Meyhane Culture

Little, Little In The Middle

İstanbul is synonymous with Meyhane, traditional local drink houses that became recognised as the place to drink alcohol with meze. The décor and ambience of meyhanes have changed over the centuries, but elements such as Rakı as the drink of choice have remained.

Meyhane is by far the best place to enjoy fish with a wonderful selection of mezes or appetisers beforehand. Choose from a never-ending selection of delicious small meze dishes brought to your table on a large tray, each little plate presenting a variety of colours and flavours. From tomatoes to grilled eggplants to stuffed vine and grape leaves. The most popular dish is Cacık, whose main ingredients are yoghurt, cucumber, and garlic. Perfect for hot summer days!

Be sure to order some of the Ara Sıcak, warm starters served between the mezes and the main course. What is served as an appetiser can easily turn into a memorable feast, as ordering the ara sıcak often leads to an evening where the main meal is skipped in favour of these warm savouring mezes over drinks and good conversation.

Eat, Sleep, Fish, Repeat

With the shores of the Aegean, the Mediterranean, the Sea of Marmara, and the Black Sea on İstanbul's doorstep, fish understandably plays an important role in Turkish cuisine and food culture. Each sea has its own characteristics and there are different local fish throughout the year, so there is a great seasonal variety to be found.

Everything from Levrek (sea bass), often grilled, but for the spectacular, it fried whole in a thick salt bowl then lit on fire in front of the guests and served at the table.

Meanwhile, locals love Lüfer (bluefish) from the Sea of Marmara, so it is often served in restaurants. Lüfer is at its delicious best when prepared simply on the grill with a little olive oil and spices.

Of course, we cannot ignore a Black Sea favourite Hamsi (anchovies), especially if you are in İstanbul during hamsi season, you absolutely must try some! Locals love fresh anchovies, street stalls, restaurants, and even upscale eateries are packed with patrons eating these tasty little delicacies.

Popular in İstanbul, Hamsi is often served whole or deboned and then prepared and served in a variety of ways: fried until crispy, in a soup, as a side dish to a pilaf or salad, as a topping on pizzas and even sandwiched between bread as a snack on the go!

Other fan favourites include Sardalya (sardines), Palamut (bonito), Barbunya (red mullet), and the Summer Fish; Mercan (pandora).

Where To Party and Meyhane?

Popular places for a wonderful Meyhane experience can be found in the Yedikule and Çengelköy neighbourhoods, which offer a rich heritage of meyhane cuisine that has been passed down from generation to generation.

For an alfresco experience, the terraces in Karaköy and Balat offer stunning views of the Golden Horn and are perfect for warm nights.

In Beyoğlu you'll find plenty of meyhane with tables spilling out into the side streets, but Kurtuluş offers a few cosy places where the meze is always fresh and delicious and you can wash it down with Turkish coffee and a glass of mint liqueur.

Head to Kadıköy and the hip backstreets of Moda and you'll find yourself in the pedestrianised Osmanık Sokak, where the neighbourhood is buzzing with Meyhanes on the street and the entertainment of rock, jazz, and traditional Turkish folk music jostling for the attentions of the patrons' ears.