Meet <a fr-original-style="" href="https://instagram.com/civan_er?igshid=YTY2NzY3YTc=" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Civan Er</a>, chef of <a fr-original-style="" href="https://instagram.com/yeni.lokanta?igshid=YTY2NzY3YTc=" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Yeni Lokanta</a> and <a fr-original-style="" href="https://instagram.com/yenisoho?igshid=YTY2NzY3YTc=" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Yeni Soho</a> living part-time in London and Istanbul. We get together to talk about the culinary scene in Istanbul and find out his favourite secret places and joys in the city.Civan explains Istanbul’s culinary scene as:<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(212, 199, 116); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(212, 199, 116); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">“Istanbul is known for its diverse food cultures. Even more today, I think. You have all these immigrants from the East who bring their own food culture. In Istanbul, it’s rather tourists, not the locals who make the base clientele of restaurants due to the sad economic situation. In the West, however, the inhabitants of the city constitute the core element of the restaurant industry.&nbsp;The ongoing deterioration of moral values (in trade). It was the non-Muslims who started today's restaurant culture in Istanbul (as owners and customers). They don’t exist anymore and the next bourgeois class created by the state struggled. And they have been replaced with an even newer one recently, as the vicious circle goes on. However, Michelin will make Istanbul even more attractive to tourists.Last but not least, Kanaat Lokantası, Kadıköy Baylan, and Savoy Pastanesi in Cihangir are the ‘oldies but goldies’ of Istanbul.”</blockquote>If you are wondering what Civan's Istanbul is like, you are at the right place.&nbsp;IN ISTANBUL: My favourite street food in Istanbul&nbsp;is boiled corn in the summer and chestnuts in the winter from the same guy in Beyoğlu (he is mısırcı or kestaneci according to the season).When I want to eat mantı (Turkish ravioli) I go to my mum’s or Yeni Lokanta.If I have a special guest, I take them to Zübeyir Ocakbaşı.If I’m out to eat after 01.00 a.m., my 'go-to' is Vakkas'ın Yeri for lamb sweetbreads.For fresh baked goods, I always stop by&nbsp;Üstün Palmie.I always make a reservation at Asmalıcavit when I miss the meyhane.&nbsp;I can’t think of the Istanbul culinary scene without simit (Turkish bagel) on the ferry.A hidden local restaurant that still nobody knows&nbsp;is Gaziantepli Mustafalar in Bakırköy.It’s so cliche but still, I love Baylan’s Kup Griye&nbsp;(ice cream).A weekday hangout&nbsp;is with Ece Aksoy who created the bar culture in Turkey with the name of her bar: Ece.I'm a regular at Journey, Cihangir.Editor’s note:&nbsp;Let's take the ferry and order a Kup Griye (ice cream).&nbsp;Just like the good old days.&nbsp;<a data-remove-tab-index="true" data-sk="tooltip_parent" data-stringify-link="https://goo.gl/maps/vK9QeNARpoBxbjQQA" fr-original-style="" href="https://goo.gl/maps/vK9QeNARpoBxbjQQA" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" tabindex="-1" target="_blank">Here</a>&nbsp;is the Google Maps link. Send us photos from your experience and we will share them as the catch of the week!&nbsp;<ul fr-original-style="list-style-type: circle; padding-inline-start: 20px;" style="list-style-type: circle; padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">To know more about Civan, subscribe to <a fr-original-style="" href="https://link.apos.to/c/vlaNCZ44hL15?c=whjMYjF1MiSzElTIfxoIb&sub=62d665c1540b980008d88272&s=web" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Aposto London</a> and wait until Tuesday for the interview.</li></ul>

Aposto Istanbul

A guide for Istanbulite foodies.

Oldies but goldies of the Istanbul culinary scene

<a fr-original-style="" href="https://paposbagels.com/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Papo’s Bagels</a> serve the most decadent bagels in Dalston, the kind that gives you hope of a better mood while on a massive hangover. The New York style bagel shop is tucked away in a small alley warehouse with an open industrial kitchen and dense, chewy bagels lined on wire racks soaking in the sunlight.This place is not like Brick Lane bagel shops. It doesn’t dish out 3000 circles a day nor stays open all day for Dalston Superstore clientele to line up at 3 a.m. Papo’s is not the nostalgic London bagel shop for the masse. The lack of salt beef and mustard bagels on the menu is indicative of its conceptual distinction. It brings the American style to East London: lox, schmear and Italian cold cuts.What to order:&nbsp;The ‘classic’ lox salmon is decadent and filled to the brim with all the necessary goodies. But if it’s your second time, or you are lucky enough to have someone with you, also get the bagel filled with cold cuts and cheese. &nbsp;Where?&nbsp;In the tiny alley next to Shacklewell Arms. 73 Shacklewell Lane, E82EBHeads up: If you go late on weekend mornings, your favourite bagel base (I’m guessing the everything bagel) might have sold out.Cool merch: Papo’s branded T-shirts also make a great purchase. There is something very East London about sporting a Tee with a bagel shop logo on it.

Aposto London

Papo's Bagels brings American style to East London.

A better mood on a massive hangover

<img src="https://images.aposto.com/2022/8/0/1662903483782.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="0.67" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Rumour has it that the best simitçi (bagel shop) is in Yeldeğirmeni. If you ask us, which shop is the best is likely to change every three months, as simitçis change their sesame supplier. But still, just to call out a particular place, Yeldeğirmeni Tarihî Taşfırın is our one and only.<hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">

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