Tuğra Restaurant Unveils a Special Menu Celebrating the Rich Culinary Heritage

Award-Winning Tuğra Restaurant Unveils a Special Menu Celebrating the Rich Culinary Heritage of the Ottoman Era

Istanbul, 25 August 2026 – Tuğra, the signature restaurant at Çırağan Palace Kempinski Istanbul, one of the world’s most iconic palace hotels overlooking the Bosphorus, invites guests to discover the rich culinary heritage of the Ottoman kitchen through its new menu, ‘Taâmât-ı Sâhil-i Hâssa’. More than a menu, this concept presents a cultural map, a living archive of memories and a journey through time expressed through flavour. Every dish reflects its origins, the culture that inspired it and the culinary traditions from which it emerged.

Recognised by the Michelin Guide for several consecutive years, celebrated for its service and awarded three toques in the Outstanding Table category by Gault & Millau, Tuğra invites guests not only to an extraordinary dining experience but also to a gastronomic journey inspired by the diverse culinary traditions shaped along the Ottoman era. Complemented by breathtaking Bosphorus views, the restaurant’s terrace provides an exceptional setting within the historic palace.

Created by Executive Chef Onur Dönmez and his culinary team, the menu brings together thousands of years of gastronomic heritage, transforming every plate into a story that bridges the past to the present.
 

The Opening Chapter of the Menu

The journey begins with ‘Çeşm-i Nigar’ Soup, where Mardin red lentils and yellow lentil fava are enhanced with the aromatic freshness of buttered mint. Presented with striking elegance, Lamb’s Head Ballotine is reimagined with sweetbread cream, pickled onion and garden salad, while ‘Lakerda’, one of the finest expressions of Ottoman maritime cuisine, is complemented by red onion purée and mint and yoghurt sorbet for a memorable balance of flavours.

Celebrating the abundance of the land, Artichoke is elevated with walnut tarator, pickled apple and almond sauce, creating a beautifully layered composition. Prepared with octopus from the Saros Gulf, Hummus is served alongside crushed green olive salad and stone-baked ‘Simit’, offering a compelling tribute to Levantine culinary traditions. The ‘Dolma’ selection, featuring stuffed onions with raisins and stuffed grape leaves with apricots, showcases the refined craftsmanship of Ottoman cuisine through an elegant contemporary presentation. Prepared with Yedikule lettuce, purslane, arugula, farmhouse cheese and heirloom tomatoes, ‘Bostana’ Salad celebrates the freshness and simplicity of seasonal ingredients. Pastrami ‘Müselles’ Borek and Sitare Mantı reinterpret Anatolia’s rich pastry heritage with contemporary finesse, while Beef Liver, served with cheese borek wrapped in baklava pastry and ‘Kapıdağ’ red onion seasoned with sumac, offers a distinctive interpretation of traditional flavours.
 

Where Land and Sea Meet

The main courses unite the grandeur of Ottoman palace cuisine with the exceptional produce of Anatolia. One of the menu’s signature creations, ‘Hünkâr Beğendi’ 2.0, reimagines one of the Ottoman kitchen’s most iconic dishes through slow-cooked lamb shoulder and crispy aubergine. Chicken ‘Topkapı’ presents the splendour of palace cuisine with rice stuffing, mashed potatoes, creamed spinach and bone jus. Slow-cooked to exceptional tenderness, Lamb Shank brings Anatolia’s finest ingredients with ‘Keşkek’, ‘Deveci’ pear, dried plum and ‘isot’ oil.

For meat enthusiasts, Two Faces of the Beef Tenderloin delivers rich, earthy flavours through morel mushrooms, tenderloin medallions, potato pave and bone marrow sauce. ‘Testi Kebap’ is served with lamb leg, root vegetables and ‘Dane-i Sade’ rice, while ‘Saray Köfte’, accompanied by handmade phyllo pastry, saffron-infused cracked wheat, ‘Ezme’ and pepper jam, offers a contemporary interpretation of a timeless Ottoman favourite.

Among the seafood selections, Sea Bass stands out as one of the menu’s signature dishes. Prepared using locally sourced, sustainable ingredients, it is accompanied by caviar, olive oil-braised artichoke, samphire salad and an essence of the sea. For plant-based diners, Vegetable ‘Türlü’ demonstrates the richness of vegan cuisine with mushroom patties, black chickpeas and mung bean.
 

An Elegant Finale Completed with Desserts

The desserts provide a refined conclusion to the culinary journey, reflecting Tuğra’s philosophy of connecting tradition with contemporary gastronomy. Enriched with mastic burnt sugar, Süt Helvası offers a lighter, more elegant interpretation of a beloved classic. ‘Baklava’ Ice Cream, complemented by hazelnuts, combines the richness of traditional baklava with the refreshing smoothness of ice cream, creating a memorable finale.
 

Award-Winning Tuğra Invites Its Guests to One of Istanbul’s Most Distinguished Tables

Served within the magnificent surroundings of Çırağan Palace Kempinski Istanbul and complemented by enchanting views of the Bosphorus, ‘Taâmât-ı Sâhil-i Hâssa’ presents a comprehensive gastronomic narrative inspired by the cultures, traditions and flavours that flourished throughout the Ottoman world. Tuğra invites its guests to discover an exceptional dining experience where history, culture and gastronomy come together at one remarkable table.

For further information and reservations, please call 0212 326 46 20 or email [email protected].

 

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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]