Fodor's Expert Review Yeni Lokanta
Rising chef Civan Er (formerly of Müzedechanga) puts a unique and contemporary twist on traditional Turkish dishes, using ingredients sourced from local producers in different regions of the country. The menu consists mainly of small plates that offer innovative flavor combinations, as in sweet-and-sour kısır (tabbouleh) made with a sour-cherry infusion, or spicy, rustic sucuk sausage with walnuts and served on top of a barlotti bean puree. Dishes such as green beans with "burnt" yogurt are made in the venue's wood-fired oven, as is the sourdough bread. The decor blends a contemporary vibe with nods to Turkish culture, and service is above typical Istanbul standards. A tasting menu is also available.
Kumbaracı Yokuşu 66
Istanbul, Istanbul Turkey