When I have guests from abroad who want to taste kebabs, Köşebaşı is my first choice to take them to.
The best kebabs in Turkey are made in southeastern cities like Adana and Gaziantep. And Adana kebab in Köşebaşı is no different than what you can taste there. Their secret lies in the quality of the meat they use, marination and the chefs.
That is why they make the exceptional “Çöp Şiş”, small lamb meats marinated in milk and oil, like no where else. I would also suggest the “Adana Kebab” made of spicy minced meat. Kebabs are cooked on the charcoal grill that gives the smell.
There is no food that I can not recommend. That is why, to get the most of Köşebaşı, ask the waiter to bring “everything to share” and make sure that the mixed kebab includes at least çöp şiş, Adana and eggplant kebab.
Before the main course, of course try the starters like small lahmacun, salads and mezes.
Köşebaşı also provides a decent selection of wines and spirits to enjoy with the kebabs. I think this completes the experience.
Köşebaşı serves in 9 places in Istanbul, and I would recommend Levent or Nişantaşı branch in winter and Reina branch in the summer.