Restaurants

A recent refit has done nothing to change the essential character of Sariyer Balik, which centres on the provision of perfect grilled fish. There’s a new sign outside and the interior is a little brighter, though no less cosy. The tiny dining area now sports a revised collection of clutter, including oars, paintings of boats and an exquisite wooden fish relief. There’s more seating in the basement. The cooking is faultless. Our mixed hot starter included kalamar marinated in vodka, battered mussels in beer, and prawns in spicy tomato sauce – all the starters are available separately too. The restaurant is dependent on what fish can be sourced fresh on any given day, so often not everything on the menu is available, but Sariyer Balik has always relied on quality rather than range. Our sea bass melted in the mouth. Steamed anchovies with shards of carrot, onion and potato were also excellent. Fans will be pleased to hear that the surreal dried fish with babies’ dummies in their mouths remain, dangling in nets from the ceiling.

Time Out Eating & Drinking Guide 2009