this restaurant is situated on the asian side in a province called Moda ( moda means fashion )
The restaurant area is a boat stop at the same time.This is really a different place to eat and enjoy the sea of marmara
Favorite Dish: fish food
Zeyrek means "wisdom" and Zeyrekhane means the "wisdom house"
This is an unordinary restaurant situated in a restored wisdom house .It is also situated just in front of a Pantocrator Monastery and when you seat in the garden you can see all old istanbul around in a unforgettable ambience.Its like eating in a garden of open air museum
All the accesories used in the decoration of the restaurant are original (genuine) .
This is one of the favourite restaurant Of Rockfeller too.
Favorite Dish: eggplant kebap,
The Cicek is one of the first European style buildings constructed during the Ottoman Empire's late-19th-century.It is situated on Istiklal Caddesi and is filled with restaurants. Ideal place to eat kebap or fish. Every weekend you will enjoy live turkish music by musicians who they come to your table playing music and singing.
Nevizade Sokak(street), off Sahne Sokak near the Çiçek Pasaji, is chock full of meyhanes (Turkish tavernas) serving excellent food and copious booze at outdoor tables in a bright, active, noisy atmosphere. It's great fun with a Turkish friend, though a bit daunting without. It's really a friendly scene, women are welcomed, and the waiters will do their best to include you. After a few minutes you're certain to have made some new friends among the Turkish and foreign diners.
Favorite Dish: Your Nevizade Sokak dinner may be the most memorable of your entire Turkish trip. Choose any restaurant. If you're stumped, try Asirli, Boncuk, Çaglar, Kadri'nin Yeri, or Imroz.
Order several plates of meze (Turkish hors d'oeuvres and salads), then a main course of meat or fish, and dessert if you have room. With white wine or raki (grape brandy flavored with anise), Please ask fish prices before you order! or preferably go there with a Turk !!!
The Pudding Shop used to be a meeting place for hippies planning trips into the Middle East. I read about it in the Lonely Planet guide book. Labeled as a "cheapish" restaurant, it is quite expensive when considering the fact that the food is nothing special. My main complaint is that there were mysterious charges on the bill. There are better places to eat in this part of Istanbul.
Favorite Dish: The Iskender Kebob is pretty good. It is slices of lamb placed on pita bread and covered with tomato sauce and a sour creme type of yogurt.
Iskele restaurant is build on a old boat pier (stop) on the bosphorus.Its also situated in european side very near to Rumeli Castle.
You can enjoy your fishes or any other favourite foods sitting on the water of bosphorus literally..
Favorite Dish: fishes according to the season ,grilled calamari
This is the place to satisfy your tastebuds with delicious chocolate desserts. It is well known by locals and it is always crowded as located on istiklal street. The place doesn't look elegant, but who cares when you eat the best profiterole in Turkey? Beware the closing hour 10 pm. Don't miss it.
Favorite Dish: Profiterole and Babaruaz, both of them contain a lot of chocolate inside.
One evening I enjoyed a nice VT dinner meeting with the local VT member revontulet (Sibel) and a workmate of hers.
ADA Cafe was suggested as the meeting location. Ada is the Turkish word for island. The place was a book shop in the past, but has been extended by a modern cafe and restaurant in 2007. This mixture offers an interesting atmosphere.
The menu lists a variety of international dishes with a Turkish touch. I opted for the Ada Chef's Special (Ada Sef Spesiyal), which consisted of a chicken breast with potatoes and vegetables (22 TYR). To drink I had a big beer (12 TYR).
After dinner I enjoyed a Salep drink (9 TYR), which is a hot Turkish winter milk drink with the flour of the tubers of wild orchids.
Everything was very yummy and the evening was another funny and entertaining VT meeting experience.
Before we headed off to the football match of Fenerbahce Istanbul vs. Borussia Mönchengladbach we chose the Restaurant Kasap Osman for our late lunch.
The restaurant name translates as "Osman the butcher", so this also gives you an idea what they are specialised in: All sorts of typical Turkish meat meals. They have both indoor and outdoor seatings. As it was December we prefered to sit inside.
I opted for a Döner (12 TYR), which consisted of thin slices of lamb, rice, vegetables and pitta bread. To drink I had a Cola for 3 TYR. As starters we got a plate with mixed vegetables, yogurt with cucumber and some bread free of charge.
The dishes were excellent and I would definitely go here again.
Lacivert means Blue.This restaurant is situated on the asian side just under the Bridge of Fatih Sultan Mehmet.Specially in the summer time you can enjoy the "blue" of the boshorus.
I warn you that its expensive but I hope that you can afford at least a coctail in the sunset.
You can also enjoy the mediterranean sea food .
This restaurant is No 2 restaurant in Boshorus ...
Translated as " Famous Sultanahmet Kofte Restaurant ", this undistinguished looking restaurant ( except for the sign ) is indeed famous for its kofte, spiced ground lamb served as sausage-shaped meatballs grilled over charcoal. One enters a narrow corridor containing the open kitchen and ascends a narrow staircase to a large dining room covered in formica and linoleum. Service is fast and efficient.
Kofte in Turkey are like hamburgers in the United States, and most tables seemed to have ordered them. We combined them with a shepherd's salad of cucumbers, onions, ?chili, and the great Turkish tomatoes and the kofte came with a side of piyaz, salad with white beans. No alcoholic beverages, but a wide selection of cold sodas as well as tea and coffee are available.
The food was excellent, the prices very reasonable - had we not ordered bottled sodas, the total cost for two would have been no more than $11-12 US.
Eastern Turkeys tradational bread is flat brad.Loaf bread is came from europe to here.
If we get hungry we put cheese or something meat tomatoes apste anything yuou like put
in and wrap it (durmek in turkish)Durum is wrapped mean.
So we have a food cheap and make full you call DURUM.And who sell that food call DURUMCU.
ADANA DURUM (Minched meat with spicy cookeD on a large skewer)
URFA DURUM (Minched meat with no spice cookes on a large skewer)
TAVUK DURUM (CHICKEN SISH)
KUZU ÞÝÞ (LAMB SKEWERED)
TAVUK KANAT (CHCIKEN WINGS)
CIGER SIS (LIVER SHIS)
ALLT HOSE GRILLS COOKED ON COAL FIRE.CHOOSE THE COAL FIRE PLACES.MORE TASTY.
This restaurant attracts many people walking on istiklal street as they pass by. You can find a wide variety of food shown behind the glass counter. You choose and take the food as you move along. You will enjoy the local specialties with reasonable prices.
Kokoreç is a Turkish dish made of seasoned, skewered lamb intestines. Intestines of suckling lambs (süt kuzusu) is most favored for this dish. It's a delicacy and not a standard menu item in restaurants. It can be found in street vendors and some specialized restaurants only. As with all intestine-based food, it has a long and important process of washing and cleaning
There are several ways to cook kokoreç. One way is to cook it similar to Döner, but with a horizontal skewer this time (see also Rotisserie). The intestine parts are stacked together on the skewer in the shape of a horizontal cylinder. This sort can be found in street vendors mostly. The stack is cooked by radiant heat from gas fired burners or electrical devices. The most popular heating method is charcoal fire which gives an extra rich flavour. After it's cooked, the meat is chopped and put in a half or quarter portion of Turkish bread (somun). Some add tomatoes or spices in it. It all depends actually on the cook or your own wish.
Favorite Dish: Another way to cook is to chop it after cleaning, mixing it with chopped tomatoes and green peppers. It's then cooked on a big griddle in large quantities, with hot red pepper and oregano added. It's constantly mixed and chopped by the cook using two spatulas in his hands during cooking. When done, the dish is kept warm aside on the griddle until someone orders a serving.
There are several ways of serving it. It is usually served as a sandwich in form of Yarým Ekmek Kokoreç (Half-Bread) or Çeyrek Ekmek Kokoreç (Quarter-Bread). It may also be served without bread, on a plate, as a normal dish.
Kokoreç is usually served with Ayran, Beer or Cola. Pickled hot green peppers or pickled cucumbers may be served as side-dishes.
ªampiyon is a famous kokoreç restaurant in Istanbul's Beyoðlu district. Mercan is another well known place with its kokoreç. These two have locations both in Beyoðlu and Kadýköy districts.
One early afternoon we visited Restaurant Odessa just for a drink. The 4-storey restaurant has indoor and outdoor seating. In December 2012 we chose the place due to the panoramic views of the Sirkeci and Sultanahmet districts from the upper levels of the restaurant.
We ordered a round of Efes beers for 8 TRY each and enjoyed the views. The restaurant seems to be specialised in local fish dishes, but other Turkish meals are available as well. I can't comment on the quality of the food, but at least the beer was tasty.
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