Bonito Lakerda
420 ₺Lakerda we cure ourselves from September bonito; with red onion, dill and olive oil.
N 41°09′ · E 29°03′
Kireçburnu · Sarıyer · Since 1979
The Bosphorus catch of the day, as fresh as the board says
Every morning at 06:30 we buy fish from the Sarıyer and Rumelikavağı piers; by noon it is written on the board, and whatever runs out is wiped off. We do not sell fish out of season and we never buy fish below the legal minimum size.
On the board today12 November 2026
- BluefishOn the board3,600 ₺/kg
- Atlantic BonitoOn the board1,450 ₺/kg
- AnchovyOn the board1,100 ₺/kg
- TurbotLimited, please ask4,400 ₺/kg
- Horse MackerelOn the board1,300 ₺/kg
Sold-out fish are wiped off.The full board
Daily 12:00 – 24:00 · Kitchen closes at 23:00 +90 212 555 62 30
The board by the door
What came off the pier today?
Copper lights on the season strip mark each fish's months; the framed cell is the current month.
Catch of the Day12 November 2026 · chalked up at 11:30
BluefishThe Bosphorus' autumn fish: oily, firm and king of the grill.JFMAMJJASOND3,600 ₺/kgOn the board
Atlantic BonitoSeptember to November; for grilling, lakerda and pilaki.JFMAMJJASOND1,450 ₺/kgOn the board
AnchovyThe Black Sea's winter emblem; fried, poached and baked in rice.JFMAMJJASOND1,100 ₺/kgOn the board
Horse MackerelAffordable, tasty and best fried.JFMAMJJASOND1,300 ₺/kgOn the board
TurbotFrom the Black Sea in winter; white, firm and prized.JFMAMJJASOND4,400 ₺/kgLimited, please ask
Red MulletThe pink bottom fish of the Marmara and the Aegean; a frying classic.JFMAMJJASOND3,200 ₺/kgOn the board
WhitingLight in winter, few bones, good poached or fried.JFMAMJJASOND1,500 ₺/kgOn the board
SardineThe Aegean's late-summer fish; grilled or in vine leaves.JFMAMJJASOND1,250 ₺/kgLimited, please ask
Sea Bass (Farmed)All year; from certified Aegean farms, as portions and fillets.JFMAMJJASOND2,300 ₺/kgOn the board
Gilt-head Bream (Farmed)All year; grilled whole or en papillote.JFMAMJJASOND2,300 ₺/kgOn the board
SquidMarmara and Aegean squid from October to March; fried or grilled.JFMAMJJASOND2,200 ₺/kgOn the board
North Aegean ShrimpDeep-water pink shrimp; in a casserole, in butter or grilled.JFMAMJJASOND3,800 ₺/kgOn the board
Fish sold by the kilo is weighed at your table; prices are for cooked service and include VAT. We never sell fish out of season or below the legal minimum size.
- 1979Captain Hüsnü's first tables
- 140Seats facing the Bosphorus
- 12Fish species, changing with the season
- 24 cmBluefish size we never buy below
Harbour1979Captain Hüsnü's first tables
Three generations, one pier
A hundred metres from boat to kitchen
Yalıçapa was born where fisherman Captain Hüsnü once mended his nets. Today his son Murat Yalçıner runs the dining room and his granddaughter Selin Yalçıner handles the morning buying, while Chef Serkan Doğruel has led the kitchen for 22 years. Our menu follows the Bosphorus calendar: bluefish and bonito in autumn, anchovy and turbot in winter, and in summer the catch of the Aegean and of line fishermen.
- Bought at the pier every morning, invoiced and with catch documentation
- During the fishing ban (15 April – 31 August) only line-caught, farmed and Aegean fish
- Meze made in our kitchen every morning; nothing bought in ready-made
From meze to halva
The kitchen's logbook
Cold meze are made in the afternoon; hot starters are cooked to order. Fish prices are on the board.
Cold Meze
Meze made in our kitchen every morning, changing with the season. The meze trolley comes to your table.
Hot Starters
Hot starters from the grill and the pan, from calamari to pastırma börek.
Fish
Fish priced per portion; for fish sold by the kilo see the Catch of the Day list. Served with rocket, onion, roasted pepper and lemon.
Availability changes daily
Desserts
Light, traditional desserts to follow the fish.
Our own pier
From pier to table: arrive by boat
Yalıçapa's 28-metre wooden pier takes boats up to 12 metres. Give us your boat's name and length when you book; our pier attendant will take your lines and help you cast off after dinner. Mooring is free; boats may not stay at the pier after 23:00.
28 mtimber pier · boats up to 12 metres
How many kilos?
How Much Fish for the Table?
Choose the number of guests, the fish and your appetite to see how many kilos of whole fish you need and your food budget.
- Guests and appetite
- Bone and head allowance for whole fish
- Approximate amount for the table
Kireçburnu rules
Scales at the table, fish in season
01Weighed at your table
Fish sold by the kilo is brought to your table and weighed before cooking, so you know the price before you order.
02Size and season rule
We never buy fish below the minimum sizes in the fisheries communiqué or outside its season.
03Our own pier
Free mooring for boats up to 12 m, with a pier attendant from 12:00 to 23:00.
04Seasonal meze
Samphire in spring, stuffed courgette flowers in summer, lakerda from autumn's bonito.
05Families with children
A boneless fillet children's plate, high chairs and a supervised play corner in the garden.
06Accessible dining room
Ramp access, an accessible toilet and valet parking on the coast road side.
Bosphorus calendar
From bluefish night to gentle saz
- 13NovFriday · 20:30 · Live musicFriday Evening Classical EnsembleNo extra charge
- 20NovFriday · 19:30 · Season nightBluefish Night: Bosphorus Autumn₺4,600 per person (food; drinks not included)
- 22NovSunday · 10:00 · WorkshopFish Filleting Workshop₺3,200 per person (lunch included)
- 6JanWednesday · 20:00 · Special nightNew Year's Eve Bosphorus Menu₺7,900 per person (food; drinks not included)
Grilled or poached?
How should your fish be cooked?
Five questions to find the cooking method that suits your taste, and which of today's fish to choose.
- Quick test
- Instant result
- Free
From the shore
The pier, the room and the Bosphorus lights
Guest book
Notes from the table
4,8
5 guest reviews
Bringing the fish to the table, weighing it and telling you the price first is very reassuring. The bluefish we had in October was the best I've had in years.
We came by boat; the pier attendant took our lines and helped us cast off afterwards. Fried turbot by the window facing the Bosphorus — on the way back everyone was asking when we'd return.
I filled in the special occasion form for a birthday table of 16 and they called the same day. We built the menu around our budget together, and they even found fridge space for the cake.
Our waiter explained where every fish on the board came from and how it should be cooked. Sardines in vine leaves were the best surprise of the trip.
Thanks to the boneless children's plate and the play corner in the garden, we could actually enjoy our meal too. The meze really are made daily.
Fisherman's notebook
Seasons, sizes and Bosphorus currents
SeasonsWhy Does Bluefish Arrive in September? The Fishing Ban and Minimum Size
Bluefish migration, the 15 April – 31 August ban and the 20 cm minimum size; why we buy nothing under 24 cm.
GuidesHow to Tell Fresh Fish: Six Signs at the Stall
Eyes, gills, skin, firmness, smell and season: the signs our buyer checks every morning.
From the KitchenWhich Meze with Fish? Advice from Our Meze Chef
Fava, haydari, lakerda, samphire: balancing meze at a fish dinner, and seasonal meze.
Booking and weighing
FAQ
Couldn't find your answer?
Call us or message us on WhatsApp and we will answer right away.
How is the price of fish sold by the kilo worked out?
The fish you choose is brought to your table and weighed in front of you before cooking. The price per kilo on the board is for cooked service and includes VAT; we tell you the total before you order.
Is there fish during the fishing ban?
Yes. Purse-seine and trawl fishing are banned from 15 April to 31 August; in this period we serve fish from line and small-net fishermen, sea bass and bream from certified farms, and Aegean fish. During the ban we state on the menu when trawl products such as shrimp have been previously frozen.
Do I need to book?
Usually not at lunchtime. For Friday and Saturday evenings and window tables we recommend booking online at least two days ahead. For groups of 12 or more, please use the special occasion form.
Can I come by boat?
Yes. Boats up to 12 m can moor free of charge at our 28-metre pier. Give your boat's name and length in the booking note; our pier attendant is on duty from 12:00 to 23:00. For safety, no mooring is possible when the northerly wind is force 6 or above.
Is there parking?
We offer valet parking on the coast road side (12:00 – 24:00). By public transport, the Kireçburnu stop of the 25E and 40 buses on the Sarıyer – Kabataş route is 150 metres away.
I have an allergy; what should I do?
Allergen information is given for every dish on the menu. Mention your allergy in the booking note; for fish, crustacean, mollusc, gluten, milk and nut allergies our kitchen uses a separate station and equipment.
N 41°09′ · E 29°03′Kireçburnu · Sarıyer
What's on the board tonight?
See today's fish on our website after 11:30 and book a table on the Bosphorus side. For window tables we recommend booking at least two days ahead.