The story
Okra İstanbul brings a refined modern Mediterranean approach to the twentieth floor of The Marmara Taksim in Istanbul. Desert Group founded this kitchen to channel contemporary Mediterranean cooking through direct flame and precise grilling. This focused approach recently earned the venue a 13.5 score from Gault&Millau, validating its commitment to seasonal produce and open-hearth technique.
Executive Chef Mert Yalçıner leads the brigade with a focus on technique that respects raw ingredients. Charcoal grills and wood fires form the backbone of the kitchen, transforming proteins and vegetables through controlled heat rather than heavy sauces. He sources local harvests alongside imported Mediterranean staples, balancing familiar flavors with unexpected pairings.
The menu centers on shareable recipes, rotating between delicate seafood preparations and earthy meat dishes seasoned with regional spice blends. Cooked items arrive at the table with char marks and herb-infused oils that highlight the culinary foundation. Sommeliers maintain a tightly edited cellar, emphasizing natural Turkish wines alongside classic European bottles that complement the open-fire profile.
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