It’s probably unsurprising that Istanbul’s Bank Hotel was once a bank, one where sublime original interiors and architecture have been highlighted and restored with true style. One of its restaurants sits up on the sixth floor, with romantic views over the mosques of Sultanahmet and beyond.
Serica’s cuisine is neo-Turkish, namely rooted in tradition but unafraid to experiment and innovate. It also reflects regions including Anatolia, the Black Sea coast and Cappadocia. Dinner started with bread from a tandoor style oven, served volcanically hot with basil and herb butter.
A crunchy rectangle of bread was then topped with anchovies, bottarga and aioli, a trio of powerful ingredients which nonetheless complimented one another well. The tandoor came to the fore again with fall-apart tender lamb shoulder, slow cooked and served with stuffed onion and apricot puree. More excellent Turkish wines paired perfectly.
