Çiya

Çiya Review

Three branches on the same street comprise one of Istanbul's most popular foodie destinations, and the reputation is well-deserved. Chef-owner Musa Dagdeviren, 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, 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 memorable flavor combinations. Desserts are equally remarkable and include candied olives, tomatoes, or eggplant, served with sweet clotted cream. Nearby Çiya Sofrasi offers home-style dishes only, while Çiya Kebap 2 just does kebabs. No alcohol is served at the no-frills venues, but try the serbet, a traditional drink made from various fruits.