From Street Cart to Empire: How One Galata Entrepreneur Reimagined Istanbul's Meze Culture

Şerif Yılmaz remembers the early mornings clearly—pushing a wooden cart through the narrow cobbled streets of Galata at 5 a.m., selling börek and ayran to dock workers heading to the port. That was fifteen years ago. Today, his restaurant group operates three successful venues across Istanbul, employing over 120 staff and serving roughly 2,000 customers daily across all locations.

Yılmaz's flagship restaurant, Galata Kitchen, sits on Bankalar Caddesi, steps from the Galata Tower. Since opening in 2019, it has become a fixture on the neighbourhood's dining circuit, blending traditional Anatolian meze with contemporary plating techniques. The restaurant maintains a tight focus: seasonal ingredients sourced directly from farmers in Thrace and the Marmara region, a rotating menu, and prices that reflect quality without exclusion—mains averaging between 180 and 280 Turkish lira.

"The retail hospitality sector in Istanbul has transformed dramatically over the past decade," explains Yılmaz, reflecting on the city's evolution as a culinary destination. "When I started, there was a divide between street food and fine dining. Now, people want authenticity with professionalism."

Industry data supports his observation. According to Istanbul Chamber of Commerce figures released earlier this month, food and beverage establishments in central neighbourhoods—Beyoğlu, Galata, Sultanahmet, and Beşiktaş—have grown by 34 percent since 2020. Meanwhile, average spending per customer has increased by 22 percent year-on-year, suggesting diners are investing more in quality experiences.

Yılmaz's second venue, Mermaid Café, opened in Balat last year, targeting a younger demographic and emphasizing sustainability. His third location, Arkadaş Sofrası, operates in Kadıköy's Moda district as a more casual neighbourhood spot. Each maintains distinct identity while adhering to his core principle: food rooted in regional tradition, executed with technical precision.

The entrepreneur's success also reflects broader Istanbul trends. Hotel openings in the Galata-Beyoğlu corridor have increased foot traffic by an estimated 40 percent since 2023. International visitors now comprise roughly 60 percent of customers at his flagship location—a marked shift from the predominantly local clientele of his street-vending days.

Looking ahead, Yılmaz plans to launch a food consulting service for emerging restaurant owners, sharing operational knowledge he's accumulated. His trajectory from informal economy to formalized business mirrors Istanbul's larger transition: a city where entrepreneurial ambition, cultural depth, and professional execution increasingly define competitive advantage.

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