Windsurfing champion Kemal Demirasal made waves in the seaside resort of Alaçatı with his farm-to-table restaurant. His smart new Istanbul outpost pays homage to Turkey’s cosmopolitan culinary heritage. Iced puffed-wheat soup, Bosnian jerky with truffle cream and sea bass with garum and samphire are standouts. The philosophy: “Cooking as a process is where we put our creativity into an analytic form of art,” says Demirasal.

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