Where to Eat
 The
Istanbul kitchen is
regarded as one of
the best in the
world. Ingredients,
chefs, styles and
tastes came from
every part of the
Empire to the
capital, making the
Ottoman Turkish
kitchen significant
in world cuisine.
But Turkish cuisine
has not ceased to
develop, and is
growing and
enhancing long after
the end of the
Empire.
The typical dish of
Istanbul would
consist of lamb,
mutton and veal, to
which a variety of
vegetables are
added. Pilaf, all
kinds of pastry,
bulgur, haricot
beans, rich olive
oil and vegetables
are used as side
dishes. Meat balls,
shish kebab and
doner kebab are the
classic, most
classic dishes found
in any kebab
restaurant, together
with peppers,
yoghurt, eggplant.
Because of its
coastal location,
fish is also popular
although is usually
cooked simply, such
as grilled or fried
with olive oil and
lemon juice.
Like the rest of the
country, the usual
way of starting a
big meal is with
mezzes, a selection
of hot and cold
dishes such as meat,
fish, salads,
vegetables and
cheese, shared
amongst the table
and eaten with fresh
bread. To finish
your meal, pastry
tarts, baklava,
kadayif and a whole
host of sweets are
available not only
in restaurants, but
in pastry shops
which have often
been going for
generations.
Because it is the
commercial and
cultural centre of
Turkey, there are
restaurants of many
nationalities in
Istanbul, like
Korean, Russian,
Italian and Chinese.
American-style
fast-food outlets
are becoming more
popular, but for a
quick snack it is
more appropriate to
fill up at the
plethora of tiny
takeaways with
kebabs and snacks.
It is easy to sample
good quality
regional cuisine in
typical small
restaurants, usually
at low cost,
especially in the
commercial and
business areas.
To wash down your
meal, Turkey’s most
famous two drinks
are milky-coloured –
although could not
be more different:
Ayran is a cooling,
salty yoghurt drink
which is refreshing
in summer and can be
found everywhere,
from street stalls
to restaurants.
Raki, with the
nick-name Lion’s
Milk is a strong
spirit with the
taste of Aniseed,
which turns
milky-white when
mixed with water. It
is usually drunk to
accompany food,
especially at the
beginning with
mezzes. The main
area of beer and
wine production is
Anatolia.
Turkish coffee is
legendary, usually
served very sweet
and strong and drunk
from tiny cups. It
normally follows a
meal, or is popular
in cafes and offered
when visiting people
or even sitting in
carpet shops! The
expression, “a cup
of coffee has a
memory of 40 years”,
has been repeated by
Turks since the 16th
century.
For a meal out which
is lively and
entertaining, the
taverns and fish
restaurants around
Kumkapi, west of
Sultanahmet, are
great for outdoor
dining and street
atmosphere, and very
popular in the
summer. People have
been meeting for
years at Cicek
Pasaji in Beyoglu
for snacks and
seafood
specialities, and
nearby is the narrow
Nevizade street, the
best place in
Istanbul for eating
Turkish specialties
and drinking raki.
On the Bosphorus,
Ortakoy is another
good nightlife spot,
with a good range of
nightclubs, jazz
clubs, fine seafood
restaurants and
bars. At Eminönü
don't miss an
opportunity to see
fishermen dressed in
traditional Ottoman
clothes and their
Ottoman-style boats
cooking delicious
fried fish, whilst
bobbing on the water
around Eminonu.
Please click here
to learn more about
Turkish Culinary
Culture
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