Refik

Frommer's Review

Tucked into a back street in Beyoglu, Refik is unassuming, even unimpressive, from the outside. But this little restaurant has been an institution in the neighborhood since its inception in 1954. Success lies equally with the unfailing quality of the ingredients and the pride that goes into the preparation. The earliest shifts arrive at 6am to start the preparations for a menu that is distinct to the Black Sea region, and therefore, heavy on dishes with black cabbage.

The hamsibugulama (fish steamed in season) along with the arnavut cigeri (sautéed Albanian liver and onions) are house specialties, as is the kara lahana dolmasi (stuffed cabbage). Mezes change seasonally, and in the summer, tables spill onto the narrow street. Bonus: A ventilation system sucks the cigarette smoke up and away from diners.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.