The story
Trilye Restoran in Ankara has built its reputation around a focused seafood kitchen since opening in 2002. Retired military officer Süreyya Üzmez founded the venue after developing a deep personal interest in gastronomy. Executive chefs Kadir Kantık and Faruk Üstün now steer the daily operations, translating that original vision into consistent plate construction. Their leadership keeps the focus squarely on ingredient quality rather than fleeting trends.
The culinary team builds every menu around what arrives fresh each morning. Skippers deliver seafood catches that meet strict freshness standards before they reach the pass. Cooks prioritize natural preparation methods that let the ocean flavors speak without heavy masking. The staff monitors regional fishing regulations to adjust the weekly lineup accordingly.
Gault&Millau awarded the venue a score of thirteen for 2026, noting how the executive chefs maintain rigorous standards across service and plating. Guests sit in a setting designed for steady conversation and unhurried meals. The dining room balances clean lines with warm lighting that highlights the texture of each dish. Visitors can reliably secure the season’s best fish during peak months.
Recognition
Details
Location
