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Tasting menus at the newly awarded Michelin restaurants in Türkiye now start at ₺4,350 (around $102) per person and rise to about ₺7,000 (around $164), before any service charges or drinks are added.
With the announcement of the 2026 Michelin Guide selection for Türkiye, four new venues have joined the list, bringing the total number of Michelin-starred restaurants in the country to 17.
According to a compilation by Turkish outlet Oksijen, the latest selection has added Revithia in Cappadocia, Mezra Yalikavak in Mugla and Araf Istanbul with one star each, while Vino Locale in Urla has received two stars.
Culture and Tourism Minister Mehmet Nuri Ersoy underlined that Turkish cuisine offers different flavors across the country, and the new stars show how a wider range of regions now take part in this picture.
In the tourist region of Nevsehir in Cappadocia, Revithia stands out with a structured tasting journey instead of a broad a la carte list. According to its current information, Tasting Menu No. 8 is priced at ₺4,350 (around $102) per person, rising to ₺5,450 (around $128) when alcoholic drinks are included.
Under chef Durhan Ozdemir, the menu is organized as a sequence of named courses such as “Grape Festival” (Uzum Bayrami), “Girnis,” “Ayhanlar,” “Heritage” (Miras), “Terroir” (Teruar), “Revithia Yaglama,” “Celebration” (Kutlama) and “Revithia Finale” (Revithia Finali).
These dishes are served as a fixed degustation experience rather than as separate options. The restaurant does not add a separate service charge, so guests pay the menu price plus their chosen drinks.
In the coastal town of Yalikavak in Mugla, Mezra Yalikavak, under chef Serhat Dogramaci, offers both a full a la carte choice and a more elaborate tasting menu. On the à la carte side, cold starters generally range between ₺600 and ₺675 (around $14–$16), while hot starters run from ₺400 to ₺700 (around $9–$16).
Items such as pide, a flatbread-style dish, are listed between ₺450 and ₺700 (around $11–$16), and main courses fall broadly between ₺900 and ₺1,300 (around $21–$31).
The tasting menu brings these ideas together in a longer progression. It includes courses such as “Bread Basket” (Ekmek Sepeti), “Wild Lavender Yogurt” (Yabani Lavantali Yogurt), “Olive Oil Figs” (Zeytinyagli Incir), “From the Field” (Tarladan), “Lakerda” (salt-cured bonito), “Manti” (Turkish dumplings), “Icli Kofte” (stuffed bulgur kofte), “Amberjack” (Akya), “Lamb Loin” (Kuzu Sirt), “Cheese Selection” (Peynir Seckisi) and “Goat’s Milk Rice Pudding” (Keci Sutlu Sutlac). This tasting route is priced at ₺7,000 (around $164) per person, and a 13% service charge is added to the food bill.
In Istanbul, Araf Istanbul operates with a narrower time window, opening only between 19:00 and 22:00 and closing on Tuesdays. The restaurant is run by chefs Kenan and Pinar Korgan Cetinkaya and is known for its offal-focused dishes, a style referred to in Turkish as “sakatat.”
Key items on the menu include “Lung Tantuni” (Akciger Tantuni) at ₺600 (around $14), “Crispy Brain” (Citir Beyin) at ₺900 (around $21), “Sweetbreads” (Uykuluk) at ₺1,100 (around $26), and “Beef Cheek” (Dana Yanak) at ₺1,600 (around $38).
Larger cuts are also clearly listed: skirt steak is priced at ₺4,000 (around $94) per kilogram, while a single portion of lamb T-bone (Kuzu T-Bone) costs ₺2,200 (around $52). Araf Istanbul adds a 12% service charge to the final bill, which increases the total once food and drinks are included.
In Urla, Vino Locale, under chef Ozan Kumbasar, has received two Michelin stars and focuses on a degustation tasting menu, a fixed multi-course format in which the kitchen decides the sequence of dishes. The tasting menu costs ₺5,500 (around $129) per person, not including the service charge.
The tasting menu moves through plates such as “Amuse-Bouche” (Damak Hoslugu), “Salted Butter & Brioche” (Tuzlu Tereyagi & Broche), “Line-Caught Squid–Unripe Grape Juice–Tiger’s Milk” (Olta Kalamar–Koruk–Kaplan Sutu), “Celeriac–Salted Yogurt–Truffle” (Kereviz–Tuzlu Yogurt–Truf), “Sardine–Fennel–Muhlama” (Sardalya–Rezene–Muhlama), “Mushroom–Leek–Bayramic Beyazi Cheese” (Mantar–Pirasa–Bayramic Beyazi), “Gungormez Fish–Miso–Beetroot” (Gungormez–Miso–Pancar) and “Beef Cheek–Leek–Potato” (Dana Yanak–Pirasa–Patates).
For guests who prefer to order individually, the a la carte menu lists starters between ₺1,200 and ₺1,500 (around $28–$35), main dishes between ₺1,500 and ₺2,000 (around $35–$47), and desserts between ₺650 and ₺750 (around $15–$18), again before any service fee is added.
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Together, these four newly starred restaurants show that Michelin-level dining in Türkiye now generally starts from about ₺4,350 (around $102) for a tasting menu and can reach around ₺7,000 (around $164) per person, before drinks and service charges are included.
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