This restaurant is named after Agnés Marthe Nicole, one of the Franciscan nuns and owners who lived here in the early 20C. A series of narrow lanes leads to the building, which, as you will see, has undergone major renovations. At the entrance, you are greeted by works of modern art. On the top floor, the elegance and luxury of the place is taken up a notch – and the view of the old town from here is fabulous. Exquisite dishes and the well-heeled clientele show that this fine dining restaurant is of the highest calibre. The chef revamps traditional recipes from all over Turkey, adding delicate nuances, and he is clearly proud of his terroir. Shoulder of lamb sourced in Balikesir, for example, is cooked until butter soft in a keskek stew, with a patiently reduced jus that is simply irresistible. A vibrant blend of herbs and yoghurt, along with subtly spiced cooked grains, gives the dish a lively twist. Here, creativity is deployed with respect and a sense of purpose. This celebration of Turkey's rich bounty is complemented by a wine list showcasing local gems that will even surprise connoisseurs.