| Kebab | What it is | Spicy | Try it for |
|---|---|---|---|
| Adana kebap | Spiced minced meat on a wide skewer | Yes | The classic south-eastern taste |
| Urfa kebap | Same idea, without chilli | Mild | A kebab children can eat |
| İskender | Döner on bread, tomato sauce, butter, yoghurt | Mild | A hearty plate |
| Beyti | Minced meat wrapped in bread, with sauce | Mild | A celebration meal |
| Cağ kebap | Meat on a horizontal skewer, wood fire | Mild | An Erzurum speciality |
| Patlıcan kebabı | Meat and aubergine | Mild | A lighter kebab |
The addresses cited, by area
Eminönü and the old city
Hamdi Restaurant, in Eminönü, is cited for its Birecik kebab and clay-pot dishes to order in advance; book and ask for a table with a view. Guides also cite Şehzade Cağ Kebap (wood-fired cağ kebap). See also where to eat in Eminönü.
Beyoğlu: the ocakbaşı
Zübeyir Ocakbaşı is known for grills under copper hoods where the meat cooks in front of you; it is very busy in the daytime, so book. Adana Ocakbaşı is cited for its many mezes; the staff speak little English. See where to eat near Taksim.
Samatya, Florya and Kadıköy
Develi (Samatya, a house that began in Gaziantep in 1912) serves south-eastern kebabs and mezes; see Kumkapı, Samatya and Yedikule. Beyti, in Florya, was founded in 1945 and serves the kebab that bears its name; it is pricier and far from the centre. Çiya Kebap, in Kadıköy, cooks Anatolian food: see Kadıköy.
Tips for eating well
- Ask the portion price before ordering; see scams and safety.
- An ocakbaşı serves salads and mezes first: do not order too many before the skewers.
- Most restaurants serve alcohol, but not all: see alcohol in Istanbul.
- Avoid restaurants where a tout pulls you in from the street.
Going further
To taste several specialities with a guide, compare the food tours; otherwise, read what to eat in Istanbul.
