In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul.

This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience.

Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design.

Chapters
00:00 Introduction and guest introduction
01:57 Istanbul as a city of gastronomy
04:00 Geography and cultural melting pot of Anatolia
06:07 Differences between Ottoman palace cuisine and Anatolian home cooking
09:03 Unique ingredients and regional flavors
13:02 Must-try foods for first-time visitors to Istanbul
15:59 The concept of Neolocale and tradition preservation
19:52 Innovating while respecting culinary heritage
23:05 Storytelling and educational approach in the restaurant
31:00 The importance of ingredients like pistachios and mulberry molasses
32:56 Sharing recipes and open source philosophy
36:01 Training young chefs and culinary mentorship
37:00 Rapid fire questions and personal preferences
49:58 Closing remarks and future outlook

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Chef Maksut Aşkar

Neolokal

Neolokal in Istanbul