The story of Lokanta 1928.
For generations, we've welcomed guests the same way — with honest food, warm hospitality, and timeless traditions.
Three generations, one table.
A Family of Chefs
Lokanta 1928 was built upon the knowledge, passion, and culinary heritage of a family that has proudly carried the profession of chef for three generations.
For us, cooking is more than a profession, it is a way of life shaped by dedication, discipline, patience, and traditions passed down from one generation to the next.
Our Roots in Mengen
Our roots trace back to Mengen, Bolu, a town widely recognized as the heart of Turkish gastronomy.
Renowned for its historical connection to the Ottoman palace kitchens and for producing generations of master chefs, Mengen has long been one of the most respected representatives of Turkey’s rich culinary heritage.
A Legacy Passed Down
In Mengen, the art of cooking is passed down from one generation to the next, making it common for multiple chefs to emerge from the same family. As a family shaped by this tradition, we preserve not only our recipes but also the years of experience, craftsmanship, and respect for the culinary profession that have been passed down through generations.
The chef figurines placed on our tables are the quiet storytellers of this heritage. Each one is more than a decorative detail—it is a meaningful symbol of our respect for hard work, craftsmanship, traditional Turkish cuisine, and the culinary legacy our family has proudly carried through generations.
Tradition, interpreted with care.
Two culinary voices, united by the same respect for Turkish cuisine, craftsmanship and genuine hospitality.
Sercan Gülen
Founder
To me, a great restaurant is about much more than serving great food. I believe every successful restaurant is built on a compelling story, strong operations, and a sustainable business model.
Throughout my 25 years in the F&B industry, I have had the opportunity to work across different countries and a wide range of restaurant operations. This journey has given me firsthand experience in every aspect of the business from the kitchen and service to cost management and guest experience. That’s why the phrase “coming from the kitchen” is more than just an expression to me; it reflects the way I approach my work.
For the past five years, I have been focused on restaurant management and consultancy, developing new concepts and helping brands build their own identity. I believe that long-term success is achieved not only by creating a beautiful space, but by establishing a business on strong foundations with a well-planned and sustainable operational model.
Lokanta 1928 is the result of this philosophy. After nearly a year of planning and development, it evolved into a concept that brings together the warmth and authenticity of Turkey’s traditional lokanta culture with the expectations of today’s guests. Our goal is to serve authentic Turkish home-style dishes prepared with quality ingredients, while delivering the same level of care, consistency, and hospitality with every visit.
Our vision is to create a table where everyone who visits Lokanta 1928 feels at home, a place where exceptional food, genuine hospitality, and heartfelt service come together.
Selçuk Eryılmaz
Executive Chef
With 27 years of culinary experience and more than 7 years in Dubai’s dynamic dining scene, Selçuk Eryılmaz is a highly accomplished chef who combines professional kitchen discipline with creativity.
Throughout his career, he has built extensive expertise in renowned hotels and restaurants, earning a reputation for strong leadership, operational excellence, and an uncompromising commitment to quality. His approach blends the rich traditions of Turkish cuisine with refined modern techniques, creating a distinctive culinary signature that defines every dish he serves.