Award-winning Tuğra Restaurant Continues to Offer Feasts of Flavour on its Winter Menu

Istanbul, 18 November 2024—The proud recipient of awards and commendations by Gault&Millau and the Michelin Guide, including the prestigious ‘Service Award’, Tuğra Restaurant invites its guests to indulge in a feast of culinary delights with its newly crafted winter menu. Nestled in one of the world’s most enviable locations, inside the magnificent Çırağan Palace, Tuğra promises a dining experience steeped in elegance and tradition.

Tuğra Restaurant: Winter Menu Combines Ottoman and Modern Flavours

The Tuğra Restaurant’s winter menu reinterprets traditional Ottoman and Turkish cuisine with a modern flair, offering a gastronomic experience unlike no other. Guests can begin their meal with Gerdaniye Soup, a rich starter made from lamb neck and its juices, followed by the chef’s signature Stuffed Potato with warm gravy and peanut cream. A selection of hot and cold appetisers, as well as salads prepared with crispy fresh seasonal produce, provides healthy yet delectable choices, where Ottoman recipes are elevated with contemporary touches.

Among the main courses, Bluefish—known as the pearl of the Bosphorus—is served with fennel and cherry puree, appealing to even the most refined palates. Other highlights include slow-cooked Veal Ribs and Lamb Küşleme, both paired with beetroot couscous, as well as Yellow Chicken, accompanied by kale and radish cooked in milk. The elegantly prepared Lobster Dardanelles adds a distinctive touch to the menu. Guests can also savour exceptional dishes such as Nezaket Külbastı, Alabaş Radish, Pottery Kebab, Yayık Külbastısı and Düve Kuşgömü. These culinary delights transform dining into a veritable feast.

For dessert, tempting creations such as Chocolate in Turkish Coffee, Milk Helva and Figs in Pomegranate Blossom, reflect a modern approach to Ottoman flavours. Classics like Quince Dessert, Roasted Pistachio Künefe, Handmade Baklava Platter and Katmer with Nuts form the menu’s exquisite finale.

Chef Emre Inanir, who has represented Türkiye in the world’s most prestigious chef competitions, has curated this signature menu to offer an unforgettable dining experience. By blending historic inspiration with the freshest seasonal ingredients, Chef Inanir adds a unique touch to his creations. Speaking about the star of the menu—the Blue Fish—Chef Inanir reflects on its historical significance: ‘We take care to use winter vegetables in our winter menu, such as beets, celery, leeks, and mushrooms, to reflect the seasonal abundance. Veal Ribs, one of our signature main courses, is a guest favourite with its soft texture and rich aroma. In addition to this, we have the Bluefish, a special product, and the crown jewel of the menu. There was a time when so many Bluefish were seen in the Bosphorus that it was called the 'Bluefish Age'. It would be in keeping with the graceful spirit and historic fabric of Tuğra Restaurant to describe it as the 'Pearl of the Bosphorus'. Chef Inanir brings depth to the Tuğra Restaurant’s story by serving cultural heritage from the Istanbul Bosphorus on every plate. 

Offering unique dishes inspired by Ottoman and Turkish cuisine to guests from all over the world, the award-winning Tuğra Restaurant invites guests to experience the Ottomans’ rich culinary heritage accompanied by the historic Çırağan Palace Kempinski Istanbul’s unrivalled view over the Bosphorus.

For detailed information and reservations, please call +90 212 326 46 20.

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Media Contact

Neslihan Şen · Director of Marketing & Public Relations                                    

Çırağan Palace Kempinski Istanbul

Çırağan Cad. 32 · Beşiktaş 34349 · Istanbul · Türkiye

Phone +90 212 326 4646 · [email protected]