Kıyı Restaurant

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Kıyı Restaurant: Half a Century of Traditional Fish Cuisine in Istanbul

The kitchen and its keeper

Visitors to Kıyı Restaurant in Istanbul have found a reliable destination for authentic fish cuisine since the property opened its doors half a century ago. Yorgi Sabuncu now directs the daily operations, applying time-tested techniques that prioritize ingredient quality over fleeting trends. The kitchen maintains a strict standard for sourcing, ensuring every catch arrives fresh and handled with deliberate care. Guests consistently return for this unwavering commitment to straightforward, honest cooking.

Signature plates

The menu revolves entirely around the day’s arrival, offering seasonal fish prepared through grilling, steaming, or light frying. Regulars frequently order lakerda, a cured bonito dish that requires precise salting and resting periods to develop its characteristic texture. Other frequent choices include tender squid, rich yaprak ciğer, and a slow-cooked shrimp casserole that captures the region’s coastal flavors. Each plate reflects a straightforward approach where the quality of the catch dictates the final presentation.

A steady coastal routine

Operating continuously in the Tarabya district has allowed the establishment to build a quiet reputation among local critics and regular diners alike. The 2026 Gault & Millau guide recognized this consistency with a fourteen-point-five rating, praising the steady execution of classic Turkish seafood. Dining here feels less like a scheduled event and more like joining an ongoing conversation with the sea. The rhythm of the kitchen remains unchanged, letting the ingredients speak without unnecessary embellishment.