Karaköy · Est. 2012
A wood fire, a stone oven, and the season's harvest from local growers. At Köz İstanbul, every plate passes through a master's hands — and through a story.
Our Story
Since the first embers we lit in an old Karaköy spice warehouse in 2012, we have worked by a single conviction: good food is cooked with good ingredients — and with patience. Our meat comes from Thrace, our olive oil from Ayvalık, our herbs from the markets of the Aegean.
"Fire forgives no haste. Neither do we."
The Chef's Selection
Twelve hours at a low flame, in its own juices. With smoked potato purée and fresh thyme.
Whole sea bass in a salt crust; cracked open at the table with Ayvalık olive oil and charred lemon.
Paper-thin pastry, clotted cream and green pistachios. Served with Maraş ice cream.
The Atmosphere
Guest Reviews
The lamb shank quite literally melts. Watching the master at the embers is a show in itself, and the service is every bit as attentive. One of maybe three places in Istanbul that truly know how to cook meat.
Nowhere else in Karaköy is this consistent. When the stone-oven sea bass is opened at the table, the scent of the whole room changes. Top-tier prices — and worth every lira.
They remembered our birthday note; a little surprise arrived alongside dessert. The atom meze and ember-grilled sucuk became our favorites. A place our family will keep returning to.
Worth the trip for the katmer alone. Don't chance a weekend without a booking — it fills up, guaranteed. Next time, the chef's table.
Guest reviews
Reservations
For weekends and parties of six or more, we recommend booking at least two days ahead. For private events and full buyouts, please call us.
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