The story
At Arpége in Nicosia, French pastry meets a disciplined modern approach under founder Metin Saruhanlı. He leads the kitchen with a strict focus on natural butter and carefully sourced ingredients. The Gault&Millau 12.5 recognition for 2026 reflects how this commitment shapes every batch. Macarons and éclairs arrive with precise layering, while seasonal cakes shift with local harvests.
The menu highlights Paris-Brest and Mont Blanc alongside an incirli-fıstıklı tart that balances roasted nuts with ripe figs. Each plate receives a restrained finish that lets the core flavors stand alone. Patrons often order these specific pieces during afternoon hours when the display cases hold their fullest selection. The patisserie creations maintain structural integrity through careful tempering and exact sugar work.
The boutique setting operates continuously throughout the day to match the rhythm of regular visitors. Light finishes and uncluttered counters create a calm environment for browsing the glass cases. Summer operations expand to a coastal branch in Çeşme Ilıca, though the original İzmir location remains the central hub. Guests receive consistent attention whether they visit for a quick coffee or a plated dessert course.
Recognition
Details
Location
