Fodor's Expert Review Gile

In upscale Akaretler row, Gile is helmed by two rising chefs whose avant-garde Turkish cuisine incorporates sophisticated gastronomic techniques and ingredients sourced from around the country to create complex (often deconstructed) dishes for a seasonally changing menu. Standout appetizers include lamb loin wrapped in a delicate baklava phyllo dough and served with hummus and pureed eggplant, while ambitious mains include rock bass with a tomato sauce and creamy potato foam. Gile offers a diverse, primarily Turkish wine list, and there's a more casual menu at lunch. Original art pieces and custom-made ceramics by noteworthy Turkish artists complement the smart, intimate dining room.