Time Out says
Bomontiada's modern meyhane Kiva has a rich meze menu replete with little-known delights from various Anatolian regions. The Antalya regions's answer to fava bean purée, mercimek dondurma (lentil 'ice cream' spread) topped with crispy fried onions, is a particular highlight. Chef Deniz Şahin's take on less obscure meyhane staples like çerkez tavuğu (shredded chicken in walnut paste) and etli yaprak sarma (stuffed vine leaves with meat) are equally delectable. Dining at Kiva's winter-garden surrounded by friends, good meze and ample rakı is a true delight.