Black Sea Winter Fish

The digital version of the board by our door: the fish bought at the pier each morning, price per kilo (cooked), season months and the chef's cooking tip. Fish sold by the kilo is weighed at your table. Prices include VAT; there is no service charge. We never sell fish out of season or below the legal minimum size.

N 41°09′ · E 29°03′Kireçburnu · Sarıyer

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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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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Black Sea Winter Fish

Anchovy

Horse Mackerel

Turbot

Whiting

What's on the board tonight?