A POSTMODERN DREAM: OKKA
The Turkish representative of Istanbul's restaurant renaissance, Tolga Atalay
first envisioned Okka in 2004 as a strong candidate for modern ethnic cuisine,
a global trend that emerged in the 2000s. The point of emergence for this
postmodern touch was kebap. During his travels to every corner of Turkey, Atalay
came to learn that kebap is a cuisine blending 22 different cultures that have
left their mark on the Ottoman Empire era. The venue gets its name from the weight
measurement used during Ottoman times for food sales; 1 okka cor-responds to 1283
grams. This concept evolved from an idea into research, from a name into a venue.
Just as Atalay dreamed it would be, Okka is the city's most ambitious yet cozy
destination, one that's modern but oriental, soulful but easy on the eyes. The
dishes that find their way to dinner tables at Okka come to life with the best
ingredients; the flovars nod to tradition as they approach what's global – which,
for Atalay, is a dream come true...