It is a ‘great’ ‘little’ neighborhood spot, on the first floor of an old Nişantaşı Building you would probably not be able to even detect, without careful ‘spotter’ eyes.
You can tell how adoringly the owner chef Şemsa Denizsel creates and re-creates the dishes, both from their taste and the way she talks about them to the clients when she walks around the tables.
In a ‘no-frills, only good food’ environment, there is a daily ‘what’s cooked’ list on the big chalkboard on the wall. You can order daily soup by half a portion too. Their famous ‘Citirlar’ (‘Crisps’) are simple pieces of very thin and crisp dough topped with season’s vegetables and other assortments. Starting from October, you can try superb fishes of Istanbul cooked very differently than served in typical Istanbul fish restaurants.
You shouldn’t miss ‘Köfte-ekmek’(Meat ball & bread) and ‘sausage from the butcher’, the two most traditional Turkish street foods served in a magical form, and of course in an absolute hygienic way, if you are a bit picky when it comes to street food. If available do not miss calf’s liver, thinly sliced liver sautéed with caramelized onions and dill.
It is very popular among the locals during the lunch rush between 12:30 and 14:30; the safest bet would be being there a little earlier, as ‘a little later’ would risk some of the daily menu items. They also have a patisserie-take away shop downstairs.
Closed 2 weeks between July- August. A peaceful patio at the back for sunny days.