MYK restaurant, named after Chef Mehmet Yalçınkaya, offers a different experience to gastronomy lovers by reinterpreting the traditional flavors of Turkish cuisine with innovative approaches.
The menu is characterized by attention to detail and meticulous selection of ingredients. For example, the ‘Ocean Plate’, which combines dried and smoked fish, reflects the rich flavors of seafood in its purest form. Served with pickled beans and water buffalo yogurt, the ‘Kokorec with sleepy meat’ takes a bold approach away from the usual flavors. While steamed sea bass brings the fresh taste of the sea to the table, the harmony of red meat and seafood served in the ‘Surf and Turf’ section goes beyond the classical culinary understanding. ‘Tiryaki’, where beef tenderloin and jumbo shrimp meet in perfect balance, and ‘Serseri’, accompanied by finely chopped calamari in white wine sauce, take their place on the menu as remarkable dishes that appeal to sophisticated palates.
