The story
A story that began in 1945 in a simple spot in Küçükçekmece now continues in Florya, where Beyti occupies a nature-friendly space that seats 450. Kings, prime ministers, and film stars have passed through its doors. The restaurant has never lost the discipline and respect that built its name.
Beyti Güler is widely regarded as one of the first masters to truly define the craft of meat in Turkey. His approach is direct: personally select the meat, rest it, season it with special methods, and cook over a charcoal fire. That commitment is why the restaurant calls itself “The Best Cooking Place for Meat” – a claim backed by decades of loyal guests and international recognition.
The menu reads like a celebration of Turkish grill cuisine. Starters include daily soup and a range of olive oil dishes such as stuffed peppers, artichokes, and vine leaves. The grill section is the heart of the meal: Beyti’s signature Beyti Kebap, mixed grill, T-bone steak, lamb chops, ribeye, and yogurtlu kebap all appear alongside classic köfte and chicken. Sides like shepherd salad, cheese plate, and mushroom pilav round out the meal. For dessert, expect baklava, künefe, and other Turkish sweets.
In 2026, Beyti was listed as Michelin Recommended, a fitting acknowledgment for an establishment that has quietly set the standard for Turkish grill for nearly eight decades. The award recognises what regulars already know: the consistency, the quality of the ingredients, and the mastery of open-fire cooking.
The atmosphere is refined yet warm. The dining rooms accommodate both large groups and private parties, with outdoor seating available. It is a place where tradition remains alive in every detail – from the way the meat is handled to the service that has hosted world leaders. Beyti continues to be run by the Güler family, ensuring that the legacy of the founding master remains at the stove every day.
Recognition
Ambience
Details
Location
Instagram