The ONLY 2 Michelin Star TURKISH RESTAURANT in THE WORLD! Chefs Table at Turk Fatih Tutak!

Looking for best Turkish restaurants in the world? Travelling Foodie Raymond Cua ate at the world’s first two Michelin star Turkish restaurant and it was one of the best meals I had in Istanbul! Watch as he experiences the Chef’s Table tasting menu with wine pairing plus goes behind the scenes at the restaurant and chefs.

Chef Fatih Tutak is Turkey’s first 2-Michelin Star chef in Istanbul and promotes the best of Turkish cuisine around the world! At the Chefs table, Culinary Director Chef OGÜN KOCA is behind the pass making sure each course comes out perfect. Tasting Menu came out with 11 courses in total. And a unique experience is, during the dessert course, you get a kitchen tour along with extra desserts right inside the kitchen.

Hope this Istanbul restaurant vlog gives you an idea what the dining experience is like inside 2 Michelin Star Turkish restaurant, Turk Fatih Tutak. I highly recommend checking it out.

Turk Fatih Tutak location: Cumhuriyet Hacıahmet Silahşör Cad, Yeniyol Sk. No:2, 34440 Şişli/İstanbul, Türkiye

➣ Turkey Playlist: https://www.youtube.com/playlist?list=PL-wQeGXw6xB4dasVcyq_tPzBp2S71WLjT
🔔 SUBSCRIBE: https://www.youtube.com/@TravellingFoodie?sub_confirmation=1 Don’t miss new travel + food vlogs!

– MERCH –
➣ Official Travelling Foodie Merch: https://shop.travellingfoodie.net/

– SHOP –
Tools I Use at Home + Travel: https://travellingfoodie.net/tools/
Freebies + Deals: https://travellingfoodie.net/freebiesdeals/

– SUBSCRIBE –
YouTube: https://www.youtube.com/TravellingFoodie
Newsletter: https://travellingfoodie.net/newsletter/

– FOLLOW Travelling Foodie –
Website: https://travellingfoodie.net
Instagram (Food): https://www.instagram.com/TravellingFoodie/
Instagram (Travel): https://www.instagram.com/JourneyTraveler
TikTok: https://tiktok.com/@travellingfoodie
Twitter: http://twitter.com/TravellinFoodie
Facebook: https://facebook.com/travellingfoodie
Pinterest: https://www.pinterest.com/travellingfoodie

– SUPPORT –
Patreon: https://www.patreon.com/travellingfoodie

About Travelling Foodie:
Travelling Foodie is one of the best Canada food and travel blogs, a trusted online source for travel, food and everything in between with detailed guides and itineraries, restaurants, food trends and local cuisine, things to do and attractions, recipes, home and travel product reviews.

Founder and Publisher:
Raymond Cua is a full-time writer and content creator, one of the best Toronto food and travel bloggers and vloggers, with experience travelling to eat in over 25+ countries and over half the United States and Canadian provinces.

Turk Fatih Tutak Chefs Table Tasting Menu and Wine Pairing Chapters:
00:00 Turk Fatih Tutak Istanbul
00:19 Restaurant Tour
00:30 Cocktail Menu at Turk Fatih Tutak
00:50 Sommelier Gizem
01:15 Aegean Cocktail
01:32 Owner & Chef Fatih Tutak
02:29 Chefs Table Tasting Menu and Wine Pairing
02:43 Pickle Juice, Plum
03:07 Pide, Trabzon Butter, Bitlis Hizan Honey 2000 Meter
03:31 Vinakara Yasasin | Kalecik Karasi
04:20 TT Mussels Dolma
05:18 Egg, Sepet Cheese, Matsutake Mushroom
06:26 Nif | Bornova Misket
06:43 Tuna, Sea Bream, Salad Juice, Fig Leaf
07:44 Likya Arkeo | Merzifon Karasi
08:17 Eggplant Borek, TT Selection Caviar, Burnt Yoghurt
08:52 Louis Jadot | Chardonnay | Pouilly Fuisse
09:17 Grouper in Boyoz Crust, Tomato Cream, Tomato Dust
09:56 Lermanos Rindera | Okuzgozu | Denizli
11:44 From My Mum Vol. 9
12:10 Knife Box at Turk Fatih Tutak
12:57 Chateau de Combes | Merlot, C. Franc, C. Sauvignon
13:26 Thracian Lamb Baklava, Potato, Buffalo Milk
15:04 Kavaklidere Tatli Sert | Narince
15:46 Ice Cream Skin, Baked Ice Cream, Semolina Milk
16:52 Sweet End – Turk Fatih Tutak Kitchen Tour
21:37 Petit Four
22:19 Homemade Limoncello and Collaboration Tea
22:38 Take Home Gifts
23:04 Turk Fatih Tutak Review

#TravellingFoodie #Istanbul #Michelin #turkishfood

Hey guys I’m so excited let me show you what it’s like to dine at the first and the only T Michelin star restaurant in Istanbul I am here right outside Turk fatti toac located at the now bro Monte building but first let me give you an exclusive restaurant tour on the left hand side they focus on each region around Turkey right so for example maramara would have it’s a region would have an ingredient that

Correlates to marar on the season in this case would be the dogwoods agent would be the bod Mandarin so we try to keep the concept very local everything is homemade by our dear B let’s go yes so this is gizm nice to meet you in the turkey we had actually

6003 kind of species but not all of of them uh using for wine making so limited Turkish varial grapes are using for wine making process we had uh seven region in the turkey and we had almost every region wine in here so this here is the Asian cocktail very very specially Crafted oh nice very nice like it’s not too sweet has a bit of tart floral taste as well hi chef thank you so much where are you from a pleasure uh from Canada oh nice originally from the Philippines Philippines welcome welcome magang gab yeah oh very good I made sure I got the

Reservation here first before I book my flight because I was like I don’t want to book my flight and find out I the reservation is only before my flight you’re very first time in isan uh I would say first official time so I was here in the summer as part of a cruise

Only one night and I was only doing Cru stuff like the short short exper okay okay but after the one night I was like I really enjoyed the quick time so I was like I need to come back and like really Explore More great welcome welcome nice

To have you yeah thank you thank you so much enjoy your dinner thank you so Much Actually before we start uh we are serving a pickle juice uh to open your appetite a little bit uh made of uh root vegetables uh and with celery Leaf oil uh on the surface on the rim uh pickle powder we have and then you can have the lacto fermented Plum on the

Side en thank you this is our s we made it our bu in here and side FH we have the butter we have three kind of butter and burnt butter trone burnt butter and trone butter and the on the top we have the season honey

They picked up in the 2000 M it’s a special honey I enjoy thank you we start appearing with a Turkish sparkling wine from Ankara Capital H from wi carard it’s a traditional champagne method and it’s a bland no actually made of indigenous red grape called

K uh 2020 vintage okay uh and well Ms of lein so so it stays lein actually what Waits with the sediment with the sediment for 12 months so it develops some yeast you know like hello again Yes actually this one is one of our signature dish we never

Change it uh this is our TT muscle GMA we call it like this uh the main if we make an eatable shell you can also eat the shell and also shell made from caramelized onion some tamarine Cur and we give black color with sing and also inside we have a traditional Turkish

Pillow with some spices and also we add a fresh muscles when we cook P you will see and on top of the pillow we have a grilled uh muscles also we grill with the charcoal there in this grilled and we finish with the beer mayonnaise we

Reduce the beer after that yes we reduce the beer and after that the turn into the May from this production actually the main focus is the musle it’s a very popular street food in turkey and also some sometimes we actually eat with the beer and because of we make something

Like this I suggest you to eat with your hands one or two bites enjoy thank you we begin to Showcase to you the highlight of your next dish Matsu Taki mushrooms very famous around the world in Japan as well but these ones were’re very lucky they grow locally in ad as well okay

Our egg course uh actually just with an egg yolk uh in the middle and it’s cooking for 1 hour in 64° in a clarified chicken fat okay uh underneath we have smoked uh sepet cheese cream it’s a so indigen it’s an artisan cheese sepet cheese from uh black SE

Region little east side of okay actually underneath you will find the custard of this cheese M and around the we have mushroom glaze with P matsutake mushrooms and on the top also we do matake grills and the Autumn Leaves they are actually crispy mushroom cookies they

Cust at the bottom so if you mix too much it’s going to become like a soup so you just try to eat next faing n borova miscet 202 to this wine comes from isir miscet would be the grape in this case it’s a very crisp fresh wine as well on

The nose you will feel wild flowers and on the pallet it develops into Citrus bodro Mandarin notes Yes we continue with uh SE man tuna M uh 5 day stretched uh SE with uh two tuna akami okay underneath uh Red Onion jelly okay and served with uh fig Leaf oil and wasabi oil okay and at the end we finish with a fresh salad juice like a deep

Juice of so the tuna comes from ismer side and then the seam is from the B so so I guess in general it’s all the meat and seafood source within like in the turkey area it’s for me I say 98% of our menu is local Turkish okay thing that we don’t get is

Seawe yeah we we use Korean seawe but that’s about okay next course we will continue with the red Wier from antalia from south of turkey from liia Vineyard the ancient name of the region and the grape is marif Cara it’s originally indigenous grape from Blake region at is Winery

Planting it on the south of turkey 2022 vintage actually the name of the region uh and carasa means the black of the mer yeah the beautiful eggplant B on the bottom you’ll find a semi-dried tomato there’s layers of caramelized onions P cheese mostly for seasoning Umami flavor

You won’t actually feel it then on top we cover it with our Chef selection cavat around from denle you have burnt yogurt and then the little dots will be smoked tomato oil and olive oil as well on top you have a crispy potato with a basil Blossom flour as well B Che this

One will be a hybrid sturgeon over 20 years old so a little bit more rare to find this well yes this time I will bring it to your the vintages 2021 there’s 6 months Barrel fermentation because of that it has more creamier buttery texture on the

Poite you will find mostly on the noise fresh red apples white flowers and honey on the poite you will feel more roasted nuts like almond hle nut it has a medium plus acidity I hope you going to allow that pairing en we have the groupa from the Mediterranean Sea so near the the

Marsing Coast so we do we Inc case it in a in a pastry that’s called Boos so it’s like a flaky pastry it’s a marinated eggplant marinated peppers and then the sauce made from cream and tomatoes lovely going to pour over and then the fist skeleton you see is from

Frid dried tomato powder we made last in the summer Time and your next find is coming from lle as part of turkey producer L and the grap grapes are kusu and Bas those are always using together for the blands uh they are like Marlo and sa um there is 12 months barel aging because of that

You can get on the noise and vanilla Cedar and wet Forest berries on the poite you will find some uh more rip black fruit Aromas like black cherries Black Plum it has a medium body medium and there is some Lively powerful T um here there’s a beautiful uh flower uh

This name coming from there uh they just discovered two years ago in that area because of that uh this wine has name reinder question so so you said these two grapes are normally together so they don’t there’s no wine that is just one of them oh we we are also um making one

Of them um like one grape mostly we are using for this is for special um special for part of the turkey and Bas is um special for the theer uh Saturn is also and um there is not too much example for B only one gra but C they always uh okay

They can make it one hour l B meaning the tro harder the Tes are too high too strong okay too strong not for everyone some of people love but most of people doesn’t do okay so we have is a actually complimentary course for you it’s normally not on the menu so it’s Chef’s

Mom sing dish it’s basically a dumpling called M uh dumpling Turkish dumpling with dry beef inside that we we dry in house some smoked yogurt and some chili butter on top okay if you can try it in one bite has some juice jelly inside so to get in one bite be

Nice so sir please pick a knife uh for your next course for the lamp course uh handmade knives from sou of turkey from Mar Tarsus uh one uh Craftsman he’s doing the knives for us oh wow uh the white one made of deer horn oh wow okay and the others are some

Roots of trees root like vut trees Olive Pine okay so you can pick okay I feel like I need to go with the deer horn deer horn is the deer horn knife right here okay thank you thank you very much and your next find is coming from

From border right Bank of the Border s milon shom Grand crew the vintages 2019 and there is 18 months bar aging you will find mostly rip black fruit Aras uh black currents with ginger breast can on the noise on the poite you will find some Qui Dr plums and almonds it has a

Medium plus acidity and there is well-rounded tning I hope you’re going to love that fairing enjo thank you so next course is uh the lamp Bak Baka lamb Bak yeah because of the layers actually we call it baklava many tetiny sliced many layers of lram between the layers uh onion mushroom and

Lampad and all cooked on charcoal fire uh and on the side pickled carrots and cabbages okay on the top of the lamp with the green pepper we have Buddha’s hand coo Okay Kos so Kos is actually Japanese fermented paste okay but we do it with another Citrus uh called uh Buddha’s

Hand the name of the Citrus actually it looks like a hand that looks like a hand you won’t see it it’s I’ll show you a picture and on the side this sir we have fried potatoes with uh Buffalo yogurt foam underneath M and tomato and pepper

Paste on the top and we finish with a sauce grilled vegetable juice and smoked lamp fat with uh grilled vegetable juice honestly you don’t eat the knife Zert is coming pting for our next course tly set from kavak this one is naring which is an indigenous local grape as well from 2004 in this case almost a two decade wine this one is actually made Madera style from where I’m from okay so the Portuguese are very famous from this

Style of wine in the island of Madera this one is Turkish but follows the same rules of production as well you will feel red red honey you will feel onion you will feel uh Red Apple you’ll feel tree resin as well and the Finish will taste like marmalad yes I just ask you

Something do not drink it before the dessert the alcohol level is quite high so we want to make sure first you take two or three bites of the dessert and then you go ahead and you taste the wi so our dessert uh textures of ice cream four different

Textures underneath we have H vanilla whipped cream with seina okay the second layer cinnamon ice cream okay and the third layer uh we have a jelly ice cream skin okay uh and on the top the part is the uh baked crispy ice cream again so before you start please H smash it with

Your spoon the crispy part and enjoy what kind of jelly like what flavor of jelly the jelly part actually made of a Mastic come yeah thank you thank You guys so they have a dedicated person who will lead you to the washroom and that’s pretty high-end service right there so what’s great as well here is that at the end of your meal they actually let you have a kitchen tour not a lot of restaurants do that

I am Ari from St I will accompany you on today’s tour we will starting liquor treat for you oh nice what is this a melon liquor melon liquor melon liquor what liquor do you use for it the vodka and the Turkish re Turkish re it’s a it’s our traditional

Dreams oh Rocky yeah Rocky yeah before starting our tour this is our dry store uh in uh wines beers and olive oils from IAL and space and many other dry product here this cabinet is cavier cabinet yeah excellent very tested okay yeah this n nickname is baby Matilda uhhuh fermentation

Oh yeah made in Germany oh okay yeah the Stant is a fermentation Stant two refrigerator here in kitchen this refrigerator vegetable and Fruit this refrigerator is protein product here uhhm this a dishwasher area welcome thank you very much you uh this section is vegetable section mhm okay the stand is H 70 Spice from turkey and verlet peers in from K Mar dry peers this is a battery welcome into dry Edge cabinet this

Cabinet is fish cabinet uh 5 days ago this cabinet is me cabinet 45 days ago this is a Turkish suuk okay yeah so this one is the one that for the M when we come to make hello welcome Che is here you heating plant this right here or oven Stone H we

Baking it h breed and many other product here so this is the this this is our first dessert in past Tre it’s a icely almond inside it has an almond mil Amaro and outside we cover with white chocolate it is very delicated and inside is very cute please

Eat all in one cuz it will exploit enjo wow the surprise continues all the way to the kitchen tours M just explor well once you put it in your mouth wow so good it’s a Turkish delight and I will burn the top of the skin just a bit for the caramelized

Taste and the texture mhm I burnt it inside it has rose candy from esparta in turkey and the yogurt Turkish yogurt wow and this one is our last resort service in face cream we have a charcoal ice cream for you has very good uh Smokey taste and Flavor out of curiosity this when I see charcoal ice cream before it’s normally black yeah yeah but it’s not black at all it’s it’s actually white and we have some toppings here for the ice cream we have crunchy hazelnut chocolate puff rice lime and C off candy and a chocolate sauce which

One you prefer you do what you think is best yeah okay my think is the Hazelnut and the chocolate sauce is the Best en thank You our good what an experience there’s not a lot of Michelin star restaurants that do that kind of kitchen tour not only kitchen tour but to have your remaining fores in the kitchen is such an incredible and unique opportunity and experience highly recommend tur party to

Talk we have a very special Apple that comes from Amasia Amasia Apple we have a a forest fruit so it’s basically like a forest strawberry this one the red one this one is a nashy pear this one is a new season person one okay this one’s a

Heon it’s like a cross between the uh Quint and Apple has some seeds inside just be careful okay and then in the middle is a Mandarin have lemon cello very exciting to try we had a collaboration with a very good tea master and then we come up with this tea so we uh we work together please try it’s a very unique so you can only have it here yes only you can’t you can’t buy this in room

A hey guys so they give you these two gifts when you exit and after you’ve paid so one of the box is actually a herbs and spices from the chef and the other one has the menu the today’s menu and wine pairing if you did the wine

Pairing as well as a box of chocolate with recipe from what they told me so it’s a nice touch so you can still enjoy Turk fatty Tac after you’ve left the restaurant this was such a great experience I highly recommend checking out Turk fatti tut the execution was

Very spoton the use of ingredients and the uniqueness of the dishes was very special and they really added a lot of nice touch like the service was spot on very very well executed service and then I love the fact that at the end of your

Meal they give you a tour not a lot of friend restaurants do that and you actually get to learn and see the different stations that they have and what they do and that’s very unique so if you really want a unique experience here in Istanbul be sure to check out

Turk fatti to and if you are looking for more Michelin dining experiences around the world be sure to like And subscribe and watch this next video right here