2 Star Price, 1 Star Food, 0 Star Service - TURK FATIH TUTAK - Buy Reservations
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😒 3/5 - 2 Star Price, 1 Star Food, 0 Star Service
By 👻 @665keitht, 03/17/2023 3:00 am
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The decor of TFT is very minimalist and beautiful. Everything is customized, from plates, to knives to the scents and soap in the bathroom. The atmosphere is also very casual and not formal at all, which is a comfortable dining experience. The food: 7/10 It is generally speaking quite good and international. 3 of the 7 dishes were Japanese and Asian inspired, reflecting the Chef’s experience and training in Asia. There were some modern interpretations of Turkish dishes, such as menemen. This was quite innovative. Taste and execution wise, dishes were not 100% refined yet and can be improved. For example, some portions are bigger than others and the seasoning on each portion was not 100% even. Desserts were quite outstanding, and the dinner ended with a tour of the kitchen. I think give the Chef a few more years and he will get there. The service: 5/10 The expectation for a 2 star restaurant would be “worth a detour”, with service to match. Perhaps due to the language issue or culture, but the service was not good. We did not feel any warmth or smiles in the service. This was the big negative of the meal because service and hospitality must be joyful. And it was not for us. Other smaller issues included staff putting down plates onto the tables or opening bottles of champagne very loudly. Front of house needs serious work. The service staff was most definitely not 100% in sync with each other. For example, we were asked 2 times what kind of water we would like. Staff were also confused with each other more than once on who was to give the explanation. The price: 4500 TL without drinks (at the point of writing. Do note that the price changes often!) At this price, I do not think we would recommend this to others. If I were comparing this to other 2 Michelin Star experiences across Europe and Asia, this would be a disappointment. Conclusion: Food will be refined as Chef comes into his own. Kitchen is clearly well run. Front of house needs serious work to compete with at the international level. I would go so far to say front of house leadership needs to be changed for this chef to be truly successful.
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