Apartıman Yeniköy — Restaurant in Sarıyer

After two years of intending to go to Apartıman in our neighbourhood, we (three friends+ one guest) finally finalized our Takanic (just next door to Apartıman) addict and managed to go to Apartıman. I think I should start with positive assets: a) most of the meals were tasty enough (not the amount) and b) the waiters (no waitress) were very polite. I guess they had to be polite, since they had to compensate the deficits of the restaurant (including theirs, since they were enjoying socialising with themselves and were not seeing you when you need them). You have to sit on portable (and pretty uncomfortable) chairs and desks for hours, designed for picnic (for it is not a fast food place). The set up in the (so called) garden is so tight that you inevitably socialise with the next table and begin exchanging food (luckily, they were nice people). The table is plain; so you have to ask for every single thing you need: tissue, toothpicks, sauce, salt, pepper, water, olive oil etc. At one stage, you are tired enough and stop asking and try to be content with what you have. Having a glass of drink took c. 45 minutes after three reminders (surely, they were not distilling it). After it is dark, you have to turn your torches on in order to see each other, since there is no illumination except one tiny tealight allocated to your table. The food is, in general, good, yet unproportionally expensive. I believe that Apartıman is one of the 'tiki' places unnecessarily inflated by the white-collars (beyaz tasmalılar). I strongly recommend to the chief to find a decent place to themselves. When I ask myself ‘whether I would go there again or not’, I would say ‘I might; provided that in the re-incarnation with a fully...

I am delighted to write this review for Apartman offering not just a meal but a memory. Newly Michelin recommended (if you ask me it deserves a star), helmed by a visionary female chef Burcak Kazdal, is one such treasure—an intimate haven where the art of seasonal, sustainable cooking takes center stage. Prior to my several visits I read about her in the New York times article featuring female chefs of Istanbul. Her menu evolves with the seasons: a love letter to local farms and the region’s bounty. The chef’s dedication to sustainability shines through every dish with ingredients sourced from nearby growers and even the restaurant's own farm, which supplies exquisite cheeses (a local mancego) that can easily rival the finest from across the globe. The starters, each a masterpiece of simplicity and precision, set the tone for what’s to come. Among them my all time favorites are the eggplant, green tomatoes, halhali olives and the cauliflower. The main dish I ordered and inhaled was the tripe and lamb trotter stew a dish that balances bold flavors delicately elevating familiar ingredients to extraordinary heights. You may wonder how I managed to have desert after eating both the starters and the main but the chef thought about that before me. The sublime key lime pie almost posing as a digestif showcasing the chef's ability to transform even the simplest components into moments of culinary poetry. If you are a dedicated foodie or someone looking for an unforgettable dining experience, this restaurant is an...

HIGHLY HIGHLY RECOMMEND. Amazing experience. Super nice people and great service. The food was fantastic, healthy, tasty, a spin on traditional Turkish but melded many cultures. Loved the simple and clean design aesthetic. You could transplant this restaurant in many other cities around the world and it would be successful and very popular.

We had the sea bass and cauliflower starters and loved them both but then had the ravioli in ginger yogurt sauce and the duck tandoori and were so happy with them. Lastly finished with an apartment specialty dessert of butter cake and earl grey ice cream which was a huge portion and delicious. For drinks we loved our cocktails and wine. We got a pisco sour and Johnnie & wave and they were amazing. Then we finished with one of our favorite bottles we have had in Turkey which was Prodom Syrah, Petit Verdot, Cabernet Franc 2019, and it was amazing.

Final note, they were so kind and helped us make decisions even though we only speak English and at the end of the night even helped us hail a cab back to the old city. Please go and support this restaurant, you will...