Best Istanbul Restaurant

Adana Kebab

Hand-minced spiced lamb pressed onto a wide skewer and grilled over charcoal, arriving with a smoke ring and a subtle heat that builds slowly

Iskender Kebab

Sliced doner layered over torn pide bread, flooded with tomato sauce and browned butter, finished with a spoonful of cool yogurt

Pide

Boat-shaped flatbread baked to a crisp base with fillings like minced beef, cheese, or sucuk — the pastry shell is the star, chewy and charred at the tips

Lahmacun

Paper-thin Turkish flatbread spread with seasoned minced meat and herbs — roll it with fresh parsley and a squeeze of lemon

Hummus

Smooth, generously portioned hummus served warm with a drizzle of olive oil — a reliable starter before the grill arrives

Mixed Grill Platter

An assortment of kebabs for the table — a good way to sample the kitchen's range without committing to a single protein

Baklava

Honey-drenched phyllo layered with pistachios — sweet but not cloying, a solid finish to a meat-heavy meal

Turkish Tea (Çay)

Served in the classic tulip glass — strong, dark, and complimentary or low-cost; the right way to close the meal