Food and drink
Apart from some common local ingredients -- goats cheese, pomegranates, pistachios -- the preparations of meat and fish are so far from traditional fare, I have a hard time seeing how they’re still “Turkish,” but that’s a mere conversational diversion when everything is so satisfying. There’s not much here for vegetarians though. The bar, includes excellent specialty cocktails, many made with fresh and unusual fruits.
The duck spring rolls with apple and plum chutney, slow-cooked beef cheeks with Turkish noodles, and lime-flavoured chocolate cake were among the stars of a recent meal.
Large windows and open staircases expand the small rooms spread over four floors of a 103-year-old Art Nouveau townhouse and are done up in a pleasing minimalist style, with retro chairs, big mirrors, and works by local artists.
Service is attentive and fairly formal.
Just off the bustling Taksim Square in the central Beyoğlu district.
Main dishes range from 40-55 lira.
The offshoot at the [node:172729], Müzedechanga (“Changa at the museum”) is just as good and offers views across the Bosphorus (also known as the Istanbul Strait) in a relaxing garden setting.
- Business travellers
- Culture vultures
- Special occasions