Catch of the Day

Bluefish

The Bosphorus' autumn fish: oily, firm and king of the grill.

2026-11-11: On the board
Season months: SeptemberOctoberNovemberDecember
Chef's cooking tip: 4–5 minutes skin side down on the grill, then 3 minutes on the other side; squeeze the lemon at the table.
Source: Bosphorus (line and gillnet)

3,600 ₺

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Atlantic Bonito

September to November; for grilling, lakerda and pilaki.

2026-11-11: On the board
Season months: SeptemberOctoberNovember
Chef's cooking tip: Salt the steaks for 10 minutes before grilling; the centre should stay slightly pink.
Source: Bosphorus (line and gillnet)

1,450 ₺

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Anchovy

The Black Sea's winter emblem; fried, poached and baked in rice.

2026-11-11: On the board
Season months: NovemberDecemberJanuaryFebruary
Chef's cooking tip: Shake off excess cornmeal and keep the oil at 180 °C; do not crowd the pan so the oil stays hot.
Source: Black Sea

1,100 ₺

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Horse Mackerel

Affordable, tasty and best fried.

2026-11-11: On the board
Season months: OctoberNovemberDecemberJanuaryFebruaryMarch
Chef's cooking tip: Two minutes a side in the pan; once cooked the bones lift away easily.
Source: Black Sea

1,300 ₺

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Turbot

From the Black Sea in winter; white, firm and prized.

2026-11-11: Limited, please ask
Season months: NovemberDecemberJanuaryFebruaryMarch
Chef's cooking tip: Thick steaks 5 minutes a side over medium heat; it is ready when the flesh comes away from the bone.
Source: Black Sea

4,400 ₺

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Red Mullet

The pink bottom fish of the Marmara and the Aegean; a frying classic.

2026-11-11: On the board
Season months: SeptemberOctoberNovemberDecemberJanuaryFebruaryMarchApril
Chef's cooking tip: Whole in the pan with very little flour; serve as soon as the skin crisps.
Source: Sea of Marmara

3,200 ₺

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Whiting

Light in winter, few bones, good poached or fried.

2026-11-11: On the board
Season months: NovemberDecemberJanuaryFebruaryMarch
Chef's cooking tip: The flesh is delicate: turn it only once in the pan, and never poach for more than 12 minutes.
Source: Black Sea

1,500 ₺

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Sardine

The Aegean's late-summer fish; grilled or in vine leaves.

2026-11-11: Limited, please ask
Season months: AugustSeptemberOctober
Chef's cooking tip: Wrap in vine leaves and grill for 3 minutes a side.
Source: North Aegean

1,250 ₺

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Sea Bass (Farmed)

All year; from certified Aegean farms, as portions and fillets.

2026-11-11: On the board
Season months: JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember
Chef's cooking tip: For salt-baking, a 1.5 kg fish needs 35 minutes at 200 °C.
Source: Farmed (certified farm)

2,300 ₺

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Gilt-head Bream (Farmed)

All year; grilled whole or en papillote.

2026-11-11: On the board
Season months: JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember
Chef's cooking tip: Score the skin and grill 6 minutes a side; if the dorsal fin pulls out easily, it is done.
Source: Farmed (certified farm)

2,300 ₺

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Squid

Marmara and Aegean squid from October to March; fried or grilled.

2026-11-11: On the board
Season months: OctoberNovemberDecemberJanuaryFebruaryMarch
Chef's cooking tip: 90 seconds in the pan, or 1 minute over very high heat on the grill.
Source: Sea of Marmara

2,200 ₺

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North Aegean Shrimp

Deep-water pink shrimp; in a casserole, in butter or grilled.

2026-11-11: On the board
Season months: SeptemberOctoberNovemberDecemberJanuaryFebruaryMarchApril
Chef's cooking tip: Shell-on, 2 minutes on the grill; take it off as soon as the shell turns pink.
Source: North Aegean

3,800 ₺

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What's on the board tonight?