The Top Restaurants In Galata, Istanbul

Leb-i Derya offers a fantastic meal and drink with an even more fantastic view. While not the highest rooftop dining spot in Galata, the venue arguably possesses the most romantic panorama of the city spanning the Hagia Sophia, Topkapi Palace and the Asian side from its vantage point nestled on the hillside above the Bosphorus. Leb-i Derya’s menu consists of Turkish and non-Turkish items, reflecting a culinary mix that echoes the restaurant’s view from Europe onto Asia. With ample bar space, Leb-i Derya is the perfect location for a dinner followed by drinks as the city turns from day to night.

Canim Cigerim is a straightforward and reasonably priced restaurant, providing a much welcome alternative to hotel restaurants in the Galata neighborhood. With a name meaning ‘my liver, my dear,’ Canim Cigerim’s specialty, unsurprisingly, is liver, although et (beef) and tavuk (chicken) skewers are also available. These three meat options compose the menu, one porsiyon (portion) consists of ten skewers of one of the meats, which will be promptly brought to the table along with flatbread and a bouquet of herbs, molasses-drizzled tomato and onion salad and lemon. While Canim Cigerim only does one thing, it does it assuredly well.

Though Galata is home to a plethora of upscale hotels, restaurants and clubs, institutions like Dürümzade stand as a testament to the varied (and sometimes polarised) demographics of the neighborhood. For those seeking a quick, inexpensive and delicious meal, however, Dürümzade can only be good news. Dürümzade’s namesake dürüm is a beef, chicken or lamb kebab wrapped in a flavorful flatbread and garnished with parsley, onions and tomato. This no-frills place is a hit among locals and foreigners alike, from tourists wandering the back streets of Istiklal Caddesi to late-night clubbers.

Situated atop the Marmara Pera, Mikla undoubtedly offers the most spectacular panorama of the city, sweeping from the Golden Horn to the Bosphorus and the historic peninsula. Open since 2005, Mikla’s head chef Mehmet Gürs announced his manifesto for the New Anatolian Kitchen. This philosophy is reflected in Mikla’s lauded prix-fixe menus which feature organic and ethically sourced ingredients in a range of culturally diverse dishes.

Ficcin offers somewhat of a middle ground between high-end restaurants and skewer-grilled meat joints, specialising in Circassian cuisine at affordable prices. Spread across several storefronts lining Kallavi Sokak, the venue ensures a lively dining experience. Circassian specialties appear alongside Turkish classics, including manti which is larger than usual and stuffed with potato, chicken soup and the eponymous ficcin, a layered pastry-like dish stuffed with flavorful meat. The signature speciality, however, remains çerkez tavugu, a creamy mixture of walnuts, shredded chicken and garlic.