Time Out says
When you walk into Kıyı, the photos will make you feel as though you’ve entered an art gallery. Faruk Akbaş, Ara Güler, Bedri Baykam, and Kamil Fırat are just a number of the names featured. The chef’s picks are pilaki (dried beans in olive oil), roasted red pepper, tarama, stuffed mussels, Kıyı-style yaprak ciğer (cumin and thyme spiced liver), stewed seabass, grilled bluefish, skewered swordfish orgrilled tranche, baby turbot, scorpionfish, coral, andmullet. And of the dessets, the souffle, pumpkin dessert, and quince dessert are favourites.