Bomonti-Kurtuluş guide

Kilimanjaro is a fine-dining restaurant in Bomontiada devoted to using the best local produce and organic products in its Mediterranean-influenced dishes – so much so that the menu changes twice each season to accommodate for the freshness of the ingredients used by chef Mustafa Otar. Dishes under the 'Ortaya Büyük' heading, like the firik pilaf with almonds and slow-cooked lamb, are ideal for sharing. Kilimanjaro's majestic interior is the work of local studio Autoban, whose design for the sculptural bar adds even more flavour to Kilimanjaro's well-crafted cocktails, which come with delicious nibbles like fried fava beans. It is worth noting that Kilimanjaro's prices (as well as the age of its patrons) are considerably higher than other eateries in Bomontiada.

This excellent neighborhood meyhane is a Kurtuluş favorite, though the cat has been let out of the bag and they recently had to add another floor to deal with heavy demand. The meze and hot appetizers are always fantastic and Mehmet Bey and his staff always provide excellent and friendly service. There is space in the back for smokers while the dining room in the front is smoke-free.

With the arrival of the microbrewery and craft beer pub The Populist, Bomontiada finally does justice to the historic brewery whose site it occupies. The Populist’s food menu is an exemplary take on bar fare. You’ll find fries done just about every way imaginable, as well as flatbreads from the stone oven with inventive toppings. The curly fries with chopped brisket and cheese sauce, served alongside strained yogurt, is one of our favourite items on the menu. The Populist’s airy ambience and signature beers crafted by brewmaster Tobias Palmer have already made it a favorite for Bomonti residents this summer – as you can’t make reservations for the outdoor tables, we recommend heading there as early as possible to make the most of the breezy courtyard. 

Newly opened Bomonti eatery Cross Fingers is the permanent location of a food truck that regularly makes the rounds at festivals. The eatery pays tribute to Cross Fingers’ mobile origins with a menu that focuses on burritos, wraps and burgers. The burritos are prepped with tortillas that come from Ranchero, one of the city’s premier Mexican restaurants. Though the burritos are the highlight of the menu, we also recommend checking out Cross Fingers’ burgers and salads. The mini burger comes with beef patties marinated in spices and tomato sauce – it’s simple yet delicious, and we can almost guarantee you’ll order two or three more after tasting one.

Delimonti is a delicatessen and restaurant within the Bomontiada complex dedicated to regional Anatolian cuisines. Featuring a rich variety of regional dishes, Delimonti's menu changes based on the freshness of seasonal ingredients and pairs nicely with the local wines stored in their extensive cellar. Their oak wood stone oven is particulary noteworthy for its baked treats like the etli ekmek (pita bread with minced meat) and yağ somunu (closed pide with moldy cheese from Konya). Delimonti also stocks and sells local produce including hummus, cold cuts, fruit jams, molasses, honey, cheese, olive oil and clotted cream varieties sourced from different corners of the country.

This iconic pudding shop has been serving out excellent desserts since the 1960s, while also offering fantastic breakfast spreads and other Turkish staples including tavuk suyu çorbası (chicken noodle soup) and pilav üstü kuru fasulye (buttery rice under white beans). The empire has expanded to several branches but the original on Kurtuluş Caddesi remains our favorite.

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.

A classic ice cream stand only serving their own blends, the venerable Damla Dondurma in Kurtuluş has some of the best ice cream in the city and serves an excellent boza (a traditional fermented wheat drink) also made in-house during the cooler months.