Distinguished awards: Restaurant and chef of the year<\/strong><\/h2>\n\n\n\nA close-up of a chef adding the final touches to a plate<\/figcaption><\/figure>\n\n\n\n
More than 30 special categories were honored during the evening, and the two most distinguished among them, \u201cRestaurant of the Year\u201d and \u201cChef of the Year,\u201d drew the most attention. The Restaurant of the Year award went to Teruar Urla in \u0130zmir\u2019s Urla district. Set in a region famed for its fertile land and vineyards, Teruar Urla, run by Osman Serdaro\u011flu and Ezgi Serdaro\u011flu, 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 Ma\u00e7ak\u0131z\u0131 Hotel in Bodrum. Beyond his work at Bodrum\u2019s iconic seaside restaurant Ma\u00e7ak\u0131z\u0131, 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.<\/p>\n\n\n\n
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Award categories and winners: Traditional and local flavors<\/strong><\/h2>\n\n\n\n
In the Gault & Millau T\u00fcrkiye 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\u2013Turkish flavors in an elegant setting. The Best Anatolian Cuisine Award went to Natolia in Istanbul, where Chef \u00d6m\u00fcr Akkor brings together Anatolia\u2019s ancient recipes and contemporary presentations. Long-standing institutions were not forgotten, either. Two of Istanbul\u2019s century-old classics, Baylan and Pandeli, received the \u201cCentennial Establishment\u201d awards in recognition of their enduring contributions to gastronomic history. <\/p>\n\n\n\n
The \u201cSecond Generation Establishment\u201d awards, honoring venues that carry on a family legacy, were presented to Bay Nihat in Ayval\u0131k and the renowned 7 Mehmet in Antalya, celebrating sustained success across generations. In addition, historic restaurants such as \u0130mam \u00c7a\u011fda\u015f Kebap & Baklava from Gaziantep and Pandeli from Istanbul earned a place in the guide at the 1 Toque level for preserving traditional flavors.<\/p>\n\n\n\n
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Modern cuisine, street flavors, and design<\/strong><\/h2>\n\n\n\nA fine dining dish garnished with edible flowers and microgreens<\/figcaption><\/figure>\n\n\n\n
The guide also celebrated innovation and street flavors. The Best Street Food Award was presented to Akali, one of Istanbul\u2019s 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 d\u00e9cor and atmosphere. The Best Outside Catering Award went to OS Fine Catering in \u0130zmir, 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.<\/p>\n\n\n\n
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Pastry masters and beverage culture<\/strong><\/h2>\n\n\n\nThe pastry chef is carefully arranging the cream puffs and tarts on the tray<\/figcaption><\/figure>\n\n\n\n
The dessert and beverage side of gastronomy was also highlighted with special awards in the Gault & Millau T\u00fcrkiye guide. Metin Saruhanl\u0131, founder of \u0130zmir\u2019s artisanal bakery Arp\u00e8ge 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 T\u00fcrkiye. Cova Istanbul, which brings classic Italian pastry culture to the city, received the \u201cBest Patisserie Venue\u201d award, making it a favorite address for dessert lovers. Creativity in plate presentation was also recognized, and Chef Atilla Heilbronn of Nar\u0131mor in \u0130zmir received the \u201cBest Plate Design\u201d award for his distinctive, original compositions. On the service side of the dining experience, Cipriani was honored with the \u201cBest Service\u201d award. Seray Kumbasar, sommelier at Vino Locale in \u0130zmir, was named \u201cBest Restaurant Sommelier,\u201d while Nebiye Kaya was selected as \u201cBest Hotel Sommelier\u201d for her work at The Peninsula Istanbul.<\/p>\n\n\n\n
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Hospitality and sustainability<\/strong><\/h2>\n\n\n\n
As one of the 2026 guide\u2019s new highlights, the hospitality sector\u2019s contribution to gastronomy was also recognized with special awards. Club Marvy, known for its sustainable holiday concept in \u0130zmir\u2019s \u00d6zdere district, received the \u201cBest Resort Hotel\u201d award. In Istanbul, Mandarin Oriental Bosphorus, set along the shores of the Bosphorus, was named \u201cBest City Hotel\u201d for the high-level dining experience it offers in the city. Also in Istanbul, The Peninsula Istanbul, which opened in 2023, earned the \u201cBest Hospitality Award\u201d for excellence in service and guest experience. In the boutique hotel category, a diverse group of properties shared the \u201cBest Boutique Hotel\u201d awards, including KeyUrla in Urla, Vakko Hotel in Istanbul, Yazz Collective in Mu\u011fla, Avantgarde Refined Caves in Cappadocia, Nev\u015fehir, and Ali\u00e9e, located along the Bosphorus in Istanbul, each standing out with its distinct concept.<\/p>\n\n\n\n
Nirvana Cosmopolitan, known for hosting large-scale meetings, received the \u201cBest Convention Hotel\u201d 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 \u015een, one of the pioneers of the farm-to-table movement in T\u00fcrkiye, was honored with the \u201cFarm to Table\u201d award. Figures who have contributed to the development of gastronomic culture in T\u00fcrkiye were also recognized. \u0130zmir-based chef and food writer Ahmet G\u00fczelya\u011fd\u00f6ken received the \u201cCulinary Culture Award of the Year\u201d for his contributions to culinary history and education.<\/p>\n\n\n\n
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Featured restaurants and scores in the guide<\/strong><\/h2>\n\n\n\nRating tiers ranked from 1 to 5 with chef\u2019s hat icons, showing the score ranges from 11 to 20 corresponding to each number of hats<\/figcaption><\/figure>\n\n\n\n
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\u2019s hat, known internationally as the \u201cToque.\u201d The rating system used in the guide is structured as follows:<\/p>\n\n\n\n
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1 TOQUE \u2013 Gourmet Table (11\/20, 12.5\/20):<\/strong> 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.<\/li>\n\n\n\n
2 TOQUES \u2013 Chefs\u2019 Tables (13\/20, 14.5\/20):<\/strong> Restaurants where chefs master technique and ingredients to perfection, confidently presenting both traditional and contemporary culinary styles.<\/li>\n\n\n\n
3 TOQUES \u2013 Outstanding Tables (15\/20, 16.5\/20):<\/strong> Restaurants where technical skill meets simplicity, highlighting excellence in execution and the chef\u2019s distinctive signature.<\/li>\n\n\n\n
4 TOQUES \u2013 Prestigious Tables (17\/20, 18.5\/20):<\/strong> Prestigious addresses where the chef demonstrates mastery of flavor and crafts a cuisine from exceptional ingredients.<\/li>\n\n\n\n
5 TOQUES \u2013 Exceptional Tables (19\/20, 19.5\/20):<\/strong> Flawless restaurants that offer an unforgettable dining experience, an outstanding atmosphere, and truly unique signature dishes.<\/li>\n<\/ul>\n\n\n\n
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 T\u00fcrkiye: 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.<\/p>\n\n\n\n
In the 3 Toque category, \u0130zmir\u2019s Urla district stood out. Teruar Urla and Vino Locale, also based in Urla, ranked among the leaders. In Istanbul, many restaurants reflecting their chefs\u2019 distinctive signature styles received 3 Toques. Mikla, led by Chef Cihan \u00c7etinkaya, 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 Ma\u00e7ak\u0131z\u0131 Hotel and Aret Sahakyan\u2019s new venue, Ayla Restaurant, continue to attract gastronomy enthusiasts to the Aegean\u2019s favorite holiday destination.<\/p>\n\n\n\n
Alongside these top-scoring restaurants, the guide also features many notable addresses in the 2 Toque category. In Istanbul, for instance, Chef Vedat Ba\u015faran\u2019s innovative meyhane Tershane Karak\u00f6y stands out in its region, and in \u0130zmir, Osman Sezener\u2019s nature-inspired kitchen at Od Urla does as well. Traditional institutions were equally recognized: in Gaziantep, the Mutfak Sanatlar\u0131 Merkezi, and in Istanbul, classic kebab houses such as H\u00fcnkar and Z\u00fcbeyir Ocakba\u015f\u0131 entered the list in the 1\u20132 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.<\/p>\n\n\n\n
The Gault & Millau T\u00fcrkiye 2026 selection showcases the maturity and diversity the country\u2019s 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 T\u00fcrkiye 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 T\u00fcrkiye 2026 emerges as a rich and compelling guide that underscores T\u00fcrkiye\u2019s rise on the global gastronomic stage, inviting both local and international gourmets to explore the country\u2019s most memorable culinary destinations.<\/p>\n","protected":false},"excerpt":{"rendered":"
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, \u201cRestaurant of the Year\u201d and \u201cChef of the Year,\u201d drew the most attention. The Restaurant of the Year award went to Teruar Urla in \u0130zmir\u2019s Urla district. Set in a […]<\/p>\n","protected":false},"author":53,"featured_media":58517,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[321,147],"tags":[],"class_list":{"0":"post-58504","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-eating-drinking","8":"category-trip-ideas"},"_links":{"self":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/58504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/comments?post=58504"}],"version-history":[{"count":3,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/58504\/revisions"}],"predecessor-version":[{"id":58519,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/posts\/58504\/revisions\/58519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media\/58517"}],"wp:attachment":[{"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/media?parent=58504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/categories?post=58504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.turkishairlines.com\/en\/wp-json\/wp\/v2\/tags?post=58504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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