Where Chefs Eat: The Suburban Turkish Restaurant Tulum’s Coşkun Uysal Loves

2026 marks 10 years of Tulum, chef Coşkun Uysal’s Turkish restaurant in Balaclava. The chef – who honed his skills in Istanbul and London, and at Melbourne fine diners Attica and Vue de Monde – transformed the restaurant in 2019, taking it from a special-occasion spot to something slightly more laid-back. But over the decade, Uysal has maintained Tulum’s vision of “celebrating Turkish culture through Australian ingredients, discipline and hospitality”, as he puts it. 

We caught up with the chef to find out where (and what) he’s been eating in Melbourne lately.

Favourite bakery:
Q le Baker in Prahran. The caramelised onion and olive fougasse is absolutely delicious, and I also love the baguette sandwiches – simple, generous and always spot-on.

Go-to breakfast spot:
Every morning before work, my partner Peter and I go to our local coffee spot, Otello in South Yarra. The coffee is the best in town. On weekends, I always order the chilli scrambled eggs – so good. But what I really love most is the atmosphere. The owners, Sara and Harry, are incredible and make you feel like you’re having breakfast in your own living room.

Best place for a drink and snacks:
Omnia in South Yarra. It has such a beautiful atmosphere, and probably some of the best service and food in town. The snacks – like the tomato tart, Scotch egg and smoked ocean trout cigar – are incredible, especially with a saffron-infused Negroni.

Favourite ice-cream or gelato spot:
Piccolina. I’m obsessed with the passionfruit and mango sorbet. I literally see it in my dreams, it’s that good.

Best place to eat with a big group:
Lezzet in Elwood is my go-to. It’s a fantastic spot for authentic Turkish food, and perfect for sharing. The meat platter says it’s for two, but it can easily feed six people. The dips and bread are always spot-on. Whenever my family visits, that’s where I take them. The dessert platter is a must. The baklava is hands-down the freshest and most delicious in town.

[Disclaimer: Uysal and Lezzet's owner, Kemal Barut, have run businesses together.]

Best place to eat as a solo diner:
Embla. I’ve been there so many times by myself. I love sitting around the bar, sipping a couple of glasses of chablis, and enjoying dishes that are just perfect to eat on your own, like stuffed zucchini flower and comté curd tart. It’s relaxed, delicious, and somehow feels like the perfect solo experience.

Most underrated restaurant:
Suze in Fitzroy. It’s such an energetic, fun place with great European-style bistro food and wine. I often go there for Sunday lunch with my partner, and we always start with the pillowy focaccia and house-made bresaola. Sitting upstairs and watching the chefs cook just makes the whole experience even better.

Special-occasion spot:
For special occasions, I go to Amaru. The last time I was there was for my birthday. It’s a small restaurant with a tasting menu, but it’s big in flavour. I love the creativity, the presentations and the philosophy behind each dish. Chef-owner Clinton [McIver] is honestly the most talented chef I’ve ever met – everything he creates is unforgettable.

Dish you wish you came up with:
Attica takes a humble potato and buries it under hot earth to slow-cook. It’s a dish that’s elemental, simple and radical at the same. It’s elemental cooking: ancient technique meeting modern precision. Looks simple, but timing and temperature control are everything.

Venue you’d most like to collaborate with:
I’d love to cook with Brigitte Hafner from Tedesca. I really admire her style of cooking – simple, thoughtful, and deeply respectful of ingredients. I’ve dined there a couple of times before, and her philosophy around food truly resonates with me – and of course their wine and service is world class. 

Bucket-list restaurant:
I actually haven’t been to Brisbane yet, but there are a few places there right at the top of my list. I’m dying to visit Agnes, Ach Wine Bar and Essa. I love how creative they are and how they draw inspiration from Middle Eastern flavours and cooking styles.