Restaurants & Cafés

How to truly experience Istanbul's culinary scene

Turk Fatih Tutak
Restaurants

Turk Fatih Tutak

What's it? A Turkish cuisine restaurant in Bomonti. Why go? To meet Fatih Tutak's kitchen. As in every sector, different leagues are formed in gastronomy. Turk which is an upper segment venue for those who expect more than food was opened in Bomonti by Chef Fatih Tutak. Going to dinner here means experiencing an elaborate experience, ranging from the quality of the menu you touch to the choice of music you hear. You can read the character of chef Fatih Tutak who also gives his name to his restaurant. The restaurant is dominated by light wood and the passion for diligence, discipline and quality. Tutak had an immersive career before opening an ambitious restaurant in Istanbul. Thanks to his work in qualified spaces in Asia, he specializes in the techniques and material use of this geographical cuisine. The House on Sathorn in Bangkok, of which he is the chef, has even made Asia's 50 Best Restaurants. When he listened to his inner voice, he realized his own identity and the need to keep the land of his birth alive in his kitchen. After that, he rolled up his sleeves and traveled throughout the country to serve Turkish gastronomy. He buys his ingredients from the manufacturers he meets in this adventure; mushroom from Kastamonu and Thrace, corn flour from Giresun, cheese from Antakya, Kars and many cities. A master of Tarsus prepares his knives. In other words, Turk Fatih Tutak is living all over the country. 1,750 people applied to take part in the restaurant team. Besides th

Time Out says
5 out of 5 stars
Salon Galata
Restaurants

Salon Galata

What's it? An elegant restaurant on the Bankalar Street. Why go? To try the unique tastes of Turkish Cuisine in its unique atmosphere. The hall is located at the entrance of Bozkurt Han, a historical building in Galata Karaköy. This area, which was operated as a brewery at the end of the 19th century, hosted many banks afterward. After being used as a pharmacy, Murat Kartoğlu and his brother İhsan Kartoğlu, who once also worked as a manager of Ara Café, turned this place into a wonderful restaurant. Remains of old houses dismantled in the Black Sea; used in tables, doors and place decorations. The use of wood adds a warm feeling to the nobility from the past of the space. You can see the old version of the street you are on. Lamps dangling from high ceilings also enhance the ambiance. Salon Galata is the right address for any time of day. At noon, you can drink their coffee from Old Java, watching the passers-by in the street-facing seating. In the evening the world of art and cinema heavyweights and tourists from each country are here. The smoked salmon in the quinoa smoked salmon salad (44 TL) was very tasty and the parmesan was good for fresh greens. One of the signature dishes in the restaurant where fish comes daily is sea bass stew (57 TL). Sea bass fillets come in a vegetable dish with dried beans and leeks, which are delicious juices, and the taste is not enough. They are also assertive with their own pasta. You should definitely finish your meal with the chef's de

Time Out says
4 out of 5 stars
Tiny Bean
Restaurants

Tiny Bean

What's it? A place for breakfast in Besiktas. Why go? To try the English and Dutch breakfasts. Besiktas' famous streets for breakfast now has a new inhabitant. Tiny Bean is a small, sympathetic establishment that offers a range of English and Dutch breakfast options. Umut Akand, the owner and operator, educated himself in cinema and has worked in his own sector for a while, but laster moved away from his field. During his two years as a bartender in London, he gained experience in different aspects of space design and management. When he returned to Turkey, he wanted to open his own place. His family helps customers to provide quality and healthy ingredients. For example, his mother bought forty chickens and placed them at his uncle's farm. They receive their butter from a woman in Mürefte and support local production. If you prefer Dutch breakfast (36 TL) your ingredients come on pancakes. Red, green and yellow peppers, sugar potatoes, eye eggs… English breakfast (38 TL) with a delicious sauce prepared with pink tomatoes from Çanakkale. The use of rosemary, which gives the flavor of chestnut mushroom, has also won the admiration of its customers. You can choose pork or beef products for both breakfast alternatives. Turkish breakfast (35 TL) has menemen, cheese and olives, as well as the must-have surprises such as wrapping. If you don't have time to sit down and have breakfast early in the morning, we recommend grabbing baguette sandwiches. Cenk Çikla, who works at the ve

Time Out says
4 out of 5 stars
Rulez Tesvikiye
Restaurants

Rulez Tesvikiye

What's it? A restaurant that you can choose for every meal of the day. Why go? For the original interpretation of Turkish cuisine. As you walk down Ahmet Fetgari Street, a calmness begins around you when you pass the dense part where the spaces are arranged side by side. Rulez is located on this quiet side of the street and gives you peace of mind the moment you enter. This is a cozy atmosphere that makes you feel like you are in a tastefully furnished lounge of a house. It makes it a small place and makes its customers feel like they are family. Pelin Dinçer Met and Necla Tepekule's young chef Mehmet Şahin is responsible for the kitchen. Her high school education, which started with high school tourism and hotel management and continued with cooking at university, took her to study gastronomy at Gaziantep University. Sahin has also made it a priority to learn and promote Turkish food culture due to the dedication of the people in this city to protect their own food culture. She thinks like an artist while preparing her recipes and designs her food as a reaction to rising trends. Choose the scrambled egg with ribs (40 TL) for breakfast. The idea may sound heavy, but the rib meat, which is cooked for 96 hours, is tender and mild in flavor. Their own cumin bread, coupled with bitter oil, the rest of your bite will come quickly. The mussels (60 TL), served with spinach and couscous, will suggest that the food has a character. Chef has a mysterious recipe that will make you wo

Time Out says
4 out of 5 stars
Bronco
Restaurants

Bronco

What's it? İsmet Saz’s new place with American Diner concept. Why go? For smoked brisket flavors. Vadistanbul is a spacious shopping center with large shops and forest views. It also changes the gastronomic dynamics of the city with its host of ambitious kitchens. The latest news we received, came from the famous chef who recently visited The Steeve by İsmet Saz venue in Kanyon. Bronco is a small restaurant where İsmet Saz organizes its concept as well as its cuisine. It is compatible with the concept of street food rising in the city, but has a unique attitude. With your orders in cartons, waiters bring you black gloves. The black tiles in the kitchen have created a stylish mode and the neon lighting has created a dynamic mode. There is limited seating in the interior but there is a large area outside. The menu is quite lean. So each of the recipes is special and easy to choose. You can choose your burger selection single meatball B (32 TL) or double meatball BB (42 TL). The rosemary aioli sauce in them was terrific. Smoked brisket taco (39 TL) and smoked (45 TL) for the preparation of the meat they use is very tedious. The meat passes through the steps of resting and cooking in the steam oven and finally enters the smoked machine produced for the place. Even the aroma of the wood used in this is important in the process because the tree is selected according to the season. When you learn about the food on your table, your relationship with food changes. Another flavor yo

Time Out says
4 out of 5 stars

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Heritage Restaurants
Restaurants

Heritage Restaurants

  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

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