At OCTO, the restaurant inside the JW Marriott Istanbul by the Golden Horn, the shimmering light of the strait is woven into a contemporary reinvention of traditional Turkish flavors. The restaurant’s philosophy, “Food From Home,” aims to use local Turkish ingredients to create a culinary map stretching from the Aegean coast to the heart of Anatolia.
The meal begins with a “sharing-style appetizer” — a classic start to any Turkish feast, designed to awaken the palate with a diversity of flavors.
Bodrum Gambilya Fava pays homage to Aegean legume dishes. The fava (mashed broad beans) is cooked until soft and silky, blended with the fresh aroma of Aegean herbs. The briny savoriness of Haytı olives and the slight bitterness of Kaya koruğu (a local succulent) add layers of complexity. One bite transports you to a morning market in Bodrum harbor, where the sea breeze carries the sweet, clean taste of beans.
The Istanbul Summer Salad is the most refreshing dish on the menu. Creamy avocado, salty feta cheese, crisp tomatoes and cucumber intermingle. Fresh mint, fresh fruit, and raw almonds break the framework of a traditional salad. The distinct aroma of purple basil and the toasty crunch of sourdough croutons infuse this salad with the vibrant, lively spirit of an Istanbul summer market.
The pinnacle of the appetizers is Tepsi Mantı — a contemporary interpretation of Turkey’s beloved national dish, manti (tiny dumplings). Compared to the traditional version, this rendition simplifies the form. A thick, tangy yogurt base is topped with a sizzling butter-tomato sauce. It retains the soul‑flavor of manti while using a lighter, more elegant presentation to draw the diner’s focus to the richness of the sauce and the refreshing coolness of the yogurt. The menu’s note — “Inspired by the traditional roots” — is a gentle acknowledgment of this heritage.
The main course, Beef Short Rib, arrives as an 8‑hour slow‑braised beef short rib accompanied by traditional Keşkek. Keşkek is an ancient Anatolian dish inscribed on UNESCO’s Intangible Cultural Heritage list — wheat and meat slow‑cooked together into a thick, smooth porridge, originally a celebratory dish for weddings and festivals. The chef pairs it with slow‑braised beef short rib. The rib’s fat melts deep into the meat over the long cooking time, making it so tender it nearly dissolves on the tongue. The Keşkek, with its velvety grain texture, echoes the savory richness of the meat. Every bite is a modern interpretation of Turkey’s ceremonial cuisine — a perfect marriage of the land’s bounty and the chef’s craftsmanship.
Date‑Infused Ekmek Kadayıfı is an innovative take on a classic Turkish dessert. The traditional ekmek kadayıfı is made from dried bread soaked in syrup and served with clotted cream. Here, dates add natural sweetness and depth, giving the syrup a more complex, fruity richness. Paired with sour sorrel ice cream, whose tartness cuts through the dessert’s richness, it brings this culinary journey to a gentle, harmonious close.
