Best Restaurants in Istanbul 2026
Istanbul's Ottoman heritage and Bosphorus seafood make it one of the world's great food cities. Here are the best restaurants in Istanbul for 2026.
Best Traditional Turkish Restaurants
The meyhane (Turkish tavern) is Istanbul's most essential dining institution: a long evening of meze (cold and hot small dishes), grilled fish, and raki (anise spirit, diluted with water and ice) shared at communal tables with loud conversation and live music. Imroz Meyhane in the Cihangir neighbourhood (Akarsu Sokak) is one of Istanbul's oldest and most beloved meyhanes — a Rum Greek-Turkish establishment that has survived the community's diminishment and serves exceptional cold meze and grilled whole fish. Assk Kahve in Bebek (on the Bosphorus) is the most romantic meyhane setting — tables on a wooden terrace over the Bosphorus with panoramic water views. Kalikratya on the Besiktas waterfront is the best value meyhane in central Istanbul for fish and raki.
Best Kebabs and Grilled Meats
Istanbul's kebab culture is the most sophisticated in the world, far beyond the doner of Berlin or the shish of London. Beyti Restaurant in Florya (near Ataturk Airport) is Turkey's most celebrated kebab restaurant — the Beyti kebab (minced lamb rolled in lavash bread and baked) was invented here and served to heads of state for decades. Hamdi Restaurant in Eminonu (near the Spice Bazaar) has extraordinary Bosphorus views from its top-floor terrace and excellent southeastern Anatolian kebabs. For everyday kebab excellence, the Urfa biber kebab (Urfa pepper-spiced minced lamb) at any reputable Adana kebap restaurant in Kadikoy is extraordinary.
Best Contemporary Istanbul Dining
Istanbul's contemporary restaurant scene is led by a generation of internationally trained Turkish chefs. Mikla at the Marmara Pera hotel rooftop (Beyoglu) is chef Mehmet Gurs's flagship New Anatolian cuisine restaurant — extraordinary Bosphorus views from the 18th floor terrace and a menu drawing on Turkey's extraordinary regional ingredients and culinary heritage. Neolokal at the SALT Galata building (Beyoglu) is chef Maksut Askar's historically researched Ottoman recipe reinterpretation — perhaps the most intellectually interesting restaurant in Turkey.
Practical Dining Tips for Istanbul
Istanbul's Bosphorus fish restaurants peak in September-November (when the autumn fish migration brings bonito, bluefish, and sea bass through the straits in abundance). The Kalikoy fish market on the Asian side of Istanbul (accessible by ferry from Eminonu or Kabatas in 20 minutes) has the finest fresh fish selection in the city. Raki and fish is the classic Istanbul meal pairing; raki is traditionally diluted with water 50/50 and served with ice alongside meze. Turkish tea (cay) is offered complimentary after meals at almost all traditional restaurants.
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