The story
16 Roof occupies a prominent position in Istanbul, delivering a refined Turkish-Asian cuisine to guests seeking elevated dining. The venue operates as both a restaurant and a bar, featuring climate controlled indoor seating alongside open terraces that face the water. This architectural choice supports a kitchen that deliberately crosses culinary borders without losing focus on the core ingredients.
Chefs at the counter blend ingredients from two distinct traditions using contemporary techniques that prioritize clarity over richness. Citrus notes and soy infusions appear alongside familiar Anatolian staples, creating an Asian and Turkish flavor profile that feels intentional rather than forced. The team adjusts daily specials based on supplier deliveries, ensuring every plate arrives at peak freshness.
Roasted eggplant soup opens the meal, leading into an asparagus and lime risotto that requires constant stirring to reach the proper consistency. Çökertme kebabı follows as a slower cooked option, retaining moisture through traditional methods that take several hours. Bartenders draw from bottles sourced across multiple continents to match the complexity of each dish. A Gault&Millau score of twelve confirms how steadily the kitchen maintains this balance between comfort and precision.
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