“Our aim is to achieve a very effective, intensive, high quality, up-to-date, real-life practice platform/system for the culinary students, which fully equips them towards current needs of the industry that they will be charting to.

“Twice a week, we source seasonal goods from organic farmers' markets. The microgreens are house-grown and we support local wine producers as much as possible. The wine list includes seventy per cent local wines, some of them from very small, family-owned vineyards.”

Cashew-cheese stuffed raw beetroot ravioli; whole deboned duck; and eight-hour slow-roasted beef shank.

MSA is a leading culinary school in Istanbul, and MSA’s restaurant, located in Sakıp Sabancı Museum, serves as a training restaurant for students as a mandatory extension of their education. Beautifully situated overlooking the Bosphorus with spacious indoor and outdoor terraces, both the venue and quality of food exceed expectation.

The menu is eclectic, featuring a wide choice of globe-trotting food with a charming focus on Istanbul street food; all dishes enabling students to practice various cooking techniques of world cuisines and learn about special-dietary and gluten-free dishes, raw food, and vegan alternatives.