Cihangir’s Doğa Balık is a good example of a neighbourhood restaurant—a concept that is relatively uncommon in Turkey. It’s been operating at the same high quality for years, with the consistenly delicious food, prepared by owner, İbrahim Soğukdağ, and its bohemian atmosphere. Siitting at one of their outdoor tables and enjoying the spring air while eating your meal, is a certain way to cure you of all your troubles.
As far as Doğa Balık’s menu is concerned, of the varieties of fish meatball, the turbot, scorpionfish, sole, and bluefish are delicious, while the fish soup made from head and collar of a turbot is only available during turbot season. The fish is brought in daily so there are no concerns about their freshness. It’s almost impossible to select from a list of almost 100 mezzes. We can’t even begin to choose from the fish salads they make from scorpionfish, angler, turbot, sole and more, the shellfish: from crab to oysters, to scallops, and the desserts made from fruits including fig, quince, apricot, apple, pumpkin, and pear. There are even people who go there only for the salads and mezzes. With a 10% discount for regulars and frequent famous patrons, Doğa Balık is for people who know what good seafood is…They also have a branch on the water at Sortie in Kuruçeşme.
Branch: Sortie, Kuruçeşme (0212) 327 85 85/12