Kandilli Balıkçı Suna’nın Yeri

There is one facet of the meyhane and fish culture that the managers prefer to avoid: alcohol is not served here. Of the fish, the smelt and mullet, and of the starters, the fish meatballs, and the desserts, the homemade baklava are all worth trying. Up to 200 people can eat outside, situated on either side of the wharf, while 6-70 people can sit inside. On the weekends, the special is the stuffed mussels. And, according to the seasons, stuffed artichoke, fava (mashed broad beans), pilaki (dried beans or fish with olive oil and onions), and vegetables in olive oil, are available.