Large glass façades lend an open feel to give this stylish industrial-style space. On the way to your table, you walk past the lounge bar and the stage where concerts are occasionally held. Right outside the restaurant, there is a vegetable garden and some livestock; the chef also has his own farm a short distance away. Local produce is central to the modern take on Turkish cuisine served here. Open-fire cooking and preservation techniques such as pickling complement new culinary trends. For example, the chef marinates lamb saddle in a poppy seed crust and then flame-grills it. This is accompanied by a cauliflower cream, an intense lamb jus and garlic-infused oil. The attention to detail is captivating.