KUALA LUMPUR, 17 DECEMBER 2025 – The MICHELIN Guide is pleased to unveil its 2026 restaurant selection for Türkiye, featuring 54 new additions, including the first-ever entries from Cappadocia. The region’s strong sense of tradition, hospitality and terroir left a notable impression on inspectors. Together, İstanbul, İzmir, Muğla and now Cappadocia form a vibrant mosaic of more than 25 culinary styles, reflecting the diversity and character of Turkish gastronomy.
Gwendal Poullennec, International Director of the MICHELIN Guide, said: “This new selection highlights the strength and maturity of Türkiye’s culinary identity. Across İstanbul, İzmir, Muğla and Cappadocia, our Inspectors encountered chefs who honour tradition while embracing creativity, chefs who place terroir at the heart of their craft, and chefs committed to more responsible cooking. The diversity, talent and sincerity found throughout the country reflect a gastronomic scene that continues to grow in depth and confidence.”
Inspectors welcomed 18 new establishments from Cappadocia to the 2026 selection. What stood out most was the region’s distinctive spirit beyond its iconic landscapes and warm Turkish hospitality, it offers a calm, unhurried charm that encourages visitors to savour life’s simple pleasures. This sensibility carries through to its cuisine, where honour, tradition and terroir remain central. Many chefs continue to preserve time-honoured recipes and techniques, serving dishes with flavours that have endured for generations and still captivate diners today.
One restaurant is awarded with Two MICHELIN Stars
After earning their first Star during the inaugural selection for İzmir in 2024, Vino Locale ascended to Two Stars. Chef Ozan Kumbasar is celebrating a cuisine that blends Turkish terroir with subtle influences from Thailand, Japan, and beyond. The Kumbasar couple truly focuses on making local and seasonal ingredients shine while the menu moves gracefully between land, sea, and vegetables, always blending character and identity. Seray Kumbasar’s service and wine pairings further elevate the experience, reflecting deep professionalism and warmth.
Three restaurants earn their first MICHELIN Star across the country
Three restaurants join the One Star family this year, each expressing a distinctive vision rooted in product, place, and personal identity.
Revithia earns Cappadocia its first Star with a menu rooted in nearly forgotten recipes, reimagined through modern textures and bold flavours. Set within the UNESCO-listed Kayakapı site, the restaurant pays tribute to regional traditions such as lamb cooked in milk, fermented grains and tarhana, along with local condiments that shape Chef Duran Özdemir’s expressive culinary style.
In İstanbul, Araf, led by Chefs Kenan Çetinkaya and Pınar Korgan Çetinkaya, receives its first Star for its intimate counter restaurant built around an open fire. The focus is on flavour, product integrity and technique, resulting in sincere, confident cooking that highlights Turkish flavours at their purest.
In Muğla, Mezra Yalıkavak, located just outside Yalıkavak, earns recognition under Chef Serhat Doğramacı. His menu is anchored in protected Turkish ingredients and ancestral techniques. Surrounded by gardens, livestock and a working farm, the restaurant blends wood fire, fermentation, grilling and marinating with elegant compositions. Desserts crafted by the chef’s wife provide a memorable finale to the experience.
Four Restaurants Receive the Green Star
The Green Star aims to highlight restaurants whose commitments have impressed the inspection team through inspiring practices that help shape the gastronomy of tomorrow.
This year, five restaurants were awarded the Green Star by the MICHELIN Guide inspection team for their innovative initiatives.
In 2026, four restaurants have been awarded:
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TURK FATİH TUTAK (İstanbul)
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Orfoz (Muğla)
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Teruar Urla (İzmir)
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Babayan Evi (Cappadocia)
Three MICHELIN Special Awards
For the 2026 selection, the MICHELIN Guide Türkiye also shines a light on three Special Awards that honor the people whose skill, dedication, and vision enrich the dining experience. These distinctions highlight the remarkable talents who help shape the country’s gastronomic identity and elevate it through their passion and expertise.
The MICHELIN Young Chef Award 2026, presented by Jumbo, is awarded to 29-year-old Chef Duru Akgül of Yakamengen III in Muğla. Despite her young age, her cooking already reflects strong technical skill, a deep connection to her region, and valuable international experience gained abroad. Set in a beautifully restored oil mill in Yaka village, her menu highlights seasonal produce from local farmers and fisheries, with a particular focus on often-overlooked species such as blue crab and lionfish. Her signature blue crab salad topped with crisp courgette fritters and aromatic spices exemplifies her style: generous, precise and full of flavour.
The MICHELIN Sommelier Award 2026 is presented to Ersin Topkara of Neolokal in İstanbul, a One Star and Green Star restaurant. His deep knowledge of Turkish wines shines through a list that celebrates the diversity and potential of Türkiye’s wine regions. Since returning to Neolokal, inspectors have again been impressed by his ability to select wines that both elevate the dishes and reflect the restaurant’s narrative. His pairings show careful study, a refined palate, and a strong commitment to promoting Turkish wine culture.
The MICHELIN Service Award 2026, presented by Olivana, goes to Ezgi Serdaroğlu of Teruar Urla in İzmir. She leads the dining room with an impressive blend of professionalism, intuition and warmth. Often calling herself the “orchestrator of the Teruar experience,” she ensures seamless coordination between the kitchen and dining room in support of Chef Osman Serdaroğlu’s vision, while guiding her team with precision and heart. Her attentive eye, impeccable timing and natural sense of hospitality ensure every guest feels cared for from the beginning of their meal to the very last moment.
The 2026 selection of The MICHELIN Guide Turkiye at a glance:
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Two Stars: 2 restaurants (1 new)
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One Star: 15 restaurants (3 new)
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Green Stars: 13 restaurants (4 new)
Alongside restaurants, the MICHELIN Guide highlights a curated selection of hotels across Türkiye and worldwide. Introduced in 2024, the MICHELIN Keys recognise the most exceptional hotels, celebrated like the Guide’s famed Stars. Each property is chosen for its design, architecture, service and character, with a MICHELIN Key signalling an outstanding stay. All hotels can be booked directly via the MICHELIN Guide website and app.
