Mimolett



NileGuide Expert Says:

One of the best fine dining experiences

User Rating:


Address:

Siraselviler Caddesi No:55/a Cihangir
34433 Istanbul, Turkey

Neighborhood:

Cihangir – Sıraselviler

Contact:

tel: +90 212 245 98 58 / 99
fax: +90 212 245 99 82

Hours:

Mimolett Restaurant opening Monday to Thursday 12.00 a.m – 3.00 p.m & 7.00 p.m – 11.00 p.m; Friday and Saturday 12.00 a.m - 3.00 p.m & 7.00 p.m – 12.00 p.m

NileGuide Expert tip:

Do not obssess yourself with the service. It is rather slow, try to enjoy the fact that you are not being rushed.

Cuisines:

French, Italian, Mediterranean

Description:

Mimolett is yet a new born baby in the upscale-bohemian neighborhood of Cihangir. Nonetheless, since its opening in Dec. 2009, it has been getting very good attention for the gourmet population of Istanbul. Mimolett's owner/chef Murat Bozok describes Mimolett as his one and only dream: a place of his own at home. After years of training and working abroad, Murat Bozok always meant to come back to his home country and find his own place and to earn himself those Michelin rates that he had worked and earned for others abroad. He studied administrative sciences at the Istanbul University here in Istanbul and then took of to the United States to study culinary arts to become a chef. He started working for Gordon Ramsey first at Ramsey's one and only restaurant with three Michelin Stars. Later on he moved to Paris and started working under Joë Robuchon in L'Atelier. Few years later, he went back and teamed up with Ramsey again, working as sous-chef in Ramsey's new restaurant Petrus and as head-chef in Devonshire Pub. When he finally moved back into Istanbul, he did what was always on his mind: opened his new place, his little pearl the Mimolett. Mimolett takes after a cheese variety, traditionally produced around the city of Lille, France. Murat Bozok is also trying to produce this cheese variety at the same time as he tries to establish his new restaurant. Check out his personal blog for latest information on both his restaurant and other initiatives, such as making cheese: /2009/12/mimolett-aciliyor.html

Entering this fine place, one walks through a thin and short aisle into an elegant bar accommodating about10-12 people, serving fine apertives. Below the first level are three levels of restaurant section, with only a slight hymn of music and finely covered tables. The interior decor is aesthetically designed. The service is attentive and polite; yet also pretty slow. If you are one of those customers, who wants to be tended for at all times, you will be annoyed at Mimolett. The sommelier service is top of the menu. With over 250 choices of wine, unless you have a pretty good knowledge of wine, do ask for direction from your sommelier. The menu is a refined interpretation of South France, South Italy, Greece and Turkish cuisines and consists of seven / eight startes, eight / ten main courses and five to six desserts. The menu will be changing seasonally to make available seasonal ingredients and delicacies. There are two tasting menus: one of meat and the other of fish based meals. Risotto with aged balsamic vinegar, chestnuts and truffles and ravioli with crayfish, smoked lobster and scallops of the starters are highly recommended. The baked duck with orange sauce served with dough was tremendous, even for someone not into red meat. Keep your radar open for visiting chefs in near future: Robuchon and Ramsey are first on the list.

Map:



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