Siirt Şeref Büryan is a turkish restaurant in Fatih, Istanbul.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Why locals love it: Buried in Kadınlar Pazarı behind the Valens Aqueduct, the Fatih corner Kurdish migrants from Siirt have run since 1987 and few non-Turkish guidebooks reach.
Tip: Order büryan around 11:00 before the lunch crowd; the perde pilavı and a tas kebabı round out a full table.
3 hours
This experience takes place in one of Kadıköy’s rare garden homes. You’ll cook side-by-side with a professional chef, learning recipes that have been passed down throu...
4 hours
Join a hands-on cooking class in Istanbul and learn to make traditional Turkish baklava from scratch. Enjoy your creation with Turkish tea in a cozy apartment.
2.5 hours
Discover the art of painting with Turkish coffee in a cozy Istanbul home. Sip traditional Turkish coffee, learn brush techniques, and create your own coffee-scented artwork.
Address: İtfaiye Caddesi No:4, Kadınlar Pazarı, 34087 Fatih, İstanbul, Istanbul
Bahar Restaurant inside a Yağcı Han courtyard, an esnaf lokanta feeding bazaar working merchants from steam-table stewpots that empty by mid-afternoon.
Why locals goBuried in a small han off the Grand Bazaar's Nuruosmaniye gate, found only by the bazaar merchants who eat there daily.
TipGet there before 14:00 or the stewpots are empty.
Sade Kahve below the Rumeli Hisarı battlements, an all-day Bosphorus terrace where ash-brewed Turkish coffee meets a full kahvaltı board. Located in Sarıyer.
Why locals goRight under the Rumeli Hisarı walls, far enough up the Bosphorus that most day-trippers never make it.
TipCome on a weekday morning for the kahvaltı; the terrace fills by 11 on weekends.
Pano Şarap Evi on Hamalbaşı, an 1898 Greek-Turkish wine house with a doorway-deep cellar and a Bozcaada bottle list nobody else pours. Located in Beyoğlu.
Why locals goTiny 1898 wine cellar on a Hamalbaşı side-lane that the Istiklal crowd walks straight past.
TipOrder the Bozcaada Çavuş with a cheese plate; the room only holds about thirty.
Hayvore off Istiklal, the Black Sea steam-table cooking corn-bread anchovies and smoky bean stews for whoever knows the side street. Located in Beyoğlu.
Why locals goLocals fill it for the Black Sea menu, tourists walk past for the larger Istiklal places ten metres away.
TipOrder the hamsi pilav and the muhlama; they only run while supplies last.
Adem Baba on Beyaz Gül Caddesi, a 1992-founded Arnavutköy fish lokantası where the catch comes off Bosphorus boats moored outside and the family runs three.
Why locals goA no-alcohol Arnavutköy mom-and-pop fish lokantası, off the Bebek tourist drag and known mostly to upper-Bosphorus regulars.
TipWalk in for lunch on a weekday; no reservations, and the fried calamari and grilled day-catch go fastest.
Bahar Restaurant inside a Yağcı Han courtyard, an esnaf lokanta feeding bazaar working merchants from steam-table stewpots that empty by mid-afternoon.
Why locals goBuried in a small han off the Grand Bazaar's Nuruosmaniye gate, found only by the bazaar merchants who eat there daily.
TipGet there before 14:00 or the stewpots are empty.
Antiochia on a Beyoğlu side street, an Antakya (Hatay) kitchen plating southeastern grills and Levant mezze from a tight Asmalımescit address.
Why locals goTucked on a tight General Yazgan side-street in Asmalımescit, often walked past on the way to bigger meyhanes.
TipOrder the cevizli biber, the kunefe and the cag kebab together.
