Huge floor-to-ceiling windows lend this lofty industrial-style, design-forward restaurant an open feel. The two VIP tables tucked into the corners of the upper level and the marble counter seats are the ones to go for. As you make your way to your table, you pass the lounge bar and the tandoori oven; just beyond is the stage where concerts are occasionally performed. The grounds also include a vegetable garden and space for a few animals – the chef even runs his own farm.Local ingredients form the core of the modern take on Turkish cuisine served here. Open-fire cooking and preservation techniques such as brining and marinating go hand-in-hand with contemporary trends. The chef achieves a beautiful balance between salted bonito, a subtle touch of red chilli, and both fresh and fermented strawberries – an exuberant interplay of flavours. The set menu is a genuine tribute to the local terroir, and the desserts follow in the same vein. Take their original spin on Turkish coffee: a chilled biscuit millefeuille with almonds, topped with delicate orange marmalade and both a coffee cream and a coffee emulsion. Light and airy, yet wonderfully rich – a fantastic finish to the meal. Meticulous cooking that is truly captivating.