Moshonis Balıkçısı
Bağdat Caddesi
Chef İsmail's Cunda-Greek fish house at the Kızıltoprak end of the Cadde, the corridor's rakı-balık default.
Efkan Kara's Aegean taverna in a Şaşkınbakkal cul-de-sac, meze-first and unbothered by fashion.
Efkan Kara runs this Kavala-rooted fish taverna in a cul-de-sac off Noter Sokak, and the point is everything before the fish: Girit ezmesi, levrek marin, hot seafood mezes, and a lamb kokoreç made to a recipe he learned from an Armenian friend a quarter century ago. The room is salaş in the honest sense, filled by Şaşkınbakkal locals rather than anyone photographing dinner. Hürriyet's food pages called it the Aegean spirit of the neighborhood, and the description holds. It is the counter-argument to the Cadde's louder new openings.
Start with the Girit ezmesi and levrek marin, and do not skip the lamb kokoreç even though you came for fish; the recipe has a history. Ask Efkan what came in that morning and let the table build itself.
Quick answers about Şaşkın Balık Efkan'ın Yeri, reservations, hours, dress code, and price range.
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