The second restaurant on this guide that I have not yet been to (the other is Mikla). Neolokal’s fine-dining approach is not for me, but that doesn’t mean the value it creates is irrelevant. The Michelin Guide certainly must have thought so when they awared Neolokal with one star and an additional green star for sustainability.
I’ve only added this restaurant to this guide because Neolokal’s chef Maksut Aşkar is from Antakya. The southernmost city of Turkey bordering Syria with a rich culinary diversity. This seeps into his understanding of food, which I had the chance to try in events or other occasions. My recommendation for now is limited to: you should know of this place, and go here if you are into fine-dining but I can’t help you any further.