The story
Araf İstanbul is a chef’s table restaurant in Kadıköy, opened in February 2023 by husband-and-wife chefs Pınar and Kenan. Their philosophy: “turning the unfamiliar into a favorite.” This approach is most evident in their offal creations, which star on a seasonally updated menu. Guests sit at the counter of the open kitchen, watching every detail of preparation and plating while a dialogue with the chefs naturally unfolds. It is theater without pretence.
Both graduates of Yeditepe University’s Gastronomy and Culinary Arts programme, Pınar and Kenan bring complementary experience. Kenan worked in hotels and restaurants from Ankara to Miami, including a stage at three-Michelin-starred Arzak in San Sebastian. Pınar trained at Arzak and Frankie in Istanbul, earned a master’s degree in sustainability, and spent years as a flying chef for Do & Co, discovering new products and culinary cultures. She now devotes herself fully to Araf, while Kenan travels for R&D three days a week, ensuring a steady stream of new dishes.
The cuisine is Contemporary Turkish, but the chefs resist rigid definitions. “We do not strictly adhere to any discipline,” they say. “We focus solely on providing memorable culinary pleasures.” Produce is sourced from suppliers across Türkiye, with sustainability and respect for craft as non-negotiables. The result is a menu where familiar ingredients sit alongside adventurous offal—liver, tripe, kidneys—treated with precision and creativity. The restaurant earned its first Michelin star in 2026, a recognition of this high-quality cooking and the immersive dining experience.
Reservations are essential. The chef’s table concept means only a handful of guests dine each service, seated around the open fire kitchen. The menu changes periodically, but you can always expect a selection of offal dishes alongside “best in town” plates determined by guest feedback. Every dish is a conversation—between chef and ingredient, between chef and diner. At Araf İstanbul, you don’t just eat; you see, hear, and taste the story of each plate.
Recognition
Ambience
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