Revithia

Before you've even taken a bite, Revithia captures your heart. The restaurant is set in Kayakapi – the name of both the hotel and the UNESCO-listed historic neighbourhood. Inside, the traditional decor exudes charm; outside, the terrace affords breathtaking views over the valley and the city. And the celebration of the region continues on the menu. Duran Özdemir and his team use the finest local ingredients in a homage to age-old, nearly forgotten recipes, which they spruce up here and there with playful textures.The way in which different textures of aubergine – including an airy dip and a cream with tahini – come together so harmoniously in combination with a fruity, sweet and sour vinegar is captivating. And then there's the meltingly tender veal tail with a refined demi-glace, chickpea-and-sweetcorn purée and plum compote finished with mint leaves. This is ingredient-led cooking, in which every element bursts with flavour – intense yet silky smooth. The menu changes three to four times a year, bringing a sense of renewal every season.