Travel Reference
In-Depth Information
KING OF KEBAPS
Turkey's signature dish is undoubtedly the kebap. Turks will tuck into anything cooked on a stick
with gusto, and if asked where they would like to celebrate a special event, they will often nominate
15-35; noon-midnight; Koca Mustafa Paşa) , a restaurant that opened its first branch in İstan-
bul in 1912. If you are staying in Sultanahmet, the closest branch is in Samatya, next to Theodosius'
Great Wall.
The succulent kebaps here come in many guises and often reflect the season - the
keme kebabi
(truffle kebab) is only served for a few weeks each year, for instance. The most popular menu item is
the
fıstıklı
(pistachio) kebap, which Develi claims to have invented. Prices here are extremely reas-
onable for the quality of food on offer and the place is enormous, so it's always possible to score a
table - in summer, request one on the roof terrace, which has great sea views. To get here from
Sultanahmet, take a taxi (approximately 15).
KONYALI LOKANTASI $
OFFLINE MAP
| TURKISH
(Mimar Kemalettin Caddesi 5; soups 5-10, portions 5.50-16.50, sweets 6-7.50; closed Sun;
Sirkeci)
The bustle of the Eminönü docks is replicated inside this popular
lokanta
every
lunchtime, when crowds of shoppers, workers and commuters pop in here to choose from
the huge range of soups,
böreks
, kebaps and stews on offer. This isn't a place where
lingering over one's meal is encouraged (it's far too busy for that), but you can move on to
the next-door
pastanesi
for a glass of tea and a delicious pastry if you so choose.
FASULİ LOKANTALARI $
OFFLINE MAP
| ANATOLIAN
popular Black Sea-style
fasulye
(bean) restaurant based in Tophane.
