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Best Restaurant in Istanbul

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few cities layer domes, minarets, bridges, and the Bosphorus like Istanbul. From golden hour to night lights, a great rooftop turns the city into a stage—and dinner into a memory with the Best Restaurant in Istanbul

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Day Tour with Cool Travel Istanbul blends art, food, history, and waterfront views into a single, photo‑ready itinerary. From coffee and street art to Bosphorus sunsets and best rooftops in istanbul

Breakfast in Cihangir (Beyoğlu)

Van Kahvaltı Evi, Cihangir
Order: Van breakfast set, menemen, tea.
A Cihangir staple serving Van‑style breakfast (otlu peynir, murtuğa, honey‑kaymak). Beloved by artists and locals; later expanded beyond Cihangir.

Alternative: Namlı Gurme, Karaköy — build‑your‑own breakfast (cheese, pastırma & eggs, honey‑kaymak).
Deli‑counter classic by the Karaköy ferry—ideal before crossing the Galata Bridge.

Baklava (Karaköy)


Karaköy Güllüoğlu
Order: Pistachio baklava + kaymak.
Istanbul branch of the Gaziantep‑born Güllü family; opened in Karaköy in 1949 and still produces baklava at scale in its Karaköy facility.

Old City Lunch (Sultanahmet / Eminönü)

Pandeli, Spice Bazaar (1st floor)
Order: Eggplant dishes, lamb stew, seasonal fish.
Founded in 1901 by Pandeli Çobanoğlu; in the Spice Bazaar since 1957. A blue‑tiled Istanbul institution with a star‑studded guestbook.

Alternative: Tarihi Sultanahmet Köftecisi (Selim Usta)
Order: Köfte + piyaz, ayran.
Roots in 1920; run by generations of the Tezçakın family. The original site was expropriated in 1964; the brand continued at today’s central location near Hagia Sophia.

Turkish Coffee (Beyoğlu)


Mandabatmaz
Order: Türk kahvesi (orta).
Tiny alleyway café since 1967, famed for ultra‑thick foam. Longtime brewmaster Cemil Pilik helped cement its cult status just off İstiklal Avenue.


Seafood Dinner (Old City)


Balıkçı Sabahattin, Cankurtaran
Order: Cold meze, grilled seasonal fish.
Family‑run seafood house in a 1927 wooden mansion; earned international press in 2000 and remains a Sultanahmet classic.

Alternative splurge (short ride): Mikla (Beyoğlu) or Neolokal (Galata) — tasting menus with views.


Sweets (Sirkeci / Galata)


Hacı Bekir (Sirkeci)
Buy: Turkish delight (rose/pistachio), akide.
Story: Founded in 1777; credited with popularizing lokum and supplying the Ottoman court.

Hafız Mustafa 1864 (Sirkeci/İstiklal/Galataport)
Order: Baklava, sütlaç, kazandibi, trilece.
Story: Long‑running patisserie brand with multiple late‑open branches—handy after dinner.

Late‑Night Street Food (Beyoğlu)


Dürümzade
Order: Adana dürüm + ayran.
Story: Featured on Anthony Bourdain’s No Reservations (2010); the lavaş is brushed with spices before the wrap hits the grill.


Photo Tips & Dress Code

Photo Tips (touristic areas)

  • Breakfast (Cihangir / Karaköy): Window seats for soft morning light; shoot overhead (flat lay) for the breakfast spread; lock exposure on whites (cheese, eggs) to avoid blowout.
  • Spice Bazaar & Old City lunch: Use wide‑angle (24–28mm equiv.) for bazaar aisles; step outside Pandeli’s blue‑tiled hall for a doorway frame; be mindful of vendor privacy—ask before close‑ups.
  • Galata Bridge & Karaköy meze: Aim for golden hour; capture fisherman silhouettes and tramlines; at the table, turn off flash and use night mode or ISO 800–1600; stabilize on a glass/bag.
  • Seafood near Sultanahmet: Plates are glossy—angle at ~45° to avoid reflections; include raki/water carafes for context.
  • Sweets (Sirkeci/Galata): For baklava shine, tap‑to‑focus on the pistachio layer; shoot diagonal trays; ask staff to tilt the tray for a quick shot; avoid blocking queues.
  • Street food (Beyoğlu): Catch grill smoke with backlight; shoot the wrap cut‑section; keep gear compact—phones excel here.
  • General: Ask before photographing people; no flash inside small venues; keep tripod/large rigs for outdoors; wipe phone lens; carry a polarizer if using a camera to tame glass glare.

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