Araka’s culinary philosophy is centered around the power of nature and the inherent beauty of seasonal produce. Chef Zeynep Pınar Taşdemir believes in letting the ingredients speak for themselves, which is why vegetables and herbs form the foundation of the menu.
Her approach prioritizes sustainability, with locally sourced ingredients shaping the dishes on offer. Araka’s menu is never static, reflecting the restaurant’s commitment to evolving with each season and offering guests a fresh experience every time they visit.
From pumpkin purees to delicate herb pairings, each dish is a celebration of Turkey’s natural bounty, reimagined through a modern lens.
