Sofra

Frommer's Review

Having made a name for itself in London, this British-based chain of Turkish restaurants waited for the right climate to open a branch on native soil. It may have been the exposure to the tastes of foreign palates that elevates traditional recipes to a more creative level: the imam bayildi (stuffed eggplant) comes chopped in cubes along with some unexpectedly tasty chickpeas; cinnamon sticks appear as a garnish. Other uncommon items are the midya tava (fried breaded mussels) and sucuk izgara (mild sausage). Don't miss the sun-dried apricots filled with clotted cream and sprinkled with almond and pistachio crumbs. Warm weather invites diners to the spectacular roof terrace, which enjoys views of Taksim from underneath the hotel's neon sign. But even when sequestered indoors, the decor of snazzy glass plates, red textured walls, and wrought iron keep it from feeling claustrophobic.

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.