Young Toques: What's Cooking in Istanbul
As the ancient city of Istanbul redefines itself, innovative chefs are giving its traditional cuisine decidedly modern twists
Monique Jaques for The Wall Street Journal
TURKISH DELIGHTS | The terrace at Mikla in Istanbul
IN RECENT YEARS, Turkey, crossroads of East and West, has been trying to define itself culturally. The push-pull of ancient and modern mores, which led to political unrest last spring, is also reflected in the country's changing gastronomy. Barely a week before the Gezi Park protests brought Istanbul to a standstill, residents gathered to eat, drink and debate the future of Turkish cooking. Gastro Istanbul, the city's first serious food festival, featured young chefs whose auteur operations are casting Turkish cuisine in an entirely new light.
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