The story
Yeniköy Balıkçısı in Kanlıca approaches Turkish coastal cuisine with a clear focus on seasonal catches and traditional techniques. Chef Kaan Kayhan guides the daily service, treating each delivery as a starting point rather than a fixed menu item. The Gault&Millau jury awarded the table a twelve and a half score last year, noting how his team layers personal craft over familiar ingredients.
Cold starters form the backbone of the dining experience, with atom and fava appearing regularly beside salted lakerda. Cooks simmer artichokes slowly in olive oil until the flesh yields completely, while fresh sea beans provide a crisp counterpoint to richer preparations. Fried cheese croquettes round out the early courses with a lightly golden crust that gives way to a soft center.
The kitchen follows a strict seasonal calendar, adjusting its offerings as winter catches give way to spring greens. Garden herbs appear regularly on the pass, adding brightness to heavier fish preparations without masking their natural texture. Guests move through a deliberate sequence of cold mezze, warm vegetable plates, and finally fresh catches served simply to highlight their quality.
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