Rüya Istanbul Unveils Its Renewed Autumn Menu

Istanbul, 16 October 2026 – Following its success in Cannes and Dubai, Rüya Istanbul, located at Çırağan Palace Kempinski Istanbul, welcomes guests with its renewed autumn menu, reinterpreting recipes from different regions of Anatolia with seasonal ingredients and distinctive cooking techniques.

Available for both lunch and dinner, the renewed menu includes specially curated, value-priced lunch options for business lunches and enjoyable gatherings. Meanwhile, the classic döner, a signature dish that has long been a favourite at Borsa Restaurant, one of Istanbul’s long-established dining destinations, is now available on the European side of the Bosphorus at Rüya Istanbul. This special dish is served exclusively during lunch on Wednesdays and Thursdays.

Named one of the ‘World’s 25 Best New Hotel Restaurants’ by Travel + Leisure and awarded ‘Europe’s Best New Hotel Restaurant’ at the 2026 World Culinary Awards, Rüya Istanbul welcomes food enthusiasts with these accolades earned before even completing its first year.

Autumn Flavours Inspired by Anatolian Recipes

Alongside its signature dishes such as Simit & Caviar, Sea Bass with Antep Pistachios, Truffle Börek, Mantı and Two-Cheese Pide, Rüya Istanbul reinterprets the rich culinary traditions of Anatolia with new offerings created especially for the autumn and winter seasons. The selection ranges from Turbot Tandır and Erişte with Keş Cheese and Truffle to Beef Rib Sarma, Lamb Shank prepared with pastırma spices, Bosphorus Bluefish served with green salad and mustard dressing, Marinated Sea Bass, Lakerda, Kale Salad and Şaşlık. Together, these dishes bring the flavours of the season to the table.

Erişte with Keş Cheese and Truffle, inspired by the traditional flavours of the Black Sea region, is served with freshly grated truffle in Rüya’s interpretation. Made by drying strained yoghurt, keş adds a rich, salty flavour to the erişte, while the truffle complements the dish with its earthy notes.

Lakerda, an important part of meze culture, originates from the tradition of preserving seasonal bonito through salting. Rüya-style Lakerda features salt-cured bonito served with pickled cucumber and lemon.

The tradition of sarma finds a delicious expression in Short Rib Sarma, inspired by Black Sea recipes prepared with leafy greens. Slow-cooked beef rib is wrapped in chard and finished on the grill, giving it a subtle smoky flavour. Beef jus adds depth to the dish, while buffalo yoghurt provides a refreshing accompaniment.

Lamb Shank draws inspiration from the spices traditionally used in pastırma, one of Turkish cuisine’s long-standing meat-preservation traditions. Marinated with these characteristic spices, the lamb shank is slowly cooked in a wood-fired oven until it develops a tender texture and caramelised exterior. Served with seasonal vegetables, the dish highlights the character of the spices through its slow-cooking technique.

Prepared with six different vegetables, Şaşlık highlights the distinctive flavour of cooking over hot embers, with the vegetables developing additional flavours over a wood fire. Inspired by traditional cooking methods, Turbot Tandır brings together seasonal ingredients and different flavours. The menu also features bluefish caught in season in the Bosphorus and sourced daily. Known as Bosphorus Bluefish, it reflects Istanbul’s gastronomic connection with the culinary culture of the Bosphorus.

The dessert selection features classics such as Chocolate and Turkish Coffee, Baked Rice Pudding, Yumurtalı Ekmek and Orange Revani. Another highlight is Künefe, which bakes in a wood-fired oven to the crackling sound of oak logs before being served with Antep pistachio ice cream. The selection also includes ice creams in flavours such as Antep pistachio, Turkish coffee, thyme and olive oil, dark chocolate and bergamot, and tahini, alongside sorbets made with strawberry and basil, apricot and lime, sour cherry and almond, and mango and passion fruit.

An Enjoyable Lunch Break Overlooking the Bosphorus

With its renewed lunch menu, Rüya Istanbul welcomes guests looking to take a delicious break from the pace of the day while enjoying views of the Bosphorus. Featuring carefully prepared starters, main courses and desserts, the menu caters to a variety of occasions, from business lunches and gatherings with friends to leisurely midday breaks and special moments in the city.

Starter options include Soup of the Day; Kale Salad with İzmir tulum cheese and pomegranate and lime dressing; Kaşık Salad finished with pomegranate molasses dressing and Antep pistachios; Marinated Sea Bass served with apple cider vinegar and mustard dressing; and Rüya-style Lakerda.

Main courses include Grilled Bonito served with fresh fennel salad and lemon, Chicken Shish marinated in yoghurt and hot pepper, and Short Rib Sarma served with yoghurt.

Dessert options include Orange Revani, which combines almond and orange cake with grilled orange ice cream; Baked Rice Pudding served with raspberries and clotted cream ice cream; and Yumurtalı Ekmek, prepared with saffron-infused eggy bread, caramel sauce, roasted banana and mastic ice cream.

Borsa Restaurant’s Signature Döner Comes to Rüya Istanbul

Borsa Restaurant’s renowned döner is now available at Rüya Istanbul, giving guests on the European side of the Bosphorus the opportunity to enjoy this much-loved dish in the atmosphere of the palace. Served every Wednesday and Thursday during lunch, the menu brings Borsa Restaurant’s signature döner to Rüya Istanbul’s Bosphorus-side setting.

The menu begins with a variety of starters to enjoy before the döner. Options include Kaşık Salad with finely chopped vegetables, pomegranate molasses dressing and Antep pistachios; Muhammara, a dip made with roasted red peppers, tomatoes and walnuts; Baked Beetroot accompanied by goat cheese and cornbread; and Green Salad, combining garden greens, carrots, tomatoes and peppers with mustard and lemon dressing.

Expertly sliced into thin, leaf-like pieces, the döner can be enjoyed with a choice of three accompaniments. These include Rice Pilaf prepared with Antep pistachios, spinach and fresh herbs; Homemade Potatoes flavoured with garlic, lemon and hot pepper; or Truffle Potatoes prepared with fresh truffle and Kars Gruyère cheese. Orange Revani and Baked Rice Pudding complete the menu’s dessert selection.

An Autumn Dream at Çırağan Palace Kempinski Istanbul

Located at Çırağan Palace Kempinski Istanbul, Rüya Istanbul reinterprets recipes from different regions of Anatolia with seasonal ingredients in its autumn menu. The experience continues beyond the menu, with DJ performances bringing the atmosphere to life on Fridays and Saturdays after sunset. Guests can also enjoy the iconic Çırağan Palace Sunday brunches, which continue to offer a rich gastronomic experience with their renewed menu.

Address: Çırağan Palace Kempinski, Çırağan Caddesi 32

Reservations: +90 212 326 46 20 / [email protected]

Website: Rüya İstanbul

Instagram: @ruyaturkiye

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Press Contact

Neslihan Şen · Director of Marketing and Public Relations

Çırağan Palace Kempinski Istanbul

Çırağan Cad. 32 · Beşiktaş 34349 · Istanbul · Türkiye

Phone +90 212 326 4646 · [email protected]