Mehmet Gürs' New Anatolian Kitchen combines respect for tradition with a sense of innovation. Among other things, he emphasises the importance of craftsmanship and the diversity of produce that Turkey has to offer. He works with the finest ingredients and gives them pride of place in original dishes that are stripped of unnecessary fuss.Everything here revolves around the depth of the flavours. A lightly boiled and then grilled octopus tentacle, for example, is enhanced by the addition of a slightly sweet lacquer; a pickled green bean salad with purslane and apple vinaigrette provides a pleasant tanginess; add an intense vegetable gravy and dried fish eggs and you have a fascinating creation that grabs your attention with every bite. And those who avoid meat will be glad to know that the chef always offers a vegan menu. An adventure awaits you here and that also goes for the setting – the magnificent 360° view of Istanbul you get from the eighteenth floor of the Marmara Pera hotel really is the icing on the cake.