Istanbul’s food culture blends Ottoman palace traditions with Anatolian home cooking and Black Sea–to–Aegean seafood. Start with a meyhane: small plates (meze) like haydari, ezme, fava, and grilled octopus, paced slowly alongside rakı. Seafood shines by season—lüfer (bluefish) peaks in autumn; hamsi (anchovy) rules winter—best along the Bosphorus or in Kumkapı.
Street eats are integral: simit carts everywhere; balık ekmek by Eminönü; midye dolma (stuffed mussels) and late-night kokoreç for the adventurous; kumpir in Ortaköy. Explore markets such as Kadıköy Çarşı and the Spice Bazaar for produce, pickles, and regional cheeses.
Breakfast (kahvaltı) is a ritual—olives, white and aged cheeses, tomatoes, jams, kaymak with honey, and menemen (tomato-scrambled eggs). For doughs and grills, try börek, pide, lahmacun, döner, köfte, and spicy Adana or milder Urfa kebab. Vegetarians find abundant zeytinyağlı (olive-oil braises) and bulgur-based çiğ köfte.
End with sweets: baklava, künefe, and lokum. Drink çay constantly; savor foamy Türk kahvesi; in winter, warm up with salep or fermented boza.
Practical tips: Share meze and order gradually. Fish is often priced by weight and season—ask before committing. Reserve meyhane tables and weekend breakfast spots. A small cover (kuver) and charges for bread/water are common; tip 5–10% in sit-down venues. Cards are widely accepted, but small vendors prefer cash. Most food is halal; alcohol is widely available. Useful phrases: “Afiyet olsun” (enjoy) and “Az acılı” (less spicy).