The story
Natolia İstanbul brings modern Anatolian cuisine to Esenyurt through the combined vision of co-founders Ömür Akkor, Emre Karaca, and Alper Tuğrul Ünlütürk. They anchor their menu in deep regional traditions while applying contemporary techniques to everyday recipes. A Gault&Millau 14 score recognizes how carefully they balance heritage with modern dining expectations.
The kitchen prioritizes locally sourced ingredients that change with the harvest calendar. Chefs compile these fresh components into a series of small hot and cold plates designed for sharing across the table. Every plate reflects the distinct flavors of different Anatolian provinces, proving how versatile Anatolian cooking remains.
Warm lighting and natural materials shape a room that feels both current and deeply rooted in local hospitality. Guests gather around tables that encourage conversation rather than formal separation. The space successfully merges the pace of city life with the quiet generosity of traditional Turkish hosting.
Recognition
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