Restaurants in Turkey
The shoebox of a café off Selçuk’s main square serves a variety of meze appetizers, as well as grilled meats. But the specialty is Turkish veal meatballs, which Selçuk Köftecisi has been making for the past 50 years.
Famished after haggling for kilims at the Covered Bazaar? It’s worth tracking down to this macho kebab dive colonized by gaggles of mustached vendors.
Siraselviler Caddesi leads to one of the trendiest neighborhoods of Cihangir, where much of Istanbul’s expatriate community lives. Many of them have started businesses like Changa.
The food is fresh, healthy, and reasonably priced at this buffet-style international restaurant. You can find surprisingly good Turkish meze, such as stuffed grape leaves and smoked eggplant with lemon, at the salad bar in the center island.
Vogue’s location on the top floor of Besiktas Plaza also represents a status that includes top-tier clientele, cuisine, and cost.
Mabeyin restaurant takes its name from the area between the harem (women’s section) and selamlik (men’s section) in Ottoman palaces where receptions and banquets were held for guests.
After a 35-minute ferry ride from central Beşiktaş to Bostanci, on Istanbul’s Asian side, you can walk along the water to this modern restaurant with outdoor seating and sea views.
Unassuming highway-side kebapci with a delightful terrace out back. The kebabs and lahmajun pide are both stellar.
Near the entrance to the National Park, Degirmen (the name means windmill) is set in a sprawling park complete with horse stables, a duck pond, and a fairground.
Created by the editors of T+L for Regent Seven Seas Cruises
In a neighborhood filled with snootily fashionable terrace cafés—where the waitstaff seem to make a special point of ignoring you—Atika stands out for its genial atmosphere of bonhomie.
When Semsa Denizsel opened Kantin in 2000, she wanted to both remind Istanbullus of their culinary heritage and introduce them to the idea of slow food.
Turkish ice cream is stickier and chewier than its Western counterpart—it stretches. You can’t get it anywhere but Turkey. The secret ingredient is salep, the ground tubers of wild orchids.
In Istanbul, big business takes place in the skyscrapers in the Levent neighborhood, and those working in that area often dine at Kösebasi.
In the waterside Arnavutköy area, Dilara Erbay dishes up grilled fish at Abracadabra, housed in a wooden mansion.