Istanbul Food & Meyhane Guides

We have been serving Istanbul's meyhane tradition in Kasımpaşa since 1944. These guides explain the culture behind the table — what a meyhane is, how rakı is drunk, what the meze mean, and how to find good food around Beyoğlu without falling into a tourist trap.

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How a meyhane evening unfolds

In a meyhane the food does not arrive as one plate. The table is built step by step and stretches over hours. That unhurried rhythm is what separates a meyhane from an ordinary restaurant.

  1. Cold meze first — The evening opens with cold meze: hummus, haydari, Cretan herb paste, purslane in yoghurt. The plates go to the middle and everyone shares.
  2. Setting the rakı — Rakı first, then water, ice last. The glass is not drunk on its own — it moves slowly with the table.
  3. Hot starters — Once the table warms up, hot starters arrive: shrimp in butter, filo cheese rolls, Albanian-style liver.
  4. Grills and fish — The main course comes late: lamb liver, Adana kebab, chicken wings or the fish of the day.
  5. Fruit and tea — The table closes with melon, seasonal fruit and tea. Nobody is rushed out.

Frequently asked questions

What is the difference between a meyhane and a restaurant?

In a restaurant everyone eats their own plate; in a meyhane the table is shared. Dishes arrive to be passed around rather than served individually, and the evening stretches over hours. A meyhane is as much a place for conversation as for food.

Do I have to drink rakı?

No. The meze and grills are served exactly the same way without it, and there is always şalgam, ayran, soda and soft drinks. The culture of the table rests on sharing, not on alcohol.

How long does a meyhane evening last?

Usually between two and four hours. Once the table is set nobody is hurried along — the slow pace is the point, not a delay.

Do I need a reservation?

On weeknights there is usually a table, but we recommend booking ahead for Friday and Saturday evenings. For larger groups, please always let us know in advance.

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