a new generation of chefs. Ultimately, Gault & Millau Türkiye 2026 emerges as a rich and compelling guide that underscores Türkiye’s rise on the global gastronomic stage, inviting both local and international gourmets to explore the country’s most memorable culinary destinations.
