the Gallery
At the table sparks become gatherings.
It is where ideas crafted at the table are translated into flavors, spaces, and gatherings. Every restaurant and café under the Gallery is a canvas — unique, expressive, and bound by one shared philosophy: to create dining experiences that feel both timeless and new.
The Gallery is not a chain, nor a collection of copies. It is a curated constellation of culinary expressions — each venue distinct, yet carrying the same signature of honesty, creativity, and quality. From bold dessert concepts to dream gastropubs, every space under the Gallery is a story you can taste.
Its voice is inviting, vibrant, and sensory-driven. It speaks the language of food, music, laughter, and shared moments. It is where the imagination of the Atelier finds form, and where the talent of the Lab finds a stage.
Within the Masa47 world, the Gallery is the expression of experience:
– It brings the Atelier’s visions to the table, transforming ideas into places people gather.
– It offers platforms for the Lab’s chefs, giving them homes for their stories.
– It complements the Habitat, as travellers discovering our houses are introduced to flavors that extend the Masa47 spirit.
The Gallery’s promise is clear:
to make every table a story, and every meal a memory.
It is not just a collection of restaurants.
It is the table where sparks become gatherings.
the Gallery
Moréclair
Moréclair
the Experience
Spark Sessions
Be a part of Spark Sessions — collaborative workshops where ideas turn into experiences, and creativity finds its flavor at the table.
Atelier Tasting
Join Atelier Tasting — a sensory journey where concepts are experienced before they’re born, and sparks meet the palate.
Habitat Dining
Discover Habitat Dining — a chef-led journey in extraordinary homes, where each meal becomes a story to remember.
the Talent
Chef Lale Arman
Born in Istanbul and trained in Copenhagen, Lale blends Anatolian roots with a Nordic sense of purity. Her dishes explore the meeting point between memory and minimalism — where local ingredients are treated with architectural precision. Before joining Masa47, she worked at R&D at a Michelin-starred restaurant in Denmark, then returned home to reinterpret the flavors that shaped her childhood.
Chef Cem Karaçam
Raised in Mersin by a fisherman father and a musician mother, Cem’s cuisine hums with rhythm and salt. A graduate of Masa47 Lab’s first mentorship program, he’s known for transforming humble coastal ingredients into soulful modern plates. His food tells stories of the sea, improvisation, and bold honesty — a harmony of instinct and craft.
Chef Derya Öztürk
An architect-turned-chef, Derya approaches cuisine as spatial poetry. Each plate is a balance of form, light, and narrative — where design meets flavor. Her work in The Atelier supports the foundations of Masa47’s sensory philosophy, and her residency in The Habitat projects continues to blur the line between dining and dwelling.
Chef Lale Arman
Chef Cem Karaçam
Chef Derya Öztürk
the Source
INGREDIENTS, TECHNIQUE, and HONEST CRAFT
We source with clarity — season-forward producers, traceable supply, and a commitment to flavor-driven transparency. Menus are built around craft: technique that honors ingredients, and service that honors guests.
Seasonal Sourcing
Ingredients that follow nature’s rhythm.
Direct Producer Relationships
Built on trust and transparency.
Minimal Waste Practice
Respect for what the earth provides.
Signature Technique
Craftsmanship that defines every plate.
