Located on the terrace of Beyoğlu's Tomtom Suites hotel. It has a superb view of the old city, but, more importantly, it has the talents of two young chefs who are doing stellar work using locally-sourced ingredients. Their imaginative take on the Turkish staple Arnavut ciğeric (Albanian-style liver) is reminiscent of foie gras and is among the more sublime dishes found in town. One of their desserts, a panna cotta made with yoghurt, pulls off the nifty trick of not only cleverly imitating its original inspiration but actually bettering it.