A Table of Cultures
The culinary crossroads of continents and centuries: Ottoman palace cooking, Armenian meze traditions, Sephardic flavours, Greek coastal specialties, and Anatolian warmth all live together on one vibrant table. From sour cherry stuffed vine leaves (Vişneli Yaprak Sarma) and spicy lamb köfte with sumac onions, to delicate rosewater milk puddings and cardamom Turkish coffee.
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.
Courses & Offerings
Cold Meze & Sarma
Vişneli yaprak sarma (vine leaves stuffed with spiced rice and sour cherries); Topik (chickpea, tahini and caramelized onion dumpling); Haydari with Aegean wild mint.
Bakery & Börek
Crispy su böreği with parsley and white cheese; Warm Armenian pide bread with black cumin seed butter.
Mains from Sea & Land
Spiced Istanbul butcher köfte with charred padrón peppers and sumac red onion salad; or Oven-roasted sea bass with raki-braised fennel.
Traditional Confectionery
Caramelized kazandibi milk pudding with ground pistachio; Traditional Turkish sand-brewed coffee.
* All menus are seasonal and can be tailored to dietary requirements, vegetarian preferences, and natural wine pairings.