The T.G.I. Friday’s in Nispetiye has become GQ Bar, a fine-dining restaurant with gorgeous interior design by Canan Taşçı and a clientele to match.
With Mehmet Gök from Dream in the kitchen, the menu has been prepared in collaboration with Prince Charles’s personal chef, Gary Robinson. Many dishes incorporate the flavours of Turkey’s Aegean coast, including the delicious Aegean fish soup, which is spicy and a bit garlicky (25 TL). The artichoke with pecans, sundried tomatoes and warm goat cheese (27 TL) will not disappoint either. Other standout starters include the tuna tartar, served with Japanese pickles, shungiku leaves and miso sauce (27 TL), and the grilled octopus with char-grilled aubergines and Aegean herbs in oregano oil (58 TL).
For a main course, we recommend the boneless lamb shank with aubergine puree served in lamb jus and fresh zahter olive oil (60 TL). The enormous wine cellar provides a suitable match for any selection. Top your meal off with the pineapple carpaccio and strawberry sorbet, or with the chestnut soufflé (20 TL). Cocktails range between 35-40 TL.
With its two storeys and three bars – one on each level plus one in the garden – GQ reserves its upper floor for VIP guests and regularly hosts international DJs. During dinner a huge crystal chandelier hangs in the middle of the restaurant, but after mealtime it gets pulled up to the ceiling and the whole space turns into a club that keeps hopping until 04:00 on Thursdays, Fridays and Saturdays. Don’t forget to dress to impress.