Alma Table

Alma Table is a dinner-focused Ankara restaurant built around seasonal modern Turkish and European small plates. The essentials are direct: Tuna Yüzüak and Arhan Karaca are the chef/owners, the price is about $40 per person, the dress code is smart casual. It works best as a planned evening meal rather than a lunch stop or all-day dining option.

The kitchen’s point of view is seasonal modern Turkish cooking with European influences. The appeal is not a broad, catch-all description, but a focused small-plates meal with Turkish references and European elements. Diners who like ordering several contrasting dishes will get the clearest sense of what Alma Table does well.

Go for a focused dinner rather than a daytime meal

The main reason to choose Alma Table is its defined dinner identity: seasonal small plates, smart casual expectations, a kitchen from chef/owners Tuna Yüzüak and Arhan Karaca. It is a stronger fit for diners who want a focused evening meal than for anyone looking for lunch service, breakfast, or an all-day restaurant format.

Hours also shape the experience. Alma Table is open 18:00–00:00 Tuesday through Saturday and closed Sunday and Monday, so it works well as a planned dinner in Ankara. If the night calls for a quick daytime meal, this is not the right match based on the schedule.

Expect the meal to reward ordering across the menu. The listed dishes give a good read on the kitchen’s range: stuffed olives with bitter jam, beef tataki, pickled beetroot with yoghurt sauce, fried dried peppers, ricotta panna cotta, cheese mousse with herb potato pancakes. That mix points to contrast across savory, tangy, dairy-led, dessert-style plates rather than a single fixed formula.

The value is in the edit: seasonal plates, not excess

This is not the place to choose if value means portion size above all else. The stronger argument is that the restaurant offers a considered seasonal meal at about $40 per person, with enough variety among the small plates to feel distinctive without needing a long list of extras.

The Gault & Millau Türkiye 2 Toques recognition for 2026 gives Alma Table a useful trust signal, but it should not be the only reason to go. The more practical reason is fit: this is a good choice when the priority is modern Turkish and European small plates in Ankara, with a smart casual dinner setting and a focused menu.

There is also a clear timing point. Because the restaurant is open only for dinner hours and closed at the start of the week, it works better as a planned evening than a spontaneous daytime backup. Think of it as a dinner destination rather than a brunch, breakfast, or lunch answer.

What to order if it is your first time

First-timers should order for contrast. Start with the more distinctly Turkish-leaning small plates, add something that shows the European side of the kitchen, include one of the sweeter signature dishes if you want a fuller read on the menu. The named dishes suggest the kitchen is most interesting when it moves between acidity, dairy, herbs, texture, richer plates, so a narrow order of only familiar proteins would miss part of the point.