Topaz Restaurant has something spectacular awaiting its guests upon entry.
Its floor to ceiling glass wall frames a picturesque view of Istanbul. The Bosphorus Strait and its bridge, the whole city with some of its grandest sites and the Dolmabahçe Palace create a breathtaking scene. At night time, the restaurant’s lights are kept low (pardon the dark pictures) to emphasize the lighted city outside and believe me, upon walking in that restaurant, the view is the first and maybe the only thing that you can focus on for the first few minutes.
Opened in 2007, Topaz Restaurant never wavered from being one of the top choices among the restaurants in Istanbul both by the local and international diners. It has consistently won awards for its excellence in food and service. With the professional attentiveness that Restaurant Manager Kemal Aydin (left in the photo) gives along with the outstanding dishes of Chef Tevfik Alparslan(right in the photo), a Topaz dining experience can be unforgettable.
Pushing for a reputation of gastronomic boldness, Chef Tevfik Alparslan creates inspiring contemporary dishes that are rooted to the traditional Ottoman and Mediterranean cuisines using the freshest high quality ingredients in Istanbul with modern techniques. He has gained experiences from Michelin-starred restaurants like L’Espadon in Paris, Hakkasan and the Glasshouse in London.
Being the seat of a colorful history, the city has a multiplicity of cultures, aromas and flavors permeating the city.
It has an enchanting identity that is uniquely Istanbul and it shines through its fascinating gastronomy. The 5-course dinner that Chef Tevfik put together proved his accomplishment as a very talented maestro in the kitchen. He gave an open window to the important flavors of Turkey and at the same time merged them with contemporary ingredients. Paired with Chateau Nuzun and Nif Baglari wines and the company of the Food and Beverage Group Istanbul, it was indeed a memorable dinner for me.
Broccoli and asparagus soup, sautèed almonds and Parmesan foam paired with Nif Baglari Chardonnay Solaris 2014.
Bodrum Gulluk tiger prawn, marinated seabass, citrus foam paired with Chateau Nuzun Rosè 2013.
Antep stuffed dried eggplant, minced meat and Siyez wheat, smoked yogurt, quince sauce paired with Chateau Nuzun Merlot 2012.
Beef tenderloin, saffron-flavored celery root, morel mushroom sabayon, Bogazkere wine sauce paired with Chateau Nuzun Blend 2010.
Gold leaf chocolate terrine, almond crumble, raspberry sorbet.