The story
In Levent, a neighborhood of modern Istanbul, EFENDY serves contemporary Turkish cuisine with roots deep in Anatolian tradition. The restaurant describes itself as a place that respects traditional recipes while developing them with a modern touch, using local products. The dining room is bright, airy, and stylish, featuring an open kitchen with an open fire pit and a wood-fired oven at its heart. The design is refined Anatolian, described as natural and organic, without kitsch.
The restaurant’s name means "Sir" or "Master" in Turkish, and the service philosophy matches the courtesy of the name. Guests are welcomed with generosity and friendliness, as if visiting a home. The team emphasizes a casual, relaxed approach with what they call an Australian touch—reflecting the founders’ time in Sydney.
EFENDY Istanbul is a collaboration between Executive Chef and Co-founder Somer Sivrioğlu and Co-founder Berk Cemail. Sivrioğlu was born in Kadıköy and grew up in kitchens—his mother is also a chef. After 25 years in Turkey, he moved to Australia for an MBA and founded the original EFENDY in Sydney in 2007. He is also the chef behind Anason, which opened in 2016. Now, he brings EFENDY to Istanbul, describing it as the land of his inspiration.
Cemail, born and raised in Istanbul, spent 12 years in Sydney, working in the food and beverage sector at prestigious businesses before crossing paths with Sivrioğlu during EFENDY's founding in Sydney.
EFENDY Istanbul has earned a Michelin Bib Gourmand, an award recognizing good quality, good value cooking. It offers lunch, dinner, cocktails, and outdoor seating, with a menu that changes to reflect the seasons and local supply. The restaurant also hosts private parties in a private room. The emphasis is on genuine Turkish hospitality, with a staff that tastes every item on the menu to serve guests with confidence. This is contemporary Turkish cooking that stays true to its origins—honest, grounded, and generous.
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