Following its relocation, Turkuaz returns with a renewed sense of purpose. While its architecture and interiors have evolved, the restaurant remains rooted in the vision of Chef-Owner Sezai Zorlu.
How would you describe this new chapter?
It is unmistakably Turkuaz, but more refined. I worked with what I already had, the pieces I’ve collected over the years, like the wooden counter and laser-cut details. They carry meaning. The goal was to elevate the space without losing its soul.
What guided the dining experience?
Comfort and convenience. A restaurant must feel effortless. Spaces here are flexible, with folding partitions that allow rooms to expand for larger groups or adapt for meetings, for instance.
Was flexibility planned from the start?
Yes. Each room is designed for different capacities, from intimate gatherings to larger groups. I shared my vision with Al (Fikr Alhaq), focusing on how the space should function.
How do you balance design and function?
They must work together. The entire floor is level, with no steps, so service flows easily. It improves both efficiency and guest experience.
What defines the second floor?
It’s intentionally simple and flexible. Guests can shape the space themselves. We provide the base, such as lighting, key elements, and a clean ceiling, so it can adapt to different events.
Any standout pieces?
The antique carpets are very special. One is about 150 years old, depicting the Tree of Life, and made of wool. It’s a rare collector’s piece.
What makes this venue different?
Freedom. Guests can personalise the space. We host everything from private gatherings to live performances, and rent it for a full day to allow complete flexibility.