The complete Nicole experience — approximately 10-12 courses that tell the story of the current season. Chef Yazıcıoğlu and her team source directly from producers, and the menu reflects those relationships.
Tips from diners
The tasting menu is the intended experience — the à la carte provides less narrative arc.
The fish changes based on the day's catch and the season — the kitchen prioritizes freshness over consistency. Reviewers note that the catch is treated simply, allowing the fish's quality to shine through.
Tips from diners
The menu rotates every six weeks — ask what's in season during your visit.
Young artichoke hearts served with whatever vegetables are at peak season.
Tips from diners
The vegetable courses showcase the chef's relationships with local farmers.
Roasted beetroot dressed with house-made herb oil and finished with fleur de sel.
Tips from diners
Book 3-4 weeks ahead for weekend tables — the rooftop views are particularly stunning at sunset.
A signature vegetable course that demonstrates the kitchen's approach — sourcing from the Ecological Bazaar in Feriköy and treating each ingredient with care. The pistachio adds bitterness and textural contrast.
Tips from diners
Nicole has excellent vegetable-forward courses — ask about a vegetarian tasting menu option.
Chef Aylin Yazıcıoğlu left a career in social history at Cambridge to attend Le Cordon Bleu in Paris, then returned to Istanbul to open Nicole in 2013 in the Tomtom Suites. The rooftop kitchen sources from the Ecological Bazaar in Feriköy and rotates the entire menu every six weeks to follow seasons. The restaurant earned a Michelin star in 2023 and has held it through 2026.
Arrive early to enjoy the sunset views of the Golden Horn — they're why the rooftop location matters.
This Michelin-starred restaurant is notably casual in tone — the service is warm, not stuffy.
Book 4 weeks ahead for Friday and Saturday. Weekday reservations have more availability.
Wine pairings are excellent — the sommelier specializes in natural wines from Turkey.
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