Çiya Restaurant

(90)  216 30-3190
Caferaga Mah. Güneslibahce Sk. 48/B  –
Kadiköy, Istmbul, Turkey

11:00am  10:00 pm – daily

Located in Kadiköy, on the Asian side of the Bospherous, Çiya is not an obvious place, but is quite renowned.  We had the luck of chatting with Yonca Erol manager of the Sekerci (Confectioner) Cafer Erol and after exchanging passionate  stories of food, she literally held our hand and walked us up the hill, via narrow streets, all the way to Ciya.  There, she introduced as vegetarians to Zeynep Çaliskan (part owner and wife of Musa Dağdeviren) and ordered for us.  The exquisiteness and the flavours and freshness of every ingredient were astounding throughout our entire meal.

Opening in 1987, the excllelence quickly expanded.  There are now 3 of thier restaurants on the same road –   Ciya Sofrasi, Ciya Kebap & Ciya Kebab II (where you can get about 40 different kabob flavours!)

Chef/ proprietor Musa Dağdeviren has amazing knowledge in the various traditions of Anatolian, Ottoman, Azerbaijani, Georgian, Turkish, Seldjukian, Armenian, Ottoman, Syrian, and Jewish foods.  He has lectured at the Culinary Institute of America in Napa, California and written articles in about by every major food publication – worldwide.

Fortunately for many of us chef Musa and his lovely wife Zeynep Çaliskan have decided to share with the world the results of his extensive research in the culinary traditions of this vast region.  This is distilled into a seasonal publication called Yemek ve Kültür (Food and Culture) The Magazine is beautifully designed with traditional folkloric illustrations

Highlights for us included:

  • Eggplant and Lentil Stew with Pomegranate Molasses
  • Cheese and spiced apricot phyllo ‘cigars’
  • Stuffed dried eggplant
  • Carrot and pistachio fritters with chili yoghurt sauce
  • Oregano Thyme tea – as a digestif;
  • grape extract
  • “lahmacuns” – a kind of thin-crust pizza baked with mince, onions and tomatoes
Ciya_016lavaş bread
Buda (wheat meze),  Sikma Kofte  (bulgur onion and yogurt dip)
Ciya_021Sikma Kofte  (bulgur onion and yogurt dip), Seaweed, Mahammara (red peppers and walnuts dip), Moa Mara (curry pasta),  Risvat otu yogurt bulgur soup
Ciya_017Nebrus (keme mushroom kebab),  Zaffron cheese, Sibma kefta (bulgur balls)
Ciya_024Black mulberry extract
green elixir of mint, apple & parsley
above from left Zeynep Çaliskan & Yonca Erol from Cafér Erol
Yemek ve Kültür
Yemek ve Kültür
Yemekve Kültür


We welcome your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.