Ayhan Mortepe in İstanbul, Kadıköy: 2 Spots

Researched by Varedelo

Planning notes for Istanbul

Must-try foods in Istanbul

• Cağ Kebabı
  Cağ KebabıOriginating from Erzurum but perfected in Istanbul's specialized shops like Şehzade Cağ Kebap, this is a horizontal rotisserie of marinated lamb. Unlike the vertical döner, the meat is sliced into thick, succulent pieces, skewered, and finished over a wood fire for a distinctively smoky, melt-in-your-mouth texture.
• Balık Dürüm
  Balık DürümWhile the classic 'Balık Ekmek' (fish sandwich) is iconic, the modern trend is the spicy, grilled fish wrap found in Karaköy. Fresh mackerel is grilled with a secret blend of spices, topped with caramelized onions, greens, and a squeeze of lemon, then wrapped in a thin lavaş that is often toasted on the grill for extra crunch.
• Lahmacun
  LahmacunA thin, crispy oval of dough topped with a savory mixture of minced meat, tomatoes, onions, and herbs. Locals eat it by loading the center with fresh parsley, a squeeze of lemon, and sumac-rubbed onions before rolling it up like a wrap. It is the ultimate Turkish 'pizza' and a staple of the Kadıköy food scene.
• Hünkar Beğendi
  Hünkar BeğendiA classic of Ottoman palace cuisine, the name translates to 'The Sultan Liked It.' It consists of tender, slow-cooked lamb chunks served over a rich, smoky eggplant purée that has been thickened with bechamel and kaşar cheese. It represents the height of Istanbul's historical fine dining.
• Kokoreç
  KokoreçA beloved late-night street food made of spiced, grilled lamb intestines wrapped around sweetbreads. It is finely chopped on a flat griddle with plenty of oregano, cumin, and chili flakes, then served inside a crusty half-loaf of bread. It’s an adventurous must-try for those seeking authentic local flavors.
• Serpme Kahvaltı
  Serpme KahvaltıThe legendary Turkish breakfast spread is less a dish and more an event. It involves dozens of small plates including 'kaymak' (clotted cream) with honey, various olives, regional cheeses, 'sucuklu yumurta' (eggs with spicy sausage), and 'menemen' (scrambled eggs with tomatoes and peppers), all accompanied by endless glasses of black tea.

Trip guide

• About Istanbul
  About IstanbulIstanbul, historically known as Byzantium and Constantinople, is a transcontinental city in Turkey that straddles the Bosphorus Strait, connecting Europe and Asia. As of 2026, the city remains a center for observing the architectural and cultural remnants of the Roman, Byzantine, and Ottoman Empires.
• When to go
  When to goThe best time to visit Istanbul is during the shoulder seasons of April to May and September to October, when the weather is mild (15–24°C / 59–75°F) and crowds are manageable compared to the humid, peak summer months. For coffee enthusiasts, late September to early October is ideal, as it coincides with the annual Istanbul Coffee Festival, a major event featuring local roasters, workshops, and tastings. If you prefer a "cozy cafe" atmosphere.
• Getting around
  Getting around Istanbul

  • Air Travel (Getting There) Most international travelers arrive via Istanbul Airport (IST) on the European side or Sabiha Gökçen (SAW) on the Asian side.
  • Istanbulkart and Public Transit (Local) The most efficient way to navigate the city is using a rechargeable Istanbulkart, which provides seamless access to the extensive network of metro lines, iconic ferries crossing the Bosphorus.
  • Taxis and Ride-Hailing (Local) Yellow and turquoise taxis are ubiquitous throughout the city; using apps like BiTaksi or Uber is highly recommended to ensure transparent pricing, track your route, and avoid common communication barriers with drivers.
• Local tips
  Local tips

  • Purchase an Istanbulkart from yellow vending machines at the airport or transit stations for seamless, discounted access to all public transport, including ferries and trams.
  • Always carry small amounts of Turkish Lira in cash, as most restaurants do not allow adding tips to credit card payments and street vendors rarely accept cards.
  • Use ride-hailing apps like BiTaksi or Uber to ensure the taximeter is used and to avoid common street taxi overcharging scams.
• What’s new
  What’s new in Istanbul

  • Specialty coffee 'experience centers' and large-scale roasteries, such as the 64,500 sq ft Espressolab facility and Spada Roastery's new 5,300 sq ft training and cupping hub.
  • Viral 'Third Place' cafes in Kadıköy and Karaköy, like Peggy Coffee & Eatery and Parsa Coffee Roasters, focusing on minimalist Nordic design and award-winning experimental roasts.
• Visit Istanbul↗
  Visit IstanbulThe official tourism portal of Istanbul, managed by the Istanbul Metropolitan Municipality Tourism Branch Directorate.