Asma Yaprağı

Founded in 2010 by Ayşe Nur Mıhcı and still run as a family restaurant, it works closely with the seasons: herbs, vegetables and fruit come from its own garden, nearby farms and local producers, while olive oil and regional ingredients remain at the centre of the kitchen. The dishes prepared each day are presented as a table to choose from, so the meal feels closer to being invited into a generous family kitchen than ordering through a conventional restaurant format.

Vegetables and herbs lead the cooking, with meat and fish appearing selectively rather than defining the menu. The garden, grapevines and handmade tableware reinforce that sense of place without turning it into staged rusticity. In the 2026 MICHELIN Guide, Asma Yaprağı holds both a Bib Gourmand and a Green Star, recognising not only the quality and value of the cooking but also its direct relationship with growing, sourcing and sustainability. Summer service is split between lunch and dinner, and evening reservations are important.