Approach
Product. Technique. Process.
In the heart of Pera, inside the nineteenth-century Passage Petit-Champs, Kontuar works to the rhythm of fire.
There is no wall between the dining room and the kitchen. Preparation, cooking and plating happen in full view — not as a performance, but because there is nothing to hide.
Meat and fish arrive whole. Butchering, aging and preparation all happen here, on site, with techniques that ask for patience and discipline rather than invention.
The principles behind the kitchen stay fixed. The menu moves with the season.
Atmosphere
Functional objects carrying the patina of age take precedence over decoration. Red stone walls, vintage Thonet chairs and crisp white tablecloths make a room that is quiet, timeless and unhurried.
The artwork on the stone walls was curated for Kontuar by Galerist.
Menu
Whole cuts, long aging, open flame. What reaches the table has travelled the shortest possible distance from the fire.
Team
Cooking with fire asks for harmony, not dominance.
Kontuar was founded by chef Mustafa Otar and restaurateur Erim Leblebicioğlu. Otar trained in Bolu Mengen and at the Institut Paul Bocuse in Lyon; his kitchen runs on handmade knives, cast iron and open flame, in the belief that the oldest methods are still the most instructive.
Leblebicioğlu leads the restaurant’s vision and long-term direction, and is a founding partner of Neolokal, Foxy Nişantaşı and Todos Los Dias.
Hours
Tuesday to Saturday
Kitchen 18:00 — 22:30
Bar 18:00 — 01:00
There is a point where heat becomes flavour. Everything we do is built around finding it.
Careers
We are always glad to hear from people who care about process — about where a product comes from, and how long it takes to do properly.
Reservations
Thank you for thinking of us.
The dining room takes reservations for one to ten guests. Counter seating is kept for walk-ins.
Asmalı Mescit Mah. Meşrutiyet Cad. 34430 Beyoğlu / Istanbul
