Turk Fatih Tutak

What Turk Fatih Tutak does

Turk Fatih Tutak is an Istanbul-based fine dining restaurant founded in December 2019 by Chef Fatih Tutak. The venue operates as a single-location, chef-driven concept built on Tutak's prior training at Noma (Copenhagen) and Ryugin (Tokyo) and his personal creative direction. It holds two Michelin stars, awarded in the inaugural Michelin Guide Türkiye and retained in 2024, was ranked No.66 on the World's 50 Best Restaurants list in 2023, and has been named Best Restaurant in Türkiye by La Liste in 2023 and 2024.

The core product is a 12–14 course micro-seasonal tasting menu served to a maximum of 30 guests per evening, priced at 16,500 TL per cover with optional pairings of 8,900 TL (wine) or 4,900 TL (non-alcoholic). The restaurant has also extended the brand into retail product lines — a specialty knife collection co-developed with Tüfekçi Karadayı (Binay family), a co-branded tableware line with Karaca, and a branded olive oil — distributed through a direct e-commerce shop.

The business is founder-owned, bootstrapped, and operates with a 1–10 person team. Revenue is generated entirely from on-premise dining and direct-to-consumer retail, with no disclosed B2B or licensing channels. The deliberate 30-cover capacity constraint functions as a scarcity-driven pricing mechanism rather than a growth bottleneck under the current single-venue model.

Name

Turk Fatih Tutak

Legal name

Turk Fatih Tutak

Website

https://turkft.com

Company type

Private

Founded year

2019

Operating status

Operating

Headcount range

1–10 employees

Short description

Turk Fatih Tutak is a single-location fine dining restaurant in Istanbul, founded in 2019 by Chef Fatih Tutak, serving a 12–14 course micro-seasonal tasting menu to 30 guests per night and earning two Michelin stars and a World's 50 Best ranking.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industries

Fine Dining Restaurants (THAFACAA), Ethnic & Regional Cuisine Restaurants (THAFACAD)

Keywords

• Fine dining restaurant
• Tasting menu experience
• Turkish modern cuisine
• Michelin-starred dining
• Chef's table service

Headquarters

HQ city

Istanbul

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Others

Revenue model

1. Tasting Menu Dining Experience: Primary revenue from 14-course tasting menu at 16,500 TL per guest, requiring 7,500 TL deposit per person within 24 hours of booking confirmation.
2. Wine and Beverage Pairing: Additional revenue from curated wine pairing (8,900 TL per person) featuring 7 Turkish terroir wines, non-alcoholic artisanal pairing (4,900 TL per person) with 6 homemade beverages, signature cocktails, and extensive wine list with 490+ labels.
3. Merchandise and Retail Products: Online shop selling branded products including olive oil (1,700 TL), specialty knives (30,000 TL), and tableware collections (8,999-19,999 TL).
4. Corkage Fees: Guests may bring up to 2 bottles of wine/spirits with corkage fee of 6,000 TL per 75cl bottle.

Pricing tiers

Go-to-market motion1 record

Distribution channels2 records

Marketing channels4 records

Core offering

Turk Fatih Tutak operates a reservation-only fine dining restaurant in Istanbul serving a 12-14 course Micro Seasonal Tasting Menu built on Turkish culinary traditions reimagined through modern techniques. The experience includes optional Turkish-terroir wine pairings and non-alcoholic artisanal pairings, with seating for 30 guests per night across the dining room, chef's table, and AVLU courtyard. The restaurant also sells branded retail merchandise (olive oil, specialty knives, tableware) through its online shop.

Product overview

Turk Fatih Tutak operates as a two Michelin-starred fine dining restaurant offering a unified culinary experience centered on the Chef's Signature Tasting Menu. The core offering consists of a 14-course Micro Seasonal Tasting Menu (16,500TL) served in the main dining room (30 guests capacity) with optional add-ons: Wine Pairing (8,900TL) and Artisanal Non-Alcoholic Pairing (4,900TL). The dining experience also includes exclusive Chef Table seating. Supporting the restaurant experience is AVLU (The Courtyard) for pre-dining hospitality. In addition to the culinary experience, the company sells retail products through its shop: specialty knives crafted by Tüfekçi Karadayı (₺30,000), premium Olive Oil from Ayvalık (₺1,700), and a Tablewares Collection designed by Chef Tutak (₺19,999).

Differentiator

Problem solved

Functional benefit

Products and services

• Chef's Signature Tasting Menu A 14-course Micro Seasonal Tasting Menu experience served in the dining room for 30 guests per night, lasting approximately 200 minutes and including water, coffee, and tea. Priced at 16,500 TL per guest.
• Wine Pairing A curated wine pairing featuring seven distinct wines highlighting the diverse terroir of Turkey, priced at 8,900 TL per person.
• Artisanal Non-Alcoholic Pairing A non-alcoholic artisanal beverage pairing with six homemade beverages created in harmony with the tasting menu, priced at 4,900 TL per person.
• Chef Table Experience An exclusive dining option allowing guests to witness the culinary artistry of the kitchen team up close during their evening.
• AVLU Courtyard Experience A prelude waiting area designed for guests to unwind, socialize, and immerse themselves in luxurious hospitality before the main dining experience.
• Premium Olive Oil (500ml) Premium olive oil harvested from century-old olive trees in Ayvalık, processed with precision and craftsmanship. Priced at 1,700 TL.
• Specialty Knife Knife crafted from stainless steel, designed by modernizing the classic hunter's knife form, made exclusively for TURK by Tüfekçi Karadayı. Priced at 30,000 TL.
• TURK Fatih Tutak Tablewares Collection Tableware collection designed by Chef Fatih Tutak reflecting organic forms, soft curves, and understated textures, available in 6-piece (8,999 TL) and 12-piece (19,999 TL) sets.

Quantifiable outcome

• Two Michelin stars achieved in first year of Michelin Guide Türkiye
• +2 more outcomes

Segments2 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

Two partnerships are on record, tiered core.

• Tüfekçi Karadayı (Binay family)coreStrategic or Co-development PartnerSpecialty knives exclusively crafted for TURK by Tüfekçi Karadayı, a legacy of the Binay family. The knives are designed by modernizing the classic hunter's knife form and made of stainless steel.
• KaracacoreStrategic or Co-development PartnerCollaboration on TURK FATİH TUTAK TABLEWARES COLLECTION. The tableware collection was designed by Chef Fatih Tutak philosophy of naturality and balance, featuring organic forms, soft curves and understated textures. Available for purchase through Karaca's retail platform.

Scale indicators5 records

Recent moves1 record

Expansion highlights3 records

Direct peers

• Mikla: Istanbul rooftop fine dining restaurant led by chef Mehmet Gürs, recognized in regional and global rankings. Competes with TURK for the same affluent, special-occasion Turkish and international food-tourist guest in Istanbul.
• Neolokal: Modern Turkish fine dining restaurant in Istanbul (Karaköy) by chef Maksut Aşkar, offering a tasting-menu-driven reinterpretation of Anatolian cuisine. Direct same-category, same-city competitor for destination Turkish fine dining guests.
• Nihonryori Ryugin: Three-Michelin-star Tokyo tasting-menu restaurant by Seiji Yamamoto. Comparable in format (extended multi-course tasting menu), prestige tier, and as another chef-training pedigree on Fatih Tutak's CV.
• Arzak: Three-Michelin-star San Sebastián tasting-menu restaurant by Elena and Juan Mari Arzak. Comparable as a long-running, family/chef-anchored, multi-course innovation-driven fine dining destination.
• Central (Lima): Two-Michelin-star Lima tasting-menu restaurant repeatedly topping World's 50 Best. Comparable as a single-chef-driven destination concept celebrating regional ingredients through a multi-course tasting format.
• Noma: Renowned Copenhagen tasting-menu restaurant by René Redzepi. Comparable as a high-priced, multi-course, seasonality- and terroir-driven tasting experience and Chef Tutak's former training ground.
• Eleven Madison Park: Three-Michelin-star New York plant-forward tasting-menu restaurant. Comparable as a globally ranked, single-format (no à la carte) destination tasting experience with similar brand-led prestige dynamics.
• The Dining Room at House of Sathorn: Bangkok fine dining restaurant where Chef Tutak served as Head Chef and later Director of Culinary Operations. Closely comparable tasting-menu format and Southeast Asian luxury hospitality benchmark.
• Disfrutar: Two-Michelin-star Barcelona tasting-menu restaurant ranked repeatedly in World's 50 Best. Direct format peer (avant-garde multi-course tasting menu) at similar prestige tier to TURK.

Emerging players

• Maksut Aşkar Projects (e.g., Eatery, Yeni Lokanta): Adjacent Turkish modern cuisine concepts by the chef behind Neolokal. Relevant as a sibling-style portfolio exploring contemporary Turkish cooking, useful benchmark for brand-extending the TURK concept beyond a single venue.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat3 records

Key risks6 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/turkfatihtutak
• LinkedInlinkedin.com/company/turk-ft

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Turk Fatih Tutak