Live. Love. Local. KADIKOY
Food scene
Çiya Sofrası
Güneşli Bahçe SokağıFeatured on Netflix' Chefs Kitchen (Season 5, Episode 2)
Great wine restaurant with a lovely garden in the courtyard
67 yerel halk öneriyor
Viktor Levi Şarap Evi
No:4 Damacı Sk.Great wine restaurant with a lovely garden in the courtyard
Moda Aile Çay Bahçesi
Park İçi YoluTeagarden by the water
Brekkie Croissant & Cookie
No:24/1 Yoğurtçu Parkı CdGreat breakfast
Nestled inside the Haydarpaşa Train Station, one of Istanbul’s most treasured historical landmarks, Mythos always makes for a memorable night out with its offer of delicious meze, expertly grilled fish and free-flowing rakı in a nostalgic setting. While the train station is currently undergoing major renovations after a 2010 fire damaged the roof and top floors, Mythos remains very much open and is a Kadıköy favorite that can get packed every night of the week during the warmer months.
MYTHOS
Haydarpaşa GarıNestled inside the Haydarpaşa Train Station, one of Istanbul’s most treasured historical landmarks, Mythos always makes for a memorable night out with its offer of delicious meze, expertly grilled fish and free-flowing rakı in a nostalgic setting. While the train station is currently undergoing major renovations after a 2010 fire damaged the roof and top floors, Mythos remains very much open and is a Kadıköy favorite that can get packed every night of the week during the warmer months.
Kadıköy's beloved Italian eatery Aida is one of those place that feels more like a home than a restaurant. Inside, you’ll be greeted by a piano and family portraits lined along the staircase before being served an authentic Italian meal on dinnerware that looks as if it came from your grandmother’s house. We start with the appetizer plate with fried rice balls in a bolognaise sauce, meatballs and fava bean crocchettes, which strikes us as an inventive way to serve fava beans by breading and frying them. The seafood and shrimp fettuccine is fresh and perfectly al dente. Aida also makes its own breads and ice cream, though our favorite treat was the tiramisu made with Quarta coffee imported from Italy.
23 yerel halk öneriyor
Aida - vino e cucina
No:10 Ressam Şeref Akdik SokağıKadıköy's beloved Italian eatery Aida is one of those place that feels more like a home than a restaurant. Inside, you’ll be greeted by a piano and family portraits lined along the staircase before being served an authentic Italian meal on dinnerware that looks as if it came from your grandmother’s house. We start with the appetizer plate with fried rice balls in a bolognaise sauce, meatballs and fava bean crocchettes, which strikes us as an inventive way to serve fava beans by breading and frying them. The seafood and shrimp fettuccine is fresh and perfectly al dente. Aida also makes its own breads and ice cream, though our favorite treat was the tiramisu made with Quarta coffee imported from Italy.
Bonkis doesn’t have a set “menu,” per se, but on weekends you’ll find focaccia sandwiches (Saturdays) and burgers (Sundays). The burgers here are easily some of the best in Istanbul, served with a 120-g beef patty, cheese, mushrooms and caramelized onions as well as your choice of two sauces, with options like homemade tomato paste and eggplant pesto. The homemade breads are soft without being too greasy, which makes them the perfect complement to the beef patty covered in sauce. We also love that the burgers are served with green onion-potato salad instead of French fries.
7 yerel halk öneriyor
Bonkis Bahce
No: 3/C Dr. Şakir Paşa Sk.Bonkis doesn’t have a set “menu,” per se, but on weekends you’ll find focaccia sandwiches (Saturdays) and burgers (Sundays). The burgers here are easily some of the best in Istanbul, served with a 120-g beef patty, cheese, mushrooms and caramelized onions as well as your choice of two sauces, with options like homemade tomato paste and eggplant pesto. The homemade breads are soft without being too greasy, which makes them the perfect complement to the beef patty covered in sauce. We also love that the burgers are served with green onion-potato salad instead of French fries.
This sister restaurant to Bağdat Caddesi eatery Rotisserie Noir serves a French-inspired menu in a setting that’s much more spacious than the original. In contrast to the predominantly black décor of Rotisserie, Brasserie Noir boasts white tablecloths and chic red chairs as well as live music for dinner service. Our favorite starters include the shredded beef taco (21 TL) and the goat cheese tart with caramelized onions (19 TL). Those who enjoy sweet-and-savory dishes should try the pide with Roquefort and pears (29 TL). Red meat is the highlight of the menu here as it is at Rotisserie: in addition to sumptuous dishes like lamb karski (49 TL) and Noir beef cutlets (41 TL), you’ll also find specialty meats like uykuluk (sweetbread, 30 TL). Brasserie builds on the good word of mouth Rotisserie achieved through its expertise in cooking techniques: in other words, you won’t be disappointed. Be sure to make reservations if you’d like to visit for Sunday brunch.
8 yerel halk öneriyor
Brasserie Noir
455 1 Bağdat Cd.This sister restaurant to Bağdat Caddesi eatery Rotisserie Noir serves a French-inspired menu in a setting that’s much more spacious than the original. In contrast to the predominantly black décor of Rotisserie, Brasserie Noir boasts white tablecloths and chic red chairs as well as live music for dinner service. Our favorite starters include the shredded beef taco (21 TL) and the goat cheese tart with caramelized onions (19 TL). Those who enjoy sweet-and-savory dishes should try the pide with Roquefort and pears (29 TL). Red meat is the highlight of the menu here as it is at Rotisserie: in addition to sumptuous dishes like lamb karski (49 TL) and Noir beef cutlets (41 TL), you’ll also find specialty meats like uykuluk (sweetbread, 30 TL). Brasserie builds on the good word of mouth Rotisserie achieved through its expertise in cooking techniques: in other words, you won’t be disappointed. Be sure to make reservations if you’d like to visit for Sunday brunch.
While it's unusual for an eatery with the word ‘meyhane’ in its name to not offer any fish, the idea here isn’t to have a full family meal; it’s to have a couple of bites to accompany your drink. Warm starters like kokoreç (seasoned, skewered lamb’s intestines), uykuluk (sweetbread) and döner kavurma (braised lamb) more than make up for the menu's lack of a main course. As for the meze, we suggest trying the fried eggplant topped with yogurt, garlic and tomato paste sauce; the haydari (yogurt spread seasoned with garlic, mint and dill), which is just as thick as it should be.
Moda Meyhanesi
82/B Moda Cd.While it's unusual for an eatery with the word ‘meyhane’ in its name to not offer any fish, the idea here isn’t to have a full family meal; it’s to have a couple of bites to accompany your drink. Warm starters like kokoreç (seasoned, skewered lamb’s intestines), uykuluk (sweetbread) and döner kavurma (braised lamb) more than make up for the menu's lack of a main course. As for the meze, we suggest trying the fried eggplant topped with yogurt, garlic and tomato paste sauce; the haydari (yogurt spread seasoned with garlic, mint and dill), which is just as thick as it should be.
With over 50 flavours and decades of history under it's belt, Ali Usta's fame extends well beyond Moda. While his recipes are kept secret, the only thing we know is that they haven’t changed a bit in all these years. If you’re fortunate enough to be here in the colder months, we definitely recommend getting the traditional winter beverage salep with your ice cream.
35 yerel halk öneriyor
بستنی مشهور علی اوستا
Moda CaddesiWith over 50 flavours and decades of history under it's belt, Ali Usta's fame extends well beyond Moda. While his recipes are kept secret, the only thing we know is that they haven’t changed a bit in all these years. If you’re fortunate enough to be here in the colder months, we definitely recommend getting the traditional winter beverage salep with your ice cream.
Those studying gastronomy in college are often recommended not to open their own restaurant shortly after graduation. Two alums of the Department of Gastronomy and Culinary Arts at Yeditepe University, Naz Tiryaki and Emre Çeri, took this lesson to heart, choosing to forgo lavish plates in favor of a snack bar specializing in mini burgers that resemble the American slider. Five of the six burgers on the menu come with 70-g beef patties, and most feature a variety of toppings – with the exception of the popular şamburger, which comes with a bold pistachio sauce that offsets the need for any cheese or additional garnishes.
8 yerel halk öneriyor
Mini Eatery
55 Moda Cd.Those studying gastronomy in college are often recommended not to open their own restaurant shortly after graduation. Two alums of the Department of Gastronomy and Culinary Arts at Yeditepe University, Naz Tiryaki and Emre Çeri, took this lesson to heart, choosing to forgo lavish plates in favor of a snack bar specializing in mini burgers that resemble the American slider. Five of the six burgers on the menu come with 70-g beef patties, and most feature a variety of toppings – with the exception of the popular şamburger, which comes with a bold pistachio sauce that offsets the need for any cheese or additional garnishes.
Reinventing the humble dürüm (wrap) with gourmet influences, chefs Kaan Sakarya and Derin Arıbaş say that what sets the quality of their dürüm apart is their meat cooking technique as well as the spices and sauces they use. The ribs in their beef dürüm are slow-cooked for seven to eight hours, while the pickles and mustard sauce served alongside it are made using the chefs’ own recipes. Basta! also serves dürüm with homemade chorizo, smoked chicken and a daily-changing variety of vegetarian ingredients. The chefs’ talent really shines through in the desserts, like the vanilla sütlaç (rice pudding).
26 yerel halk öneriyor
Basta! Street Food Bar
No:1 Sakız Sk.Reinventing the humble dürüm (wrap) with gourmet influences, chefs Kaan Sakarya and Derin Arıbaş say that what sets the quality of their dürüm apart is their meat cooking technique as well as the spices and sauces they use. The ribs in their beef dürüm are slow-cooked for seven to eight hours, while the pickles and mustard sauce served alongside it are made using the chefs’ own recipes. Basta! also serves dürüm with homemade chorizo, smoked chicken and a daily-changing variety of vegetarian ingredients. The chefs’ talent really shines through in the desserts, like the vanilla sütlaç (rice pudding).
Situated in an old two-storey house in Koşuyolu, this brand new meyhane is a gem among a handful of fish restaurants offering more or less the same meals. Sakar Zeybek offers a daily menu of Aegean and Greek recipes, made with ingredients that are almost all brought from the owners’ homeland of Muğla on the southern coast. Since this is a meyhane, the most frequently consumed drink is obviously the rakı – to do the space justice, we highly recommend ordering a bottle of Sarı Zeybek and making a night of it with friends and family.
Sakar Zeybek
No:20 Kalfa Çeşmesi SokakSituated in an old two-storey house in Koşuyolu, this brand new meyhane is a gem among a handful of fish restaurants offering more or less the same meals. Sakar Zeybek offers a daily menu of Aegean and Greek recipes, made with ingredients that are almost all brought from the owners’ homeland of Muğla on the southern coast. Since this is a meyhane, the most frequently consumed drink is obviously the rakı – to do the space justice, we highly recommend ordering a bottle of Sarı Zeybek and making a night of it with friends and family.
Possibly the most impressive breakfast menu you’ll find hereabouts relies not on excess but on ingredient selection: tulum cheese from the Tunceli Province, organic honey from Mount Idea, zahter (an herb similar to thyme) from Antep and lor (a soft curd cheese) from Bandırma are only a few of the regional treats you’ll find on the generous breakfast plate. Dün also makes its own sourdough bread. This attention to detail is also evident in the eatery’s design: it almost feels as though the architectural firm Halükar Mimarlık didn’t have the heart to alter the natural materials and chose to create a spacious, lush environment around the unfinished wooden tables and stone flooring. Dün also serves a daily menu that includes vegan options as well as regional ingredients like pizza with sucuk (spicy beef sausage) from Afyon or soup made with tarhana (a fermented mixture of grain and yogurt) from Urla.
11 yerel halk öneriyor
Yesterday Cafe
No:60 Lütfü Bey Sk.Possibly the most impressive breakfast menu you’ll find hereabouts relies not on excess but on ingredient selection: tulum cheese from the Tunceli Province, organic honey from Mount Idea, zahter (an herb similar to thyme) from Antep and lor (a soft curd cheese) from Bandırma are only a few of the regional treats you’ll find on the generous breakfast plate. Dün also makes its own sourdough bread. This attention to detail is also evident in the eatery’s design: it almost feels as though the architectural firm Halükar Mimarlık didn’t have the heart to alter the natural materials and chose to create a spacious, lush environment around the unfinished wooden tables and stone flooring. Dün also serves a daily menu that includes vegan options as well as regional ingredients like pizza with sucuk (spicy beef sausage) from Afyon or soup made with tarhana (a fermented mixture of grain and yogurt) from Urla.
The Moda branch of Dem, a modern rendition of a traditional Turkish tea room, is at your disposal with an upgraded menu and interior. The worlds of art and tea are mingled together in this newly refurbished space, with works by Moda-native artists now gracing its walls. Exhibited works include installation artist Eda Soylu’s ‘Wallpaper’, created through the embedding of flowers in concrete. A piece made by Ebru Yalkın using tea bags is also on display at Dem. Although this spot is celebrated for their delicious cheesecakes, we’d also like to bring some of their new simit-centered plates to your attention. Dem’s simit skewers, simit bruschetta, and avocado and poached egged Smith Benedict are a few we recommend!
Dem Moda
9/1 Şair Nefi Sk.The Moda branch of Dem, a modern rendition of a traditional Turkish tea room, is at your disposal with an upgraded menu and interior. The worlds of art and tea are mingled together in this newly refurbished space, with works by Moda-native artists now gracing its walls. Exhibited works include installation artist Eda Soylu’s ‘Wallpaper’, created through the embedding of flowers in concrete. A piece made by Ebru Yalkın using tea bags is also on display at Dem. Although this spot is celebrated for their delicious cheesecakes, we’d also like to bring some of their new simit-centered plates to your attention. Dem’s simit skewers, simit bruschetta, and avocado and poached egged Smith Benedict are a few we recommend!
There are those who look after their sourdough as they would a child, cultivating it to perfection over time. One such person is Olcay Gu¨neş, whose new space in Moda derives its name from the weight of his breads. The menu revolves around bread made by Gu¨neş using six-year-old sourdough. You’ll find toasts and sandwiches like the fresh thyme, tulum cheese and sundried tomato sandwich (8 TL), which are both filling and bursting with flavor down to the last bite. The eggs and greens come from a garden in Yakacık, while the cheese, olives and jams are brought in from other cities throughout Turkey. We recommend trying the breakfast platter (22.50 TL), which includes three types of cheese, two types of olives, grilled eggplant and pepper sauce, ham, clotted cream made with buffalo milk as well as homemade jams. At lunchtime you’ll find a buffet of olive oilbased dishes such as crispy zucchini with aged kaşar cheese, rustic peppers with yogurt or artichokes in olive oil, at 18 TL per plate. Needless to say, sourdough bread is the perfect accompaniment to both breakfasts and lunches here.
16 yerel halk öneriyor
700 GRAM
There are those who look after their sourdough as they would a child, cultivating it to perfection over time. One such person is Olcay Gu¨neş, whose new space in Moda derives its name from the weight of his breads. The menu revolves around bread made by Gu¨neş using six-year-old sourdough. You’ll find toasts and sandwiches like the fresh thyme, tulum cheese and sundried tomato sandwich (8 TL), which are both filling and bursting with flavor down to the last bite. The eggs and greens come from a garden in Yakacık, while the cheese, olives and jams are brought in from other cities throughout Turkey. We recommend trying the breakfast platter (22.50 TL), which includes three types of cheese, two types of olives, grilled eggplant and pepper sauce, ham, clotted cream made with buffalo milk as well as homemade jams. At lunchtime you’ll find a buffet of olive oilbased dishes such as crispy zucchini with aged kaşar cheese, rustic peppers with yogurt or artichokes in olive oil, at 18 TL per plate. Needless to say, sourdough bread is the perfect accompaniment to both breakfasts and lunches here.
Hane Kadıköy co-founder Berk Sayan’s previous accolades/endeavours include music journalism and co-founding Beşiktaş Gastropub Kosmos. According to his pasionate retelling of the restaurants journey, bringing Hane Kadıköy to life took a great deal of time and heart. What stands today is a 3-floored meyhane packed with charm. We were especially drawn to their outdoor-seating area which, enclosed by a handful of classic Kadıköy apartments, adds a certain homeyness and warmth to the venue. Because the volume of music is calmer at this bit of the restaurant, you won’t have to worry about growing weary of trying to converse during your meal. The second and third floors on the other hand are much better equipped for all the party-animals out there. As for the food? Their ingredients are supplied from different regions of Anatolia. Salted yoghurt and pomegranate molasses from Antakya, cheese from Ezine, butter and kavurma from Rize. The spicy Girit pâte (20 TL) under Hane’s meze selection is amongst our favourites. Sesame seeds give this dish a lovely touch. An Antakya speciality, cercerun (18 TL) is a staple of Hane; the salted yoghurt dish topped with roasted onions is fit to be re-ordered at any and every stage of your meal. Provided by Beyoğlu’s Tunç Balık, Lakerda (32 TL) is served with a side of sliced red onions. Although munching endlessly on meze is a difficult task to restrain from, don’t fill yourself up too much before trying the orange seabass (46 TL).
6 yerel halk öneriyor
Hane Kadıköy
No: 7 Mimar Çıkmazı SokakHane Kadıköy co-founder Berk Sayan’s previous accolades/endeavours include music journalism and co-founding Beşiktaş Gastropub Kosmos. According to his pasionate retelling of the restaurants journey, bringing Hane Kadıköy to life took a great deal of time and heart. What stands today is a 3-floored meyhane packed with charm. We were especially drawn to their outdoor-seating area which, enclosed by a handful of classic Kadıköy apartments, adds a certain homeyness and warmth to the venue. Because the volume of music is calmer at this bit of the restaurant, you won’t have to worry about growing weary of trying to converse during your meal. The second and third floors on the other hand are much better equipped for all the party-animals out there. As for the food? Their ingredients are supplied from different regions of Anatolia. Salted yoghurt and pomegranate molasses from Antakya, cheese from Ezine, butter and kavurma from Rize. The spicy Girit pâte (20 TL) under Hane’s meze selection is amongst our favourites. Sesame seeds give this dish a lovely touch. An Antakya speciality, cercerun (18 TL) is a staple of Hane; the salted yoghurt dish topped with roasted onions is fit to be re-ordered at any and every stage of your meal. Provided by Beyoğlu’s Tunç Balık, Lakerda (32 TL) is served with a side of sliced red onions. Although munching endlessly on meze is a difficult task to restrain from, don’t fill yourself up too much before trying the orange seabass (46 TL).
Umut Karakuş is a successful chef who is familiar with the enthusiasts of gastronomy. Karakuş from Le Cordon Bleu is pursuing a hyperactive career. He has conducted projects representing the Anatolian cuisine in London, served as a chef in important venues such as Aila and Bey Restaurant, and was named as the best chef at the 17th Time Out Istanbul Food & Drink Awards. Karakus is also training and cultivating young cooks.
It is located in a quiet street of Kadıköy which gets more and more crowded day by day. The middle-aged neighbors who come to buy appetizers and young people who are after the gastronomic experience… There is a bar in the center of the place. If you sit around the bar you can observe the staff.
6 yerel halk öneriyor
Muutto
No:57 Cemal Süreya SkUmut Karakuş is a successful chef who is familiar with the enthusiasts of gastronomy. Karakuş from Le Cordon Bleu is pursuing a hyperactive career. He has conducted projects representing the Anatolian cuisine in London, served as a chef in important venues such as Aila and Bey Restaurant, and was named as the best chef at the 17th Time Out Istanbul Food & Drink Awards. Karakus is also training and cultivating young cooks.
It is located in a quiet street of Kadıköy which gets more and more crowded day by day. The middle-aged neighbors who come to buy appetizers and young people who are after the gastronomic experience… There is a bar in the center of the place. If you sit around the bar you can observe the staff.
Coffee
Their dessert menu and counter will take your breath away the moment you walk in. Take a look at the library at the entrance; you can leave the book you finished and head out with a new one. The apple crumble and date cake are competing with each other for best flavor. Don’t worry about which one to pick, order them both and enjoy.
8 yerel halk öneriyor
180 Coffee Bakery
Their dessert menu and counter will take your breath away the moment you walk in. Take a look at the library at the entrance; you can leave the book you finished and head out with a new one. The apple crumble and date cake are competing with each other for best flavor. Don’t worry about which one to pick, order them both and enjoy.
Walter's Coffee Roastery
21 Bademaltı Sk.Guten Morgen Coffee & Sourdough
No:19 Fırıldak SokakMontag Moda
No:22/A Bademaltı Sk.Zapata Bakery
No : 31 A Şevki Bey Sk.