Chef Semsa Denizsel—often referred to as Istanbul's Alice Waters—was the city's first advocate of seasonal cooking. More than 15 years after its opening, Kantin remains one of the best places in Istanbul to taste what's fresh in local markets. In August, the restaurant relocated from its original airy townhouse setting to a sleek, cozy space in Macka. Denizsel's daily menu continues to build on stellar ingredients sourced locally: heirloom wheat from the northeast that’s milled into flour for Denizsel's renowned sourdough, wild Anatolian thyme to season stuffed grilled lamb intestines (the chef's acclaimed take on the Istanbul street food kokorec), and Black Sea anchovies for an herbed pilaf. When Kantin switched locations, it gained a liquor license. If you're not up to a full meal, beer, wine, and strong cocktails are served with small bites in the petite bar.