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Authentic Turkish cuisine, served served in style

PRACTICALLY SINGLE-HANDEDLY, Chef Sezai Zorlu has popularized Turkish cuisine in the capital, creating excellent dishes inspired by the cooking of his hometown of İskenderun, on Turkey’s Mediterranean coast, that are served in a gorgeously baroque space that is itself a design destination. Meat slides off the bone of Turkuaz’s signature lamb shanks, made village style and cooked overnight in a wood oven, while traditional Turkish breads are fresh, hot and delicious, whether eaten alone or with the chef’s large selection of mezeler dips and appetizers.
The decor, naturally, is Byzantine– exotic, gorgeous and a passion for Chef Sezai, who came to Jakarta in 1999 via Singapore, after a stint at his father’s four restaurants. Surprising guests at the entrance is an immense, photo of a very stylish Kemal Atatürk. A suit of armor and the framed vinyl albums of Turkish pop icons can be seen in the restored building, along with Ottoman-era ephemera, a few evil eyes and artistically rendered whirling dervishes. Two onsite boutiques–one for exquisite lamps, another for handmade Turkish carpets– complete the experience.(cr)




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