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Mavi Balık Mükellef Karaköy

Tv chef and restaurateur Arda Türkmen’s latest venture is
Mükellef Karaköy, a meyhane on the terrace floor of The
Haze Karaköy. Given its celebrity backing, it’s no surprise
that we began to hear its praises sung (particularly of its fried
squash blossoms) soon after its opening at the end of August.

As soon as you enter, your eyes will invariably be drawn first
to the display case full of mezes and then to the glistening
waters of the Bosphorus on your left.

What’s remarkable about Mükellef Karaköy is that it man-
ages to create a meyhane ambience without relying on the
spectacular view as a crutch – in fact, we don’t even notice
the Galata Tower until we’re about to leave the restaurant.
The décor is simple, and the white tablecloths add a touch of
elegance. “We knew nothing could compete with the view,
so we chose not to distract from it,” Türkmen says. “It was
important that the restaurant reflect the casual ambience of
a meyhane.”

In terms of prices, cold mezes cost 12-18 TL, warm start-
ers 20-35 TL and main courses 55-95 TL. Mükellef Karaköy
might not be a restaurant you visit on the daily, but if you’re
planning a night out with friends or a romantic dinner for
two, we think it should be at the top of your list.

Mavi Balık Restaurant offers its guests the magic of the Bos-
porus with a view where blue meets with green, and continues
to serve a wonder of Bosporus flavors to its guests since 1995.
Having opened its doors in 1995 under the name “Mavi Yeşil”
(Blue Green), the restaurant enriched its world of flavors in
2000 and has changed its name into “Mavi Balık” (Blue
Fish). Spreading the infinity of the blue under your feet with
a panoramic view of the Bosporus, Mavi Balık Restaurant
crowns your special gatherings, dinners or business gatherings
at every hour of the day with delicious food at both its saloon
and terrace that are combined with its magnificent view. Their
seafood created at the expert hands of master chefs, and dif-
ferent flavors one more beautiful than the others are prepared
with the freshest ingredients at every hour of the day.

The restaurant displays all the necessary sensitivity and atten-
tion to hygiene matters, and works in a kitchen that is regu-
larly audited by food technicians in order to serve its guests
the best and unique seafood. Spread-out over an area of 900
square-meters, Mavi Balık offers its guests the comfort and
service to make them feel at home with a saloon of 300 seats
during winters, and an open area of 100 seats and a special
terrace of 120 seats.