Aksu Kokoreç
A street-food spot on Dereboyu Caddesi in Beşiktaş's Ortaköy quarter, known for kokoreç and fried mussels, with a Bosphorus-view terrace.
A kebab-and-liver spot in Gümbet, Bodrum, Muğla, branding itself with the tagline 'Southeastern flavours on your table.'
Bodrum is Muğla province's most populous district, sitting on a peninsula in the province's western corner, surrounded by the Aegean Sea to the north, west and south, and covering 650 square kilometres. Known in antiquity as Halicarnassus, it was the birthplace of Herodotus and home to the Mausoleum, one of the Seven Wonders of the Ancient World; Bodrum Castle was built by Christian knights in the 15th century, and the district was incorporated into Ottoman territory under Suleiman the Magnificent. Today it hosts cultural events including the International Bodrum Ballet Festival and the Bodrum Biennial. On Turgutreis Caddesi in Gümbet, within Bodrum's Cevat Şakir neighbourhood, Keyfi Kebap Ciğercim runs as a kebab-and-liver spot. Its website's title brands it with the tagline 'Southeastern flavours on your table,' pointing to a menu built around kebab and liver dishes typical of southeastern Anatolian cuisine. The site does not publish an itemised menu or prices in enough detail to record here, so the product range is limited to this general description, and no working hours are listed at the source either.
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A street-food spot on Dereboyu Caddesi in Beşiktaş's Ortaköy quarter, known for kokoreç and fried mussels, with a Bosphorus-view terrace.
The Seyhan branch of Cihangir on Ali Bozdoğanoğlu Boulevard, where the group's kebab range is built around pit-cooked büryan lamb.
Cihangir Kebap's İskenderun outpost, set inside the Equestrian Club grounds in Meydan, bringing Adana kebab and pit-cooked büryan to Hatay.
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