What's like to attend a MICHELIN Ceremony | my experience at the Turkish Michelin Ceremony 2026

One of the most exciting achievements of my year happened right at the end of it, and I’m still not over it. It was something that had been on my goals list for a long time, but also one of those things you can only hope for while doing the work.

I went to the MICHELIN Gala in Türkiye.

I was literally flown in to attend the ceremony, and it was incredible.

The day of the ceremony

We were staying at the Four Seasons, which was also where the gala took place, and honestly, being able to go back to your room at any point during such an intense day is a luxury you don’t fully appreciate until you have it.

We had a full day of activities leading up to the event, and around 4:30 pm it was finally time to get ready. At 5:30 pm we met downstairs to receive our bracelets, which allowed us to go in and out of the ceremony freely.

Then came the cocktail party: champagne everywhere and, most importantly, food by previous Michelin winners. So yes, you guessed it, everything was absolutely delicious.

After that, it was time for the ceremony itself. Since it was entirely in Turkish, we were given headphones with live translation, which were very, very important. Still, the atmosphere alone made everything feel special: the room, the energy, the pride in the air - you could even feel a like tension.

MICHELIN Guide Türkiye 2026 highlights

The MICHELIN Guide revealed its 2026 restaurant selection for Türkiye, and the growth was impressive:

• Two Stars: 2 restaurants (1 new)

• One Star: 15 restaurants (3 new)

• Bib Gourmand: 39 restaurants (16 new)

• Selected: 115 restaurants (38 new)

• Green Stars: 13 restaurants (4 new)

After earning its first star during the inaugural Izmir selection in 2024, Vino Locale ascended to Two Stars. Chef Ozan Kumbasar celebrates a cuisine deeply rooted in Turkish terroir, with subtle influences from Thailand, Japan, and beyond.

Restaurants we visited during the Trip

Later on the trip, we were lucky enough to visit Araf, a restaurant in Istanbul that earned its first Michelin star this year. It’s a small, family-run, counter-style restaurant led by Chefs Kenan Çetinkaya and Pınar Korgan Çetinkaya, built entirely around an open fire.

Their cooking prioritizes taste and technique, with a strong nose-to-tail philosophy. The food is sincere and bold, revealing the depth of Turkish flavors in their purest form. We ate brains, sweetbreads, and much more, and everything was incredible.

We also traveled to Cappadocia, the newest destination to be added to the MICHELIN Guide. Revithia earned Cappadocia its very first star with a cuisine inspired by nearly forgotten recipes, revived through modern textures and deep flavor.

Located within the UNESCO-recognized Kayakapı site, the restaurant honors regional traditions such as lamb cooked in milk, fermented grains, tarhana soup, and local condiments. Chef Duran Özdemir’s menu is vibrant, expressive, and deeply respectful of place.

Even tho I didn’t know most of the restaurants the sense of pride and happiness is truly contagious and we were just extremely happy for all the winners!

Overall, this was an unforgettable experience, one I’ll be forever grateful to have had. Now, it’s time to look ahead to the Portuguese ceremony, happening on March 10th in Madeira.