Our pick of the best restaurants and hotspots Istanbul has to offer...

MIKLA

This sleek and sophisticated, yet modern restaurant (situated on the roof of the Marmara Pera hotel) designed by Chef and Owner Turkish-Scandinavian background of Mehmet Gürs offers views of the ‘old Istanbul’, the Hagia Sophia and the Topkapi Palace. The decor is funky retro (think chrome 70’s and 50’s furniture and a stunning wooden rail-sleepers bar). There is a tasting menu (as well as an a la carte menu) with dishes such as, ‘eggplant "Beğendi" with plum molasses, firik and mushroom’ and ‘slow cooked Grouper, roasted tomato, Halhali olives, salicornia, tire potato, fig vinaigrette’. At the outdoor bar, prepare to be greeted with the scent of Jasmine (while also being eyed up by the frequently visiting wheeling gulls) as you enjoy a freshly prepared Martini.

CHANGA

This is one of the 'worlds 50 best restaurants', built across four floors of an Art Nouveau townhouse. Changa ('Mix' in Swahili), combines old and new as well as classic and modern, to set it apart from other Istanbul hauntes, and serves 'interpreted' Turkish cuisine every evening for dinner (other than Sunday). The chef, New Zealander Peter Gordon, along with his team, focuses on bringing 'fusion' food to the table. Expect dishes such as, ‘slow cooked beef cheeks with eriste (Turkish noodles), goat milk yogurt sauce and Gremolata’ and ‘grilled grouper with borlotti bean puree and mint and chilli green salsa’. The restaurant itself seats up to 90 diners (with a the bar that can hold 40), and has a trademark glass floor in the main dining area where you can look over the chef's shoulders as they prepare your food. There is also a private dining room (for 30 people) for private dinners and events.

LEB-I DERYA

The restaurant and bar’s terrace faces out onto the old city of Sultanahmet (there is also an indoor dining room), and is based in an old apartment block on the hillside road of Kumbaraci. Expect both Turkish tastes and European food with dishes including ‘forty spiced beef fillet with saffron spiced sauce and pumpkin soufflé’ and ‘caramalised shallots with minced beef shish, pistachio and almond crusted eggplant gratin’. This hotspot also hosts DJ performances, so sit back and enjoy the music as you stare out at the city sights in the moonlight.

TOPAZ

Dubbed ‘the jewel of Istanbul’, the restaurant specialises with Mediterranean and Ottoman cuisine. Boasting views of the Bosphorus (the straits that separate Europe from Asia) as well as treetops and the Dolmabahce palace the hotspot. Though set in the busy city, it has a peaceful and serene vibe due to the efforts of designers Nur Kanatli and Murat Ozturk (of AKS Architecture), think plenty of indoor plant life, simplistic furniture and wine glass shaped lighting, as well as the gemstone Topaz also being used in the decor (hence the name).  Expect dishes such as, ‘oven baked duck with steamed spinach, vegetable emulsion and kumquat cofit’, ‘penne with smoked eggplant balls’ and 'Topaz rib with baby vegetable, wild mushroom, truffle flavoured risotto'. 

CIPRIANI

The first Cipriani restaurant was originally opened in 1931 by Giuseppe Cipriani in Venice and has since grown into a global chain. With an impressive space of 2,500 square foot, the Istanbul branch holds space for 180 diners (indoors) as well as an enclosed terrace (for 75 diners). Located in the Edition hotel, the restaurant is in the heart of the Levent business district, making it a perfect spot for after work dinner. With its Italian bistro like feel (think glass cake stands, white chairs, table cloths and polished wooden bars), the restaurant also features classic dishes from the original Cipriani in Venice (which was declared a landmark back in 2001). Expect dishes including ‘grilled Turbot with grilled vegetables’, ‘lobster all' Armoricaine with rice Pilaf’ and ‘roasted chicken "alla Cacciatora" with mashed potatoes’. Guests at the Edition hotel also recieve a 20% discount off their meal.

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