Gül

The story

Gül in Zürich: Wood-Fired Anatolian Cooking Meets Communal Tables

Regional fires and seasonal rhythms

Gül in Zürich anchors its Turkish cuisine around eight distinct geographic zones, stretching from the Black Sea coast to Eastern Anatolia. Elif Oskan guides the kitchen toward direct heat, relying on charcoal grills and stone ovens instead of elaborate equipment. Every plate arrives handmade, following a schedule dictated by local harvests. This disciplined approach to regional cooking recently secured a 15 rating from Gault&Millau, which praised how seamlessly the chef translates family archives into contemporary service.

Charcoal marks and hand-rolled dough

A crisp börek arrives filled with leek cream and thin truffle slices, while vegetarian çiğ köfte warms the palate with black chili and bulgur. The stone oven bakes thick flatbreads topped with egg salad and fresh herbs, showcasing how Anatolian cooking prioritizes texture over decoration. Grilled sea bass rests on wilted spinach beside a saffron velouté, and stuffed pasta comes dressed in sour-spiced yogurt. Guests roll their own spiced lamb kebabs at the table before finishing with almond-frangipane baklava paired to seasonal rhubarb and an Earl Grey glaze.

Open doors and shared tables

The dining room stays deliberately relaxed, encouraging patrons to linger over natural wine lists and house-made cocktails. Families gather around wooden surfaces where bread breaks and conversation flows without rigid formality. Weekend brunch draws steady crowds for simit, pide, and slow-cooked confits straight from the hearth. That unpretentious energy aligns perfectly with critical acclaim, proving that honest hospitality still commands serious respect when preparing regional Turkish dishes.