The story
Aila in Istanbul presents a considered approach to Turkish cuisine within the Fairmont Quasar complex. Chef Kemal Can Yurttaş directs the kitchen by aligning historical recipes with contemporary plating standards while sourcing ingredients carrying protected geographical indications from across Anatolia. This methodology allows traditional flavor profiles to adapt smoothly to modern dining expectations. The balanced execution recently secured a thirteen point rating in the 2026 Gault & Millau guide.
Diners navigate the room through three distinct stations built for sequential tasting. The meze bar introduces small plates centered on fermented vegetables and pressed olive oils. Transitioning to the raki bar shifts the focus toward fresh seafood pairings that complement traditional Turkish drinks. A separate grill section manages charred meats over open flames, balancing raw preparation methods with precise temperature control.
A dedicated display area features roasted seeds, ground peppers, and dried citrus peels drawn directly from daily kitchen operations. Visitors sample these raw components alongside finished dishes to trace how specific blends shape each course. This transparent presentation highlights the technical precision required to elevate everyday Turkish cooking into structured culinary narratives.
Recognition
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