The Red Balloon is a tranquil oasis in the heart of Istanbul. The terrace is a breathtaking sight, with its contemporary design and towering trees. Chef Ulaş Durmaz sources ingredients as locally as possible to create Mediterranean dishes with a North Aegean twist. For example, he roasts squid from Babakale rendering it intensely aromatic, and he makes his mark by finishing the bold jus with fruity, crisp notes of tangerine. His creative approach and youthful enthusiasm give familiar flavours a new lease of life.
The Red Balloon
The Red Balloon is a tranquil oasis in the heart of Istanbul. The terrace is a breathtaking sight, with its contemporary design and towering trees. Chef Ulaş Durmaz sources ingredients as locally as possible to create Mediterranean dishes with a North Aegean twist. For example, he roasts squid from Babakale rendering it intensely aromatic, and he makes his mark by finishing the bold jus with fruity, crisp notes of tangerine. His creative approach and youthful enthusiasm give familiar flavours a new lease of life.
