The 38 Must-Visit Restaurants in Istanbul

Established in 1966, Kıyı (meaning 'coast' in Turkish) is a renowned seafood and fish restaurant situated right by the water's edge. It's the perfect spot to indulge in traditional seafood specialties such as tarama (a fish roe dip with olive oil and lemon), lakerda (salt-cured bonito), midye dolma (spicy rice-stuffed mussels), crispy calamari, and octopus salad. With impeccable service and expertly prepared seasonal fish, Kıyı remains the premier fish restaurant in Istanbul.

Following the closure of the beloved Müzedechanga, chef Pınar Taşdemir launched her own charming Mytoury, Araka, at the end of 2018. From its first day, the restaurant gained acclaim for Taşdemir's innovative and refreshing cuisine, showcased through both the à la carte and tasting menus. She excels in signature vegetable dishes—“araka” means “pea” in Turkish—such as beetroots braised in olive oil topped with a cheese mousse, or purslane salad paired with mashed fava beans. Her talent for creating harmonious flavors shines through in dishes like sea bass ceviche, smoked bonito with collard greens, and lamb with onions. Dining at Araka feels like being welcomed into a serene, tastefully decorated home filled with delightful food and ambiance.

What started as a quaint neighborhood bistro has evolved into a popular spot for Sunday brunch, exquisite evening cocktails, and consistently delightful farm-to-table fare. The restaurant is managed by Murat Kazdal, with his sister Burçak leading the culinary team. Chef Kazdal is dedicated to sourcing top-quality ingredients, which she skillfully incorporates into traditional Istanbul dishes with a modern twist. The specials vary by season, week, and even day, but whatever you choose, you’re in for a treat. The balık basma, a fish rillette with tahini and currants, is hard to resist, especially when competing with chef Kazdal’s steak tartare drizzled with ponzu and wasabi truffle dressing, smoked anchovy salad with bergamot dressing, ginger-infused fava, or rack of lamb with lemon balm pesto. With its fantastic cuisine and laid-back atmosphere, it’s no surprise that many guests find themselves returning frequently.

Since its inception in 2014, Bi Nevi Deli has been delighting diners with inventive and vibrant plant-based cuisine. Founders Belkıs Boyacıgiller and Özge Şen prioritize sourcing their ingredients from local and organic producers, offering a diverse menu filled with gluten-free, raw, vegetarian, paleo, and vegan options. Enjoy dishes like creamy almond lime zucchini noodles, a flavorful falafel burger, fluffy buckwheat pancakes, homemade cashew cheese toast, and soothing turmeric lattes that nourish both your body and spirit.

Aman da Bravo exudes a distinct vibe, characterized by style, elegance, and a modern yet relaxed atmosphere, all nestled in a tranquil retreat away from the hustle of the city. Owned by Melis Korkud and chef İnanç Çelengil, the restaurant offers a menu that highlights seasonal ingredients as compelling as the ambiance. Indulge in dishes like bottarga capellini, grilled Yedikule lettuce with Caesar dressing, spinach roots paired with beluga lentils, harissa lamb shank accompanied by orzo and duxelles, or grilled baby calamari served with potatoes and tarragon. Don’t overlook the delightful desserts and cocktails.

Petra Coffee Roasting stands out as a significant player in Istanbul's coffee scene. The vibrant and trendy Gayrettepe headquarters, which doubles as a production hub, provides an ideal setting to enjoy beverages alongside exquisite pastries, various sourdough breads, and a trendy all-day dining menu featuring eggs, tartines, steak and fries, a fantastic chicken schnitzel, Waldorf salad, and a classic diner burger. Take your time to soak in the atmosphere with great music and excellent people-watching, then explore their General Store at the back for stylish clothing, home goods, and other unique designer items (don’t forget to check out their other locations across the city).

Chef Deniz Temel crafts a narrative through his cuisine, drawing from his nomadic heritage. At Alaf Kuruçeşme, his dishes traverse the culinary landscape of Turkey, embodying the distinct flavors and qualities of seven different regions. Experience the warmth and hospitality of Şanlıurfa in his kıyma (a soupy cracked wheat salad accompanied by meat tartar) and the refreshing essence of the Aegean with the restaurant’s sea urchins. From the cured meats of Thrace to an array of Anatolian cheeses, each dish offers a vibrant and novel gastronomic experience. The restaurant’s picturesque view of the Bosphorus adds to its allure.

At this fine dining establishment led by chef Fatih Tutak, every detail matters. His dedication is evident in his selection of ingredients and the techniques employed to elevate them. The restaurant offers a frequently changing tasting menu, which may include dishes like mackerel paired with Tire eggplant and caviar, milk-fed lamb accompanied by okra and girolle mushrooms, and heirloom tomatoes with Kargı tulum cheese and Tokat sour cherry. After your meal, guests are invited into the kitchen to explore jars filled with sauces, condiments, and experimental creations that showcase the extensive research and innovation behind each dish. The wine and cocktails are exceptional, complemented by impeccable service.

Located in the vibrant business district of Şişli, Mahir Lokantası is a cozy spot favored by locals, offering dishes inspired by eastern Turkey, the native region of owner Mahir Nazlıcan. Coming from a family of restaurateurs, Nazlıcan is always present to ensure diners enjoy their experience. The menu features daily specials, with regulars visiting on specific days for their favorite meals, such as kuru dolma (stuffed dried vegetables), içli köfte (meat-stuffed bulgur balls), kuzu incik (lamb shank), vegetable stew from the brick oven, various rice dishes, hearty soups, and some of the finest lahmacuns (meat-topped flatbreads) in the area. Be sure to try the kadayıf and semolina for dessert, paired with a cup of tea.

Every dining experience at Tatbak begins with their renowned lahmacun. This flatbread is generously topped with a savory mixture of minced meat, tomatoes, parsley, and garlic. To enhance the flavor, add a sprinkle of fresh parsley and a squeeze of lemon, then roll it up and enjoy. Following that, dive into the restaurant’s kebab selections, beloved by locals, featuring yoğurtlu kebab (meat kebabs drizzled with yogurt and tomato sauce served on pide bread) and kuzu şiş (marinated lamb skewers accompanied by bulgur pilaf, roasted peppers, and tomatoes). Since opening its doors in 1960 in the upscale Nişantaşı district, the restaurant has cultivated a loyal customer base that continues to thrive.

Nestled on a quiet street in the bustling Kurtuluş neighborhood, this modest grill was once a hidden treasure, but its fame has now spread throughout the city. The restaurant's hallmark dish is the Adana kebab, served alongside grilled tomatoes, peppers, thin lavash bread, and onions sprinkled with sumac. Begin your meal with ciğer şiş (liver kebab) and perfectly grilled sweetbreads, all while sipping rakı and watching the usta (master griller) expertly cook your order over the charcoal flames that send a wave of heat your way.

From its legendary cherry liqueur-filled chocolates to classic cakes and cookies, Üstün Palmie serves as a delightful throwback in the historic Kurtuluş neighborhood. This patisserie is famous for its Paskalya çöreği (Easter bun) made with mahlep (pounded wild cherry pit) and mastic from Greece, ay çöreği (a crescent-shaped pastry filled with chocolate cake, preserved fruit, and nuts), as well as ice cream desserts and refreshing lemonade during the summer months.

At this classic ice cream shop, everyone has their go-to flavor. Since 1989, the Tufan brothers have been delighting customers with strawberry, lemon, caramel, tutti frutti, and sour cherry flavors available year-round. They ensure consistency and flavor by using sahleb (orchid root) and sourcing their milk from the same dairy for many years. You can order by the scoop or take some home by the kilo. Expect long lines, especially on sunny days, as people crave a taste of nostalgia.

No trip to Istanbul is complete without tasting authentic döner, and Karadeniz Döner excels in this tradition. Owner Asım Usta expertly carves his renowned döner into thin slices with a large knife and serves it in house-made pide (or plain or wrapped) starting at 11 a.m. (arrive early, as the meat sells out quickly). Be prepared for a line—it’s definitely worth the wait.

People are frequently captivated by the large window of this bakery located in the Beşiktaş food market, a beloved establishment that has been delighting customers since 1903. Inside, you won’t find extravagant pastries like macaroons or eclairs; instead, the shelves and the grand marble display in the center showcase a variety of treats, including nostalgic cookies, anise-flavored breadsticks, raisin cookies, orange-scented cookies, walnut sponge cakes, Easter bread, almond cookies, and more.

Visit the lively Beyoğlu Balık Pazarı, one of the city’s most vibrant spots, to experience this beloved sweet shop. Since 1926, it has enticed locals with its vibrant jars filled with akide şekeri (hard candy), trays of fruit jellies, various types of lokum (Turkish delight), tahini halva, and irresistible almond marzipan that you won’t want to share. The shop also offers exquisite jams made from rose petal, quince, strawberry, fig, orange, and sour cherry, all cooked in traditional copper cauldrons, while the mastic Turkish delight melts delightfully in your mouth. It’s a perfect stop for gathering sweet gifts to take home.

In Turkey, just about everything finds its way into a pickle: cucumbers, green tomatoes, chiles, cabbage, beets, carrots, okra, garlic, and even plums! These tangy treats complement meats, stews, and fish, while the pickle juice itself makes for a revitalizing drink. Petek Turşuları shines in both areas: enjoy alternating sips of your favorite pickle juice with bites of their crunchy, salty, and sour pickles, all while admiring the vibrant jars that surround you. Cheers!

Since its opening in 2012, chef-owner Mehmet Gürs has showcased his unique take on Anatolian cuisine at Mikla, inspiring many to follow in his footsteps. The menu beautifully melds Gürs’s Turkish-Scandinavian roots with insights gained from his explorations of Anatolia's rich culinary traditions. Emphasizing local ingredients from small producers, the dishes are crafted with meticulous attention. For a memorable dining experience, opt for the tasting menu paired with Turkish wines.

This Mytoury proudly showcases its daily specialties in a well-lit display at the back of the dining area. Upon a glance, you’re likely to spot their signature dish, karnıyarık: eggplant filled with minced meat, onions, and spices, best paired with pilaf and cacık (a cooling yogurt dip with diced cucumber and mint). These stuffed eggplants typically vanish by early afternoon. Be sure to save space for kadayıf, a delicate, shredded pastry cooked to a golden crisp with a soft center and a layer of walnuts inside.

A true Turkish dining experience is incomplete without a night spent at a meyhane, gathered with friends, indulging in an array of meze accompanied by plenty of rakı (anise-flavored spirit), and engaging in lengthy conversations. Asmalı Cavit offers an exceptional selection of mezes, including eggplant salad, tarama, fava beans, marinated sea bass, lakerda (salt-cured bonito), samphire salad, and şakşuka (fried vegetables with yogurt and tomato sauce). After savoring the cold mezes, move on to yaprak ciğer (thinly sliced liver with onion), and be sure to leave room for their renowned köfte (meatballs). At Asmalı Cavit, enjoying meze is a way of life.

With its unpretentious and welcoming decor, Yeni offers a peaceful escape from the bustling Istiklal Avenue just outside. The experience begins with the waiter presenting burnt butter and sourdough bread, teasing the delightful meal ahead. Chef-owner Civan Er expertly blends local ingredients into contemporary Turkish cuisine, available on both the tasting menu and à la carte. A standout dish features aubergine paired with sour cherry wine-poached figs, while the smoked tomato and watermelon combination bursts with summer flavors, enhanced by sumac and isot (Urfa pepper). Each plate is vibrant, complemented by a glass of wine crafted from local grapes.

At Mabou, a unique fusion unfolds where a German chef utilizes Turkish ingredients and a French culinary ethos. Chef-owner Cem Ekşi creatively reinterprets traditional Turkish dishes, such as pairing carob molasses with ceviche and serving eggplant steak alongside spicy tahini-coated potatoes. His sea bass is enhanced with a milky bitter almond paste, and a twist on the classic istakozlu kuru bean stew features succulent lobster meat and rich bisque. The menu shifts with the seasons, ensuring delightful surprises at this intimate, whimsical Mytoury.

Simit, a ring of dough coated in sesame seeds, is the quintessential street food of Istanbul, and purchasing one from a dedicated simit bakery ensures you enjoy it hot and crispy. While simits are found throughout the city, few rival the deliciousness of those at Galata Simitçisi. Don’t miss trying a çatal, a crumbly, semi-savory cookie shaped like a fork. Both treats pair wonderfully with Turkish tea.

At Mürver, the open flame enhances a diverse surf and turf menu, complemented by a brick oven, curing, and smoking techniques that enrich the flavors of fish, seafood, meat, and vegetables. Chef Mevlüt Özkaya and his team consistently serve the signature ash-grilled octopus and tender Thracian lamb throughout the year, while seasonal variations keep the menu exciting. Whether you opt for the chef’s table with a view of the flames or gaze upon the stunning historical peninsula, the rich drippings, cracklings, and smoky notes pair beautifully with a curated selection of wines and cocktails.

Esnaf lokantası are casual Mytouries where local workers can savor authentic Turkish home-style meals. A standout example is Nato, serving the Karaköy district since 1952. The menu features a daily rotation of vegetable stews, soups, pilafs, and meat dishes, all showcased on hot plates at one end of the restaurant. Guests can simply choose what they like and find a spot at the communal tables while waiting for their selections. Don't miss the kuzu haşlama (braised lamb with a light lemon sauce) or the half portion of döner served on pilaf.

Located within Salt Galata, a repurposed bank in Karaköy turned modern art gallery, chef Maksut Aşkar crafts contemporary takes on traditional dishes from across Anatolia. The kitchen transforms local ingredients into visually stunning modern plates, complemented by a curated wine list featuring local producers using indigenous grapes. The artistry of the food is almost too beautiful to eat, and the stunning view of the Historical Peninsula and the Golden Horn enhances the experience.

Karaköy Lokantası transforms from a modern tradesmen Mytoury during the day to a lively meyhane (tavern) at night, attracting a diverse crowd of white-collar workers, artists, writers, and food enthusiasts both locally and from abroad. Lunch options are drawn from a daily menu, while evenings invite patrons to select from an array of mezes displayed enticingly. Favorites often feature olive oil-braised artichokes, fried liver, spinach roots sautéed in olive oil, kidney bean salad, crispy zucchini fritters, calamari, octopus, and seasonal fish. Reservations are only accepted for dinner and can be competitive, so it's wise to book a week ahead or take your chances for lunch walk-ins.

At Karaköy Güllüoğlu, the first taste of baklava is an unforgettable experience. Operated by the same family for six generations, this shop is renowned for offering the finest baklava varieties. The early-harvest pistachios lend a vibrant emerald hue, while the clarified butter contributes a rich, creamy flavor and delightful aroma. Each layer of dough is meticulously handmade by expert ustas, achieving a wonderfully crispy texture. Don’t miss the baklava ice cream while you’re visiting!

Discover the finest grilled fish tucked away on a side street filled with hardware stores. The restaurant's small windowsill displays the freshest fish, many of which will soon become your lunch. Begin with skewered shrimp paired with a crisp salad, but don't miss the sea bass en papillote, expertly cooked in parchment with tomatoes over the charcoal grill. Open for lunch only.

The journey began over a century ago when Pandeli Çobanoğlu sold piyaz (bean salad) from a street cart by the Spice Market. He eventually rose to establish this legendary restaurant. Today, Pandeli Lokantası stands as one of the oldest Mytouries in the city, boasting 119 years of history and a guest list that includes notable figures like Winston Churchill, Audrey Hepburn, and Mustafa Kemal Atatürk. Situated on the first floor of the Spice Market, the restaurant captivates visitors with its iconic blue tiles, while many patrons prefer to sit and watch the ferries and trams glide through Eminönü Square. Pandeli offers traditional Istanbul cuisine, infused with a few modern twists. Signature dishes include hünkar beğendi (charcoal-roasted eggplant purée with milk, butter, and cheese served alongside tomato-braised veal), dönerli patlıcan böreği (eggplant pastry topped with döner), lamb shank paired with mashed spinach, sea bass en papillote, almond cookies, and vişne tiridi (bread pudding drenched in cherry syrup, accompanied by clotted cream).

The Spice Bazaar, or Egyptian Bazaar, is not just a tourist hotspot; it’s a local favorite as well. Since 1946, Cankurtaran Gıda has been a renowned market stall known for its premium products. Here, you can find a variety of cheeses from across Turkey, along with the finest pastırma (salted and spiced cured meat), sucuk (Turkish sausage), honey, and kaymak (clotted cream) in the area. Be sure to grab some tulum, a rich and earthy ewe’s milk cheese matured in a goatskin casing from Erzincan in southeastern Turkey. Their products are also packaged to withstand travel.

Cağ kebabı is the predecessor to döner, featuring thicker slices of lamb cooked horizontally on a large skewer over hot coals, then served on small skewers known as cağ. This delightful dish originated in Erzurum, eastern Turkey, and Şehzade is the top spot to enjoy it. The tender lamb pairs perfectly with thin lavash bread, onions, ezme (a spicy tomato and herb salad), and yogurt. Don’t miss the kadayıf dolması for dessert—fried sweets stuffed with nuts and drenched in syrup.

Since 1964, this quaint establishment has been delighting the Sirkeci neighborhood with its simple yet delectable pide. Each flatbread is made to order and generously topped with kıyma (seasoned ground meat, tomatoes), kavurma (slow-cooked meat), and peynir (cheese). The usta (master chef) skillfully shapes the dough and adds the toppings right in front of you before placing it in the wood-fired oven. The kavurmalı pide is particularly noteworthy, as the meat's fat seeps into the dough during baking. Enjoy it with a refreshing ayran and crunchy pickles on the side.

Whether enjoying a meal in the courtyard during summer or nestled inside the historic mansion in winter, dining at Giritli is a wonderfully serene experience on the Historical Peninsula. The restaurant specializes in Aegean cuisine inspired by Crete, the ancestral home of owner Ayşe Şensılay, with a menu that evolves according to seasonal ingredients. Begin your evening with an array of cold and hot mezes, followed by a fish or meat main course. Don't miss the Girit mezesi (a delightful spread of goat cheese, green olives, garlic, and walnuts), grilled octopus, seasonal wild greens, Denizli pilavı (spiced rice with seafood), and köpoğlu (fried vegetables topped with garlic yogurt).

As one of the city’s oldest pastry shops, the charming Baylan Pastanesi is renowned for its Kup Griye, an ice cream delight featuring vanilla ice cream, rich caramel sauce, whipped cream, and crunchy almond brittle. This dessert pairs wonderfully with an espresso. If you’re looking for something lighter, their petit fours, ice cream cakes, and homemade chocolates will surely please any dessert lover. If you're on the European side, a visit to Baylan is a great reason to venture over to the Asian side of the city.

Hop on the ferry to Istanbul’s Asian side for an authentic taste of Anatolia. Çiya Sofrası serves as a culinary homage, showcasing the forgotten dishes that chef-owner Musa Dağdeviren refers to as “peasant food.” Begin with a selection of salads and mezes, then enjoy the seasonal stews. Be sure to leave room for the succulent lamb kebabs, grilled over charcoal. Dining at Çiya offers a rich tapestry of bold and uplifting flavors in one of the city's most eclectic culinary experiences.

Though located away from the city center, Beyti has been a cherished haven for meat enthusiasts since 1945. Set in a modern Ottoman-style building, this restaurant features premium cuts carefully selected by owner Beyti Güler. Begin your meal with zeytinyağlı (vegetable dishes cooked in olive oil), followed by su böreği (a savory phyllo pastry filled with cheese) and a mixed grill platter. Don’t miss the Beyti kebab or a tender rack of lamb. This iconic spot is a favorite for both lunch and dinner.

Before the arrival of renowned chefs Kaan Sakarya and Derin Arıbaş, Istanbul lacked a unique neo-bistro like this one. Their expertise in French haute cuisine shines through in the refined flavors and meticulous presentation, while their Turkish roots infuse each dish with authenticity. The concise menu features an array of options, including purslane topped with bottarga and yogurt, lamb brains accompanied by caper salsa, tiger prawns served with orzo, and a refreshing cold fava bean soup with artichokes and zucchini.