Seasonal Tasting Menu – 7 Courses
Seven courses built on autumn produce.
- Season
- Autumn
- Menu type
- Classic (meat, fish, vegetable)
- Courses
- 7 courses
3,650 ₺
Karaköy · 28-seat room · Tasting menu
Seven courses of the season, at one table
At Sırça Mutfak the menu takes its final shape each morning, according to what arrives that day. Aegean fish to Cappadocian cave-aged cheese, from 42 local producers, with a pairing of wines chosen from Anatolian vines.
- 2019Opened
- 28Seats in the room
- 42Local producers
- 7–11Courses, by season
2019Opened
Sırça Mutfak
A small room and a menu thought through at length
In 2019 Chef Mert Altınbaş turned an old glassworks in Karaköy into a restaurant and took its name from it. Our menu brings together local produce, the techniques of Anatolian cooking and contemporary presentation. We host no more than 28 guests each evening.
- The menu is revised one last time each morning to match what arrived
- Course substitutions tailored to your allergy and diet notes
- A 140-label wine list drawn from Anatolian vines
Mert AltınbaşChef and Co-founder
Tasting menus
The flow of the season, course by course
Evenings at Sırça Mutfak are served as tasting menus. Filter by season, number of courses and seating; each menu's price, duration and wine pairing are below.
Chef's Counter – 11 Courses
Eleven courses at the counter facing the kitchen, talking with the chef.
- Season
- All year
- Menu type
- Classic (meat, fish, vegetable)
- Courses
- 11 courses
5,900 ₺
Vegetarian Tasting – 6 Courses
Six courses with vegetables and mushrooms in the lead.
- Season
- All year
- Menu type
- Vegetarian
- Courses
- 6 courses
3,100 ₺
À la carte and wine
Menu and wine list
Small cold and hot plates; can be added to the tasting menu.
À la carte at Saturday lunch and in the bar
Charred Beetroot, Çökelek and Currants
620 ₺Beetroot charred over wood fire, fresh çökelek curd, currant jelly and walnut oil.
Anchovy Spoon
580 ₺Black Sea anchovy, thyme oil, pickled mustard and cornmeal crisp; a single bite.
Lamb Tartare
720 ₺Lamb loin, isot pepper, bulgur cracker and yoghurt foam; a contemporary take on çiğ köfte.
Morel Tea and Tandır Bread
540 ₺An infusion of dried morels, leavened bread baked in the tandır and salted butter.
Duck Rillette with Quince Sour
690 ₺Slow-cooked duck in its fat, quince sour and crisp sourdough cracker.
Fish and seafood arriving daily from the Aegean and the Black Sea.
Subject to the day's catch
Grilled Sea Bass, Fennel and Lemon Oil
1.350 ₺Daily-landed wild sea bass, fennel purée, lemon-peel oil and sea beans.
Octopus, Fava and Sumac Onion
1.180 ₺Octopus tentacle cooked for three hours, Aegean fava and red onion pickled with sumac.
Black Sea Turbot, Corn Cream and Anchovy Garum
1.650 ₺Turbot cooked on the bone, sweetcorn cream and house-fermented anchovy sauce.
Stuffed Mussel Pilaf and Saffron Foam
890 ₺Istanbul-style stuffed mussels with cinnamon and currant pilaf, saffron milk foam.
Pasture-raised meat and in-season game; wood fire and long cooking.
12-Hour Veal Cheek
1.650 ₺Veal cheek cooked 12 hours at low heat, onion jam, salted butter and root-vegetable jus.
Tandır Lamb, Apricot and Chickpea Purée
1.850 ₺Lamb shoulder cooked in an earth tandır, Malatya apricot and tahini chickpea purée.
Quail, Chestnut and Blackberry
1.550 ₺Wood-seared quail, chestnut purée, blackberry jus and fried sage.
30-Day Aged Rib-Eye
2.250 ₺Pasture-raised rib-eye, charred onion, bone-marrow butter and smoked salt.
The menu's equally weighted second spine: seasonal vegetables and mushrooms.
Tandır Cauliflower with Tahini Beurre Blanc
880 ₺Whole-roasted cauliflower, tahini butter sauce, crushed pistachio and preserved lemon.
Mushroom Mantı, Yoghurt and Chilli Oil
940 ₺Walnut-sized mantı filled with mushroom, strained yoghurt and chilli sizzled in butter.
Courgette Flower, Lor and Pumpkin Seed
860 ₺Courgette flower filled with lor cheese in a light tempura; pumpkin-seed cream.
Stuffed Artichoke and Asparagus Salad
820 ₺Artichoke braised in olive oil, lemony asparagus and dill oil.
Local cave-aged cheeses and our pastry chef's seasonal desserts.
Local Cheese Trolley (5 kinds)
890 ₺Five local cave-aged cheeses with walnuts, dried figs and strained honey.
Quince Dessert and Clotted-Cream Ice Cream
680 ₺Quince poached in clove syrup, served with ice cream made from clotted cream.
Goat's Milk Panna Cotta and Black Mulberry
640 ₺Lightly tangy goat's milk panna cotta, black mulberry sauce and basil oil.
Dark Chocolate, Salted Caramel and Olive Oil
720 ₺70% dark chocolate ganache, salted caramel and cold-pressed olive oil.
Rice Pudding Brûlée
620 ₺Oven-baked rice pudding with a caramelised sugar crust and cinnamon sand.
Sixty Anatolian white and sparkling labels, by the glass (12 cl) or bottle (75 cl).
Ask the sommelier about glass selections
Yamaç Bağları Çavuş Brut Nature 2021 · Bozcaada
Glass (12 cl) 620 ₺Bottle (75 cl) 3.400 ₺Traditional-method sparkling; green apple, salted almond and dry herb. Pairs with starters and seafood.
Asmalı Tepe Narince 2023 · Tokat
Glass (12 cl) 540 ₺Bottle (75 cl) 2.900 ₺White-blossom and peach nose, medium body; a touch of oak and a creamy finish.
Kuzey Terası Emir 2022 · Nevşehir
Glass (12 cl) 560 ₺Bottle (75 cl) 3.100 ₺Emir grown on volcanic soil; high acidity, stone fruit and flint notes.
Ova Mahzeni Bornova Misketi 2023 · İzmir
Glass (12 cl) 480 ₺Bottle (75 cl) 2.600 ₺Aromatic, fresh and dry; rose petal and citrus. Ideal as an aperitif.
Reds from Kalecik Karası to Boğazkere, and skin-contact orange wines.
Decanting on request
Gökçe Bağevi Kalecik Karası 2021 · Ankara
Glass (12 cl) 600 ₺Bottle (75 cl) 3.300 ₺Cherry and strawberry with soft tannins; Anatolia's light-bodied red. Good with lamb and fowl.
Asmalı Tepe Öküzgözü–Boğazkere 2020 · Elazığ
Glass (12 cl) 720 ₺Bottle (75 cl) 4.000 ₺Black fruit, spice and deep tannins; 14 months in barrel. Good with veal and game.
Taş Mahzen Sultaniye Orange 2022 · Manisa
Glass (12 cl) 580 ₺Bottle (75 cl) 3.200 ₺Skin-contact orange wine; dried apricot, tea leaf and light tannin. Pairs with vegetable courses.
Yamaç Bağları Papazkarası Reserve 2019 · Thrace
Glass (12 cl) 980 ₺Bottle (75 cl) 5.400 ₺Black cherry, tobacco and leather; 24 months in barrel and 12 in bottle.
Cocktails with local ingredients, fermented drinks, tea and coffee.
Thyme Gimlet
680 ₺Gin, fresh thyme syrup, lime and a drop of olive oil.
Dried Mulberry Old Fashioned
720 ₺Barrel-aged whisky, dried mulberry infusion and orange oils.
Non-Alcoholic Pairing (7 courses)
1.350 ₺A fermented drink, fresh juice or cold-brew tea chosen for each course; seven small glasses.
Quince Kombucha
340 ₺House-fermented kombucha with quince juice and ginger; lightly sparkling.
Dibek Coffee with Turkish Delight
240 ₺Coffee pounded in a stone mortar, milk foam and rose Turkish delight.
The menu for you
Tasting menu finder
How many courses and how much time? Four short questions suggest the right menu; then work out your table budget.
Our producers
42 producers, one table
Behind our menu stand 42 local producers. Every year we give a purchase commitment, pay in advance and invite them to the kitchen at the start of the season.
Çınar Tepe Farm
Pasture milk, handmade butter and clotted cream.
- Produce
- Milk, butter, clotted cream
- Region
- Sakarya
- Season
- All year
- Distance
- 150 km
The Poyraz Boat
Anchovy and turbot reaching the kitchen from the Black Sea within 24 hours.
- Produce
- Anchovy, turbot
- Region
- Sürmene, Trabzon
- Season
- Autumn
- Distance
- 1,050 km
Mudurnu Plateau Flock
Plateau-grazed lamb and pasture veal.
- Produce
- Lamb, veal
- Region
- Mudurnu, Bolu
- Season
- All year
- Distance
- 260 km
Karadere Olive Grove
Cold-pressed early-harvest olive oil.
- Produce
- Olive oil, olives
- Region
- Edremit, Balıkesir
- Season
- Autumn
- Distance
- 320 km
Develi Cave-Aged Cheeses
Tulum and kaşar matured in a natural cave.
- Produce
- Cave tulum, kaşar
- Region
- Develi, Kayseri
- Season
- All year
- Distance
- 880 km
Gölyaka Mushroom Union
Wild mushrooms from licensed foragers.
- Produce
- Morel, chanterelle
- Region
- Gölyaka, Düzce
- Season
- Spring
- Distance
- 230 km
The kitchen
The chef's table
Studied gastronomy in Istanbul and trained in kitchens in Copenhagen and San Sebastián. He opened Sırça Mutfak in 2019, combining Anatolian techniques with contemporary presentation.
Mert AltınbaşChef and Co-founder
Elif AltınbaşGeneral Manager and Maître d'
Kaan YücesoySous Chef
Ceren ArıtürkHead Sommelier
Nehir SönmezPastry Chef
Gift
Give an evening
Vouchers arrive instantly as a PDF by email; a boxed printed voucher ships the next working day. All vouchers are valid for 12 months and you only need to quote the voucher number when you reserve.
Seasonal Tasting Voucher – 2 Guests
Seven courses for two
7,300 ₺
VAT included
- Seasonal Tasting Menu of 7 courses for two
- Valid 12 months, flexible date
- PDF voucher by email, boxed print on request
- Service charge not included
- Wine pairing
Seasonal Tasting + Wine Pairing – 2 Guests
Menu and seven glasses
11,800 ₺
VAT included
- Seven courses and a seven-glass wine pairing for two
- Valid 12 months
- Can be switched to a non-alcoholic pairing
- Sommelier welcome
Chef's Counter + Wine – 2 Guests
Eleven courses at the counter
18,600 ₺
VAT included
- Eleven courses and eleven glasses of paired wine at the counter
- Chat with the chef, kitchen tour
- Valid 12 months, on weekday evenings
- Printed menu card as a gift
Harvest Lunch Menu – 2 Guests
For Saturday lunch
4,900 ₺
VAT included
- Five courses for two
- Valid at the Saturday 12:30 seating
- Valid 12 months
- Wine pairing
Guest book
Words left at the table
Not one of the seven courses repeated the one before. The flow from the anchovy spoon to the quince dessert read like a sentence about the season.
We wrote the allergy information in the booking; at service my wife's card was checked on every plate. We ate with confidence and gave up nothing.
We held a ten-person client evening at the chef's counter. Watching the kitchen eased the conversation, and the wine pairing was spot on.
I was surprised that a list of Anatolian wines could be this bold and this balanced. The Sultaniye orange made my night.
The voucher box was very elegant. Quoting the voucher number was enough for the reservation; no extra steps.
Journal
Notes from the table
How to read a tasting menu: a guide for first-timers
Course names, portions, pace and pairing: what to know on your first tasting-menu evening.
Read More
Wine pairing or non-alcoholic pairing? Five criteria for choosing
The five criteria our head sommelier uses when choosing a pairing.
Read More
Seasonality is a supply chain, not a slogan: a year with our producers
From winter game to autumn harvest, Sırça Mutfak's producer calendar.
Read MoreBefore you book
Good to know
Have a question?
Our team is on the phone every weekday.
Is the tasting menu compulsory?
In the evening seating, yes; the whole room is served the tasting menu. À la carte options are available at Saturday lunch and in the bar.
Do you have a menu for vegetarian or vegan guests?
Our six-course vegetarian tasting menu is served every day. For a vegan adaptation we ask for 24 hours' notice.
I have an allergy; how should I tell you?
Fill in the allergy field of the reservation form. For serious allergies please also call us. Details are on the Allergens and Food Safety page.
What is the deposit and when is it refunded?
The 1,000 TRY per guest deposit is deducted from your bill on the day. It is refunded in full for cancellations made up to 48 hours ahead.
How do service charge and tips work?
A 10% service charge is added to menu prices and shared among the team. Additional tips are not required.
Is there a dress code?
There is no strict rule; smart casual is suggested. Shorts and flip-flops are discouraged.
Shall we set aside a table this week?
Weekend tables fill 10–14 days ahead. Reserve online, and remember our gift vouchers.