Fine Dining in Istanbul - Topaz Restaurant

Fine Dining in Istanbul - Topaz Restaurant

Last week I was invited to analyse Topaz, a selection restaurant haunt of Turkish businessmen, hunting to entertain foreign associates; the elegant paired downbound inland design and the cleverly constructed schedule that caters both to the more standpat Turkish customer with up to date versions of Ottoman classics and his/her more bold planetary duplication with adventurous, playful and very modern creations built around the very best Mediterranean ingredients; everything at Topaz is beautifully geared towards providing pliant fine dining for the perfect business lunch.

When I first visited Stamboul seven years ago; daylong before I made the move from London four years ago, a Turkish friend showed me several bars and restaurants that gave me an instant impression of Stamboul as an interesting smart metropolis; the one abstract that every of these places had in common was the Bosphorous view. When I went backwards to London recently the Thames looked so small and muddy in comparison. The owners of Topaz are lucky that they have found a prime location near Beyolu and Nisantasi with such a fantastic analyse of the Bosphorous. The serene dining shack that goes with the analyse is a direct contrast to the busy street outside; waiters drift around effortlessly, the lunch instance gathering is winding down; everything as I enter the dining shack reeks of collection and affluence without being garish or vulgar. The inland design is cool, modern and deeply functional. The wood tones provide much appreciated warmth and reassurance as I settle downbound to digit powerful degustation menus. The owner was eager for me to essay both the Ottoman food and the Mediterranean food so he ignite suggested the Degustation menus that accurately show case the restaurant's food concept.

The soups which squawk off the schedule were not available; something about the chef doing ordinal hour alterations before the degustation schedule launch the following day. We progressed to digit rather superior starters; John Dory with beet puree and kiwi minted sauce from the Mediterranean and Stuffed Tomato and Courgette flower grilled in Olive Oil from the Ottoman.

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