Avlu Restaurant

The story

Avlu Restaurant Istanbul – Contemporary Anatolian Dining at Four Seasons

A Contemporary Take on Anatolian Cuisine

At Avlu Restaurant, set within the Four Seasons Hotel Istanbul at Sultanahmet, the kitchen reinterprets the rich tapestry of Anatolian cuisine. Executive Chef Özgür Üstün, born in Bolu—a city renowned for its culinary heritage—draws on a family background steeped in gastronomy and international experience to create dishes that are both rooted in tradition and expressed with modern refinement. The menu changes with the seasons, shaped by locally sourced ingredients from across Türkiye.

A Commitment to Place and Producer

The approach at Avlu extends beyond the plate. The restaurant works with a sourcing model that brings together ingredients from 22 producers, supporting a wider network of nearly 10,000 farmers and small-scale suppliers. With 98 percent of ingredients produced locally and a strong emphasis on geographical indication products, the menu reflects a dedication to environmental, social and cultural sustainability. This commitment to the land and its people gives the dining experience a sense of purpose and responsibility.

A Courtyard of Quiet Elegance

Framed by historic architecture in the heart of the Old City, Avlu occupies a serene courtyard that feels both intimate and timeless. Guests can dine within refined interiors or beneath open skies surrounded by greenery. The setting encourages a slower pace, where the energy of Istanbul softens and each moment unfolds with understated elegance. This approach, combined with the restaurant's focus on contemporary Turkish cuisine, earned Avlu a place in the Michelin guide as a Recommended restaurant for 2026.