Istanbul’s dining scene is so large that visitors might be compelled to spend a week here just to eat at all the best restaurants. At high-end establ... Read More
Istanbul’s dining scene is so large that visitors might be compelled to spend a week here just to eat at all the best restaurants. At high-end establishments like Mikla and Nicole, Turkish chefs are using the country’s stellar ingredients to turn out modern fare; meanwhile, the classic joints like Kofteci Arnavut (grilled kofte) and Halil (crispy lahmacun) remain crowd favorites. Perhaps most exciting is the proliferation, over the past half-decade or so, of restaurants serving truly authentic versions of regional fare (Hayvore for Black Sea cuisine and Antakya Hatay Sofrasi for the Syrian-influenced dishes of southeastern Hatay province). For any visitor, a meyhane experience is a must: skip the overhyped joints in Beyoglu and head to the Asian side for a raki-fueled meal of meze and grilled fish at Cunda Balik.