Kıyı has it all: ambience, a panoramic view of Sarıyer’s marina with a Bosporus backdrop and the freshest fish the city has to offer. Specialising in a wide variety of appetisers, their tarama, a Greek meze of salted and cured roe mixed with olive oil, lemon and breadcrumbs, is an excellent choice. Kıyı’s octopus carpaccio with celery (kerevizli ahtapot carpaccio) and thinly sliced sautéed liver (yaprak ciğer) are also highly recommended as starters. When in season, Kıyı’s best-selling fish includes throat mullet (Boğaz tekiri), bonito (palamut), bluefish (lüfer) and turbot (kalkan). A dinner for two runs an average of 350 Turkish Lira, or around £45.