Located at Ulus Park, overlooking a magnificent view of the Bosphorus, awarded in 2023 “the Best Service ” by Michelin, Sunset Grill&Bar is one of the best representatives of the city’s “fine dining” tradition since 1994.
In its early years Sunset introduced Californian Cuisine to a discerning clientele, especially garner a reputation with grilled steaks.
The restaurant continued to come up with innovative ideas over the years such as reinterpreting various authentic dishes of Turkish Cuisine as requested by the restaurant’s international guests and launching a Sushi Bar for the first time in Turkey in 1999.
Still one of the best Sushi addresses in town, Sunset invited world renowned Japanese Chef Hiroki Takemura for 3 months both in 2006 and 2007.
Coming back once again in 2008 Takemura joined the team to work until January 2019, enriching Sunset’s menu with a choice of starters and main courses representing his New Japanese Cuisine.
Having joined the team in 2015 as the Director of Culinary Innovation, Chef Fabrice Canelle on the other hand brought a fresh Mediterranean touch to Sunset’s menu with the nature inspired dishes he is known for.
Today Sunset Grill&Bar serves a vast selection of Mediterranean, Turkish and Japanese cuisines along with a Sushi Bar.
A member of Châine des Rôtisseurs since 1999, Sunset Grill&Bar is the only Turkish restaurant to be invited by the James Beard Foundation to New York to prepare delicious meals representing Turkish Cuisine. Please read on to see all the awards Sunset Grill&Bar has received to date.
Sunset is at your service 6 days a week between 12:00 pm - 00:00 am and Sundays between 17:00 pm - 00:00 am.
At Sunset Grill&Bar we use renewable, wind energy for all our energy needs. We are also one of the first venues to join the Green Generation Restaurant Movement and became a Green Generation Restaurant in 2015.
Since 2014, instead of throwing a party, we donate the revenues of our anniversary events to Boğaziçi University Foundation to create scholarships for students.
As of 2022 we have contributed to the education of more than 200 students.
As part of our collaboration with Villeroy & Boch in 2007 and 2011 Sunset has released two limited edition plate collections decorated with patterns from the world-renowned Turkish artist Burhan Doğançay’s Ribbons series of paintings.
While some are used for our restaurant service at Sunset, the remaining plates are offered for sale for the benefit of the Doğançay Art, Culture and Education Foundation.
With the mission of promoting Turkish painting both in Turkey and abroad, the foundation helps underprivileged primary school children get more involved with art and become visionary individuals through art education.
Please read on to learn more about Sunset’s outlook on art and the objects and artworks exhibited at our venue.
The restaurant and entertainment industry is an important part of my life. Success is not given, it is earned. At Sunset, our philosophy is to be one step ahead of the industry, not 5 steps ahead. It is difficult to be successful in a competitive and cosmopolitan city like Istanbul, but it is even more difficult to maintain this success.
Barış Tansever stepped into the restaurant and entertainment industry organizing private parties at the most popular venues of the time while he was still a student at the Business Administration Department of Turkey’s prominent Boğaziçi University.
After graduation he managed Boğazici University Alumni Association’s BURC Restaurant in 1992 and 1993, and realized his Sunset dream in 1994 when he was only 27 years old.
He successfully chaired the board of the Turkish Restaurant and Entertainment Association from its inception in 2003 until 2011 and continues his support as a member of the Board of Directors. He is also a board member and a member of the Board of Trustees at Boğaziçi University Foundation.
I am proud of being a member of the Sunset family and invite you to visit our restaurant over and over again!
Our Restaurant Manager Gazi Akyol brings with him a wealth of knowledge and experience in the restaurant industry accumulated over the past 44 years.
Born in Sivas in 1954, he started working in the restaurant and entertainment industry at the age of 13. After working at a variety of fine dining establishments and clubs in many different positions, he joined the Sunset Grill& Bar team as Restaurant Manager in 1994.
In 1999, sushi entered our lives with a very bold and radical decision for that time. We learned such concepts as sashimi, maki and nigiri. Sushi, which, until then, was unheard of in Istanbul, caught on instantly, and Sunset not only stayed as a summer restaurant but turned into a winter atmosphere also. In 2004 by participating in a tender hosted by the government Barış Tansever acquired a significant portion of the four-thousand-bottle vintage wine, cognac and champagne collection and then we had Turkey's richest cellar.
İsmail Gökmen, who started working with Sunset in 1994, undertook the duty of Maitre d'Hotel in time and continues to work with the same title.
All the wines in the Sunset cellar are very special. Such as One of the world's rarest and expensive wines, Château Mouton Rothschild's 1945 yield and Heidsieck & Co., the world's most precious and rare champagne aged deep in the Baltic sea and the 1907 crop of Monopole Goût Américain still await passionate wine lovers.
Süleyman Şen, who started working in Sunset in 1994, participated in Doluca's training program with his wild interest in wine. As he got to know the wines and share his knowledge with the guests, his passion for wine increased day by day. Süleyman Şen, who continued to his wine education and spent time in the vineyards on leave days, became the sommelier by passing three stages of the Wine & Spirits Education Trust (WSET), based in London.
Sunset is the Mecca of fine dining in Turkey.
Born in France in 1960, Fabrice Canelle began working at Michelin-star restaurants in Paris such as La Tour d’Argent, Louis XIV, Maxim’s and Prunier before the age of 20.
After 7 years of experience he moved to the US and worked for 17 years as a chef at some of the best restaurants in various parts of the country including the iconic venues such as Ambria in Chicago, The Russian Tea Room in New York and Moose’s in San Francisco.
After opening the kitchen of the Ritz Carlton in San Fransisco he moved on to the Ritz Carlton in Washington as the Executive Chef. Fabrice Canelle came to Istanbul for the first time in 2000. He worked as the Executive Chef at Çırağan Kempinsky until 2005 and at Ritz Carlton Istanbul in 2006 while at the same time working with Alain Ducasse in Monte Carlo. He then took over the kitchen of the Shangri-La Hotel in Shanghai and also worked as the food and beverages consultant to the Royal Family of United Arab Emirates.
Fabrice Canelle is the Director of Culinary Innovation at Sunset since 2015.
My priorities have always been teamwork, speed and hygiene. Everything on the menu in Sunset is prepared in Sunset’s kitchen. It is indispensable for us to work with local and imported freshest, highest quality materials every season.
Erol Arslan, from Bolu Mengen, came to Istanbul in 1984 to start his kitchen career. After gaining experience in different venues around Istanbul, he started at Sunset as “sous chef” in 1994 and still continues to work as Executive Chef.
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