We'd add
Midyeli pilav
Mussels with spiced rice, served cold
How we'd open the table.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstFener kavurma
Monkfish sautéed in olive oil with herbs
Where it comes fromIstanbul's own
Fish and meze at a tavern table is an old Istanbul habit: travellers in the 1600s were already writing about Kumkapı's.
Sources: İstanbul Ansiklopedisi, Kadir Has Üniversitesi / SALT; Ahmet Eken, Altüst Dergisi (2019); Engin Akın, Gazete Vatan (2008); Taner Ay, Karar (2023); Laura Avadar, bianet (2004).
At Balıkçı Sabahattin
With fresh herbs. The main we'd share between two.
From Balıkçı Sabahattin's own menu and pages, as we read them in September 2026.
Balıkçı Sabahattin
Turkish · fish lokanta · fener kavurma · meze · Cankurtaran, Istanbul
Cankurtaran Mah., Seyit Hasan Kuyu Sk. No:1, 34122 Fatih/İstanbul
A fish house in an old wooden house in Cankurtaran, started by Sabahattin Usta, the son of a fisherman from Tirilye. Fish cooked plainly, the way a fishing family eats.
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