Duration
3 to 4 hours
Group
6 to 12 guests
Best season
All year
From
From £130 per person, drinks separate
Turkish food is one of the world's great unsung cuisines. We have built a network of six chefs — two in Istanbul, one in Bodrum, two in Cappadocia, one in Antalya — who cook a private table for our guests, often in their own restaurants on a closed night.
What is included
- ✓7 to 10 course tasting menu
- ✓Welcome drink and palate cleansers
- ✓Conversation with the chef between courses
- ✓Recipe cards to take home
Highlights
- ●Istanbul: contemporary Anatolian by Maksut Askar (Neolokal)
- ●Cappadocia: home cooking from the volcanic Anatolian larder
- ●Bodrum: line-caught fish and sun-warmed mezze on the dock
- ●Optional wine pairing with Turkish indigenous grapes
How we book it
Three weeks notice for Istanbul (Neolokal style), one week for the regional chefs. Dietary requirements honoured but tell us early — the menus are written around the morning's market shop.
Frequently asked questions
Is Turkish food really worth a special dinner?
Yes. UNESCO has inscribed multiple Turkish dishes (mantı, kete, lavash) on the Intangible Cultural Heritage list. The country sits on the spice road and the wheat road and has 7,000 years of layered cuisines — Hittite, Roman, Greek, Byzantine, Ottoman.
What is a typical menu?
A long parade of mezze (cold and hot), a fish or meat main course, sometimes a slow-cooked clay-pot dish, and Turkish desserts (baklava, kunefe, ice cream made from goat-milk salep).
Wine or raki?
Both available. Turkish wine has improved dramatically the last 15 years — ask for Kalecik Karasi (red) or Narince (white). Raki is the traditional accompaniment to fish.
Can you do vegetarian?
Easily. Anatolian cuisine has hundreds of dishes built around vegetables, pulses and grains. Vegan is harder but doable with notice.
Ready to book chef's table dinners?
Tell us your dates and group and our concierge will come back within 24 hours with a tailored quote.
Plan with the conciergeOr WhatsApp us on +90 544 673 22 02
