Chef Fatih Tutak, driven by a deep passion for cultural heritage and extensive research into historical cooking techniques, aims to revolutionize perceptions of Turkish cuisine.
Drawing inspiration from his personal journey throughout Central Asia and China, Chef Fatih has crafted a sophisticated and intuitively perceptive menu. It pays homage to the diverse culinary skills, techniques, and artistry found within Asia's anthropological landscape.
Drawing inspiration from his personal journey throughout Central Asia and China, Chef Fatih has crafted a sophisticated and intuitively perceptive menu. It pays homage to the diverse culinary skills, techniques, and artistry found within Asia's anthropological landscape.
The dishes also speak of the nearly 100-year-old journey from the original Peninsula Hotel, established in 1928 overlooking Victoria Harbour from Kowloon in Hong Kong, to its present Turkish outpost overlooking the Bosphorus from the renovated waterfront of Istanbul’s historic harbour district.
Each recipe is influenced by the rich cultural and culinary tapestry that connects these two renowned trading cities, tracing their historic nomadic routes. This thread of tradition and ingredients continues to unite people and places, bridging the past with the present.
Each recipe is influenced by the rich cultural and culinary tapestry that connects these two renowned trading cities, tracing their historic nomadic routes. This thread of tradition and ingredients continues to unite people and places, bridging the past with the present.
GALLADA MENU HIGHLIGHTS
bosphorus garden salad, tahini, yuzu, porcini, white truffle oil
steamed morel mushroom dumpling
adana kebab dumpling
wood fired monkfish, black paste, yoghurt
lamb shashlık kebab, kebab spices, vinegar-onion
yogurt snow, mango, coconut, rice, passion fruit
char-grilled kofte, manavgat tahini
baked tahini halva, halva ice cream
Gallada presents a celebratory Turk-Asian cuisine inspired by the ancient Silk Road from Türkiye to Central Asia and China, in a lively atmosphere that takes you on a journey of the senses
All dishes are designed to be shared.
All dishes are designed to be shared.
GALLADA's cuisine boasts bold flavours that showcase the unique produce from carefully selected specialist provinces throughout Türkiye. Among the core values are celebrating seasonal vegetable varieties and a sustainable approach to sourcing ingredients. The shared plates concept encourages diners to savour not only the food but also the social interaction it fosters among guests.
The intricate subtleties of the dishes are celebrated in a wine list that showcases the finest from Türkiye’s main regions, from local wines favouring old and new labels, to bio-dynamic and low-intervention producers.
The intricate subtleties of the dishes are celebrated in a wine list that showcases the finest from Türkiye’s main regions, from local wines favouring old and new labels, to bio-dynamic and low-intervention producers.
private dining
GALLADA offers a magnificent room for diners wishing for a more intimate experience in a private area. The Private Dining Room, located next to the Topside Bar on the fifth floor, can accommodate up to twenty guests in bespoke interiors showcasing the finest Turkish craftsmanship and artistry.