FridayFiled under Reviews (Eats)
Editor’s note, Oct. 16, 2012: After getting too many notes about this place from disappointed diners who had been served substandard food or had their check inflated, we sadly need to move this fish spot onto our “no longer recommended” list. For those looking for a good fish shack on the Golden Horn, check out this review.
For good reason, there is a well-beaten path to Karaköy Balıkçısı, an excellent fish restaurant in Perşembe Pazarı, a district near the Golden Horn filled with small shops selling power tools and bathroom fixtures. The fish there is superb, as it should be for a lunch that can cost $40 per person, with no booze. That’s fine for a birthday, but what about the other 364 lunches of the year?
A solution has appeared. Just around the corner from the fish market at the base of the Galata Bridge in Karaköy, we found Akın Balık, a bare-bones fish restaurant hugging the wall of what appears to be an otherwise abandoned building. One of several outdoor fish places in the area, set back just a few steps from the Golden Horn’s edge, the restaurant has a laid-back vibe that makes us feel like we’re no longer in the big city but instead relaxing in some seaside village. Continue…
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no responses - Posted 05.13.09
Here at Istanbul Eats, we’ve been procrastinating on a review of the venerable Bosphorus fine dining and high-living establishment Körfez. From the private boat shuttle that takes diners across the Bosphorus to the small, Asian-side cove that is the restaurant’s home, to the delicious sea bass baked in salt, Körfez is one of ...continue
20 responses - Posted 04.03.09
Editor's note: Abracadabra has closed, but its chef, Dilara Erbay, has opened a new venue that we also recommend, Datlı Maya. One look at Abracadabra, housed in an imposing Ottoman-era mansion located smack dab on the Bosporus in the swank Arnavutköy neighborhood, might make your wallet ache. Think again. This funky, ...continue
7 responses - Posted 04.01.09
From Western China all the way to Istanbul, Turkic people roll out dough, fold it into small pouches, boil it and call it mantı. When it comes to dumplings, Turkish tradition dictates that the tortellini-like mantı be no larger than peanut-sized. With its unusually large (and sometimes fried) dumplings, Bodrum ...continue