(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