The story
Herise İstanbul, at Reşitpaşa, Kongre Cad. No:15/A, 34467 Sarıyer, is an Istanbul restaurant serving Turkish cooking rooted in Anatolian tradition. Gault&Millau gave it a score of 13 in 2026, and the kitchen builds its menu around old recipes and seasonal ingredients.
Bahadır Boğatır and Asude Akınlı Boğatır lead the kitchen as founders and executive chefs. They build each recipe around seasonal produce and buy most ingredients directly from producers. The Michelin Guide lists the restaurant as Recommended for 2026.
The set menu costs 2950 TL per person, VAT included. Courses draw on regional Anatolian dishes: keşkek with veal neck and bone marrow broth, zerde with saffron and rose water, and kırık halva with hibiscus sauce. Vegan, vegetarian, gluten-free and lactose-free diners should know these options are not offered, and there is no à la carte menu.
Non-alcoholic drinks cost 450 TL each. The sirkencübin pairs pine honey with apple vinegar, and the peach and jasmine soda is a seasonal favourite on the list. A hibiscus, cardamom and clove sour and a spicy ayran with pickled pepper complete the selection.
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