The secret of the profiterole lies in the cream filling from Musa Ateş who claims that profiterole is a taste a la Turca invented by Zgoridis.

İnci Patisserie welcomes the regulars in its usual place which remain unchanged for 60 years between 07:00 – 21:00 every day.

Address: İstiklal Caddesi, No: 56/H, Beyoğlu
Phone: +90 212 243 24 12

A Brief History : Moving in the 19th Century from Topkapı Palace to their new magnificent palaces in the Bosphorus, the Ottoman Sultans literally started the history of Feriye, built then as a precinct.
As the terminus of the new palatial area extending from Beşiktaş to Ortaköy with Dolmabahçe and Çırağan Palaces, Feriye is actually an embodiment of the interesting architectural features peculiar to its age.
Further to the restoration carried out in 1995 by Kabataş High School Foundation, Feriye Complex has become an exceptional spot to make you meet the past on the Bosphorus.

Feriye Cuisine : Serving an up-to-date synthesis of traditional Turkish and Ottoman cuisine, Feriye Restaurant develops its menus according to the season, procuring only traditional, natural foodstuffs and carefully preserving the classic flavors.

Another classic, this time of 19th century Ottoman architecture, the restaurant’s venue at the former Feriye ‘Karakol’ or Police Station takes its Bosphorus guests on a nostalgic journey into the past. Simultaneously, it takes its authentic cuisine, designed to appeal to modern palates, into a universal dimension through a post-modern approach. Feriye Restaurant offers its customers the experience and expertise born of a return to Ottoman cuisine that began in Turkey about fifteen years ago by serving dishes based on historical research and scholarly findings.

Feriye Restaurant draws up its menus based on seasonal considerations, using only natural and naturally grown foodstuffs. For seasonal planning of menus is the first principle of authentic cuisine. In complete fidelity to traditional methods of preparation, time-honored recipes from the 12th-14th or the 19th century are offered in a contemporary approach. Our menu, for example, includes not only ‘pastırma’ (spicy cured beef) wrapped in vine leaves, but also ‘mantı’ (filled pockets of dough) in butter and fish stuffed with pignolia nuts served with pepper sauce, all of which hark back to mythological methods of food preparation. Other specialties, based on 15th century techniques, include grilled turbot with saffron and courgette balls served with raspberry puree.

Eating habits around the world have always varied with time and place. We have therefore adapted Ottoman and Byzantine cooking methods to today’s tastes.

For more please visit  http://www.feriye.com/english

But Turkish cuisine has not ceased to develop, and is growing and enhancing long after the end of the Empire.

The typical dish of Istanbul would consist of  lamb, mutton and veal, to which a variety of vegetables are added. Pilaf, all kinds of pastry, bulgur, haricot beans, rich olive oil and vegetables are used as side dishes. Meat balls, shish kebab and doner kebab are the classic, most classic dishes found in any kebab restaurant, together with peppers, yoghurt, eggplant. Because of its coastal location, fish is also popular although is usually cooked simply, such as grilled or fried with olive oil and lemon juice.

Like the rest of the country, the usual way of starting a big meal is with mezzes, a selection of hot and cold dishes such as meat, fish, salads, vegetables and cheese, shared amongst the table and eaten with fresh bread. To finish your meal, pastry tarts, baklava, kadayif and a whole host of sweets are available not only in restaurants, but in pastry shops which have often been going for generations.

Because it is the commercial and cultural centre of Turkey, there are restaurants of many nationalities in Istanbul, like Korean, Russian, Italian and Chinese.

American-style fast-food outlets are becoming more popular, but for a quick snack it is more appropriate to fill up at the plethora of tiny takeaways with kebabs and snacks. It is easy to sample good quality regional cuisine in typical small restaurants, usually at low cost, especially in the commercial and business areas.
To wash down your meal, Turkey’s most famous two drinks are milky-coloured – although could not be more different: Ayran is a cooling, salty yoghurt drink which is refreshing in summer and can be found everywhere, from street stalls to restaurants. Raki, with the nick-name Lion’s Milk is a strong spirit with the taste of Aniseed, which turns milky-white when mixed with water. It is usually drunk to accompany food, especially at the beginning with mezzes. The main area of beer and wine production is Anatolia.

Turkish coffee is legendary, usually served very sweet and strong and drunk from tiny cups. It normally follows a meal, or is popular in cafes and offered when visiting people or even sitting in carpet shops! The expression, “a cup of coffee has a memory of 40 years”, has been repeated by Turks since the 16th century.
For a meal out which is lively and entertaining, the taverns and fish restaurants around Kumkapi, west of Sultanahmet, are great for outdoor dining and street atmosphere, and very popular in the summer. People have been meeting for years at Cicek Pasaji in Beyoglu for snacks and seafood specialities, and nearby is the narrow Nevizade street, the best place in Istanbul for eating Turkish specialties and drinking raki. On the Bosphorus, Ortakoy is another good nightlife spot, with a good range of nightclubs, jazz clubs, fine seafood restaurants and bars. At Eminönü don’t miss an opportunity to see fishermen dressed in traditional Ottoman clothes and their Ottoman-style boats cooking delicious fried fish, whilst bobbing on the water around Eminonu

Please click here to learn more about Turkish Culinary Culture

Haci Abdullah Restaurant’s story has started in Ottoman era; A restaurant called Abdullah Efendi was opened in the final period of Ottoman Empire at Karakoy Quay. Sultan Abdulhamid II personally gave the managing licence. Private or official delegations of the foreign countries visiting Istanbul were taken to Abdullah Efendi as a sign of respect.

Abdullah Efendi Restaurant moved from Karakoy Quay to Beyoğlu to the ground floor of Rumeli Han in 1915, and continued to render its service, and here the restaurant survived from the master to the apprentice. Abdullah Efendi served native and foreign visitors at Rumeli Han for 25 years, then changed its name to Haci Salih, ownership transferred master to apprentice, moved Sadri Alışık Road in 1940 where the heart of Turkish movie sector beats.

The restaurant where protected Ottoman-Turkish culinary, kept its quality either under the name of Abdullah Efendi or Haci Salih, moved today’s location next to Aga Mosque, Sakizagaci Road in 1958. Haci Salih Restaurant’s owner Haci Salih, because of his age, left here to his apprentices in 1983. The name of Haci Salih always kept honour of quality but because of the official procedure the restaurant’s name has to be changed and took the 1888’s name of Haci Abdullah.

Our restaurant was Sultan Abdulhamid II’s personal choice and since then we kept the same quality and the same taste. You can find all this information between the pages of the book of honour that Ottoman Sultan’s grandchildren wrote there their sincerely feelings.

Adress:
Ağa Camii, Atıf Yılmaz Cad. (Eski Sakizagaci Cad.)
No: 9/A 80070
Beyoğlu / İstanbul
Tel: +90212 293 85 61 – 293 08 51
Fax: +90 212 244 32 97

http://www.haciabdullah.com.tr
haciabdullah@haciabdullah.com.tr