Travel Reference
In-Depth Information
(Asmalı Meyhane; 212-292 4950; Asmalımescit Sokak 16, Asmalımescit; mezes 6-20, mains 18-24;
Karaköy, then funicular to Tünel)
Cavit Saatcı's place is quite possibly the best
meyhane
in
the city. The old- fashioned interior gives no clue as to the excellence of the food on offer.
Stand-out dishes include
yaprak ciğer
(liver fried with onions),
patlıcan salatası
(eggplant
salad),
muska boreği
(filo stuffed with beef and onion) and
kalamar tava
(fried calamari).
Bookings essential.
| MODERN TURKISH
MEZE BY LEMON TREE $$$
OFFLINE MAP
Karaköy, then funicular to Tünel)
Chef Gençay Üçok creates some of the most interesting -
and delicious - modern Turkish food seen in the city. Come to his small restaurant oppos-
ite the Pera Palace Hotel to sample triumphs such as the monkfish casserole or grilled
lamb sirloin with baked potatoes and red beets; both are sure to be highlights. Bookings
essential.
| KEBAP
ZÜBEYİR OCAKBAŞI $$
OFFLINE MAP
noon-1am; Kabataş, then funicular to Taksim)
Every morning, the chefs at this popular
ocak-
başı
(grill house) prepare the fresh, top-quality meats to be grilled over their handsome
copper-hooded barbecues that night: spicy chicken wings and Adana kebaps, flavoursome
ribs, pungent liver kebaps and well-marinated lamb
şış kebap
(roasted skewered meat).
Their offerings are famous, so booking a table is essential.
SOFYALI 9 $$
OFFLINE MAP
| MEYHANE
( 212-245 0362; Sofyalı Sokak 9, Asmalımescit; mezes 2.50-10, mains 13-25; closed Sun;
Karaköy, then funicular to Tünel)
Tables are hot property on a Friday or Saturday and no won-
der. The food is fresh and tasty, and the atmosphere convivial. Stick to mezes rather than
ordering mains: choose cold dishes from the waiter's tray, order hot ones from the menu.
The
kalamar
(calamari) and
Anavut ciğeri
(Albanian fried liver) are delicious.
ENSTİTÜ $$
OFFLINE MAP
| MODERN INTERNATIONAL
