Meet <a fr-original-style="" href="https://instagram.com/civan_er?igshid=YTY2NzY3YTc=&utm_source=aposto" 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=&utm_source=aposto" 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=&utm_source=aposto" 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?utm_source=aposto" 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&utm_source=aposto" 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>

Here we are. It’s not officially winter, but you can feel it already. Every year, the city changes colours and loses its leaves and needles like a deciduous tree. It retreats into its shell in the winter but continues to grow there. You smell, feel, hear, and think of it without seeing it. You can follow your nose and walk in the snow for baked kestane (chestnut) kebab, follow the voices coming from the street: ‘booooozaaa’ or take the road to Vefa to drink boza (traditional drink), watch every single drop of rain on the window and dream. Sure, it’s romantic, but the essence of winter is.Yet, thank God, you can also follow the sound in a concert hall, dream while you’re watching an art piece in a gallery instead of drops of rain on a window and follow your nose and pull up a chair, sit down in a warm restaurant.&nbsp;And thank God, you experience Istanbul even when it is in its shell.This week to listen, we met with Deniz (Kuzuoğlu), the director of our one and only Salon İKSV. Then to taste, we follow our noses with Civan (Er), the chef of Yeni Lokanta and Yeni Soho. And sure, we dream on the dance floor. Again.&nbsp;And we will keep going.&nbsp;<a fr-original-style="" href="https://open.spotify.com/album/51Uf5StiPwcxXFSMT2krzv?si=ZY8oKIifToiTgaA6Za--6g" 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">To all the romantics,</a>&nbsp;Elif

<h1 dir="ltr" fr-original-style="" style="font-size: 2em; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">A shop for furry friends too: <a fr-original-style="" href="https://getircarsi.onelink.me/Eaz7/5itlf4fh?utm_source=aposto" 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">GetirÇarşı</a>&nbsp;</h1> Helping pet owners shop effortlessly from the pet shops in the area, GetirÇarşı delivers all of your pet’s needs to your door within minutes.&nbsp;Including a variety of shops, such as grocery stores, florists, and pet shops; GetirÇarşı&nbsp;delivers everything your furry friend needs from local pet shops to your door in 30-45 minutes.Thousands of quality products including food, toys, litter, and leashes arrive at your door with <a fr-original-style="" href="https://getircarsi.onelink.me/Eaz7/5itlf4fh?utm_source=aposto" 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">GetirÇarşı</a>, so that you can devote more time to your fur baby.

4 Aralık - GetirÇarşı - İstanbul en

A weekly, practical guide to Istanbul for those who want to make this city their neighborhood. Every Sunday. 