Food and drink
Among the first restaurants to lead the Ottoman culinary revival, Feriye serves up a seasonal menu of recipes culled from hundreds-of-years-old cookbooks. Though modified for a modern palate – more olive oil, less lard – the primarily meat and seafood dishes are still decadent. It has a full bar, including good wines by the glass.
Specialties include pastırma (spicy cured beef) wrapped in vine leaves, grilled kalkan (turbot) with saffron, and lamb fillets with eggplant. The lavish Sunday brunch is also very popular.
Posh, romantic and very formal.
Service is extremely attentive without hovering over the table.
Though the 19th-century building that houses the restaurant proper is beautifully redone, with large chandeliers and intricately painted ceilings, the action in the summer – the time to come – is on the massive outdoor pavilion, where you can enjoy alfresco dining directly alongside the Bosphorus.
Main courses range from 40 lira to 65 lira. Seem a little steep? Grab a bite at the affiliated café/bar, which also has Bosphorus views.
- Business travellers
- Mature travellers
- Celebrity spotting
- Great views / scenery
- Special occasions