Malva Restaurant

The story

Malva began in Bodrum, where it featured in the Michelin Guide for three consecutive years and still returns each summer. Its Istanbul home is the Hilton Istanbul Bosphorus, open since 1955 and originally designed by Skidmore Owings & Merrill with Turkish architect Sedad Hakkı Eldem. The hotel was recently reimagined by Istanbul studio Autoban, blending mid-century modernism with references to Turkish craft. Under chef Sefa Biricik, the kitchen builds on regional flavours and seasonal produce, reworking familiar Turkish tastes through careful technique and sequencing. The tasting menu runs from starters and hot intermediate plates to a main course, refreshing palate cleansers and dessert, with matching wines. Chefs often come to the table to explain the origins and stories behind dishes such as sinkonta and red mullet, and a dessert from the chef's grandmother's recipe.