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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...