Best Dishes at Mikla

The restaurant's signature approach — a traditional Anatolian protein treated with modern technique, surrounded by foraged and cultivated ingredients from specific regional suppliers. The camel sausage is sourced from a producer the anthropologist discovered during village research.

A signature dish from the daily-changing menu showcasing Black Sea traditions. The kitchen sources hamsi from specific suppliers and pairs them with local whites that cut through the richness of the fried fish — a research-backed pairing that demonstrates the kitchen's deep knowledge of Anatolian food culture.

An opening course that demonstrates the kitchen's vegetable sourcing — from the Ecological Bazaar in Feriköy. The sorrel adds brightness, and the artichoke vinegar creates acidity that primes the palate for the courses ahead.

Whole calamari charred until slightly blackened, paired with tender broad beans and creamy sesame tarator sauce.

A dish that exemplifies the restaurant's approach — taking a regional protein (Trakya lamb) and treating it with smoke, then balancing it with bitter greens and sour fruit notes. The wine pairing is from a small Anatolian producer the anthropologist discovered during field research.