It wouldn’t be an exaggeration to say that LOUIS recently rose from its ashes, as the venue changed literally everything but its name. The new
proprietor of the restaurant is Murat Öztürk, who worked in nearly every department at Four Seasons locations in the US, Italy and even the Seychelles. As this is his first time managing a restaurant, it’s only natural that he treats it like a newborn baby. The reincarnated LOUIS is a typical Karaköy venue in that it’s warm and friendly, with an inviting décor, reasonable prices and an experienced kitchen team made up of former Divan Brasserie and Four Seasons staff.
The dishes we tried were all greatly above par. The salmon roll with crabmeat (28 TL) is a filling starter made with fresh ingredients, while the lamb karski served with whole grain risotto (39 TL) is a main course that could easily fill two people. We especially loved the natural, homemade feel of the whole grain risotto, and the fact that fresh apples replaced the dried fruits in the recipe (we hear that they’re serving it with pineapple these days). In addition to daily menus (20 TL), LOUIS also serves an open-buffet breakfast on weekends (25 TL). Make sure you have reservations if you don’t want to stand around ogling strangers’ plates. Erçağ Akın
LOUIS
Necati Bey Caddesi,Gecekuşu Sokak 6/A, Karaköy.
(0212) 243 27 33.
Sun-Thu08.00-23.00; Fri, Sat 08.00- 02.00.