Istanbul is a captivating city that never fails to impress. Each visit leaves us in awe of its vibrant street food scene, where we happily wait in line to savor the irresistible flavors of a perfectly crafted kebab. On our earlier culinary journeys to the city, we discovered the extraordinary creations of Chef Fatih Tutak, whose fine dining restaurant Turk won our hearts immediately with its exceptional cuisine. Now, with Gallada, Chef Tutak offers a very different but yet equally enchanting experience. Set atop The Peninsula Hotel Istanbul, the restaurant boasts a breathtaking rooftop ambiance, stunning views of the Bosphorus, and a especially, a masterful and truly delectable fusion of Turkish and Asian flavors.

Concept & location

Located along the stunning Bosphorus waterfront in the historic Karaköy district, lies a sanctuary of unmatched elegance and refinement. As part of the transformative Galataport revitalization project, The Peninsula Istanbul seamlessly intertwines vibrant Turkish culture with world-class hospitality. The revitalized waterfront boasts museums, restaurants, and boutiques, all situated near Istanbul’s iconic landmarks, including the Galata Tower, Hagia Sophia, Blue Mosque, and Topkapi Palace. The hotel occupies four meticulously restored buildings, three of which are historic landmarks. Welcoming guests by land or sea, it serves as a unique gateway to Istanbul’s timeless charm. Across these historic buildings, 177 rooms, including 138 guest rooms and 39 suites, are thoughtfully designed to blend classic elegance with modern luxury. At the core of the hotel’s dining offerings, at the fourth floor, is Gallada, situated on the terrace of the historic passenger terminal. This exceptional restaurant features both indoor and outdoor seating, adorned with refined decor in soft pastel hues and an arrangement ensuring privacy and comfort.

The outdoor terrace, graced by 30 pomegranate trees, overlooks the Bosphorus, creating an enchanting setting for a memorable dining experience. Gallada’s menu, which is created and curated by Culinary Director Fatih Tutak, is inspired by the ancient Silk Road, merging flavors from Turkey, Central Asia, and China. Adding to the ambiance, at night a lively DJ performance enhances the sensory experience. The restaurant accommodates up to 256 guests, extending from the elegant indoor space into a glass pavilion and an alfresco terrace, adorned with Turkish textiles, intricate mosaics, and a cascading fountain, echoing Istanbul’s rich heritage.

Above Gallada, the Topside Bar takes the experience to new heights, offering premium spirits, signature cocktails, and beverages influenced by the spices and aromas of the historic trade routes. With its panoramic rooftop views of the Bosphorus, the bar presents a chic and vibrant retreat. For exclusive gatherings, a private dining room on the fifth floor hosts up to 20 guests, showcasing traditional Turkish craftsmanship and celebrating the city’s rich history.

The Chef & the team

Tutak was born in Istanbul in 1985. Already at a young age, he developed a passion for cooking. The real trigger was the smell of onions in the kitchen of his mother. That smell mesmerized him and he knew, he wanted to be in the kitchen for the rest of his life. Touching products and creating something nice with them, made him happy. He learned very fast that by sharing the food he created, he could build a connection with the people around him and that was for him the best way to express himself. The chef considers cooking as a way to show his art, his feelings and his passion to the world. He went four years to culinary school in Bolu, close to Ankara. After graduating, Fatih worked for six years in several restaurants in Istanbul. But then it was time to explore the world. First he moved to China and worked as a chef in the hotel industry there. He wanted to learn about Asian cuisine and was convinced that China was the perfect spot to do that. But quite fast, he got attracted by the Japanese culture and cuisine. So, when he found an opportunity to work with chef Seiji Yamamoto of Nihonryori RyuGin, considered to be one of the best Japanese restaurants in the world, it was a logic step to move to Tokyo. Tutak worked in RyuGin for six months without salary. But he learned a lot and still calls it today the biggest experience of his life. From Japan he moved to Singapore, where he became the executive sous chef of the amazing Marina Bay Sands hotel. That experience enabled him to improve his management skills but rather fast he felt that he could not focus enough on cooking. He was more a manager than a chef, and that had to change.

A change that came on his path with his relocation to Copenhagen where he had the chance to work in the eponymous restaurant Noma of godchild René Redzepi for five months. The wanderlust of Fatih Tutak did not stop there. From Copenhagen, he moved to Hong Kong where he was chef in an Australian bistro. This was the last stop, before he moved to Bangkok and The House on Sathorn, the place where his culinary career really took off. He started the restaurant from scratch and cooked it into the top of Asia. The food he served at first, was based on his travels in Asia. However, his Turkish roots inspired him to one day change the whole concept of the restaurant and to start cooking Turkish food. During those years, he got many cooks from Turkey who came to his restaurant for an internship. This made him realize that he could be an inspiration for many young Turkish chefs that aspire a culinary career just like he did. This was the trigger for Tutak to decide to move back to Istanbul and to start restaurant Turk there. An investor was found and the rest is history. In the meanwhile, Fatih and his Restaurant Turk have been awarded with two Michelin Stars. After the success and tremendous international recognition of Turk and of the skills and competences of Tutak as Chef, he got the opportunity to become in charge of Gallada in the Peninsula Hotel Istanbul.

Gastronomy / Cooking Style

Gallada offers a culinary odyssey inspired by the legendary Silk Road, seamlessly blending Turkish and Asian flavours into a cuisine that is both captivating and delectable. Under the visionary direction of award-winning Chef Fatih Tutak, celebrated for his two Michelin stars, and executed by the culinary expertise of Chef Taylan Yücel, Gallada reinterprets the historic tastes and traditions of the Eurasian trade routes with a modern and innovative twist. Rooted in this rich cultural heritage, Gallada’s menu celebrates the artistry, techniques, and flavours that have evolved over centuries along the Silk Road.

It masterfully unites the culinary narratives of Asia and Turkey, offering a dining experience that is deeply evocative yet refreshingly contemporary. Bold flavours are the essence of Gallada’s offerings, highlighting premium ingredients sourced from Turkey’s distinct regions, hyper-seasonal vegetables, and a commitment to sustainable practices. Each dish elevates local produce with a harmonious fusion of Anatolian vibrancy and Asian spice, resulting in a refined menu that mirrors Chef Fatih’s remarkable journey across Turkey, Central Asia, and Southeast Asia, ultimately returning to his roots with an imaginative flair. The menu is designed to celebrate the communal joy of dining, with its shared plates concept encouraging connection and conviviality.

Signature dishes such as the Adana kebab dumpling deliver surprising and delightful flavours. Also the steamed shrimp dumpling with Oscietra caviar, the dover sole with morel mushroom and soy butter or the chargrilled kofte with manavgat tahini and potato were truly delectable dishes. The experience concludes with indulgent desserts like baked tahini halva with halva ice cream or yoghurt snow with mango, coconut, rice and passion fruit, a sweet harmony of tradition and creativity. Through meticulous attention to detail and a deep reverence for culinary heritage, Chef Fatih Tutak has crafted a dining experience unlike any other in Istanbul. With seasonal ingredients and bold reimaginings of classic dishes, Gallada stands as a celebration of the Silk Road’s gastronomic legacy, delivering an unforgettable culinary journey for every guest.

Some of the dishes we tried:

Service & Wine

We experienced the service in Gallada as very professional and attentive. The team adapts smoothly to the atmosphere at the dining table and delivers a flawless service, making sure the guests have a wonderful experience.

Gallada presents a curated wine list that emphasizes the rich viticultural heritage of Turkey. The selection features some of the finest wines from the country’s main regions, highlighting indigenous grape varieties and local winemaking traditions. Do not forget to start your dinner with a glass of The Peninsula’s own Champagne label.

Why go? 

Istanbul is a vibrant and captivating city that never fails to enchant its visitors. Every trip we take to this cultural gem, leaves us with unforgettable memories. Among the city’s many treasures, we wholeheartedly recommend discovering Turk, the two-Michelin-starred restaurant helmed by the renowned Chef Fatih Tutak. However, make sure you stay at least one more day, so that also a visit to Gallada can make it to your to do list. Trust us, your culinary journey in Istanbul would be incomplete without it. From the moment you step into the stunning The Peninsula Hotel Istanbul, you’re enveloped in an atmosphere of unparalleled luxury and sophistication. As you ascend to the restaurant, the breathtaking views of the Bosphorus from the terrace greet you with an almost magical allure. And then the best still needs to come… Gallada’s cuisine is a masterful blend of hearty, bold flavors and refined comfort food, prepared with flawless technique. Watching the sun set over the cityscape, savoring Tutak’s exquisite creations, sipping on fine Turkish wines, and immersing yourself in the DJ’s vibrant tunes create a perfect symphony for an unforgettable evening.