Loco De Pera
Loco de Pera has renewed its menu with chef Aryen Mede. Fried Camembert, salmon paleo cake, minced ravioli starters, falafel and hummus are the new ones. Fresh pasta and main course options are also delicious. Loco de Pera Burger, veal ribs, steamed lagos, dry-aged veal chops will delight your appetite. Margherita and lamb cotto pizzas are one of our favorite ones. www.locodepera.com
What's it? A restaurant that serves Turkish cuisine. Why go? For local dishes that make you feel at home. Obviously the neighborhood of Reşitpaşa is now becoming synonymous with gastronomy. Your last excuse to com here is Sual. Suna Aydın, from Masterchef Turkey, is the owner of the restaurant and she is the most important factor in the popularity of the restaurant. In the venue, a new generation of Turkish cuisine and breakfast from different regions of Anatolia is being served. Some recipes are applied while remaining true to their originals, while others are being modernized. Presentations are natural as if you are eating your mother's meal. We recommend you to try the leek (12 TL), tandoori meat with red beans (36 TL).
Who lives in Emirgan should know Meri Bakery. Meri has opened its second restaurant in Emirgan, and the service starts at 8 am. The venue offers a daily changing menu at noon, and the place is ideal for coffee and breakfast. Meri’s desserts are delicious and you should taste them after the meal. Also on Sundays, workshops that are focusing on watercolor painting techniques, calligraphy, origami art for children and different subjects are held in Meri. Let us also note that Meri is a pet-friendly place and has a peaceful backyard. instagram.com/meri_meribakery
The cream of the crop
The story of Istanbul's heritage restaurants, is in a way, the story of Istanbul, a testament to the city’s multicultural heritage and rich history. From provincial immigrants leaving their villages to seek fame and fortune in the city to Russian émigrés fleeing the Revolution who have called Istanbul home, the success stories behind these surviving icons tell extraordinary tales of becoming an Istanbullu. In coming up with this list, we’ve selected restaurants that are at least half a century old and still feel historic, have greatly contributed to Istanbul’s culinary legacy, and have maintained a sense of continuity, most often operating from their original shops serving up family recipes passed down from one generation to the next. Pandeli Around the turn of the century, Pandeli, the son of a Greek shepherd from Niğde, moved to Istanbul and started what was to become a legendary culinary career. After working odd jobs as a dishwasher and a barber’s apprentice, Pandeli began selling piyaz (bean and onion salad) and köfte (meatballs) in the vicinity of where he would later open his eponymous restaurant. After half a century of operating eateries across Istanbul, Pandeli opened his current restaurant on the upper floor above the entrance of the Spice Bazaar, a location allocated to him by order of the state after his previous restaurant was looted during the 6-7 September pogrom of 1955. Hardships have always been part of Pandeli’s saga and the legendary restauran