The story
On the 20th floor of The Marmara Taksim Hotel, Okra İstanbul offers a dining experience that is both a view of the city and a window into its soul. The restaurant transforms itself by keeping fragments of Istanbul alive, harmonizing them with its decor and plan. From every window, a different corner of the city is illuminated, and the reflections of this light shift across the interior.
At the heart of Okra is fire. The restaurant describes fire as one of the biggest symbols of knowledge, power, and light in mythology — a key discovery that shaped cultures and beliefs. Okra brings the cuisine of the Mediterranean, where these stories sprouted, to the focus of open fire, and does so right in the center of Istanbul.
The menu, prepared under executive chef Mert Yalçıner, offers a contemporary Mediterranean cuisine rich with seasonal products and different aromas. The style is non-pompous and simple, with standout dishes including calamari and couscous, open fire shrimp, and dry-aged beef tartare among the starters. For mains, there are notable dishes such as whole tenderloin, seven-spiced lamb, and All Parts of Sea Bass, served for two.
Okra occupies a special area for 40 people in addition to its larger 350-person capacity, with a separate bar area. It is located in The Marmara Hotel, one of the oldest residents of Taksim Square, an iconic building that has hosted millions from around the world. The restaurant shares the artistic vision of this building and embraces the excitement of being together with its guests.
This thoughtful approach to contemporary Turkish cuisine has earned Okra a place among the Michelin Recommended restaurants for 2026, a recognition that reflects the restaurant's dedication to both craft and ambiance.
Recognition
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