At her highly regarded restaurant, New York–trained chef Didem Şenol offers what could be called "nouvelle Turkish" cuisine, based on seasonal, local, and primarily organic ingredients. A daily-changing menu features a range of tasty appetizers, like grilled octopus with red onions and zucchini fritters with cucumber sauce, and a handful of main course options, such as caramelized sea bass with apricots. The wine list consists of Turkish labels, both established and
new. Hip yet unpretentious, with contemporary furniture, light-colored woods, and warm lighting, it's located on one of the main streets in fast-gentrifying Karaköy.