Oh what a night!

Saturday was my birthday and our dinner at Gile Restaurant in Istanbul’s Besiktas district ranks as one of the best dinners I’ve ever eaten in my nearly (but not quite) fifty years!

We have been to Gile once before, for my sister, Emma’s birthday last year, and whilst it was very good, it was perhaps not showing its full potential then, as it had only been open a few months. But wow, what a year can do – it was incredible! You’ll have to forgive me if I keep writing ‘wow’, as that is what I kept saying on Saturday night, as course after course arrived, each one surpassing the last.

But I am getting ahead of myself – let’s start at the beginning. After sitting down and ordering a glass of prosecco, we began the enormously pleasurable experience of perusing the menu – as well as a la carte, there were several tasting menus plus the special ‘Omnivore’ menu, which has been created by the chef from Gile in conjunction with the chef from a restaurant called l’Escargot in Cesme in Western Turkey. We rarely go for the tasting menus in restaurants as both Peter and I don’t usually have the stamina but there was something very special about this one. So after an unanimous quick decision, all we had to do now was sit back and wait – not even any wine decisions as each course was paired with wine.

The Omnivore menu consisted of ten incredible courses, preceded by two amuse bouches, and interjected with a refresher between the starters and main courses, and then also a pre-dessert – all in all 14 different sublime taste experiences with ten different delicious Turkish wines. I will hasten to add at this point that they were not full glasses of wine, but merely tasters of four or five mouthfuls which complemented exquisitely the four or five delectable forkfuls on the plate in front of us.


What was so fantastic about the menu was that it was very much Turkish, but modern, deconstructed Turkish, using very local ingredients, but could go happily up against any of your top London restaurants, such as the Square, Pied-a-terre, etc.

So to the food –

To begin with, we were brought beautiful butters and olive oil – one with nigella seeds, honey and salt, the other with tulum cheese and poppy seeds, as well as some olive oil with quince sour sauce. We were offered four types of bread – walnut and raisin, cheese and onion, plain or yogurt. These were a sign of the quality and precision that was to follow.


Butter with salt, nigella seeds & honey, olive oil with quince sour sauce, butter with poppy seeds and tulum cheese


Amuse bouche no. 1 – Cauliflower soup with orange oil – I am not much of a soup person or for that matter, a cauliflower person, but this was well-crafted and an explosion of intense flavours – so much so that even Peter loved it!


Cauliflower soup with orange oil


Amuse bouche no. 2 – A tiny piece of celery wrapped in a spinach leaf served with a lime herb mayonnaise. We accompanied both the amuses bouches with a glass of Nodus Chardonnay.


Celery wrapped in spinach with a lime & herb mayo


Raw Shrimps – Cucumber Vinegar. Wine – Sauvignon Blanc. So raw shrimps served with pickled cucumber with the pickling liquid poured over at the table. This was probably my least favourite as was a little nervous about eating raw prawns but nevertheless interesting and beautiful to look at.


Raw Shrimps, Cucumber Vinegar


Red Pine Charred Saroz Bay Shrimp – Bell Pepper Coulis, and Fresh Blueberries, Pickled Sea Fennel Salad. Wine – Riesling. So exciting to look at, and we decided this was one of those experiences that it didn’t matter if you didn’t think you would like every ingredient but just fascinating and interesting to see and try it all.


Red Pine Charred Saroz Bay Shrimp, bell pepper coulis, and fresh blueberries, pickled sea fennel salad


Love this Riesling label….


Mugla Tarhana Soup – Caramelised Lamb Rib, Smoked Tomatoes, Mint infused Black Eyed Peas and Fermented Garlic Cream. Wine – supposedly rose but it seems they forgot this one! This soup was incredible – wow! Probably my favourite dish, which is amazing as it was a soup – but what a soup! It was a deconstructed big impact soup with such depth of flavour – it was served with each of the ingredients having been cooked separately and then the rich broth poured over the top at the table.


Mugla Tarhana Soup, caramelised lamb rib, smoked tomatoes, mint infused black eyed peas & fermented garlic cream – without the broth


The finished soup


Kusleme – Lamb Loin in Baklava Phylo, with Black Aubergine, Beet, Hummus and Charred Pepper. Wine – Kalecik Karisa. These were delicious – like mini baklava but filled with a perfect little eye of beautifully cooked pink lamb loin. All the dishes were so clever, and perfectly sized so that at no time did we feel full.


Kusleme, lamb loin in baklava phylo, with black aubergine, beet, hummus & charred pepper


The refresher came next and was an incredible apple and celeriac sorbet – so sweet, sharp and sour all at the same time – a perfect cleanser.


Apple and celeriac sorbet


Onto the mains –

Yedi Baharli – Slow Cooked Rock Bass, ‘Yedi Baharli’ Spiced Tomato with Lemon Scented Potato Foam. Wine – Nodus Chardonnay. This was my favourite main course – the fish was cooked perfected – slightly underdone with a gorgeous foam and puree – amazing.


Yedi Baharli, Slow cooked rock bass, yedi baharli spiced tomato with lemon scented potato foam


21 Days Aged Local Duck – Roasted Duck, Smoked Wheat, Dark Plum, Olive Oil Braised Fennel and ‘Subye’ Melon Seed Paste. Wine – Suvla Karasakiz. Again, beautifully cooked piece of duck – and, as with every dish, the portion sizes were so well balanced, so it was only three or four mouthful’s worth.


21 days Aged local Duck, roasted duck, smoked wheat, dark plum, olive oil braised fennel & sub melon seed paste


41 Hour Lamb Shoulder – Lamb Jus with Liquorice Paste, Cappadocian Pot Cheese, Local Pepper on Ash, Aubergine Cream and Potato & Yogurt. Wine – Selendi Cabernet Sauvignon, Merlot, Shiraz and Cabernet Franc blend. This dish was full of strong, intense flavours, which worked together so well, but also looked amazing on the plate.


41 hour lamb shoulder, Lamb jus with liquorice paste, Cappadocian pot cheese, local pepper on ash, aubergine cream & potato & yogurt


Oxtail – ‘Manti’ Sheets with Cinnamon, Yogurt & Sweet Bell Pepper Oil. Wine – Melen Shiraz. Manti are a type of Turkish pasta, so here they cleverly deconstructed it and made an open ravioli with gorgeous sweet oxtail meat. Interestedly, we weren’t so keen on the shiraz, which in fact came from one of the wineries we visited a couple of weeks ago.


Oxtail, Manti sheets with cinnamon, yogurt & sweet bell pepper oil


Next was our pre-dessert which was an ayran (Turkish yogurt drink) pannacotta with a lemon and lime confit and an Earl Grey tea shot poured over it – incredible – need I say more?

Lastly, the puddings. And I must reiterate that the amazing thing was that we were still not feeling overly full, and were still eagerly anticipating our puddings. In fact, one of the contributing factors to making the whole experience so wonderful, was that because each dish was so exquisite, the anticipation of the next was so exciting! Or as Peter put it, ‘the Chef just knocks up great shit and I’ll keep eating it’ – a particularly significant accolade from one not noted for his love of fruit and vegetables!

Re-Invention of Trilece – Clotted Cream Sponge Cake, with Condensed Buffalo and Goat Milk, Salty Caramel Ice Cream. Wine – late harvest Muskat. Wow, wow, wow!


Re-invention of Trilece, Clotted cream sponge cake, with condensed buffalo & goat milk, salty caramel ice cream


Paper Pumpkin – Citrus infused Crusted Pumpkin with Almond Paste and Mandarin Sorbet. Wine – Corvus Passito. I loved the straw wine and didn’t know they made it in Turkey – really dark and concentrated. The pudding was incredible, yet again. Sort of jelly-like strips of pumpkin, a bit like the crystallised fruits we used to have at Christmas.


Paper Pumpkin, Citrus infused crusted pumpkin with almond paste & mandarin sorbet


It was an incredibly exciting evening and I’ve written on my menu that I was so sad that it was finishing, even if it was past midnight by then, and we had been sitting eating and drinking for more than four hours. Also, I realise there is something special about sharing the tasting menu, and in so doing, having the same dish put in front of you both/all and then the ensuing pleasure of dissecting and discussing.

Wow, what an incredible birthday! Will we be able to top it next year for the big one?