New York Times Tasting Istanbul

The New York Times has an enthusiastic review of the Turkish cuisine in Istanbul.

Visitors to Istanbul can find it bewildering to decide where to eat. New York Times wandered with the intention of passing along the names of five spots sure to please epicurean newcomers to Istanbul.

Asmali Cavit
Cavit offers both great food and a bonhomous atmosphere. From the street, it resembles a snug, wood-faced Alpine chalet, but seems to magically expand as you walk in.

Asmali Cavit, Asmalimescit Caddesi No. 16/D, Beyoglu; (90-212) 292-4950;

Agatha, Pera Palace Hotel
Pera Palace, the grand Ottoman Victorian hotel where Agatha Christie is said to have written “Murder on the Orient Express.” Pera Palace emerged from a meticulous restoration with the elegant addition of a downstairs restaurant called Agatha, which exudes belle époque glamour.

In 2011, Agatha may well offer Istanbul’s most stately gourmet experience. Each month, the German-born executive chef, Maximilian Thomae, devises a tasting menu inspired by a Turkish staple.

Agatha, Pera Palace Hotel, Mesrutiyet Caddesi 52, Tepebasi, Beyoglu; (90-212) 377-4000;

Scenesters who come to Istanbul in search of fascinating strangers head for Munferit, right off the bustling Istiklal pedestrian mall. Main courses include chargrilled lamb chops with endive, and lettuce-wrapped sea bass with fennel.

Munferit, Firuzaga Mahallesi, Yeni Carsi Caddesi No. 19, Beyoglu; (90-212) 252-5067;;

Sehzade Erzurum Cag Kebabi
Sehzade Erzurum Cag Kebabi, a thrillingly authentic hole-in-the-wall near the Egyptian market.

Akdeniz Hatay Sofrasi
Hatay Sofrasi is a flower-garlanded restaurant, which delivers the aromatic specialties of Turkey’s Hatay province, situated along the Mediterranean and the Syrian border.
Akdeniz Hatay Sofrasi, Ahmediye Caddesi 44A, Fatih, Aksaray; (90-212) 531-3333;

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Author: istanbul

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