Türkiye's first lobster restaurant, Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick
Tuğrul Erol opened Langusta in 1974 in Çiftlikköy's small fishing cove and built Türkiye's first lobster restaurant, the name from the Greek for the clawless rock lobster. Half a century later the same family runs the same tank: the guest picks the lobster from a live tank by the entrance, the kitchen takes it from there. Vedat Milor has held it up for years as a rare exception to the inconsistency of Turkish fine dining: same standard every visit. The room is unfussy, the bill is honest about lobster's value, the mezes are real Aegean.
Pick the lobster from the live tank yourself, the weighing and pricing happens in front of you. The mezes are the real Aegean: the consistency of the mustard, the freshness of the herbs, the simplicity of the salad. Tuğrul Bey's tone is fifty years of host on his own peninsula.
At a Glance
View Type
Aegean Sea Partial
View Quality
Partial
Sunset
*** (3/5)
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