Our Story
The Red Balloon was founded in 2022 in Yeniköy by the brand’s founder, Pınar Erdoğan, with the dream of creating a hidden garden where guests would feel at home.
Today, that dream comes to life once again in a three-story building in the heart of Beyoğlu, offering different layers of experience. Downstairs, you can sync with the rhythm of the day at our cocktail bar; one floor up, you can explore our menu crafted with the principles of “casual fine dining”; and at the top floor, you can make space for new memories in our area designed for private events.
In our new kitchen, we bring together the flavors inspired by the Mediterranean and Aegean regions, using the most seasonal, freshest, and most local ingredients. We aim to offer not just food, but an experience nourished by emotion as well.
As The Red Balloon, we look forward to welcoming you to our new home in Beyoğlu.
Ulaş Durmaz
Executive Chef & Managing Partner
Born in Ayvalık in 1998, Chef Ulaş Durmaz is a young chef deeply connected to his hometown and the Aegean region, placing great importance on local traditions. Coming from a family involved in restaurant management, Chef Durmaz grew up in the kitchen from an early age, which allowed him to become closely familiar with seasonal, locally grown flavors. He reinterprets the tastes of this coastal paradise in his own way, blending them with tradition in his cuisine—sharing the stories of nature with his guests through every dish he creates.
Shaped by the inspiration he received from his grandfather and father, Ulaş Durmaz took his first step into culinary education by studying culinary arts in vocational high school. He began his professional kitchen career as a dishwasher in the 10th grade, and at the age of 19, he met renowned chef Şemsa Denizsel. Working with her for two and a half years, he deepened his passion for the culinary world even further.
Our Mission
Our mission is to offer new and creative dishes by blending the essence of the Northern Aegean, Mediterranean cuisine, and local ingredients. We aim to welcome our guests in a peaceful and enjoyable atmosphere. The use of locally sourced agricultural products and a commitment to sustainability are also central to our mission.
Our Vision
Our vision is to deliver an unforgettable gastronomic experience by presenting the rich culinary heritage of the Aegean and Mediterranean regions with a modern touch. At the same time, we aim to support local producers and highlight the importance of sustainable farming by embracing environmentally friendly and sustainable practices.
Our Goals
• Delivering an Exceptional Dining Experience: To provide our guests with a unique and unforgettable gastronomic journey through modern interpretations of Anatolian cuisine.
• Supporting Local Producers: To support local producers by using locally sourced and sustainable agricultural products in our menu offerings.
• Sustainability: To maintain restaurant operations through eco-friendly practices and emphasize the importance of sustainable farming.
• Connecting with the Community: To build strong ties with the local community, participate in social responsibility projects, and contribute meaningfully.
• Strengthening the Brand: To ensure the continued growth and success of a brand that has moved forward with confidence since its founding, and to make new investments in international gastronomy fields.
2024
• Michelin 2024 Young Chef – Ulaş Durmaz
• Michelin 2024 BIB Gourmand – The Red Balloon Yeniköy / ISTANBUL
• Gault&Millau Modern Cuisine 2024 – The Red Balloon Yeniköy / ISTANBUL
• Culinary Friends Association 2024 Young Chef of the Year Golden Spoon Award – The Red Balloon Yeniköy / ISTANBUL
2025
• Michelin Guide 2025 – The Red Balloon Yeniköy / ISTANBUL
• Michelin Guide 2025 – The Red Balloon Yalıkavak / BODRUM
• Gault&Millau Modern Cuisine 2025 – The Red Balloon Yeniköy / ISTANBUL
• Gault&Millau Modern Cuisine 2025 – The Red Balloon Yalıkavak / BODRUM
• İncili Gastronomi 2025 – 4 Pearls – The Red Balloon Yeniköy / ISTANBUL
