In the Press

From local magazines to international travel and gastronomy publications, Octo has been celebrated for redefining modern Turkish cuisine with purpose. With a philosophy rooted in sustainability, local sourcing, and cultural authenticity, our story continues to resonate far beyond Karaköy. Discover how leading voices in food, travel, and lifestyle media are talking about Octo

BeStyle Magazine Man | Leadership and Culinary Vision at JW Marriott Istanbul Bosphorus

General Manager C. Ediz Tuncer and Octo’s Executive Chef Şafak Erten share how management and gastronomy come together through sustainability, innovation, and a passion for authentic dining. Their vision reflects a balance of tradition, creativity, and teamwork at the heart of Octo Istanbul.

Alem | Anatolian Flavors

Accompanied by the captivating view of the Bosphorus, we are introduced to a menu built on respect for nature and sustainability. At Octo, unforgettable flavors come to life through a contemporary and seasonal interpretation of Anatolia’s local tastes.

Food in Life | Crafting the Future of Gastronomy

At Octo Istanbul, General Manager C. Ediz Tuncer and Executive Chef Şafak Erten illustrate how leadership and culinary artistry unite around sustainability and innovation. Their approach combines authentic flavors, creative vision, and teamwork, defining a new standard for contemporary dining in the city.

Cumhuriyet Pazar | Reducing Waste in the Kitchen Is Not Enough

Executive Chef Şafak Erten emphasizes that true sustainability in the kitchen goes beyond minimizing waste.