Çiya Sofrasi

This modest eatery, headed by Musa Dagdeviren, formerly of the California branch of the Culinary Institute of America, has become an international phenomenon. It's located up a busy market street not far from the Kadiköy ferry stop (on the Asian side; take the ferry to Kadiköy from Eminönü) and serves delectable and rarely seen regional Anatolian creations worthy of a brief excursion from the European side. The chef was listed in Saveur's favorite 100 in the 2006 edition, while the restaurant has been featured in the New York Times and Zagat Survey's Europe's Best Restaurants. Çiya has three storefronts including an annex serving only kebaps. At the lokanta, you'll point at and write down your selections, and then hand your cheat sheet to your waiter once seated.

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