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.