In Turkey, fish restaurants aren’t just about the food — they’re a ritual. You go with a group of friends on a Friday or Saturday night, or with family on a leisurely Sunday. It starts slow and social: you’re invited to walk over to the meze display and pick what speaks to you — a beloved part of the experience.

Alp’s favorite mezes:

Tereyaglı Karides – Shrimp cooked in bubbling butter with garlic, and often a kick of chili or splash of lemon.

Köpoglu – Fried eggplant cubes served with garlicky yogurt and a drizzle of spicy tomato sauce — humble and addictive.

Lilly’s favorite mezes:

Atom Yogurt – Thick, creamy yogurt with sizzling hot chili butter poured on top — spicy, tangy, and unforgettable.

Zeytinyaglı Enginar – Artichoke hearts braised in olive oil, nestled with carrots and peas — light, elegant, and uniquely Turkish.

Zeytinyaglı Fasulye – Green beans slow-cooked in olive oil and tomato — a cold dish with soul.

Of course, no proper fish restaurant experience is complete without rakı. It’s tradition — and a social contract — to sip (or slam) Turkey’s anise-scented spirit as you graze through the night.

Eventually, you’ll choose a whole fish to be grilled, baked, or pan-fried to your liking. Watch out for the “market price” gray zone — the cost can be a surprise.

You can also order Alp’s go-to: Balık Tava - lightly breaded fish, stir-fried with tomatoes and garlic. It never disappoints.

Balikci Abdullah*

Our family favorite since the 80s, there is a boat service from Istinye @balikciabdullah

Kıyı Balık*

Fish restaurant featured in Michelin Guide – we went here for dinner after Alp proposed ☺ @kiyi.tarabya

Adem Baba

Quick seafood lunch/dinner with no alcohol served. They will always have the freshest catch cooked to perfection @adembabaarnavutkoy

Bebek Balikci

While the food and service leave a little to be desired, it does have the best bosphorus front seating of any restaurant in Istanbul.

Ceremony

BLACK TIE