Tag: Tips & Guides

Istanbul looks different when you climb a few floors higher. Up here, tomatoes blush beside satellite dishes and basil waves at ferry funnels. Hotel stewards pick herbs minutes before dinner service, and volunteers turn compost with views of minarets. The city’s new farmers have traded wide fields for narrow skylines, proving that soil can thrive even on concrete.

This guide shows travelers, expats and curious locals how to step into that airborne world. You will learn why roof gardens matter, when to visit them, what to bring, and where to taste the harvest. Every tip is grounded in verified projects that already bloom above the traffic, not in distant plans or daydreams.

Urban Roots in the Sky

The permaculture roof at Witt Istanbul Hotel in Cihangir began as a staff experiment. Today it grows mint, sage and micro‑greens in recycled beds, all watered with captured rain. Guests can sip tea among the planters while the skyline frames Topkapi and Galata Tower, turning agriculture into sightseeing.

Across the water, The Peninsula Istanbul opened an herb garden that stretches over four waterfront buildings. Built with the urban farming collective Komsukoy, the garden supplies chef Fatih Tutak’s kitchen and hosts wine tastings every Tuesday night. Rows of pomegranate trees share space with basil and oregano, and the Bosphorus glitters just beyond the trellis

Smaller initiatives keep popping up. A one‑acre vertical farm in a Sariyer mall parking lot now produces leafy greens year‑round, proof that even tight commercial corners can feed a city. Travel writers have started to notice: a recent Forbes piece framed these sky farms as the heart of Istanbul’s green tourism wave, praising harvest‑to‑plate menus that cut food miles to mere elevator rides.

Weather and the Best Season

Summer roofs feel like open‑air lounges, with night temperatures near 24 °C and almost no rain. Spring brings cooler breezes; pack a light jacket for April evenings around 14 °C. Autumn sunsets are crisp but kind, rarely dipping below 15 °C before midnight. Winter roofs still operate; chefs simply switch to cold‑tolerant greens—yet visitors should expect damp 8 °C air and occasional fog rolling off the strait.

What to Pack for a Sky‑Garden Visit

Layer a breathable T‑shirt under a cotton overshirt and fold a compact shell into your bag. Soft‑soled trainers grip wet decking better than heels, and a power bank keeps your phone alive for night photography. Bring a cloth tote if the venue sells produce; many gardens let guests buy a handful of herbs or a jar of rooftop honey at checkout.

Where to Meet the Farmers

Witt Istanbul Hotel offers informal walk‑throughs each afternoon. Ask reception to join and you may end up pruning basil with the bar staff before they muddle it into a cocktail.

The Peninsula Herb Garden runs ticketed tastings that pair locally grown figs with Anatolian wines. Book one day ahead through the hotel concierge to try produce that traveled less than fifty steps to your plate.

Sariyer Vertical Farm sits behind a luxury mall food court. Visitors can peer through glass walls that reveal stacked LED‑lit lettuce columns—an easy detour after a Bosphorus cruise.

To feel Istanbul’s older gardening tradition, trace the ferry to Kuzguncuk on the Asian side. A 700‑year‑old community garden there shows why residents refuse to let concrete win completely; its story explains how today’s rooftop plots borrow knowledge from centuries‑old ground‑level bostans.

From Roof to Plate

Many chefs now brag about “twenty‑meter produce.” Gallada, the signature restaurant at The Peninsula, designs menus around parsley and baby peppers clipped hours earlier. In Cihangir, Witt’s rooftop bar serves a hummus plate topped with their own cherry tomatoes and lemon balm. Even the casual noodle stand inside the Sariyer mall seasons bowls with the vertical farm’s fresh coriander. Try these dishes early in your trip; once you taste herbs that skipped the truck ride across town, regular salads will seem sleepy.

Linking Past and Future

Istanbul has farmed within its walls since Byzantine days, but the skyline twist feels new. Roof gardens cool buildings, cut storm‑water runoff, and hand city kids a patch of soil they can name. Whether you drop by for a quick photo or volunteer for a compost shift, every visit supports locals who bet that the next great Bosphorus view will also smell like rosemary.

 

Save More with Istanbul Tourist Pass®

Istanbul Tourist Pass® is the city’s all‑digital sightseeing key. Choose a one‑ to five‑day option, load it on your phone and unlock more than one hundred attractions without printed tickets. Perfect for booking that last‑minute rooftop tasting while you ride the tram.

Your pass already covers three crowd‑pleasing cruises—the Bosphorus Dinner Cruise with Turkish shows, the two‑hour Sunset Cruise with audio guide, and the classic Sightseeing Cruise—and each departs within walking distance of the top roof gardens. Scan once, sail between continents, then step straight into a herb‑scented sky lounge without queueing for tickets.

Reserve your pass before arrival, open the companion app, and let the built‑in map steer you from ferry to farm. With the savings you keep, order an extra jar of rooftop honey—sweet proof that city agriculture is no longer just a dream but tonight’s dessert.

The Bosphorus never sleeps. Long after daytime ferries dock and museum gates close, the water keeps moving, scattering moonlight across palaces and fishing boats. At midnight the strait feels like a quiet festival, lit by bridge LEDs, tea-stained lanterns and the glow of late ferries sliding between two continents.

This guide helps night owls, expats and first-time visitors catch that after-hours magic. You will find plain advice on weather, packing, routes, flavors and insider spots, all in simple language. Read it once, keep it open on your phone and step into the night.

Weather After Dark

Even in July the mid-sea breeze can bite, while a winter squall can rise fast. Dress for quick shifts.

Seasonal Snapshot

• Summer nights: 22-26°C, light breeze, no rain drama.
• Autumn: 15-20°C, stronger winds, chance of drizzle.
• Winter: 5-12°C, damp air, fog hugs the water.
• Spring: 12-18°C, cool gusts, clear skies after sunset.

Midnight Microclimate Tips

• Carry a thin windbreaker even in August.
• If you pack a scarf, it doubles as a blanket on the ferry deck.
• Humidity calls for phone lens wipes to keep night photos sharp.

What to Pack

Keep it light, hands free and warm enough for open decks.

Layers Matter

• Breathable tee, cotton shirt, fold-up shell.
• Comfortable trainers for slippery wooden piers.

Tech and Tools

• Power bank, night-mode camera, wired earphones for audio guides.
• Translator app offline file, QR-ready e-tickets.

Simple Necessities

• Istanbulkart or contactless card for late buses.
• Small cash for simit and tea.

What to Do and See

Start on the water, end where locals finish their shift.

Classic Night Cruises

• Bosphorus Dinner Cruise: folk dances, soft drinks, sailing under the lights of two continents.
• Bosphorus Sunset Yacht: shorter ride, open deck cushions, photo stop near Maiden Tower.

Local Ferry Stories

• Hop the midnight Kadikoy-Eminonu boat, buy tea on board, watch the cooks close up fish stalls at Karakoy.
• Ride the last Besiktas-Uskudar ferry, share simit with seagulls that follow the wake.

Waterfront Walks

• Stroll Ortakoy Square, listen to street sax, photograph the mosque framed by bridge lights.
• Climb the quiet lanes of Rumeli Hisari for a moonlit look over fortress walls.

Late Night Culture Spots

• Catch a ney recital at a tiny cafe in Kuzguncuk.
• Peek into bookstalls that stay open till one in the morning near Karakoy tram stop.

What to Eat

Istanbul rewards hunger after dark.

Street Food Stars

• Midye dolma: squeeze lemon on stuffed mussels sold from silver trays in Besiktas.
• Kokorec: oregano scented rolls of grilled offal near Taksim’s fish market.
• Balik ekmek: fresh fish sandwich from Karakoy boats, best around 23:00 when crowds thin.

Sweet Tooth Fix

• Pistachio baklava at Karakoy Gulluoglu, open past midnight.
• Rice pudding at Moda’s old milk shop, eaten on stone steps facing the sea.

Drink and Chat

• Small tulip-shaped tea glasses on Uskudar pier benches.
• Craft beer flights in Kadikoy’s quiet back alley bars.

Practical Details

Getting Around

• Night buses cross the bridges each half hour, check Mobiett app for live maps.
• Yellow shared taxis called dolmus run Kadikoy–Bostanci until sunrise.

Safety and Courtesy

• The waterfront is well lit, still keep wallets in front pockets.
• Ask before filming fishermen, many guard family spots.

Timing Your Visit

• Most dinner cruises depart between 20:30 and 21:30, return near midnight.
• Last public ferry leaves Besiktas at 00:35, weekday schedules differ on holidays.

Unlock More with Istanbul Tourist Pass®

Istanbul Tourist Pass® gives instant entry to more than one hundred attractions, saves up to fifty percent on combined fees and works straight from your phone. Choose a one, two, three, four or five day option, activate with the first scan and explore without lines.

Midnight-Friendly Experiences Included

• Bosphorus Dinner Cruise with Turkish Shows, reserve free seat in the app. 
• Bosphorus Sunset Cruise with audio guide, ideal pre-midnight start. 
• Golden Horn and Bosphorus Sightseeing Cruise, two hour loop day or night. 
• Whirling Dervish Ceremony at Hodjapasha, late session fits an evening ferry ride.
• Audio guided Dolmabahce Palace visit for the afternoon before your cruise.

Extra Perks

• Fast track entry to Hagia Sophia, Galata Tower and Topkapi Palace, perfect when mornings feel slow after a late night.
• Free digital SIM with five gigabytes of data for quick map checks on the pier. 
• Health care discounts if you plan cosmetic or dental treatments during your stay.

Book your Istanbul Tourist Pass® before arrival, download the companion app, reserve your cruise and enjoy the city that glows long past midnight.

Istanbul’s dining scene is ever-changing, yet a handful of venerable eateries stand as living time capsules. These are places where recipes endure for a century, where the decor whispers of sultans and paschas, and where each bite carries the flavors of history. 

In this blog-style journey, we visit some of Istanbul’s oldest still-operating restaurants (on both European and Asian shores) that have preserved their culinary traditions for at least a century. Pour a glass of rakı (or boza!) and join this local food lover on a long, leisurely tour of Istanbul’s timeless dining institutions.

Istanbul’s Culinary Mosaic: A City of Flavors

Istanbul eats like it lives, loud, layered, and endlessly curious. At dawn, simit bakers hiss their sesame rings in stone ovens that haven’t cooled since the sultans. By noon, back-alley lokantas spoon out lentil soups thick enough to stand a spoon in, while fishmongers shout the day’s catch along the Golden Horn. Istanbul loooves to eat and drink. Come nightfall, rakı glasses clink beside meze plates bright with Aegean olive oil, and somewhere a pide master slides another boat-shaped crust into a wood-fired chamber that smells of oak and history.

This is a city where Byzantine monks once fermented boza, where Armenian and Greek artisans refined pastry craft, where Balkan immigrants gifted us flaky börek, and where Ottoman palace chefs merged Silk Road spices with French technique. Every district still carries its own scent: the smoky kokoreç stalls of Üsküdar, the sweet mastic breeze around Kadıköy’s patisseries, the tang of salep in wintery Vefa. Istanbul’s secret is synthesis—it layers flavors the way it layers tiles on a mosque dome, creating something both ancient and urgently alive.

100-Year-Old Restaurants Still Serving Istanbul Today

Istanbul is often described as a city where East meets West, past meets present – and nowhere is that more evident than at the dinner table. Dining at these century-old establishments isn’t just about satisfying hunger; it’s about savoring continuity in a city of constant reinvention. Each restaurant here is a story of resilience: recipes surviving through wars, migrations, and urban upheaval; family traditions upheld or master-apprentice chains unbroken.

From the dignified silence of Hacı Abdullah’s dining hall to the rowdy cheer of Cumhuriyet Meyhanesi at midnight, these places offer more than meals – they offer cultural memory on a plate. So next time you find yourself in Istanbul, take a break from the new and shiny. Instead, step into one of these culinary time machines. Order the dishes your great-grandparents might have eaten, raise a toast (be it with rakı, boza, or a strong Turkish tea) to the layers of history around you, and enjoy an edible journey through time. Let's have a look at the top 10 restaurants still serving today!

Hacı Abdullah Lokantası (est. 1888 – Beyoğlu, Ottoman Cuisine)

One of the oldest restaurants in the city, Hacı Abdullah Lokantası opened in 1888 by imperial decree of Sultan Abdülhamit II. Originally known as Abdullah Efendi and located by the Karaköy docks, it was Istanbul’s first tescilli (registered) restaurant – a stylish Ottoman take on European fine dining. Over the decades it moved to Beyoğlu’s İstiklal Avenue and eventually settled near Ağa Mosque, handed down not from parent to child but ustadan çırağa – from master to apprentice – in the antique Ahilik guild tradition.

Stepping inside, you’ll notice shelves lined with jewel-colored komposto (fruit compotes) and stained-glass skylights. The menu reads like an Ottoman palace cookbook: tender lamb Hünkarbeğendi (Sultan’s Delight), quince and apricot stews, and pilafs studded with pine nuts and currants. In fact, Hacı Abdullah’s kitchen preserves about 1,500 classic recipes, rotating about 150 of them seasonally without major changes.

Through world wars and regime changes, they’ve kept the same flavors – so much so that grandchildren of Ottoman-era patrons swear the dishes taste just as they remember. Dining here feels like time travel: the waiters (many lifelong employees) still wear traditional vests, and the atmosphere is quietly devotional to good food. Don’t skip the ayva tatlısı (quince dessert) or a refreshing spoon of vişne kompostosu (sour cherry compote) to truly taste history.

Pandeli Restaurant (est. ~1901 – Eminönü, Ottoman/Turkish with Greek Heritage)

Hidden atop the Spice Bazaar in Eminönü is Pandeli, a century-old culinary icon famed for its turquoise Iznik tiles and storied past. Pandeli was founded by Pandeli Çobanoğlu, an Anatolian Greek who arrived in Istanbul as a young man around the turn of the 20th century. He started as a modest street vendor selling meatballs to harbor porters, but his flavorful cooking soon attracted journalists, writers – even Mustafa Kemal Atatürk himself.

Pandeli’s little eatery survived the collapse of an empire, two World Wars, and even the deadly Istanbul pogrom of 6–7 September 1955, which targeted Greek businesses. After that turmoil, Pandeli moved his restaurant to its current airy premises above the Egyptian Spice Bazaar, where it remains a living museum of Old Istanbul. Walking up the worn stairs, you enter a sunlit hall covered in blue ceramic tiles and black-and-white photos of luminaries. Audrey Hepburn, Queen Elizabeth II, Sean Connery – they’ve all dined under Pandeli’s roof. The third generation now runs the place, keeping specialties unchanged.

Locals insist on the charcoal-grilled döner kebab, served in Pandeli’s style with a slice of eggplant pie and rich gravy. Other favorites include Hünkarbeğendi (smoky eggplant purée topped with lamb stew) and keşkek wheat stew crowned with slivers of Kastamonu pastırma. For dessert, the caramelized kazandibi milk pudding or sticky-sweet ayva tatlısı arrive as sweet testaments to tradition.

After a brief closure in 2016, Pandeli was revitalized and reopened in 2018 – and thankfully so. Sitting by the latticed window, gazing at the ferry-filled Golden Horn while savoring recipes from another age, one truly feels Istanbul’s old soul alive on a plate.

Yanyalı Fehmi Lokantası (est. 1919 – Kadıköy, Anatolian/Ottoman Home Cooking)

In the bustling Kadıköy Market on the Asian side, Yanyalı Fehmi Lokantası has been dishing up Ottoman comfort food since 1919. Its founder, Fehmi Sönmezler, hailed from Ottoman Yanya (Ioannina in today’s Greece), bringing Balkan flavors to Istanbul. The lore goes that Fehmi Bey, after years working in construction, met a retired Ottoman palace chef and convinced him to open a restaurant together. They set up a humble lokanta by the Kadıköy ferry docks (next to İskele Camii), with Fehmi eager to learn the secrets of imperial cuisine.

Over a century later, the Sönmezler family still runs the place, and it remains true to its roots as a bridge between palace kitchen and home kitchen. Many dishes on the menu are the very same that Fehmi and Chef Hüseyin Efendi first served when Atatürk launched the War of Independence in 1919. You can still order Papaz Yahnisi (a priest-style beef stew in tangy sauce) or Elbasan Tava (lamb baked in yogurt sauce) just as Istanbulites did a hundred years ago. Their Albanian-style pırasalı börek (leek pie) and hearty paça (tripe soup) have been crowd-pleasers across generations.

Yanyalı Fehmi’s secret to consistency is an old-school “alaylı” kitchen culture – all the cooks learn by apprenticeship, not from culinary schools. This means recipes are passed down like family heirlooms, remaining unaltered by passing fads. The dining room itself is unpretentious and homey, with tiled walls and a mosaic of vintage photos. Regulars – from local shopkeepers to high-profile politicians – come for a taste of authentic Ottoman-era cooking, be it stuffed grape leaves or almond chicken pudding. In a rapidly changing city, Yanyalı Fehmi stands like a welcoming grandmother in the neighborhood, ladling out nostalgia by the spoonful.

Kanaat Lokantası (est. 1933 – Üsküdar, Tradesmen’s Turkish Cuisine with Balkan Twist)

In Üsküdar, on Istanbul’s Asian shore, Kanaat Lokantası bustles from dawn till midnight, feeding everyone from imams to office workers since 1933. This is the quintessential esnaf lokantası, or tradesmen’s canteen; a big, no-frills cafeteria where you simply point at gleaming trays of food and let hearty stews and veggies nourish you. Kanaat was founded by the Kargılı family, Albanian Turks who migrated from Skopje in 1915, during the last sultan’s reign. The family started out selling helva sweets and goat’s milk ice cream from pushcarts, and their dairy heritage lives on in Kanaat’s famous kaymak (clotted cream) and muhallebi (milk puddings).

Generations later, the same family still runs the restaurant, and remarkably, they haven’t modernized much at all. The interior has simple wooden tables and a constant clatter of trays; at peak lunch hour, finding a seat is a competitive sport. But once you have a spot, you’re in for comfort food paradise. One glass case displays dozens of zeytinyağlı dishes, green beans, artichoke hearts, and eggplant, all braised to silky perfection in olive oil. Another counter is laden with steaming yahni casseroles, various kebabs, and Uzbek pilaf layered with spiced lamb and carrots.

Regulars swear by the delicate yaprak sarma (stuffed grape leaves) and the signature goat milk vanilla ice cream, which owes its stretchy richness to wild orchid root (salep). For dessert, Kanaat’s selection is dazzling: candied pumpkin slices glistening in syrup, bowls of aşure (Noah’s pudding with fruits and nuts), baked rice pudding with a caramelized top, and the legendary keşkül almond pudding that sells out daily (trust me, don’t skip it).

Through wartime shortages, economic crises, and the rise of credit cards (Kanaat famously accepts only cash, true to old Istanbul habits), this restaurant has weathered it all by simply sticking to what it does best: feeding people real Turkish home-cooking. It’s a delicious constant in a sea of change, and when you savor a spoon of warm pumpkin dessert under its neon lights, you feel a comforting continuity with Üsküdar generations past.

Cumhuriyet Meyhanesi (est. ~1923 – Beyoğlu, Historic Meyhane Tavern)

No tour of old Istanbul eateries would be complete without a classic meyhane, and Cumhuriyet Meyhanesi in Beyoğlu is the granddaddy of them all. Tucked in a side street off İstiklal Avenue, this three-story tavern has been pouring rakı and serving meze since the early years of the Republic (hence the name “Cumhuriyet”).

In fact, its exact founding is a bit hazy – the venue existed under Greek proprietors before 1923, but took on the name “Cumhuriyet” around the time Atatürk founded the nation. What’s certain is that for over 100 years, poets, musicians, journalists and regular Istanbul folk have whiled away nights here over lively conversation and clinking glasses.

The atmosphere remains delightfully old-school: checkered tablecloths, portraits of Atatürk on the walls, and wandering musicians playing Turkish classical fasıl music on the upper floor every evening. Famously, Mustafa Kemal Atatürk himself frequented this meyhane – an upstairs corner table (Table No. 5) was reserved as his, where he would sip Kulüp Rakısı and munch on white roasted chickpeas. That very table is still preserved as a shrine of sorts; each year on November 10 (the anniversary of Atatürk’s passing) the owners adorn it with flowers and offer guests complimentary leblebi in his memory.

Anecdotes flow as freely as the rakı here: for decades the dining room was presided over by the “Üç Ali,” three veteran waiters all named Ali who became minor legends (even inspiring a poem by Ece Ayhan). As for the food, expect a meze lover’s dream. Every day the kitchen prepares around 100 different meze plates – from garlicky eggplant salad to tangy stuffed mussels and Armenian-style lakerda (brined tuna). Grilled fish and Anatolian hot dishes are available too, but grazing on cold mezes with endless toasts of rakı is the classic way to enjoy Cumhuriyet.

Despite the trendy bars encircling it, this meyhane resists change – no modern fusion or DJ music, thank you. Instead, you get the clatter of forks, the chorus of long-time patrons singing along to a saz, and that warm, convivial Istanbul spirit that has drawn people here for a century. As you take a sip and join the chorus of “Şerefe!”, you can feel the history around you in the patina of the wood panels and the well-loved marble bar.

Tarihi Sultanahmet Köftecisi (est. 1920 – Fatih/Sultanahmet, Turkish Meatball Legacy)

In the old city’s Sultanahmet quarter – surrounded by Byzantine ruins and Ottoman mosques – there sits a humble grilled meatball shop that has quietly thrived for 105 years. Tarihi Sultanahmet Köftecisi was founded in 1920 by Mehmet Seracettin Efendi, who had migrated from Central Asia and sought to make his way in the newly forming Turkish Republic. He started selling köfte from a tiny shop near the Sultanahmet tram stop, calling it “Turan Köftecisi” in a burst of early patriotic spirit.

Over time and a few location changes (the family moved the shop a few doors down in the 1960s due to redevelopment), the name evolved too – eventually becoming Sultanahmet Halk Köftecisi and later adding “Tarihi” (historic) and “Selim Usta” to honor one of the founding sons. Name changes aside, what has never changed is the köfte itself.

The recipe is absurdly simple – 100% beef minced with just bread, salt, and a touch of onion, absolutely no spices. These springy little meatballs are grilled over charcoal and served with a dollop of tangy mustard, a pile of crusty bread, and optional sides like bean salad and semolina helva. The restraint in seasoning lets the quality of the meat shine, and it clearly worked: locals and tourists alike flock to this unpretentious two-story diner for “the real Sultanahmet köfte” experience.

Four generations of the Tezçakın family have run the business, turning down countless offers to franchise or modernize in ways that might compromise tradition. In fact, the family attributes their longevity to treating the restaurant as a way of life – each new generation working alongside their elders and even choosing spouses who appreciate the köfte trade!. Through the tumult of the 20th century – from the early Republic’s upheavals to the tourist booms of the 21st – this little shop stuck to its straightforward mission: grill up delicious meatballs, serve them with a smile.

The interior is basic and perpetually packed, the walls modestly adorned with black-and-white photos and a proud banner of “1920”. They’ve never needed flashy marketing (they famously never even paid for ads; satisfied customers have been their best publicity). If you find yourself exploring the Blue Mosque or Hagia Sophia and hunger strikes, pop into this time-honored köfteci. You’ll taste the simple, hearty flavors that fueled a city a century ago, and likely rub shoulders with a mix of construction workers, celebrities, and backpackers – proof that good köfte speaks a universal language.

Baylan Pastanesi (est. 1923 – Kadıköy, Historic Patisserie & Café)

Not all culinary time machines serve heavy meals – some specialize in the sweet pleasures of life. Baylan Pastanesi, founded in 1923, is a legendary old-school pastry shop that introduced Istanbul to European confections and café culture. It was opened by Filip Lenas, an Albanian-Greek confectioner trained in a famous French chocolaterie, together with his cousin Yorgi Kiriçiz.

Filip started his first little shop (then called “Loryan”) in Beyoğlu’s Deva Çıkmazı alley, right when the Ottoman era was giving way to modern Turkey. In those roaring 1920s, Baylan quickly became one of the cosmopolitan pâtisseries of Pera, holding its own among peers like Lebon and Markiz as a gathering spot for Istanbul’s literati. Over time Baylan expanded to Karaköy (1925) and eventually Kadıköy (1961).

Today, the Kadıköy branch carries the torch of this sugary heritage. Walking in, you’re greeted by an old-world ambiance: mosaic-tiled floors, mirrored displays of chocolate truffles and marzipan, and the soft whir of ceiling fans. Baylan’s menu still features many of the same treats from a century ago, but its crowning glory is the Kup Griye – a sundae that has itself become the stuff of legend.

Invented in 1954 by Filip’s son Harry Lenas, the Kup Griye (from coupe grillée, meaning “toasted cup”) layers vanilla and caramel ice cream with whipped cream, toffee sauce, and crunchy caramelized almonds. Remarkably, Harry’s original recipe hasn’t changed one bit in over 70 years. One mouthful of this cool, creamy delight and you’ll understand why Istanbul old-timers still dream about it. Baylan offers other retro specialties too: the Montrö chocolate mousse cake, Adisababa (rum-soaked chocolate cake), and truffle chocolates that once won gold medals in Europe.

Generations of Istanbul families have made Baylan a ritual – grandfathers who brought their sweethearts here in the 1940s now treat their grandkids to ice cream on the same chairs. In a city that often rushes forward, Baylan is a gentle reminder to slow down. Sit by the window with a Turkish coffee and a slice of cake, and watch the Kadıköy street life outside. For a moment, you might imagine you’re back in polyglot 1920s Istanbul, when a well-dressed crowd might stroll in speaking Turkish, Greek, Armenian, Ladino – all united in love of something sweet.

Vefa Bozacısı (est. 1876 – Vefa/Fatih, Traditional Boza Shop)

Our final stop isn’t a restaurant per se, but it’s a cornerstone of Istanbul’s culinary history that can’t be ignored. In the old neighborhood of Vefa in the old town, nestled in the shadow of a 4th-century aqueduct and a stone’s throw from Süleymaniye Mosque, stands Vefa Bozacısı – a tiny two-story shop where time ferments as slowly as the product it sells. Boza is a thick, tangy fermented grain drink (usually made from millet or bulgur) that was wildly popular in the Ottoman era.

Vefa Bozacısı was opened in 1876 by Hacı Sadık Bey, an Albanian from Prizren, who perfected a particular recipe for boza that was smoother, lighter in color, and more refined than the boza sold by the dozens of street vendors of that time. In fact, Hacı Sadık is credited with standardizing boza as we know it – he set up the first dedicated boza shop and established this as a family trade that now spans four generations. Walking into Vefa Bozacısı truly feels like stepping into the 19th century.

The wooden doors open to a narrow space with high ceilings; the tile floor has been worn by countless footsteps. On one side, marble counters hold large broad-bellied glass jars filled with the day’s boza, quietly bubbling as it ferments. Shelves are lined with bottles of vinegar and şıra (another Ottoman drink), and framed old photographs and letters from famous patrons adorn the walls. If you visit on an Istanbul winter evening (the traditional boza season), you’ll likely find the place packed shoulder-to-shoulder with people jostling to get a cup.

There’s no seating – this is the kind of place where you stand and sip. You order a glass of boza topped with a sprinkle of cinnamon and a handful of crunchy roasted chickpeas, and kaşıklarsın – you eat it with a spoon, since true boza is almost pudding-thick. The first spoonful might surprise you: it’s cool, tart, slightly sweet, and strangely comforting, almost like a porridge. As you savor it, take a look around. You might notice a very old glass on a high shelf – local lore says it’s the cup from which Atatürk himself drank boza during a 1937 visit. Whether that’s true or not, it’s a good story to toast to. And indeed, sipping boza at Vefa is less about the drink’s slight alcoholic buzz (it’s very mild) and more about the warm buzz of nostalgia.

The shop’s threshold is literally grooved from 100+ years of footsteps; when you step back out onto Vefa Caddesi, you feel like you’ve communed with the ghosts of winters past. As the New Lines Magazine aptly put it, Vefa Bozacısı has protected this Ottoman tradition “with a flourish since 1876,” transporting visitors to a different time. It’s a sweet, slightly tangy portal to old Istanbul.

Borsa Lokantası (est. 1927 – Tradition Meets Modern, multiple locations)

Established in 1927 in the heart of old Eminönü’s commodity exchange district, Borsa Lokantası represents how an eatery can adapt over a century while still honoring tradition. The restaurant took its name “Borsa” (meaning exchange) from Zahire Borsası Sokak where Münir Bey first opened its doors.

In those early republican days, Borsa was known for serving classic Turkish dishes to bureaucrats, traders, and Istanbul’s business elite – think hearty casseroles, stuffed vegetables, and grilled meats, done with just a bit more polish and service than an average lokanta. After Münir Bey passed, the restaurant changed hands and locations (moving to Sirkeci in the 1980s) but nearly closed for good in 1985. That’s when the Özkanca brothers stepped in, buying Borsa and essentially rescuing a piece of Istanbul heritage. They modernized its management but not its soul.

Throughout the late 20th century, Borsa became renowned for showcasing the best of Turkish and Ottoman cuisine, serving 1,000+ people a day at its peak while maintaining the quality of a fine esnaf lokantası. They even pioneered a Turkish “fast food” concept at one point – though instead of burgers and fries, Borsa’s idea of fast food was freshly cooked Turkish home fare served cafeteria-style!. In the 1990s, under visionary restaurateur Rasim Özkanca, Borsa stepped into a new role: as one of the first fine dining expressions of Ottoman cuisine.

The Boğaziçi Borsa Restaurant, which opened in the glass-walled Lütfi Kırdar Congress Center above Taksim, offered old-fashioned recipes like hünkarbeğendi, lamb testi kebab, and zeytinyağlı artichokes in an elegant contemporary presentation. It was a hit, and soon a second upscale branch opened inside the Adile Sultan Palace in Kandilli – a literal Ottoman palace setting where Borsa’s chefs reimagine 19th-century court dishes for modern palates. So in a way, Borsa has come full circle: from a hearty republican-era eatery serving traditional dishes, to nearly fading away, to being reborn as a guardian of culinary heritage in a chic guise.

Today, whether you visit the casual self-service Borsa in Osmanbey for a quick lunch of eggplant moussaka, or treat yourself to a sunset dinner at the palace tasting Ottoman classics, you are experiencing the continuum of Istanbul’s food history. The ingredients and recipes are timeless – rich tencere yemekleri (one-pot stews), zeytinyağlı vegetables as refined as those once cooked in imperial kitchens – but Borsa has shown that honoring tradition doesn’t mean living in the past. It’s about letting the past live on in the present, deliciously so. After surviving financial crashes, changing cityscapes, and even a pandemic or two, Borsa Lokantası still stands as a symbol that Istanbul can cherish its culinary past even as it strides into the future.

Discover More with the Istanbul Tourist Pass®

If this culinary time-travel whets your appetite for the rest of the city, the Istanbul Tourist Pass® is your all-access key. One fully digital pass (choose 1-, 2-, 3-, 4-, or 5-day options) unlocks 100+ attractions and services—skip-the-line entry to icons like Hagia Sophia, Topkapı Palace, and Dolmabahçe; Bosphorus cruises by day or night; audio guided neighborhood walks from Balat to Kadıköy; even airport transfers and a handy city-wide transportation card.

Families love it because kids jump between museums and aquariums without extra tickets; solo travelers love it because audio guides and small-group tours add instant company and expert insight for an extra to hire a private guide. Everything lives on your phone, so you can wander from a century-old köfte shop straight into a Byzantine cistern tour without breaking stride—or budget. In short, the pass lets you taste, see, and feel far more of Istanbul, leaving you free to focus on the important stuff: your next bite, your next view, and that inevitable next glass of rakı.

Sources: Each restaurant’s details were gathered from historical archives, interviews, and official websites, including restaurant histories and Turkish press articles, to ensure authenticity. Citations are provided in the text for direct historical references. Enjoy the read and the flavors!

Hey there! I’m your friendly Istanbul local, the kind of person who loves sharing a cold beer by the Bosphorus while chatting with tourists. I've rounded up the top 50 real questions I get from foreign visitors everything from safety to simit to the nightlife scene. Whether you're planning your first trip or just curious, this guide has got your back. Let's dive in!

Safety & General Concerns

Istanbul is one of the world’s most visited cities, and for good reason. But I get it, traveling to a new place always comes with questions. Let me break it down for you:

1. Is Istanbul safe?

Yes, it’s generally very safe. Like any major city, be aware of pickpockets in touristy areas, but violent crime is rare. Locals are friendly and helpful.

2. Is it safe for solo female travelers?

Absolutely. You’ll see plenty of local and foreign women walking around alone. Just dress comfortably (not conservatively unless visiting a mosque) and trust your instincts like anywhere else.

3. Is Turkey a Muslim country? Do I need to be Muslim to visit?

Turkey is a secular country. Religion is personal. You don’t have to be Muslim, and headscarves are optional (only required inside mosques).

4. Do women have to cover their heads?

No, unless you're entering a mosque. Most women in Istanbul don’t cover their heads, and tourists certainly don’t have to.

5. Can I drink alcohol in Istanbul?

Of course! Istanbul has bars, clubs, pubs, meyhanes (taverns), and even rooftop cocktail lounges. Alcohol is legal and part of the culture here.

6. Is there a dress code?

Not really. Dress like you would in Rome or Barcelona. Only mosques require modest dress—cover shoulders and knees.

Culture & Local Life

Istanbul is an energetic mix of East and West, past and future. Here’s what you need to know about the vibe.

7. What language do people speak?

Turkish. But in touristy areas, many people understand English. A few Turkish phrases will earn you big smiles, though!

8. Is tipping expected?

Yes, but modestly. In restaurants, 5–10% is appreciated. Round up for taxis or tip a few liras to hotel staff.

9. Can I use credit cards?

Yes, widely accepted in restaurants, hotels, and shops. But carry some cash for smaller places and bazaars.

10. Do I need a visa?

Depends on your nationality. Many can enter visa-free or get an e-visa online. Check the official government portal for up-to-date info.

Food & Drink

This city is a paradise for food lovers. Cheap eats, fine dining, street food—whatever your style, Istanbul delivers.

11. What’s a must-try local dish?

Kebabs are great, but try “kuru fasulye” (bean stew), “kokoreç” (grilled intestines), or “balık ekmek” (fish sandwich). And don’t miss breakfast!

12. Is street food safe?

Mostly, yes! Go where locals are lining up and you'll be fine. Simit (Turkish bagel) and midye dolma (stuffed mussels) are crowd favorites.

13. Can vegetarians eat well here?

Totally. Lots of meze (appetizers), veggie stews, lentil soup, and fresh salads. Many restaurants are veggie-friendly.

14. What about Turkish coffee?

Strong, tiny, and perfect for fortune-telling if you believe in that kind of fun. Also try Turkish tea—it’s everywhere and it’s free in many shops.

Nightlife & Social Life

From techno to traditional music, pubs to rooftop bars, Istanbul has it all. Here’s how to enjoy it like a local.

15. Where’s the party?

Beyoğlu (around Istiklal Street), Kadıköy, and Karaköy are nightlife hotspots. You’ll find live music, DJs, and rakı-soaked taverns.

16. Is there a nightlife curfew?

Nope. Istanbul stays up late. Most bars are open until 1–2 AM, clubs go until sunrise.

17. What is “rakı” and how do I drink it?

It’s an anise-flavored spirit. Mix with water, sip slowly, and enjoy with meze and conversation. Locals call it “lion’s milk.”

Transport & Getting Around

Don’t worry, getting around Istanbul is easier than it looks, even with its crazy traffic.

18. Is public transport easy to use?

Yes! Trams, metros, ferries, buses—super efficient and cheap. Get an Istanbul City Card for all of them and it is unlimited!

19. Are taxis reliable?

Mostly. Use apps like BiTaksi or Uber (works here) to avoid scams. Always check the meter.

20. Can I walk between attractions?

Often, yes. Especially in the historical peninsula (Sultanahmet). But Istanbul is huge, so mix walking with public transport.

Must-Sees & Top Attractions

This city has layers of history and beauty. These are the classics that never disappoint.

21. What are the must-visit landmarks?

Hagia Sophia, Blue Mosque, Topkapi Palace, Galata Tower, Grand Bazaar, and Bosphorus cruises are all worth it.

22. Are museums expensive?

Some are free, others charge an entry fee. Consider the Istanbul Tourist Pass® to skip lines and save money.

23. Do I need a guide?

Not always, but having one (or using audio guides) can really bring the city’s history to life.

24. Is the Grand Bazaar touristy?

Yes, but still magical. Bargain, take your time, and don’t feel pressured to buy. It’s part shopping, part experience.

Useful Local Tips

These little things will make your trip smoother and more fun.

25. What’s the currency?

Turkish Lira (₺). Exchange rates fluctuate, but Istanbul is very affordable for most visitors.

26. Can I drink tap water?

Technically yes, but most locals prefer bottled. It’s cheap and widely available.

27. Is Istanbul LGBTQ+ friendly?

There’s a growing LGBTQ+ scene in neighborhoods like Cihangir and Kadıköy. Open affection is fine in these areas, but discretion is still advised elsewhere.

28. Are there scams to watch for?

Avoid overly friendly strangers inviting you to bars or selling you stuff in tourist traps. If it feels weird, it probably is.

Religion & Mosques

Islam is the most common religion here, but Istanbul is welcoming to everyone—religious or not.

29. Can non-Muslims enter mosques?

Yes, most mosques welcome respectful visitors. Avoid prayer times, dress modestly, and remove your shoes at the entrance.

30. Will I hear the call to prayer?

Yes, five times a day from mosque loudspeakers. It’s part of the city’s rhythm—some visitors even find it peaceful.

31. Are there churches or synagogues I can visit?

Yes! Istanbul has historic churches (like St. Anthony of Padua) and synagogues (like Neve Shalom). Some require prior booking due to security reasons.

32. Do shops close during religious holidays?

Some do, especially on the first day of big holidays like Eid. But most tourist areas stay active, and restaurants are usually open.

Shopping & Markets

Istanbul is a shopper’s heaven, from handmade crafts to designer brands. For supermarket tips read our blog post. Here's how to shop smart.

33. What’s the best thing to buy in Istanbul?

Handmade ceramics, evil eye trinkets, Turkish delight, spices, leather goods, and hammam towels are all great souvenirs.

34. Can I haggle?

Yes, especially in bazaars. It’s part of the culture! Smile, joke, and bargain respectfully—it can be fun.

35. Are shopping malls worth visiting?

If you're into international brands, yes. Istanbul has tons of modern malls like Zorlu Center or Istinye Park.

Hammams & Local Experiences

Trying a Turkish bath or joining a local event? Great idea. Here’s what to expect:

36. What is a hammam?

A traditional Turkish bath. You steam, get scrubbed, washed, and leave feeling brand new. Some are co-ed, others separate by gender.

37. Is nudity required in hammams?

Nope! You’ll be given a towel (peştemal). Most tourists wear swimwear or keep the towel on. Staff are used to all preferences.

38. Can I get a massage in a hammam?

Yes, many offer massage packages. Just ask when booking. Go for the full experience—you won’t regret it.

Connectivity & SIM Cards

Don’t worry, you won’t be offline. Here’s how to stay connected:

39. Is Wi-Fi easy to find?

Yes, most cafes, hotels, and even ferries offer free Wi-Fi. It’s not always super fast, but it works.

40. Should I buy a local SIM card?

Yes, if you plan to stay more than a few days. Turkcell, Vodafone, and Türk Telekom offer tourist packages at the airport or in the city. I always recommend buying eSIMs for tourists!

41. Can I use my phone’s maps without a SIM?

Download maps offline on Google Maps or use apps like Maps.me. But having data makes life easier for ordering taxis, translations, etc.

Travel Tips & Logistics

Let’s make your arrival, stay, and departure smooth and stress-free.

42. Which airport should I use?

Istanbul Airport (IST) is the main one, modern and huge. Sabiha Gökçen (SAW) is on the Asian side and good for budget airlines.

43. How do I get from the airport to the city?

You can take a taxi, shuttle, private transfer, or public bus. There’s also a metro from IST. Use Google Maps or ask for help—it’s manageable.

44. What’s the best area to stay?

Sultanahmet for sightseeing, Beyoğlu for nightlife and cafes, Karaköy or Galata for a mix of both, Kadıköy for a local vibe on the Asian side.

45. Can I use ride-sharing apps?

Yes. Uber works in Istanbul, and locals also use BiTaksi. They're safer than hailing random cabs, especially for non-Turkish speakers.

Events, Customs & Fun Facts

Istanbul is full of surprises. Here are a few last things you might be curious about:

46. Are there cultural festivals worth attending?

Yes! Istanbul Film Festival, Jazz Festival, Biennial, and many local food or music festivals happen year-round. Check the calendar before your trip.

47. What time do locals eat?

Dinner is usually around 8 PM or later. Don’t be surprised if you see people still drinking tea or eating dessert at midnight.

48. Are cats really everywhere?

Yes! Istanbul is famous for its well-fed, free-roaming cats. Locals love them, and you’ll probably fall for at least one too.

49. Can I take a Bosphorus cruise?

Yes, and you should! There are public ferry rides, private sunset cruises, and even dinner boats. Great views guaranteed.

50. Will I fall in love with Istanbul?

Almost definitely. It’s chaotic, charming, and completely unforgettable. Come with open eyes and a hungry heart you’ll leave with stories for life.

And there you have it. Whether it’s your first time or your fifth, Istanbul has layers to discover and always something new to offer. Hope to see you soon—maybe we’ll even share a cold beer by the Bosphorus someday.

Istanbul Tourist Pass®: your all-in-one key

The first and most complete city pass in town, built by Istanbul insiders. Choose a pass length that fits your trip, scan a single QR code, and glide through the city while saving both time and money.

• Flexible options: pick 1, 2, 3, 4, or 5 days, then activate only when you enter your first attraction.
• Skip-the-ticket-line entry to 100+ sights, including Topkapı, Dolmabahçe, Yıldız Palace, Basilica Cistern, and more.
• Guided tours included at headline spots such as Hagia Sophia and the Grand Bazaar, led by licensed experts.
• Cruises, shows, and extras: sunset Bosphorus cruise, Whirling Dervish ceremony, Princes’ Islands ferries, audio guides, airport transfer on longer plans, and plenty of hidden gems.
• Purely digital: nothing to collect or lose, store the pass offline in the free mobile app.
• Real savings: the pass pays for itself after just two or three major attractions, everything else feels like a bonus.
• Live support: WhatsApp help line available on weekdays from 9 AM to 6 PM for quick answers while you explore.

Budget, time, language, planning: the Istanbul Tourist Pass® covers them all. Enjoy the city on your own terms, then relax with a cold beer knowing you have already handled the details.

Istanbul’s allure is undeniable—the city where East meets West, continents collide, and history stretches back thousands of years. Yet, one of the most breathtaking ways to truly experience Istanbul is by taking in its skyline from above or from the water. Whether it’s the glittering Bosphorus, the historic peninsula, or the sprawling cityscape, Istanbul’s panoramic views tell a story no postcard can capture.

If you’re a traveler who seeks out scenic vistas and unforgettable photo ops, this guide will lead you to the best lookout points across the city. And with the Istanbul Tourist Pass®, you can access many of these spots without waiting in line or paying extra entrance fees—maximizing your sightseeing time and budget.

 

1. Galata Tower

Rising above the Beyoğlu district, the Galata Tower is one of Istanbul’s most iconic viewpoints. This medieval stone tower offers a 360-degree panoramic view of the city’s skyline, including the Golden Horn, Bosphorus, and the sprawling Old City.

• Why go? The climb inside the tower is an experience in itself, and from the top, you can see the contrast between historic mosques and modern skyscrapers—a visual testament to Istanbul’s layered history.
  
   
• Tip: Visit at sunset for a magical glow over the city.
  
   
• Access: Included in the Istanbul Tourist Pass®, with skip-the-line entry.
  
   

 

2. Pierre Loti Hill

For a quieter, more local experience, head to Pierre Loti Hill in the Eyüp district. Named after the French writer who fell in love with Istanbul, this hilltop café overlooks the Golden Horn and offers serene views away from the tourist crowds.

• Why go? Sip Turkish tea or coffee while enjoying panoramic views of the city’s waterways and rooftops. The hill is also surrounded by a peaceful cemetery and historical sites.
  
   
• Tip: Take the cable car (teleferik) up for fun and great photo opportunities.
  
   
• Access: Free to visit, but cable car tickets are separate.
  
   

 

3. Çamlıca Hill

Located on the Asian side, Çamlıca Hill is one of the highest points in Istanbul. Offering sweeping views across the Bosphorus Strait and the European side, it’s a favorite spot for locals and visitors alike.

• Why go? The hill boasts beautiful gardens and tea houses where you can relax while soaking in the view.
  
   
• Tip: Visit early in the morning or late afternoon for the best light and cooler temperatures.
  
   
• Access: Free entry, accessible by taxi or public transport.
  
   

 

4. Süleymaniye Mosque Terrace

While many flock to the Blue Mosque or Hagia Sophia, the Süleymaniye Mosque offers a stunning terrace with arguably the best views of the historic peninsula. From here, you can see the domes of the Blue Mosque, the Topkapi Palace gardens, and the shimmering Bosphorus beyond.

• Why go? The mosque itself is a masterpiece of Ottoman architecture, and the terrace provides a peaceful vantage point often overlooked by tourists.
  
   
• Tip: Combine your visit with a walk around the nearby Spice Bazaar.
  
   
• Access: Entry to the mosque is free; terrace access included in some tour packages.
  
   

 

5. Bosphorus Cruise

No list of Istanbul views is complete without mentioning the Bosphorus cruise. Sailing between Europe and Asia, the cruise reveals the city’s stunning waterfront palaces, mosques, bridges, and neighborhoods from a unique perspective.

• Why go? The constantly changing views—from historic mansions to lively fishing villages—are breathtaking and ideal for photography lovers.
  
   
• Tip: Choose a sunset or evening cruise to see the city light up.
  
   
• Access: Various cruises included with the Istanbul Tourist Pass®, some offering guided commentary.
  
   

 

6. Maiden’s Tower (Kız Kulesi)

Perched on a tiny islet at the southern entrance of the Bosphorus, the Maiden’s Tower is both a scenic spot and a historic landmark. You can take a short boat ride to the tower, where you’ll be rewarded with 360-degree views of Istanbul’s coastline.

• Why go? The tower’s café and restaurant offer a romantic setting, especially at sunset.
  
   
• Tip: Combine this visit with a ferry ride to the Asian side.
  
   
• Access: Tickets for the tower and boat ride are separate but often included in special passes or tours.
  
   

 

7. Camlica Mosque’s Viewing Terrace

A newer addition to Istanbul’s skyline, the Camlica Mosque on the Asian side is the largest mosque in Turkey. Its terrace provides expansive views across the Bosphorus and cityscape.

• Why go? It offers a modern perspective on Istanbul’s blend of tradition and growth.
  
   
• Tip: Visit during prayer times for a tranquil atmosphere.
  
   
• Access: Free entry.
  
   

 

Make Your Views Count with Istanbul Tourist Pass®

Exploring Istanbul’s scenic vistas is an unforgettable part of your journey, but navigating ticket lines and transportation can slow you down. That’s where the Istanbul Tourist Pass® shines. With it, you gain skip-the-line access to landmarks like Galata Tower, Topkapi Palace, and Dolmabahçe Palace, as well as Bosphorus cruises and other city tours—all included in one easy digital pass.

No fumbling with tickets, no waiting in queues, just seamless entry to Istanbul’s best viewpoints and attractions. Whether you’re a photographer chasing the perfect sunset or a traveler eager to see Istanbul from every angle, the Istanbul Tourist Pass® helps you maximize your time and budget.

Ready to see Istanbul from its most breathtaking perspectives? Secure your Istanbul Tourist Pass®  today. Your panoramic adventure awaits!