Three no-frills branches on the same street comprise one of Istanbul's most popular foodie destinations, and the reputation is well-deserved. Chef-owner Musa Dağdeviren, who hails from the southeastern Turkish city of Gaziantep, is something of a culinary anthropologist, serving recipes from around Turkey that you're unlikely to find elsewhere. His original venue, Çiya Kebap, makes a range of top-notch kebabs, but the biggest draw is the selection of seasonal and daily specials—both meat-based and vegetarian—featuring unusual flavor combinations. Equally memorable desserts include candied olives, tomatoes, or eggplant, served with sweet clotted cream. Nearby Çiya Sofrası offers home-style dishes only, while Çiya Kebap 2 just does kebabs. Alcohol is only served at Çiya Sofrası; at the other locations, try the şerbet, a traditional drink made from various fruits.
Sep 20, 2011
Wonderful, well presented and innovative food in an unpretentious setting with excellent friendly service at a reasonable cost. Great overall experience. Loved the sour cherry and lamb stew and the slightly spicey cheese and sun dried tomatoes.
Nov 7, 2009
Our best dining experience in Istanbul. We took a ferry over and walked along the streets finally locating the restaurant. The waiter(s) were very friendly and although they did not speak much english and we spoke no turkish we were able to communicate. We let them recommend different items for us from a cafeteria/buffet style of set-up. We also had kebaps. Everything was delicious.
Jul 21, 2009
Price/value rate is at its best. Different dishes daily along with regulars. Every meal with seasonal ingredients. Kebabs are best meat although mostly lamb. Veal fans can eat lamb here.