Rüya, the global, luxury Anatolian restaurant and vision of Istanbul restaurateur Umut Özkanca is delighted to announce its continued international expansion with new outposts confirmed in Doha and Cannes, opening in Autumn 2022 and Spring 2023 respectively, the exact locations of which are currently still a secret.
Born in Istanbul, founder and owner, Umut Özkanca was introduced to the art of hospitality during his formative years, spending much of his time in his family-run restaurants. His father Rasim Özkanca is one of Turkey’s most revered hospitality pioneers and Rüya is a culmination of father and son’s desire to elevate Turkish cuisine on the global stage, positioning it on a par with French, Italian and Japanese gastronomy, a dream that is now fulfilled with Rüya.
Rüya, meaning ‘dream’ in Turkish, has already garnered worldwide recognition with its inaugural debut in Dubai in 2016 followed by the London opening at Grosvenor House, Mayfair, in Summer 2018. Rüya fuses a vibrant restaurant, lounge and bar experience, exploring the rich history and diversity of Anatolian culture and a cuisine that draws inspiration from a number of eclectic culinary traditions. Central to the story is the food offering, led by chef patron Colin Clague, a respected talent whose exceptional reputation precedes him, following tenures at the prestigious Burj Al Arab, the award-winning Zuma in London and Dubai, The Caprice Group and Qbara.
Rüya’s interiors are designed in partnership with the internationally renowned Conran & Partners and the impressive London restaurant accommodates a variety of dining experiences ranging from a chef’s table area adjacent to the open kitchen amid contemporary custom-designed Turkish tiling, a more formal dining room and an intimate PDR alongside the Mekan Bar, led by ex Mr Foggs talent Francesco Medici. The restaurant is located off Park Lane and has an original, separate street entrance from Upper Grosvenor Street.
Designed for sharing, hero dishes on the ever evolving London menu include the Lakerda (salt cured tuna with compressed cucumber, tarama and bottarga), a Kisir Salad (bulgur wheat, tomato, cucumber, mint, parsley and baby gem), the Lamb Manti with tomato, roasted garlic yoghurt and thyme and the Izgara Karides, prawns with pickled fennel butter alongside signature pides baked in the open bread oven.
Whilst the latest announcement is testament to Umut’s business acumen and natural ability to pivot in the most tenuous of circumstances, this is only the start of an aggressive yet considered roll out programme with Rüya’s unique and global appeal set to capture a new international audience in the next five years.
Image Credit: Photographer Paul Winch-Furness