The building that houses the restaurant was originally founded as a school for priests, then, when the area became a booming economic centre, it was filled with local artisans and trades people between 1934-1980. Wisteria is divided into four different sections: a restaurant, pub, café and wine cove. The old city walls of the Galata area are incorporated into the chic design of the restaurant section.
The menu offers a wide selection of dishes from world cuisine, prepared by award-winning chef of The World Association of Chefs’ Societies, Chef Turgut Ay. Wisteria’s morning omelettes, rich serpme breakfast (perfect for two) or pancakes are the best way to start the day! From the selection of entrées, we are glad we had a taste of the chicken wrapped in beef bacon. Wisteria also offers a special menu that includes steaks prepared with a dry age technique. They serve their steak varieties, such as T-bone and tenderloin with baked baby potatoes and steamed broccoli. When it comes to dessert, we had our eye on the pumpkin mousse encased in chocolate terrine, and the tri-coloured crème brûlée.
The basement will soon be turned into a jazz bar and the floors above will be transformed into a 16-room boutique hotel. Every night, Mehmet Muhlis Özel plays piano and on Friday and Saturday nights, Suna Yıldızoğlu and Joe Sebastian entertain guests with some jazz.