Contemporary bistro dining at its best

Word to the wise: It's one of the hottest tables in town so reservations are a must.

Popular plate: Don't miss the delicious zucchini fritters; so many people have asked for the recipe, the chef wrote it on a mirror in the restaurant.

This neighbourhood bistro in up-and-coming Karaköy has attracted a loyal local following for its relaxed feel and contemporary twist on Turkish home-cooking. At the heart of chef Didem Şenol’s menu are seasonal ingredients, sourced from all over the country: sour pomegranate from Antakya, olive oil from Marmaris and blue cheese from Konya.

She updates dishes that granny would have made, such as lamb roasted with molasses on a bed of smoked bulgar, and leeks in olive oil with barley and sultanas.