Showing 150 restaurants
Three years after opening his modern Turkish bistro, chef Civan Er remains at the top of the game with Anatolian-inspired dishes like dried eggplant-stuffed manti and green beans cloaked in yogurt. — Travel + Leisure
Mikla provides a magnificent dining experience – if you can get a reservation. — DK Eyewitness
It seems as if Vogue has been around for almost as long as the Republic. In fact, this sophisticated bar-restaurant in an office block in Beşiktas opened just over a decade ago. — Lonely Planet
A cut above the usual kebab shop, this attractive restaurant offers dishes from the southern regions of Gaziantep and Antakya, including a reasonable number of vegetarian options. — DK Eyewitness
This popular dual-format venue is a bustling daytime spot offering a changing menu of reasonably priced vegetable and meat dishes from the Turkish kitchen and a classy meyhane at night. — Fodor's
The highlights of the menu are meat stuffed grape leaves, ‘su böreği’, lamb ‘tandır’, ‘keşkek’ (a dish made of pounded meat and wheat), smashed aubergine and chocolate souffle. — Time Out
The restaurant, located conveniently in Üsküdar, has visitors from all around the city and is always busy at every hour with its decoration with blue tiles, never changing staff and unique tastes. — Time Out
Grab a seat in the garden of this Sultanahmet seafood restaurant. — Travel + Leisure
Serving authentic recipes sourced from ancient manuscripts like red mullet dolma, saffron ravioli, and lamb kulbasti, the restaurant is set among soaring marble columns. — Travel + Leisure
The menu at Çok Çok is a discovery of modern Thai cuisine innovated by a culinary master whose resume includes personal chef for the Thai royal family. — Frommer's
Turkish and foreign foodies flock to the "Çiya empire" – three restaurants on the same bustling street – for an ever-changing menu of dishes lovingly collected from all around Turkey. — DK Eyewitness
Only two main dishes: meatballs and lamb skewers...among the best meals you'll find in the city. — Travel + Leisure
This historic structure of a restaurant, with its giant columns and mesmerizing domed ceiling, provides an extraordinary ambience...the restaurants Ottoman inspired menu is an absolute treat. — Time Out
This modest eatery, headed by Musa Dagdeviren, formerly of the California branch of the Culinary Institute of America, has become an international phenomenon. — Frommer's
Delicacies arrived in rapid succession: a tinglingly fresh salad of oregano leaves, confettied with red strips of tomato and green olives; a succulent dome of firik pilav. — New York Times
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