The story
Lokanta Limu is the coming together of two seasoned Istanbul hospitality figures. Sevtap Dilekci, owner of the long-running Molka café-bistro in Yeniköy and Alaçatı, and chef Sara Tabrizi, founder of Aheste Pera and Yan Mutfak, joined forces to create the restaurant they both dreamed of. Tabrizi had been focusing on catering and online orders after leaving Aheste, but a consultancy project in Bodrum reminded her how much she missed the kitchen. When Dilekci mentioned transforming Molka into something new, the timing was perfect. “Let’s do it together,” they said. The name Limu comes from the Farsi word for lime – a nod to Tabrizi’s heritage.
Lokanta Limu defines itself as a “müdavim lokantası” – a regular’s restaurant, not a fine-dining experience. The menu is built around meze, served on long, shared tables. The kitchen takes care to stay close to the classics, adding only subtle interpretations that make the familiar flavors memorable. This is Turkish cuisine at its most convivial: small plates designed for lingering conversation, anchored in tradition but never stuck in it.
The restaurant serves lunch and dinner, with a special Sunday breakfast (09:00–15:00) and a Sunday rakı session (16:00–23:00). The space, in Yeniköy on the Bosphorus, is air-conditioned and offers outdoor seating. The vibe is warm and unhurried – the kind of place where guests become regulars. That grounded, honest approach earned Lokanta Limu a Michelin Recommended distinction in 2026, a recognition that fits its philosophy: no fuss, just good Turkish food done right.
Recognition
Ambience
Details
Location
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