What is it? A meyhane with a youthful energy.
Why go? To enjoy delicious meze on one of their 3-floors, all of which have their own specific feel.
Hane Kadıköy co-founder Berk Sayan’s previous accolades/endeavours include music journalism and co-founding Beşiktaş Gastropub Kosmos. According to his pasionate retelling of the restaurants journey, bringing Hane Kadıköy to life took a great deal of time and heart. What stands today is a 3-floored meyhane packed with charm. We were especially drawn to their outdoor-seating area which, enclosed by a handful of classic Kadıköy apartments, adds a certain homeyness and warmth to the venue. Because the volume of music is calmer at this bit of the restaurant, you won’t have to worry about growing weary of trying to converse during your meal. The second and third floors on the other hand are much better equipped for all the party-animals out there. As for the food? Their ingredients are supplied from different regions of Anatolia. Salted yoghurt and pomegranate molasses from Antakya, cheese from Ezine, butter and kavurma from Rize. The spicy Girit pâte (20 TL) under Hane’s meze selection is amongst our favourites. Sesame seeds give this dish a lovely touch. An Antakya speciality, cercerun (18 TL) is a staple of Hane; the salted yoghurt dish topped with roasted onions is fit to be re-ordered at any and every stage of your meal. Provided by Beyoğlu’s Tunç Balık, Lakerda (32 TL) is served with a side of sliced red onions. Although munching endlessly on meze is a difficult task to restrain from, don’t fill yourself up too much before trying the orange seabass (46 TL).