Tugra Restaurant Brings the Depth of Ottoman and Turkish Cuisine to Winter Tables

Istanbul, January 2026 – Tuğra, the Bosphorus-facing signature restaurant of Çırağan Palace Kempinski Istanbul – one of the world’s most impressive palace hotels – brings the timeless heritage of Ottoman and Turkish cuisine to the table with its new winter menu, prepared exclusively for the season. Featured for consecutive years on the Michelin Guide Recommended List, recognised for service excellence and awarded three toques in the Gault & Millau Outstanding Table category with an increased score year-on-year, Tuğra’s winter menu presents a refined gastronomic narrative that reflects the spirit of the season. Seasonal ingredients are interpreted with subtle sophistication while remaining faithful to classic recipes.

 Prepared by Tuğra Restaurant Head Chef Onur Dönmez and his team, the menu brings together the rich cooking techniques of palace cuisine, the geographical memory of Anatolia and the intense flavour profiles sought during the winter months at a single table. Each dish is presented through a contemporary lens that remains true to its roots and in harmony with the season.

 The First Act of the Table: Winter-Worthy Starters

 The winter menu opens with Çeşm-i Nigâr Soup. Prepared with Mardin red lentils, lentil crisps and mint-infused butter, this classic interpretation sets the tone for the culinary journey. The Tuğra Mezze Platter reflects the sharing culture intrinsic to Turkish cuisine, offering a generous selection ranging from sautéed beans and bulgur salad with turnip to dried fruit hummus and yellow lentil fava. Zemher-i Cabbage brings the aromatic depth unique to winter, enriched with truffle mushroom and molasses-infused onion sauce.

Approaching traditional flavours with refined elegance, Kelle Söğüş and Lakerda – presented in its purest cured form with red onion purée and mint-infused yoghurt granita that delivers a refreshing burst on the palate – reveal the character of the menu through balanced, seasonally attuned presentations. The Anatolian Cheese platter showcases the richness of Anatolia’s cheese heritage on a contemporary plate, while the Bostana Salad introduces winter freshness with aromatic nuances. Yazok Meat Börek, with its delicately layered dough and balanced filling, and Leaf Veal Liver, served with simple yet thoughtful accompaniments, stand out among the menu’s highlights. One of Tuğra’s most beloved signatures, Kesme Mantı, commands attention as a testament to the kitchen’s craftsmanship, featuring hand-rolled dough and a meticulously prepared filling.

 Main Courses Inspired by Tradition

The main courses unite the grandeur of palace cuisine with Anatolia’s deeply rooted culinary traditions through a lens of contemporary elegance. The season’s most prized ingredients are transformed into compelling compositions through patient techniques and harmonious accompaniments.

 A signature dish of the season, Piliç Topkapı arrives at the table with a sense of splendour befitting its name. Its generous filling, balanced spice profile and refined presentation create a strong bridge between historical tables and today’s sophisticated gastronomic sensibilities. Hünkâr Beğendi reinterprets one of the most iconic recipes of Ottoman palace cuisine with a modern presentation, highlighting the slow-cooked tenderness of lamb shoulder and a velvety eggplant purée. Executed with contemporary techniques, the dish exemplifies Tuğra’s philosophy of uniting historical heritage with a modern culinary perspective.

Among the menu’s most distinguished main courses, Black Sea Turbot redefines one of winter’s most prized fish through modern culinary craftsmanship. Presented with aesthetic precision, the dish offers an exceptional balance of flavours, accompanied by sour cherry purée, fresh fennel salad and a distinctive ginger sauce.

Testi Kebab, prepared with root vegetables, draws inspiration from Anatolia’s stone oven traditions and captivates with its distinctive cooking method. Lamb Shank, served with keşkek, delivers one of the most evocative narratives of the winter table through its tender texture and long, slow cooking process. Another highlight, Heifer Tenderloin, is paired with müceddere rice and marrow sauce. While the cooking technique accentuates the natural flavour of the meat, the depth of the marrow sauce is complemented by müceddere rice, offering an elegant reference to the legume-based richness of Ottoman cuisine.

Offering a thoughtful approach to plant-based cuisine, Türlü takes its place among the winter menu’s balanced alternatives. Enriched with seasonal vegetables, legumes and morel mushroom croquettes, the dish presents a simple, yet profound flavour profile inspired by nature, providing a refined counterpoint to the menu’s meat-focused main courses.

A Refined Salute to a Deep-Rooted Dessert Tradition

In the dessert selection, the classic flavours of Ottoman cuisine meet modern interpretations finished with delicate touches. Alongside traditional favourites such as Palace Pudding and Baklava Ice Cream, Nazende Pumpkin delivers a celebration of textures, combining smooth pumpkin purée, creamy tahini sauce, salted pumpkin seeds for crunch and the timeless pairing of walnuts. This elegant finale completes the menu’s narrative, transforming the Tuğra experience into a truly holistic gastronomic journey.

The Award-Winning Tuğra Invites Guests to a Winter Feast

Presented within the historic setting of Çırağan Palace Kempinski Istanbul, Tuğra’s winter menu offers a contemporary interpretation of a dining culture that bridges past and present. Consistently featured on the Michelin Guide Recommended List for consecutive years, honoured with the Service Award and recognised with three toques in the Gault & Millau Outstanding Table category, Tuğra invites its guests on a journey through time, where centuries-old flavours are enjoyed against the enchanting backdrop of the Bosphorus.

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Press Contact

Neslihan Şen · Director of Marketing and Public Relations

Çırağan Palace Kempinski Istanbul

Çırağan Cad. 32 · Beşiktaş 34349 · Istanbul · Türkiye

Phone +90 212 326 4646 · [email protected]