AUTUMN 2026 MASTERCLASSES Limited to 8 guests per atelier • Traditional wood-fired sourdough & hand-rolled pasta
• Autumn Residency Open • Karaköy Studio

Slow Food. Ancient Grains. Living Traditions.

An artisan culinary atelier located in the historic port district of Karaköy, Istanbul. We honor wild sourdough fermentation, hand-shaped bronze-die pastas, and cold-pressed Mediterranean botanicals.

Explore Masterclasses View Autumn Menu

4.95 / 5

420+ Masterclass Alumni

100%

Organic & Farm Direct

8 Max

Students Per Session

Artisan Chef Preparing Fresh Dough in Kitchen Studio
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Gambero Rosso 2026

Recognized for excellence in heritage grain preservation & culinary education.

Hands-on Workshops

Curated Seasonal Masterclasses

Step behind the marble counter. Each immersive workshop is limited to eight guests and concludes with a shared family-style candlelit feast paired with organic natural wines.

Handmade Heritage Pasta
Duration: 3.5 Hours Max 8 Guests

Handmade Heritage Pasta & Ragù

Master egg-yolk dough hydration, brass chitarra cutting, and hand-pinched agnolotti del plin with slow-simmered duck confit ragù.

€95 / person
Book Spot
Artisan Sourdough Fermentation
Duration: 4.0 Hours Max 6 Guests

Wood-Fired Wild Sourdough

Understand levain microbiology, high-hydration ancient emmer shaping, scoring aesthetics, and crust caramelization in our hearth oven.

€110 / person
Book Spot
Cold Pressed Olive Oils and Botanicals
Duration: 2.5 Hours Max 10 Guests

Aegean Olive Oil & Botanical Elixirs

Sensory olive oil grading, stone-ground herb infusions, salt cure techniques, and crafting handcrafted botanical aperitivi.

€75 / person
Book Spot
Fine Dining Tasting Dish
Duration: 4.5 Hours Max 8 Guests

Autumn Truffle & Woodsmoke Banquet

Foraging philosophies, porcini velouté, handmade carnaroli risotto with white truffle butter, and roasted bone marrow finish.

€135 / person
Book Spot
Artisan Studio Interior Artisan Plated Pastry
Our Culinary Philosophy

Reclaiming Time at the Hearth

In a world of hyper-processed speed, Tavola & Terra exists to preserve culinary patience. Founded in 2021 by chefs Matteo Rossi and Deniz Aydin, our studio brings together heirloom grain farmers, nomadic olive growers, and curious food lovers.

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Heritage Grains Only

Stone-ground Siyez, Einkorn, and Senatore Cappelli flours milled weekly.

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Direct Farm Partnership

100% of our produce originates within 120km from regenerative micro-farms.

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Live Fire & Natural Fermentation

Zero commercial yeasts. Natural lactic sourdough aged for a minimum of 36 hours.

Faculty & Craftsmen

Meet the Resident Chefs

Decades of Michelin-starred experience, dedicated to mentorship and community.

Chef Matteo Rossi

Matteo Rossi

Co-Founder & Master of Pasta

Born in Bologna, Matteo spent 8 years at Osteria Francescana and Da Vittorio before establishing Tavola & Terra's pasta lab in Istanbul.

Chef Deniz Aydin

Deniz Aydin

Head of Fermentation & Hearth Bakery

Agricultural engineer and sourdough alchemist. Deniz preserves rare Anatolian heirloom wheat strains and leads our wood-fired hearth residency.

Reserve Your Seat at the Table

Masterclass ateliers are reserved on a first-confirmed basis. Kindly select your preferred workshop date.