Ottoman Cuisines

Istanbul's culture of eating and drinking is the manifestation of a combination of traditions that originate from all over Asia Minor and culminate in a very rich cuisine.
The diversity of Istanbul's culinary offerings has been kept alive in traditional restaurants of the city and is the result of historical, political, cultural, and geographical factors.

Turkish cuisine reached a peak of sophistication in the Ottoman palace, where skilled and experienced cooks had free rein to create an imperial cuisine based on the very finest ingredients and experimentation. There is no doubt that an important element in the development of the Ottoman palace cuisine was the earlier Byzantine culture it replaced. Thus, also in this respect we can speak of historic continuity. Various tastes from the Turkish and Ottoman cuisines are served in restaurants throughout the city of istanbul. Original Turkish dishes may be sampled in restaurants such as Haci Abdullah and Borsa restaurants in Beyoğlu; Pandelli, Asitane, Konyalı, and Daruzziyafe in the Historic Peninsula; Feriye Restaurant on the Bosphorus; and Kanaat restaurant on the Anatolian side.