Discover Istanbul's incredible food scene — from legendary street food and traditional lokanta restaurants to rooftop dining and the best food markets. A complete guide to eating your way through Turkey's culinary capital.
Essential Istanbul Street Food
Balık Ekmek (Fish Sandwich)
Istanbul's most iconic street food is the balık ekmek — a simple but delicious grilled fish fillet served in a half-loaf of crusty white bread with fresh lettuce, onions, and a squeeze of lemon. The most famous spot to eat one is on the bobbing boats at the Eminönü waterfront near the Galata Bridge, where fishermen grill mackerel over open flames. The combination of the fresh fish, the sea breeze, and the view of the bridge and mosques makes this more than a meal — it is a quintessential Istanbul experience.
Simit
The simit is Istanbul's answer to the New York bagel — a circular bread ring encrusted with sesame seeds, crispy on the outside and soft within. Simit vendors are found on virtually every street corner, pushing distinctive red carts. It is the city's most common breakfast food, typically eaten plain or with cheese and tea. A fresh simit from a good vendor, still warm from the oven, is one of life's simple pleasures and costs less than a single lira.
Döner Kebab
While the döner has been exported worldwide, nothing compares to eating it in Istanbul. Layers of seasoned lamb, beef, or chicken are stacked on a vertical rotisserie and slowly grilled, then shaved off in thin slices. The best döner shops use high-quality meat with the right fat-to-lean ratio, resulting in juicy, intensely flavored slices served in bread, in a wrap (dürüm), or on a plate with rice and salad. Look for shops where you can see the quality of the meat on the spit — pale, processed-looking cylinders are best avoided.
Lahmacun
Often called Turkish pizza, lahmacun is actually much thinner and lighter — a paper-thin round of dough topped with a mixture of minced meat, tomatoes, peppers, onions, and herbs, baked in a wood-fired oven until crispy. It is served with fresh parsley, lemon juice, and sometimes sumac. Roll it up like a wrap and eat it with your hands. Lahmacun is cheap, fast, and incredibly satisfying — the perfect lunch on the go.
Kokoreç
Not for the faint-hearted, kokoreç is seasoned lamb intestines wrapped around sweetbreads, grilled on a horizontal rotisserie, then chopped and served in a crusty bread roll with spices. It is Istanbul's favorite late-night street food, devoured after evenings out in Beyoğlu and Kadıköy. The taste is rich, slightly gamey, and deeply savory. If you are adventurous, this is an unmissable Istanbul experience.
Kumpir
Istanbul's loaded baked potato, kumpir, originates from the Ortaköy neighborhood in Beşiktaş. A massive baked potato is split open, the flesh is mashed with butter and cheese, and then you choose from dozens of toppings — from corn, olives, and pickles to sausage, mushrooms, and Russian salad. The Ortaköy waterfront kumpir stalls, with the illuminated Bosphorus Bridge as a backdrop, are an essential Istanbul experience.
Traditional Restaurant Dining
Lokanta (Traditional Eatery)
The lokanta is Turkey's version of a home-cooking restaurant. These humble, cafeteria-style eateries display the day's dishes in steam trays behind a glass counter — you simply point at what looks good. Typical offerings include stewed vegetables in olive oil, meat and bean casseroles, rice pilafs, stuffed peppers, and fresh salads. A full meal with bread and a drink typically costs between 50 and 100 Turkish Lira. Lokantas are where Istanbul residents eat their weekday lunches, making them the most authentic dining option in the city. The best are found in Fatih, Eminönü, and the side streets of Kadıköy.
Meyhane (Turkish Tavern)
The meyhane is Istanbul's social dining tradition at its finest. These lively taverns serve meze — an elaborate spread of small cold and hot dishes — accompanied by rakı (anise-flavored spirit diluted with water). A meyhane evening starts with a selection of cold meze like hummus, eggplant salads, stuffed vine leaves, and seafood dishes, followed by hot meze like fried calamari and grilled halloumi, and finishes with a grilled fish or meat main course. The atmosphere is convivial and often musical, with live fasıl musicians playing traditional songs. Beyoğlu's Nevizade Street and Balık Pazarı are famous meyhane districts.
Kebab Restaurants
Istanbul has outstanding kebab restaurants representing every regional style in Turkey. Southeastern-style kebabs from Adana and Urfa feature spiced minced meat grilled on long flat skewers over charcoal. İskender kebab, from Bursa, layers döner meat over cubes of bread with tomato sauce, melted butter, and yogurt. Testi kebab involves meat and vegetables slow-cooked in a sealed clay pot that is ceremonially broken at the table. For the best kebab experience, seek out restaurants specializing in a specific regional style rather than those offering everything.
Best Food Markets and Areas
Kadıköy Market
The sprawling market around Kadıköy's ferry terminal is Istanbul's finest food market. Fishmongers display the morning's catch on beds of ice, cheese shops offer tastings of dozens of varieties, spice vendors fill the air with fragrance, and pastry shops display trays of baklava and börek. The surrounding streets add to the experience with artisan coffee roasters, pickle shops, and vendors selling freshly squeezed pomegranate juice. Allow at least two hours to explore properly.
Spice Bazaar (Mısır Çarşısı)
The Spice Bazaar in Eminönü has been selling spices, dried fruits, Turkish delight, and teas since 1660. While it has become somewhat touristy, the quality of products remains high, especially at the shops deeper inside the market. The streets immediately surrounding the bazaar host a chaotic, authentic local market that is equally worth exploring.
Beşiktaş Market
Every Saturday, the Beşiktaş neighborhood hosts a vibrant street market selling fresh produce, cheese, olives, honey, and bread. This is where Beşiktaş residents do their weekly shopping, making it far more authentic than tourist-oriented markets. The surrounding streets have excellent small restaurants and cafés for lunch after your market visit.
Sweet Treats and Desserts
Baklava: Layers of thin filo pastry filled with crushed pistachios or walnuts, soaked in syrup or honey. Istanbul's best baklava comes from shops specializing in the Gaziantep style, using bright green pistachios and a lighter syrup. Karaköy Güllüoğlu is one of the city's most famous baklava destinations.
Turkish Delight (Lokum): These gel-like confections come in hundreds of flavors, from classic rose and pistachio to pomegranate, mastic, and double-roasted hazelnut. The best lokum has a distinctive soft-yet-firm texture that cheap versions cannot replicate. Ali Muhiddin Hacı Bekir, operating since 1777, is the original and still one of the best.
Künefe: A dessert of shredded filo pastry (kadayıf) layered with melted cheese, baked until crispy, and soaked in sweet syrup. It is served hot, often with a scoop of ice cream, and the contrast between the crunchy pastry, stretchy cheese, and sweet syrup is addictive.
Dondurma: Turkish ice cream is famous for its stretchy, chewy texture, achieved through the use of salep (orchid root powder) and mastic resin. Street vendors in Sultanahmet put on theatrical performances, teasing customers with the sticky ice cream on long metal paddles before serving.
Drinks Not to Miss
Turkish Tea (Çay): Strong black tea served in tulip-shaped glasses is the lifeblood of Turkish social life. It accompanies every meal, every meeting, and every moment of relaxation. Tea gardens (çay bahçesi) overlooking the Bosphorus are among Istanbul's most pleasant experiences.
Turkish Coffee: Finely ground coffee boiled in a cezve (small pot) and served unfiltered in small cups. It is strong, thick, and traditionally accompanied by a piece of Turkish delight. After drinking, your cup can be turned over and the grounds read for fortune-telling — a beloved social tradition.
Ayran: A refreshing yogurt drink made by mixing yogurt with water and salt. It is the perfect accompaniment to kebabs and heavy meat dishes, with the cool tanginess cutting through the richness.
Fresh Juices: Street vendors and juice bars throughout Istanbul serve freshly squeezed orange juice and pomegranate juice year-round. The crimson pomegranate juice is particularly spectacular in autumn when the fruit is at peak season.
Rooftop Dining with a View
Istanbul's rooftop restaurant scene is extraordinary, with terraces overlooking the Hagia Sophia, the Bosphorus, and the Golden Horn. The best rooftop dining is from April to October when the weather is warm enough to eat outdoors comfortably. Check the evening forecast before booking — you want clear skies and mild temperatures for the full experience. The most atmospheric sunset dining spots are along the Bosphorus waterfront and on the terraces of Sultanahmet and Beyoğlu hotels.
Tips for Eating in Istanbul
Lunch is typically the biggest meal of the day in Turkey, and lokantas serve their best food between 12:00 and 14:00. Dinner service at restaurants usually begins around 19:00 and can continue until midnight or later, especially on weekends. Tipping is customary — 10 to 15 percent in sit-down restaurants, while rounding up the bill is sufficient in casual eateries. Tap water is safe to drink in Istanbul, but most locals prefer bottled water. Many restaurants in tourist areas will present a bread and meze charge automatically — ask about pricing if it was not ordered.
For the best food experiences, venture beyond the tourist districts. The most memorable meals in Istanbul are often found in neighborhood lokantas, side-street kebab shops, and waterfront fish restaurants that locals frequent. Use our Route Planner to find your way to off-the-beaten-path food destinations, and check the district weather to choose the best neighborhood for outdoor dining each day.
