SOFRA is the kind of table where there is always more than one thing you want to reach for. Inspired by Anatolia, it brings together stuffed vegetables, grains, yoghurt, herbs, spices, börek and slow-cooked dishes in a way that feels abundant but considered. A warm, generous table for people you want to feed well.
This SOFRA begins somewhere between Istanbul and the Aegean, where the sea is never very far away. Vegetables, herbs and olive oil meet fish and seafood in a table that feels fresh, bright and generous. It has the spirit of a SOFRA, but a lighter, more coastal rhythm.
There is no need to wait for a traditional starter–main–course rhythm here. The pleasure comes from reaching, tasting, sharing and returning to the dishes you liked most. Relaxed and generous, it is a table of carefully prepared dishes — somewhere between aperitivo and dinner, but much more than either.
A Turkish breakfast is rarely about just one plate — and rarely about eating quickly. PAZAR brings that spirit to the table with hot and cold dishes, bread, cheese, vegetables, eggs, something sweet and plenty of tea. Plates are passed around, tea is refilled and breakfast slowly becomes brunch.
Istanbul has always been shaped by many cultures, traditions and ways of eating. Over generations, they have met, borrowed from one another and become part of the same rich culinary landscape. ISTANBUL brings some of that richness to the table — from the sea and the meyhane to home kitchens, neighbourhood bakeries, börek, slow cooking and milk desserts.