We serve hundreds of guests daily at Feriye, which is situated at one of the loveliest spots on the Istanbul Bosphorus. Pleasing our customers and making sure that they leave Feriye happy is our highest mission. To fulfill that mission properly and get to know you better, we would like to invite our regulars to join a club that we call Friends of Feriye. Become a club member and help us to serve you even better. You’ll have an opportunity to take advantage of our periodic surprises as well.
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
Sat, Sep 5, 2009
Where & What to Eat