Gault & Millau Türkiye 2025 Guide Brings the World of Gastronomy Together

This valuable guide, which Sözen Group brought to Turkey last year, aims to introduce Turkish gastronomy to the world and to highlight the important players in the gastronomy sector in the international arena as they deserve. The Gault & Millau Turkey 2025 Guide continues to contribute to Turkish cuisine gaining a wider place on the global stage by crowning over 280 venues with its hat.

Sözen Group CEO and Gault & Millau Türkiye Representative Gökmen SözenAt the ceremony hosted by , restaurants that made a difference in the gastronomy world with their outstanding achievements throughout the year were presented with their awards. Participants witnessed the rise of Turkish cuisine on the global stage in this unforgettable night where gastronomy and art met.

The opening speech of the night was made by Sözen Group CEO and Gault & Millau Turkey Director Gökmen Sözen. Sözen emphasized the achievements of Turkish gastronomy in recent years and said, “Today, we are proud to introduce the second edition of the Gault & Millau Turkey Guide 2025. With its 55-year history, Gault & Millau is one of the most important gastronomy guides in the world, while strengthening gastro-tourism and gastro-diplomacy, it creates economic mobility in the food and beverage sector. Our efforts to reveal Turkey’s potential in the gastronomy world and to introduce our local chefs and restaurants internationally gain even more meaning with the contributions of this guide. This year, we worked with our auditors in 10 cities, and we are especially proud to add our capital Ankara to the guide. As Sözen Organization, we are taking steps to carry Turkish gastronomy to the place it deserves on the global stage, with our events such as Gastromasa Istanbul and London, and with Gault & Millau, to take our sector even further. "We are also working to ensure that our country reaches world standards in the gastronomy and hospitality sectors with important organizations such as Salon du Chocolat and FSummit. I believe that we will achieve greater success together for Turkey's development in the gastronomy sector and the strengthening of our sector."

Turkish Cuisine Continues to Strengthen Its Power on the Global Stage

Gault & Millau Türkiye 2025 Award Ceremony, once again demonstrated the power of Turkish cuisine in the global arena. At the award ceremony, Gault & Millau CEO Patrick Hayoun “Turkish cuisine has a unique place on the world gastronomy stage with its deep-rooted history, rich flavors and cultural diversity. However, in order for this enormous potential to reach the visibility it deserves in the international arena, the right platforms need to be created. As Gault&Millau, our presence in Turkey is an important step towards filling this gap. We aim to increase the international recognition of local chefs and restaurants, and to introduce the originality and depth of Turkish cuisine to the global gastronomy world. With this step, we will not only support Turkish cuisine, but also carry Turkey’s gastronomic richness to the world stage as a source of inspiration. Gault&Millau’s work in Turkey offers an important opportunity to carry this strong culinary culture to the place it deserves on a global scale.”

The Gault&Millau special night was attended by Guillaume Gomez, Special Representative of the French President for Gastronomy and Food Policy. shared their valuable messages about the award night with a special video they sent. In addition, names such as Zilte Restaurant owner and chef Viki Geunes, as well as leading figures from the gastronomy sector, international and national press, civil society organizations and the art world attended the night. Hundreds of people and venues were awarded in many different categories and Gault & Millau hats also found their owners.

As a Cultural Ambassador, Turkish Cuisine Continues to Attract Attention in the Global Market

The Gault & Millau Turkey 2025 Awards Ceremony celebrated not only the outstanding achievements of Turkish cuisine, but also its important role as a cultural ambassador worldwide. This special night, held in the enchanting atmosphere of Çırağan Palace Kempisnki, reinforced the place Turkish gastronomy deserves in the international arena, while also inspiring its future successes. With the participation of leading names in the gastronomy world, the global power of Turkish cuisine was once again revealed and its impact in the international arena was emphasized. With the second edition of the Gault & Millau Turkey 2025 Guide, the rising stars of Turkish gastronomy continue to reach wider audiences.

Gault & Millau Turkey 2025 Awards Ceremony took place with the contribution of Venue Partner Çırağan Palace Kempinski Istanbul; Main Partners Altınmarka, Jumbo, PepsiCo; Gold Partners Arzum, Chef Seasons, Damla Su, g2m, Nespresso, Özmen Un, Öztiryakiler, Paloma Finesse, Pernod Ricard Turkey, Pınar, Pirge, Redbull, Schweppes, Unilever Food Solutions, Yerlim Çiftlik Ürünleri; Supporting Organizations TURYİD, ETÜDER, TÜROB, TTYD, TUROFED, AKTOB, TUSİD; Textile Partners Brigma, NaraMaxx; Gala Partners Havuş Lokantası, Hodan, Karaköy Güllüoğlu, Muutto Anatolian Tapas Bar, Pubinno and İsabey Bağları & Bağevi.

What Do the Ratings of Gault&Millau's Symbolic Chef's Hats, Originally Known as Toques, Mean? 

Gault & Millau gives restaurants and chefs a score between 1 and 20 based on the quality and taste of the food, along with separate evaluations of service, price and atmosphere of the restaurant. Highly rated restaurants receive 1 to 5 of the Gault & Millau signature chef's hats, depending on the degree of their score.

1 TOQUE – GOURMAND TABLE 

The Gault&Millau guide starts with the category 1 Toque, or “Gourmand Table”. This category scores between 20 and 11 out of 12,5. Restaurants that use classic and basic techniques well, prepare dishes with quality products and have meticulous cooking methods qualify to be 'Gourmand Table'.

2 TOQUES – CHEF'S TABLE 

Restaurants selected as “Chef's Table” by 2 Toques receive a score between 20 and 13 out of 14,5. It is important that the chef is able to use traditional or contemporary culinary concepts comfortably, as well as having good technique. This also means that the products are cooked to perfection.

3 TOQUES – EXCELLENT TABLE 

Restaurants in the “Excellent Table” category are rated between 20 and 15 out of 16,5 in the guide, earning them 3 toques. Technical skills and simplicity are taken into account in this rating, while the chef's perfection in recipe execution and products prepared with his own signature are emphasized.

4 TOQUES – PRESTIGIOUS TABLE 

To have the title of “Prestigious Table”, or 4 Toques, a restaurant must receive a score between 20 and 17 out of 18,5. In restaurants with this toque, it is stated that the chef has mastered the sense of taste and flavor, and has created a cuisine based on exceptional products.

5 TOQUES – EXCEPTIONAL TABLE 

Restaurants with scores between 20 and 19 out of 19,5 in the guide are considered “Exceptional Table” and thus, deserve to receive the 5 toques, the pride of Gault&Millau. Restaurants with this toque; offer an unforgettable dining experience, an excellent atmosphere and unique signature flavors.

GAULT & MILLAU Türkiye SPECIAL AWARD CATEGORIES

Ahmet Ors

Teoman Hunal

Gamze Cizreli, Founder of BigChefs

Ayhan Çarıkçılar, Founder of Midpoint

Yorgi Sabuncu, Founder of Kıyı Restaurant

Cüneyt Asan, Founding Partner of Günaydın Meat & Restaurant Group

Vedat Başaran, Turkish Cuisine Researcher & Chef

Barış Tansever, Founder of Sunset Grill & Bar

Malte Rohmann, Peninsula Istanbul Pastry Chef

Dimple Head

Five O'Clock, Sinem Ekşioğlu & Burak Ekşioğlu

TURK Fatih Tutak, Fatih Tutak

Serkan Aksoy, Nicole Restaurant

Ozan Kumbasar, Vino Locale

Mikla, Cihan Cetinkaya & Rufi Yalın

OD Urla, Osman Sezener

Fisherman Hero, Hero Altun

Kokoreçci Usta Asım, Cihan Yılmaz

Basta, Derin Aribas

Swissôtel the Bosphorus Istanbul, Soner Kesgin

Four Seasons Hotel Istanbul at the Bosphorus, Görkem Özkan

Çırağan Palace Kempinski Istanbul, Davut Kutlugün

Hodan, Cigdem Seferoglu

Çiy Restaurant, Damla Uğurtaş

Lacivert Restaurant, Aslı Günver

Divan by Kurucesme, Serpil Toptas

Beca Mutfak, Cüneyt Açık & İrem Demir & Tunahan Demir

Töngül Pide, Bridesmaid Töngül Akçay

Seraf Restaurant, Sinem Ozler

TUM/TRU Hospitality & Retail Group, Sadettin Cesur

Club Marvy, Meltem Acar

Haci Abdullah Restaurant, Abdullah Korun

Confectioner Cafer Erol, Hakan Erol

White Oven, Nathalie Stoyanof

Fehmi from Yanyalı, Ergin Sönmezler & Can Sönmezler

Imam Cagdas, Burhan Cagdas

Frankie, Hakan Ozkul

Honorary Consul, Emir Ali Enç

The Queen of Spades, Aret Sahakyan for Vincent Lopresto

Uluç Sakarya, Nazende

Sureyya Uzmez, Trilye Restaurant

Ertugrul Surgit, Yalova Restaurant

Ibrahim Tuna & Emrah Coskun, Fauna

Telezzuz, Bahtiyar Buyukduman

Teruar Urla, Osman Serdaroğlu

Apartman Yenikoy, Burcak Kazdal

Museum Hotel, Tolga Tosun

Hillside, Ceyda Abik

Akra Hotels, Gokhan Polat

Maxx Royal Resorts, Naoki Katori

D-ream, Alper Onder

Çırağan Palaca Kempisnki, Ralph Radtke

Murat Deniz Temel, Alaf

Gazi Akyol, Sunset Grill & Bar

Serkan Motherland

Sakhalin Istanbul, Vladimir Mukhin

Maksut Askar

Fatih Tutak, TURK Fatih

1 TOQUE-GOURMAND TABLE

TRADITIONAL CUISINE

ANTALYA

Parlak Restaurant-Güray Parlak-11,2/20

Şişçi Volkan-İlhan Özgür-11,2/20

The Essential Tavern-Cengiz Haydar Barut-11/20

BALIKESÝR

Cumhuriyet Restaurant-Mehmet Ali Gökaslan-11,2/20

BODRUM, MUGLA

Kısmet Restaurant-Orhan Dumanlı-11,5/20

GAZIANTEP

Orchid-Mustafa Özgüler-11,2/20

Hışvahan-Mine Özmen-11,5/20

Imam Cagdas-Burhan Cagdas-12,5/20

Culinary Arts Center-Doğa Çitçi-12,5/20

ISTANBUL 

Adana Ocakbaşı-Gürkan Ezer-11,2/20

Master Ahmet Ocakbaşı-Ahmet Karoğlu-12,5/20

Agora Tavern-Ahmet Arı-11,2/20

Slow Pera-Didem Cetin-12/20

Akbabali Tavern-Muhammet Çötür-11,2/20

Ali Ocakbaşı-Erkan Kalkan-11,5/20

Borsa Restaurant-Bilal Karakurt-12,5/20

Buselik Tunnel-Ceyda Baza-11,2/20

Deraliye-Necati Yılmaz-11,5/20

Develi Samatya-Nuri Develi-12/20

Cretan-Hayrullah Atigan-11,2/20

Güney Restaurant-Metin Güney-11,2/20

Guzelburç Antakya-Jale Balcı-11,5/20

Haji Abdullah-Abdullah Korun-11,5/20

Hamdi Restaurant Eminönü-Hamdi Arpacı-11,5/20

Havuş-Ömur Akkor-12,5/20

Havyore-Ayse Banu Tagci-12,5/20

Sultan's Restaurant-Ufuk Ügümü-11,2/20

Husrev-Esra Husrev-11,2/20

Il Cortile Istanbul-Nihat Sancar-11,5/20

Kanaat Restaurant-Bahadır Kargılı-11,5/20

Karakoy Restaurant-Ugur Erbas-12,5/20

Kaşıbeyaz Restaurant-Simay Kaşıbeyaz-11,2/20

Blind Agop-Muammer Temiz-11,2/20

Port Restaurant-Murat Alan-12/20

Restaurant 1741-Durukan Ozgen-12,5/20

Madam Despina-Ali Tekin-11,5/20

Mahir Restaurant-Mahir Nazlıcan-12/20

Matbah-Kadir Yılmaz-11,5/20

Taxpayer Karakoy-Arda Turkmen-12/20

Nazende Street-Uluç Sakarya-12,5/20

NATO Restaurant-Mevlut Ozturk-11,2/20

Pandeli-Abdullah Sevim, Nuri Özdemir-12,5/20

Simply Five Seas-Deniz Şahin-12/20

Sahan Ataşehir-Tahir Tekin Öztan-11,2/20

Summer-Erhan Ece-11,2/20

Sequential Kebab Meat - Murat Çelik - 11,2/20

Tatbak-Fatih Katıkçı-11,5/20

Tershane Karakoy-Vedat Basaran-12,5/20

Fehmi from Yanyalı-Ergin Sönmezler, Can Sönmezler-12/20

From Yediden-Tayfun Fidan-12/20

Zennup-Gürkan Kaya-11,5/20

Zubeyir Ocakbasi Taksim-Hamit Ertas-12,5/20

IZMIR

We Liked It Brother-Handan Kaygusuzer-12/20

Kaplan Mountain Restaurant-Lütfi Çakır, Deniz Çakır-11,2/20

Töngül Pide-Bridesmaid Töngül Akçay-11,5/20

MODERN CUISINE

ANKARA

Aruni-Zeki Açıköz-11,5/20

BALIKESIR, AYVALIK

Mirror-Nihal Sayın, Ezgi Güven-12,5/20

BODRUM, MUGLA

Dereköy Restaurant-Zişan Altıncaba-12,5/20

Malva-Gürkan Tumsek-12/20

Onno Grill & Bar-Yusuf Ozyurek-12/20

Scorpios-Mürşit Göksüzoğlu-12,5/20

The Galliard Cove House-Muharrem Tenekeci-11,2/20

The Red Balloon Yalikavak-Ulas Durmaz-11,5/20

Tuti-Hakan Süve-12/20

FETHIYE, MUGLA

Yazz Collective-Gökçen Yıldırım-11,5/20

ÇANAKKALE

Caeli-Celal Gurkan Yilmaz-11,2/20

From the Hang-Mehmet Agah Şahin-11,5/20

ISTANBUL

29-Fırat Yakut-12/20

Asheka-Omer Akosman-11,2/20

Atölye Restaurant-Zafer Aydemir-11,5/20

Backyard-Buse Bulut-11,2/20

Banko Burger-Bora Bozankaya-11,2/20

Bardot-Fatih Günışık-12/20

Basta Neo Bistro-Derin Aribas-12,5/20

Batard-Cihan Kıpçak-12,5/20

Beca Mutfak-Cüneyt Açık, İrem Demir, Tunahan Demir-11,5/20

Beymen Brasserie-Mert Şeran-11,2/20

Bistro 33-Erhan Ozben-11,2/20

Cantinery Zorlu-Ertuğrul Halal-12/20

Feriye-Birkan Erköylü-11,5/20

Gou Society-Tolga Hellaç-11,5/20

Gram Restaurant-Fatih Ozcelik-11,2/20

Gün Restaurant-Kerem Küçükkınacı-11,2/20

Good Morning Etiler-Cüneyt Asan-12,5/20

Karakoy Customs Restaurant-Canan Cinar Bozaci-11,5/20

Dome Lounge/Pera Palace Hotel-Uğur Alparslan-11,5/20

La Boom-Mert Ozsarikaya, Cihan Yalcin-11,2/20

Mabou-Cem Ekşi-11,2/20

Markus-Sinan Budeyri-12,5/20

MYK Restaurant-Mehmet Yalcinkaya-12/20

Neni-Mustafa Taşan, Ayhan Güneş-11,2/20

Oceanic Acarkent-Ercan Yılmaz-12/20

Octo-Şafak Erten-12,5/20

Okra Istanbul-Mert Yalçıner-12/20

Parlé-Sadık Ilgaz-11,5/20

Petra Roasting Co-Ipek Mutlu-11,2/20

Pizza Emirgan-Umut Evirgen, Muharrem Gülen-11,2/20

Ruby Istanbul-Bayram Colak-11,5/20

St. Regis Brasserie-Şevket Cihan-11,2/20

Strada-Ahmet Eren Gencer, Doruk Turanli-11,2/20

The Red Balloon-Ulaş Durmaz-12,5/20

Vakko Patisserie, Nişantaşı-Ghislain Gaille-12,5/20

Vogue-Musa Ay, Muhammed Polat-11,5/20

Weakness-Aras Cetin-11,5/20

IZMIR

Wax Shop Restaurant-Didem Boler-12,5/20

Accompaniment Narlıdere-Can Doğan-11,2/20

Gia Urla-Ahmet Görgüç-12/20

Gula Urla-Cemal Yildirim-11,2/20

Hiç Urla-Sefa Birinci, Gamze Yenilmez-12,5/20

Hus Winery-Nur Özcan, Efe Özbaş, Doğukan Buyruk-11,5/20

İsabey Bağevi Restaurant-Kansu Emre Gezer-11,2/20

Fur Shop-Gökhan Başeğmez-12/20

Manege-Can Ceylan-11,2/20

Momo Çeşme-Mert Şeran-12/20

Scappi-Erkan Özdemir-11,2/20

Seçkin Meat & Steakhouse-Seçkin Aysal-11,5/20

NEVŞEHİR

Lil'a Restaurant-Respected Voice-11,2/20

Revithia-Duran Özdemir-12/20

INTERNATIONAL CUISINE

ANTALYA

Noble-Fadi Hamzeh-11,5/20

Asmani-Mesut Yildirim-11,8/20

Karma-Mahmut Gökkaya-12/20

Nemo-Jose Lino-12,5/20

Seraser-Özgür Tankut-11,5/20

BODRUM, MUGLA

Caviar Caspia-Melih Elmutlu-12/20

Hakkasan-Nicky Tan-12/20

Oro by Alfredo Russo-Alfredo Russo-12/20

The Club Restaurant&Bar Ramada Hotel-İbrahim Sarpkaya-11,5/20

ISTANBUL

16 Roof-Volkan Gur-11,5/20

360 Istanbul-Hakan Demirdaş-11,2/20

Aida-Vino E Cucina-Valentino Salvi-12/20

Akira Back-Sungmo Lee, Fatih Alkan-12/20

Banyan-Fikret Demirağ, Arifhan Kanlı-12,5/20

Baylan Restaurant-Tim Briggs-12,5/20

Cecconi's-Özgür Önol-12/20

Cova-Şenol Dikyar-11,2/20

Very Very Thai-Nutjarin Plasri-11,2/20

Da Mario-Emre Koyucan-12,5/20

Da Vittorio Ristorante Italiano-Vittorio Sindoni-11,5/20

Dragon Restaurant Hilton-Ergün Yücebıyık-12,5/20

Frankie Restaurant-Aykut Doğanok-12,5/20

Galeyan Restaurant-Özge Coşkun, Tamer Gündoğan-11,5/20

Gina Kanyon-Sadi Dursun-11,5/20

Inari Piku-Korhan Gulsoy-12/20

Isokyo-Okan Aydemir-11,2/20

Kaen-Alper Korkmaz-11,2/20

Maderia Sushi Bar-Burak Balcı-11,2/20

Madhu's-Yüksel Yılmaz-12/20

Maromi by Divan-Kenji Kume-11,2/20

Table-Yilmaz Celik-12/20

Monteverdi Ristorante-Onur Yenice, Nicole Scandella-11,5/20

Morini-Leaf Cleaver-12/20

Nappo-Free Kilinclar-11,5/20

Nobu Istanbul-Celestin Gaty-11,5/20

Noir Suadiye- Erkan Demirci, Tuğhan Söztutar-11,2/20

Novikov Istanbul-Marti Pineda-12/20

Papermoon-Hikmet Genç-12,5/20

ROKA Istanbul-Suna Hakyemez-12,5/20

Shang Palace-Gionvanni Terracciano, Lu Cheng-11,2/20

Spago Istanbul-Deniz Otuk-12/20

Sushi Manga-Jay Manuel, Erdi Öztürk-11,5/20

TAS Ramen-Caner Demiray-11,2/20

Toro Latin Gastro Bar-Turgut Ay-11,2/20

Trattoria La Scarpetta-Ömer Büber-12,5/20

Udonya Japanese-Mustafa Coşkun-11,2/20

Zuma Istanbul-Emrah Orak-12,5/20

IZMIR

Barba Sushi-Defne Sengul-11,2/20

Buono Italiano-Cristina Bowerman-12/20

Casa Regina-Ece Garip-11,2/20

Roku Omakase Urla-Barlas Günebak-11,2/20

NEVŞEHİR: 

Zeferan Restaurant Cappadocia-Aygün Baş-11,2/20

CHEF RESTAURANT

ANKARA

Alma Table-Tuna Yüzüak, Arhan Karaca-11,5/20

ANTALYA

Chayote Chef Restaurant-Tuncay Gülcü-11,2/20

Capra Cukurbag-Serra Wait-11/20

The Rabbit Hole Restaurant-Mehmet Ali Börtücene-12/20

Seasons Restaurant by Mutlu Sevket Yilmaz-Mutlu Sevket Yilmaz-12/20

AYDIN

Dew-Drop Uğurtaş-12,5/20

BODRUM, MUGLA

Tuzz Restaurant-Nilay Lale-12,5/20

ISTANBUL

7 Mila Istanbul-Selen Mağzalcıoğlu-11,2/20

Aila-Kemal Can Yurttaş-12,5/20

Araf Istanbul-Kenan Cetinkaya, Pinar Korgan Cetinkaya, 11,2/20

A Kind of Crazy - Burak Doğan, Merve Kayatuzu, 11,2/20

Friday-Banu Tiryakioğlu-12,5/20

Grandma's Wonderland-THE BARN-Buğra Özdemir-11,5/20

Herise-Bahadır Bogatir, Asude Akınlı Bogatir-12,5/20

Borage-Çiğdem Seferoğlu-12,5/20

Restaurant Gokturk-Muhsin Erturk-12,5/20

Lokanta Limu-Sara Tabrizi-12/20

Muutto Anatolian Tapas Bar-Umut Karakuş-12/20

January-Ömer Bozyap-12,5/20

Restaurant Modern-Tuğçe Mirza-12,5/20

Smelt & Co-Samet Güneş-12,5/20

Şans Restaurant-Rudolf GPM Van Nunen-12,5/20

IZMIR

Amavi-Ahmet Can Aras, Müge Çalışkan-12,5/20

SEAFOOD

ANKARA

Kalbur Fish Restaurant-Mehmet Tekmen-12,2/20

Trilye-Süreyya Üzmez-12,5/20

ANTALYA

Eye Fish-Necati Doğrusoy-12/20

İskele Restaurant-Tahsin Fettahoğlu-11,2/20

Lara Balik-Erdal Atılgan-11,5/20

AYDIN

Bottarga Restaurant-Cengiz Taner-11,2/20

BALIKESÝR

Teo's Restaurant-Kayhan Ezer-11,5/20

BALIKESIR, AYVALIK

Mr. Nihat-Volkan Bekit-11,5/20

BODRUM, MUGLA

Old Place-Erkan Özçelik-11,5/20

Memedof-Burhan Sütçü-12/20

Mimosa-Fikret Alphan-12/20

Grouper-Çağrı Bozçağa, Çağlar Bozçağa-12,5/20

Sait-Hikmet Hasçelik-12/20

ÇANAKKALE

Yalova Restaurant-Ertuğrul Sürgit-12,5/20

ISTANBUL

Arnavutköy Fisherman-Mahmut Cansever-11,5/20

Balat Beach Restaurant-Mustafa Akdemir-11,2/20

Baby Fisherman-Zeynep Petek Dursun-12/20

Calipso Fish Restaurant-Hakan Veli Şahin & Ziya Kaçar-12,5/20

Del Mare-Serkan Pakkan-11,2/20

Lacivert Restaurant-Rüştü Öztürk-11,5/20

Park Fora-Musa Değirmenci-12/20

Suna's Place-Ali Can Koç-11,2/20

Mackerel Restaurant-Burak Kılıç-11,5/20

Villa Bosphorus-Halil Can Askeroglu-11,2/20

Yeniköy Fisherman-Kaan Kayhan-11,5/20

Yuksel Balik-Yuksel Karakis-12,5/20

Bar

ISTANBUL

Alexandra Cocktail Bar-Talat Arslan-12/20

Allen Suadiye-Emrah Camekan-11,2/20

Ernest's Bar-Murat Ayaz-11,2/20

Foxy-Ramazan Kurt-11,2/20

Goose No:25-Umut Duygu, Serkan Akinci-11,2/20

Mathilda Cocktail Bar-Vedat Akar-12/20

Mikla Bar-Ismail Mutlu-12/20

Olden 1772-Aykut Can Akın-12,5/20

Topside Bar-Gökhan Herkiloğlu-11,5/20

Mind Bar-Aydin Agac-11,2/20

STREET FOOD

BALIKESÝR

Lion Boğa Kokoreç-Erdal Lion Boğa-11,2/20

ISTANBUL

Bronco-Ismet Saz-11,2/20

White Burger-Serhat Doğramacı-12/20

Zula-Cihan Kıpçak-12,5/20

IZMIR

Kokoreçci Asım Usta-Cihan Yılmaz-12/20

Söğüşçüm Çeşme-Ersin İnceoğlu-11,2/20

2 TOQUES-CHEF'S TABLE

BODRUM, MUGLA

Ayla by Aret Sahakyan-Aret Sahakyan-14,5/20

From the Sea-Mehmet Yalçınkaya-14,5/20

Kitchen Bodrum-Osman Sezener-14,5/20

Lucca by the Sea-Tuncay Uçar-13/20

Queen of Spades-Aret Sahakyan-14,5/20

ISTANBUL

Alaf-Murat Deniz Temel-14,5/20

Apartment Yeniköy-Burçak Kazdal-13/20

Courtyard Restaurant Four Seasons-Özgür Üstün-13/20

Azur-Mert Şeran-13/20

Fisherman Hero-Kahraman Altun-13/20

Basta-Derin Aribas-13/20

We are Istanbul-Savaş Aydemir-13/20

Chalet-Soner Kesgin-13/20

Very Very Pera-Nutjarin Plasri-13/20

Efendy-Somer Sivrioğlu-14/20

Honorary Consul-Emir Ali Enç-14/20

Fauna-İbrahim Tuna, Emrah Coşkun-13/20

Five O'Clock-Sinem Ekşioğlu, Burak Ekşioğlu-13/20

Frankie Bar-Hakan Özkul-13/20

Coastal Fish Restaurant-Yorgi Sabuncu-13/20

Restaurant by Divan-Volkan Arık-14,5/20

Elderberry-Mevlut Ozkaya-14/20

Sakhalin-Vladimir Mukhin-14,5/20

Seraf Restaurant-Sinem Ozler-13,5/20

Sunset Grill & Bar – Baris Tansever, Marios Tsouris-14/20

Telezzüz-Bahtiyar Buyukduman-13/20

Terrazza Italia-Claudio Chinali-13/20

The Townhouse-Kerem Canatar-13,5/20

IZMIR

Filo D'Olio-Danilo Zanna-13/20

Horasan Fountain-Ahmet Horasan-13/20

NEVŞEHİR

Nahita-Mevlut Gulgun-14/20

Reserved Restaurant-Mehmet Gok-13,5/20

3 TOQUES-EXCEPTIONAL TABLE

ANTALYA

7Mehmet-Mehmet Akdag-15/20

ISTANBUL

AQUA Restaurant Four Seasons-Görkem Özkan-15/20

Araka-Pınar Taşdemir-15/20

Arkestra-Cenk Debensason-15,5/20

Casa Lavanda-Emre Sen, Ekin Sen-15,5/20

Gallada-Özgür Taylan Yücel-15/20

Mikla-Cihan Cetinkaya-15,5/20

Nicole-Serkan Aksoy-15/20

Sankai by Nagaya-Yoshizumi Nagaya-15/20

Tuğra Restaurant-Emre İnanır-15/20

IZMIR

Narimor Urla-Atilla Heilbronn-15,5/20

OD Urla-Osman Sezener-16/20

Teruar Urla-Osman Serdaroğlu, Ezgi Serdaroğlu-16/20

Vino Locale-Ozan Kumbasar-15,5/20

4 TOQUES-PRESTIGIOUS TABLE

ISTANBUL

Neolokal-Maksut Aşkar-17,5/20

TURK Fatih Tutak-Fatih Tutak-18,5/20

About Gault & Millau

Gault & Millau, based in Paris and France, was first published in Paris in 1969 by two journalists and food critics, Henri Gault and Christian Millau. Gault & Millau is now considered one of the two most prestigious gastronomy guides in the world. Believing in the uniqueness of each chef's restaurant, Gault & Millau is a compass for discovering the subtleties of the gastronomy world. This modern guide, which brings a new perspective to gastronomy with its flavor map, continues to work with gastronomy experts to score restaurants and chefs. The Gault & Millau Guide, which has been pursuing flavor and talent for fifty years, offers a detailed evaluation with its unique scoring system while rewarding restaurants. Gault & Millau, the world's most prestigious, most well-known and appreciated gastronomy guide in its field, entered the Turkish market for the first time in 2022, with the long-term efforts and initiatives of Sözen Group CEO Mr. Gökmen Sözen, who aims to introduce Turkish gastronomy to the world. Gault&Millau Turkey, which started field work in 2023, added more than 220 restaurants to its portfolio and published the first edition of the Gault&Millau Turkey Guide in December 2023. More than 9 restaurants were entitled to be included in the Gault & Millau Turkey 2024 Guide, the second edition of which was announced on the evening of December 2025, 280.

Source: HORECA TREND and Gault & Millau