Köşebaşı Gündoğan

Köşebaşı's Gündoğan branch reads as the cove's standing meat night, the Adana / Tarsus kebab institution that the Istanbul reader already knows from the city, brought to the peninsula's quiet north-coast bay without the Cumhuriyet-Caddesi flash. The kitchen runs the same kebab grammar, Adana proper, beyti, kuzu pirzola, lahmacun off the wood oven, and the seafront position gives the meal the topography the inland Istanbul rooms cannot. Yazlıkçı readers use Köşebaşı as the alternation against Terzi Mustafa: fish on Friday, kebab on Saturday, both within five minutes' walk on the same Gündoğan harbour. Reservation pressure is the chain's standard, phone-ahead in July-August Saturdays, walk-in elsewhere.