The story
Fauna was born in 2003 as a five-table lokanta, a tiny local eatery. In 2014 it moved to Ataşehir on the Asian side of Istanbul, where it still operates as a 24-seat, open-kitchen mahalle lokantası – a small neighbourhood restaurant in the truest sense. The guiding thought, as the team puts it, is that Fauna is “for those who have time and patience.” Two reasons underpin this: the cooking itself demands patience, and so does the unhurried atmosphere that invites guests to slow down.
Chefs İbrahim Tuna and Emrah Coşkun lead the kitchen, working in plain sight of the dining room. The open kitchen is not a gimmick; it’s a statement of transparency and a reminder that good Italian food is made by hand, step by step. The cuisine is Italian, interpreted through the lens of local ingredients and the chefs’ own cumulative experience. There are no shortcuts here – the menu changes with the seasons, and each plate reflects a respect for time as a necessary ingredient.
In 2026, Fauna earned a place in the Michelin Guide Istanbul as a Recommended restaurant. The award recognises the consistent quality, the honest cooking, and the quiet confidence of a kitchen that has been doing things its own way for over two decades. It’s an acknowledgment that fits the restaurant’s character: not a flashy star, but a nod of approval from the world’s most trusted restaurant guide.
The dining room is small – just 24 seats – and the feel is intimate, almost like being invited into a private home. The open kitchen fills the space with the sounds and smells of cooking, but the pace remains calm. No children under 11 are admitted, and no pets, a policy that reinforces the quiet, adult-focused atmosphere. Fauna is open for lunch and early afternoon service, Tuesday through Saturday, with last seating at 14:00. It is a place built for those who value a meal that takes its time, served in a setting that asks for nothing but your attention.
Recognition
Ambience
Details
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