SINCE 2022
Our story
The Red Balloon was founded in 2022 in Yenikoy, Istanbul with a clear intention.
To create a kitchen that works quietly. Hidden from noise. Focused on season, product, and discipline
Our cuisine is rooted in the Mediterranean and the Aegean.
The Red Balloon was founded 2022 in Yeniköy, İstanbul with a clear intention. A culinary approach shaped around seasonality, ingredients and discipline-free from noise.
Our origin is rooted in an expolation of the Mediterranean and Aegean culinary traditions, which began with a simple desire to rediscover local ingredients by foraging and to follow the season.
From the early years, we have added many layers to what we do. We have teams dedicated only to innovation, another team specialized in fermentation, we have full-time foragers and researchers.
‘’Pursuit of knowledge, devout creativity, relentless teamwork, and surprising our guests are essential to who we are.’’
TASTING EXPERIMENT
The Menu
A ten-couse journey through Mediterranean and Aegean flowers. Each dish is built around the season’s best ingredients, prepared restraint and precision.
Kombucha Pumpkin Soup
cranberry, isot pepper, bottarga
Lamb Kebab
papaz stew, heart pastrami
Kazandibi
burnt yoghurt, coffee liqueur, pistachio
Full Tasting Menu
Kombucha Pumpkin Soup
cranberry, isot pepper, bottarga
Kiliçe & Caviar
date,Cappadocia cave cheese
Truffle Manti
hydnum repandum, crushed olives mandarin
Lakerda
olive oil poached quince, quince sour, coal oil
Dolma” & Bergamot
salted yoghurt, tahini, unripe grape
Charred Octopus & Coal
squid ink, celeriac, kaffir lime
Lamb’s Liver in Caul Fat
“kale” pepper, blackberry
Meagre
tsauteed beans pickles muhlama
Lamb Kebab
“papaz” stew, heart pastrami
Kazandibi
burnt yoghurt, coffee liqueur, pistachio
7 glass wine pairing available
Prıvate Dınıng
Dine With Us
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Book a Table
Adress
Ruz Hotels, General Yazgan sokak
Asmalımescit No: 6/1
Beyoğlu/İstanbul
Contact
info@theredbaloon.com.tr
+90 532 434 34 95
Hour
Dinner Serve Only
Tuesday to Sunday 17:00 – 24:00
Monday Closed
Dinner only. Limited tables.
A quiet kitchen shaped by season, product, and time.