At Yeni Lokanta (literally – New Canteen), Chef Civan Er seriously rethinks typical Turkish fare. While the interior resembles a slick bistro with its wide marble porch, green glass lamp shades and geometric floor tiles, copper pots instead of bread baskets belie its unmistakably Turkish roots. In the kitchen, this pioneer of the New Turkish kitchen combines the country’s diverse local ingredients and traditional Turkish cooking techniques, then brings them to an experimental level. Entrees include such delights as olive oil braised sea bass with courgette salad. For a grand finale, order the frozen milk pudding, coated in finely shredded pastry, deep-fried and served with water buffalo milk ice cream and drizzled honey.