A Butcher in the Michelin Guide

You know those places that we dream of making the Michelin list? One such restaurant is Kasap Fuat (Butcher Fuat) in İzmir, a one-of-a-kind family-run enterprise that concentrates on the essence of flavor with high-quality, locally sourced ingredients and proper cooking techniques. While their meat is good, it's their unique offal dishes that truly stand out, offering flavors you won't find anywhere else.

We have no objections to the guide focusing on the most assertive restaurants or chef-driven ones. However, our appreciation grows when a simple diner, tavern, traditional fish restaurant, or small family-run venture makes the list and is rewarded. This indicates a deeper grasp of our culinary traditions, which pleases us. Kasap Fuat, located in Alsancak, İzmir, is a case in point.

From the exterior, one wouldn't guess it's a restaurant. The front features a small, well-lit butcher shop, and just beyond, daily appetizers are displayed on a counter to the left. Passing through an intermediate door leads to a completely different world. There, you find a delightful, unpretentious dining area filled with visibly happy people and tasty dishes coming out of the kitchen...

Serhat, the second generation, now runs Kasap Fuat, succeeding his father, Fuat Yelmen. Fuat started working as an apprentice at the age of 14 in the Bozcaada branch of Koca Mustafa, one of the leading cattle-dealers in İzmir. He later honed his skills under a Greek butcher before returning to İzmir. Fuat became renowned in the 1990s for his unique meatballs he made in the butcher section of a supermarket. His reputation grew to the point where Selçuk Yaşar, the owner of Pınar Et, their meat supplier, personally visited to admire Fuat's meatballs and even offered him a job....