With its unique Bosphorus view, historic texture, and postcard-like skyline, Istanbul is not only a favorite city for us but also a beloved destination for international visitors. In such a large metropolis, there are of course countless great restaurants to choose from. Whether you prefer meat or fish, Turkish or international cuisine, upscale or casual dining, the choice is yours.
One of the most beautiful metropolises in the world, Istanbul also captures our hearts with its many excellent restaurants. Many of our talented chefs who have gained worldwide recognition have opened their own places, delighting us food lovers while enriching our culinary scene. Long- established restaurants continue serving their loyal clientele, while new ones keep opening and introducing new styles to our food culture. As our chefs gain experience abroad, their perspectives on cuisine evolve, which benefits the entire gastronomic landscape.Over the past few years, the Michelin Guide’s inclusion of Turkey has been a significant boost for both restaurants and diners. The international recognition of the local venues has served as a great motivation.In this section , I will share what I believe are the best restaurants in Istanbul, listed in alphabetical order. Some are refined, some are relaxed. With so many good choices, making a selection is no easy task. Long- time readers may recognize some familiar names — a testament to their consistent quality and dedication.
ALAF
Located on the top floor of a building behind Kuruçeşme Park, Alaf is a beautiful restaurant with a terrace and Bosphorus views, mainly serving meat and offal dishes. Opened by chef Deniz Temel, known from the former Alancha restaurant in Alaçatı, Alaf features recipes that span as far as Central Asia. Its style could be described as Turkish fusion cuisine. The menu changes with the seasons and includes dishes from Alancha days as well as Temel’s new creations. Prices are reasonable, and it’s a great place to take international guests. There’s an impressive wine list focused on carefully selected Turkish wines. The menu features seasonal fish dishes, hummus, various pides, and a uniquely prepared kokoreç. The baklava — reminiscent of Alancha’s legendary version — is phenomenal.Open only for dinner, Alaf’s open kitchen and understated decor make it a must-visit. Some dishes are even served and explained by the chef himself — a nice touch. I only wish it were open for lunch on weekends too.
BALIKÇI ABDULLAH
Located near Beykoz, Balıkçı Abdullah is a seafood restaurant I greatly admire for its perfectly cooked fish, excellent mezes, and generous starters. Owner Abdullah is a fisherman by trade, so he knows quality seafood and how to prepare it properly. He’s always present, welcoming guests, and while he’s rarely in the kitchen now, the team he trained continues to execute dishes flawlessly.Many seafood restaurants in Turkey overcook fish, but Abdullah excels at cooking it just right — moist and tender, almost like in top-tier Italian or French restaurants. While you wait, they bring what I believe is Istanbul’s best tarama (fish roe dip) and freshly pan-fried corn bread — a combination I always ask for seconds of.They also prepare their own lakerda (pickled bonito), which is sliced fresh upon order — as it should be. You won’t find pre-prepared plates sitting around here. The only drawback is that it’s not directly on the waterfront — a minor issue that might just be psychological. The restaurant seats 150, is somewhat pricey, but absolutely worth it. It’s open seven days a week, but closed at lunchtime. I recommend reserving in advance. Be sure to try the grilled shrimp, seasonal grilled fish, tarama/cornbread, and of course the lakerda and other mezes.
BALIKÇI KAHRAMAN
Located in Rumeli Kavağı, Balıkçı Kahraman is a restaurant famous for its grilled turbot. With a loyal clientele, it has been in operation for nearly 30 years. While I do find the prices high, it’s worth noting that turbot is an expensive fish everywhere. I must admit, I find it a bit off-putting that they serve turbot year-round; in my opinion, it’s best enjoyed from December to March when it’s at its fattiest and most flavorful. The location also feels a bit remote to me.Despite these small drawbacks, Balıkçı Kahraman excels in everything it serves. Even if it’s only once a year, I enjoy coming here for a leisurely lunch during the ideal winter season. Their tandır-style turbot, house-made lakerda, and cornbread with anchovies are fantastic. I should also mention that in 2025, Balıkçı Kahraman earned recognition in the Michelin Guide, confirming its excellence.
BARDOT
Opened in 2024, inside Zorlu Center, Bardot is a very stylish restaurant operated by Beymen. As with many luxury brands abroad, Beymen seems to enjoy having its own dining establishments. Bardot is open daily from 10:00 AM to midnight, and its menu is curated by one of my favorite chefs, Cihan Çetinkaya. He was once the founding chef of Mikla alongside
Mehmet Gürs, and now consults for various restaurant concepts, also helping to train chefs and staff for such high-end venues. Bardot quickly became one of the top restaurants in Istanbul. With high ceilings, white tablecloths, and comfortable seating, it
meets all my personal criteria for a refined dining experience. The interior was designed by a renowned American architecture firm. The menu is Mediterranean-focused but also includes selections from various international cuisines. They serve black truffles in season, and white truffles when the time comes.Given its location, it’s worth noting that it gets quite crowded during lunchtime.
CASA LAVANDA
Located near Şile, Casa Lavanda is the restaurant of a boutique hotel of the same name. It’s an intimate place with seating for just 40 guests. The hotel itself has only 15 rooms, and the owner, Emre Şen, and his family have poured their hearts into this project.In 2025, Casa Lavanda earned a Michelin Star and also a Michelin Green Star — the latter awarded to establishments with a strong commitment to sustainability. By using local ingredients, maintaining a low carbon footprint, and demonstrating environmental awareness, the restaurant earned its green accolade.About 80% of the vegetables used are grown by the property itself, embodying a true farm-to-table concept. The menu features beautifully executed dishes such as Italian-style agnolotti, Black Sea seabass, and artichoke soufflé. They also boast a well-stocked wine cellar. Originally trained in architecture, Emre Şen found his passion in cooking and even spent a year working alongside Chef Maurilio Garola at the Michelin-starred La Ciau del Tornavento in Alba, Piemonte — the truffle capital of the world. Thanks to this experience, the restaurant also features seasonal truffle dishes. If you’re planning just a day trip, it’s ideal for a long, leisurely lunch. But if you
have more time, I recommend spending a night or two to truly savor the menu. They also serve an excellent weekend brunch on Saturdays and Sundays.
DIVAN LOKANTASI
Operating since the opening of Divan Hotel, Divan Lokantası is known for its classic Turkish cuisine. Around 15 years ago, chef Ciancarlo Gottardo took over as executive chef for Divan Group and introduced several positive changes. restaurant was moved from the hotel’s second floor to the ground level, and chef Volkan Arık now leads the kitchen. The menu, while still rooted in Turkish traditions, now includes Italian-influenced dishes and international selections. Open Monday through Friday for both lunch and dinner, and Saturday evenings only, Divan Lokantası features white tablecloths, comfortable seating, and professional service.I believe it doesn’t receive the recognition it deserves and especially recommend it for business lunches or dinners.
FAUNA
Located in Ataşehir, Fauna is a tiny 22-seat restaurant open for lunch only, every day except Sunday and Mondat. Chefs İbrahim Tuna and Emrah Coşkun helm the kitchen, serving primarily Italian cuisine. They stop accepting guests after 2:00 PM.The menu includes pastas, salads, soups, and meat dishes, all made with organic, seasonal ingredients. Fauna has earned a spot on the Michelin Guide’s Bib Gourmand list — a recognition for high-quality, good-value restaurants.The pasta here, made to Italian standards, is especially worth trying. Be aware that portions are large, so keep that in mind when ordering. The only drawback is that reservations are very difficult to secure. Still, I
consider it one of the best Italian restaurants in Istanbul.
KIYI
One of the oldest restaurants in this list, Kıyı has been run by Yorgi Sabuncu for nearly 60 years. Some of the flavors I tasted there long ago still linger in my memory — their pickles, “atom” beans, leaf liver, crispy calamari, house-made lakerda, and perfectly grilled fish make it an outstanding seafood restaurant. I first visited Kıyı in 1968 as a high school student when it was already considered pricey. I would try to go once or twice a year. Later, I even celebrated my university graduationthere with friends. So it holds a special place in my heart.Yorgi , the founder and owner, is still at the door welcoming customers — a rarity after so many decades. Back then, like many seaside venues, Kıyı used to place tables on the seafront. In nice weather, tables would be laid out on the walkway. Waiters would cross the road with trays to serve guests. That practice is now long gone, but Kıyı never closed, never changed — except for one thing: it now spans two floors. Their pickles, house-made lakerda, perfectly grilled fish, “atom” beans, liver, and calamari still taste exactly as they did decades ago — nothing has changed.
MIKLA
Located on the rooftop of the Marmara Pera Hotel in Tepebaşı, Mikla is an elegant Michelin-starred restaurant and one of my personal favorites. Though its internationally renowned chef Mehmet Gürs sold the restaurant in 2024, the kitchen and service teams have remained, so the quality is still intact. There are many reasons I love Mikla. First, the venue and its location are spectacular. The staff — from waiters to bartenders — are all very knowledgeable, and unlike most restaurants, there’s little turnover. Adem Usta, Mehmet Gürs’ right-hand man, prefers
using local ingredients and designs dishes based on what is available in Istanbul and Turkey. The food is Turkish cuisine with a modern fusion twist, and the fish used is always from Istanbul or nearby waters.The view is breathtaking, especially on full moon nights in summer. If you’re lucky enough to get one of the few tables on the lower terrace, you can enjoy both the moonlight and the glowing city lights. The rooftop bar is also a lovely place to have a drink before dinner. Mikla is one of the few restaurants in Istanbul offering an extensive wine list — both local and international — and the pricing is fair. Since about 80% of the guests are international, you’ll feel like you’re dining abroad. Sadly, Mikla does not serve lunch.
MÜRVER
Located in Karaköy, Mürver is one of my favorite restaurants, thanks to its stunning view of the historic peninsula and the Golden Horn. Chef Mehmet Gürs has been an advisor here since its inception. The menu focuses on meat dishes and Turkish mezes, and the meats are cooked in a wood-fired oven or over open flame.With an open kitchen concept, you can watch the cooking process. Along with main dishes, they serve delicious small plates to share. There’s no fixed fish on the menu — they serve whatever is fresh that day, often cooked in the wood oven and presented whole at the table.Their wine list is impressive by Turkish standards, offering a good balance of affordable and premium selections. Like Mikla, they emphasize fresh, local, non-frozen ingredients. Mehmet Gürs’ culinary philosophy shines through here, albeit in a slightly different form.
NAZENDE
Once a businessperson, Uluç Sakarya decided to pursue his passion for food by opening Nazende with a few friends, taking on the chef role himself. The restaurant quickly became successful and earned a place in the Michelin Guide’s Bib Gourmand category, which recognizes establishments offering refined cuisine at reasonable prices. Nazende isn’t super cheap, but offers great value. It resembles a tradesman-style eatery but has white tablecloths and an elevated experience. If you enjoy offal, meat, or seafood, you’ll love it here.For example, fava on olive oil artichoke may be a common dish, but Uluç Bey’s version is on another level. Their lobster rice is unique. The tempura is exceptionally well-prepared — sometimes even Japanese restaurants struggle with getting it this right. You’ll also find all kinds of offal dishes.The menu changes daily, based on what’s available. Signature dishes include stuffed goat tandır with pilaf. Whatever you order, you’re likely to leave happy. Nazende is open every evening except Mondays, but it’s very hard to get a table. If you’re lucky, you might score a reservation a month in advance. They also serve döner kebab on Sundays at lunchtime.
NEOLOKAL
Neolokal is located inside the Salt Galata building on Bankalar Street, formerly the Ottoman Bank’s General Directorate and now home to a library and museum. Previously occupied by a modern Italian restaurant called Ca d’Oro, the space retained its decor but underwent a complete transformation in terms of ownership, team, and concept.Now focusing on modern Turkish cuisine, Neolokal is open for lunch and dinner every day except Monday. You can order small sharing plates and enjoy them with rakı, if you like. The restaurant has a style similar to Alancha, reinterpreting traditional Turkish dishes.Chef Maksut Aşkar, also the owner, brings a distinctive philosophy to cuisine. Neolokal has been awarded both a Michelin star and a Green Star, the latter recognizing sustainability efforts — a rare and prestigious combination.
ŞANS
Şans is one of Istanbul’s best-known spots for business lunches. Located in an area heavily frequented by professionals, it can be hard to find a table at lunchtime, though evenings are quieter. In summer, the garden seating opens up as well.Run for many years by Niso Adato, a personal friend, I often hold business meals here. The cuisine is a blend of Turkish and Mediterranean. When longtime chef Ali Bey retired, Melda Hanım, a chef with international experience, took over briefly, followed by Rudolf Van Nunen, who preserved the classics and systematized the recipes. He then added his own dishes, modernizing the menu. Now, the menu includes around 10 new dishes alongside the old classics. Rudolf introduced new salads and pastas, but left the desserts largely unchanged. I particularly enjoy the olive oil-based appetizers — healthy and flavorful. Most popular dishes include grilled sea bass, braised lamb neck, beef ribs, küşneme (lamb fillet cut), and the signature Şans köfte.Their chocolate soufflé with clotted cream ice cream is, in my opinion, the best in Istanbul. The service team, led by Sait Bey, has been together for years. If you can find a table, I highly recommend it for business lunches.
TURK
TURK by Fatih Tutak, located in Bomonti, is a modern Turkish fusion restaurant created by the globally known chef who also ran a famous venue in Bangkok. With its 2 Michelin stars, it absolutely lives up to expectations.The space is stylish and spacious, featuring high ceilings, comfortable seating, and an open kitchen. While the acoustics could be improved, the overall experience is excellent.Some of my favorites include their fresh- baked bread, prawns, grouper, vegetable-stuffed mantı, and creative desserts. Their wine list, composed of thoughtfully selected Turkish wines, is impressive.With only 62 seats, it’s quite exclusive. The restaurant is open Monday through Saturday evenings, and has recently started offering Saturday lunch service. Reservations are highly recommended.