Marmara and Aegean squid from October to March; fried or grilled.
N 41°09′ · E 29°03′Kireçburnu · Sarıyer
We buy squid fresh from the Marmara and the North Aegean from October to March; outside these months we take fried calamari off the menu rather than use frozen squid. Fresh squid has bright skin with purple speckles and white, elastic flesh.
Squid must be cooked either very briefly or for a long time. We never fry it for more than 90 seconds; for grilled squid we score the body finely and sear it over high heat for one minute. Anything in between turns it rubbery.
Squid is a mollusc; if you have an allergy, please mention it when you book.
Deep-water pink shrimp; in a casserole, in butter or grilled.
The Bosphorus' autumn fish: oily, firm and king of the grill.
September to November; for grilling, lakerda and pilaki.
