GustoAtlas

A coastal classic where fish is cooked with steam and its own juices, without heavy sauces; freshness is the main determinant.

A symbol of the Istanbul shores; grilled fish served between bread with onions and greens. It is a port tradition associated with the boats of Eminönü.

A coastal soup where white-fleshed fish is briefly cooked in a vegetable and lemon broth; it demonstrates that fish is not limited to frying and grilling.

A beloved example of the pilaki tradition, made with fresh or dried kidney beans cooked in olive oil with onions, garlic, carrots, and tomatoes. It is served cold and is a classic of local eateries.

A simple winter dessert made from pumpkin softened in its own juice with sugar; it is commonly served with tahini and walnuts.

A summer classic that shares the same eggplant shape as İmambayıldı but is distinguished by its minced meat filling and hot serving.

The esteemed fish of the Bosphorus is grilled over a controlled strong fire; its season is autumn.

A home-cooked approach where seasonal vegetables are added and cooked in a single pot one at a time; adding all vegetables to the pot at once does not yield good results.

A classic from Istanbul where eggplant meets onion, tomato, and garlic in olive oil over low heat. It is one of the most well-known representatives of the olive oil tradition and is served cold.